替加环素在细菌生长培养基中的稳定性研究及稳定剂的影响。
Stability studies with tigecycline in bacterial growth medium and impact of stabilizing agents.
机构信息
Department of Clinical Pharmacy, Institute of Pharmacy, University of Hamburg, Bundesstraße 45, DE-20146, Hamburg, Germany.
Department of Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146, Hamburg, Germany.
出版信息
Eur J Clin Microbiol Infect Dis. 2021 Jan;40(1):215-218. doi: 10.1007/s10096-020-03970-0. Epub 2020 Jul 27.
PURPOSE
This study aimed to examine the degradation of tigecycline in Mueller Hinton broth (ca-MHB), as knowledge about bacterial susceptibility is key for therapeutic decisions.
METHODS
Antioxidative stabilizers were evaluated on tigecycline stability in a quantitative chromatography assay and tigecycline induced kill against Staphylococcus aureus (ATCC29213) was determined in time kill studies.
RESULTS
Ascorbic acid caused rapid degradation of tigecycline and resulted in loss of antibacterial activity. Tigecycline was stabilized in aged broth by 2% pyruvate and bacterial growth, and tigecycline killing was similar to fresh broth without supplementation, but independent of age.
CONCLUSION
Our results underline the importance of using freshly prepared ca-MHB or the need for stabilizers for tigecycline susceptibility testing while using aged ca-MHB.
目的
本研究旨在检测替加环素在 Mueller Hinton 肉汤（ca-MHB）中的降解情况，因为了解细菌的药敏性对于治疗决策至关重要。
方法
在定量色谱分析中评估抗氧化稳定剂对替加环素稳定性的影响，并通过时间杀伤研究测定替加环素对金黄色葡萄球菌（ATCC29213）的诱导杀灭作用。
结果
抗坏血酸导致替加环素迅速降解，并丧失抗菌活性。2%丙酮酸盐可稳定老化肉汤中的替加环素，抑制细菌生长，其杀菌效果与未添加稳定剂的新鲜肉汤相似，但与肉汤的老化程度无关。
结论
我们的研究结果强调了在使用老化的 ca-MHB 进行替加环素药敏试验时，使用新鲜制备的 ca-MHB 或替加环素稳定剂的重要性。
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