不饱和卵磷脂对咪唑类抗真菌药克霉唑和咪康唑的保护作用。
Protection by unsaturated lecithin against the imidazole antimycotics, clotrimazole and miconazole.
作者信息
Yamaguchi H
出版信息
Antimicrob Agents Chemother. 1978 Mar;13(3):423-6. doi: 10.1128/AAC.13.3.423.
Abstract
The activity of egg lecithin in preventing the antifungal action of the two imidazole antimycotics, clotrimazole and miconazole, was confirmed. However, addition of this phospholipid could not relieve an existing imidazole inhibition. Compared with egg lecithin, reduced egg lecithin showed no such protective effect. The addition of egg lecithin to an aqueous suspension of the imidazole drugs changed the absorption profile of the imidazole, suggesting a low solubility and, consequently, a lower effective concentration; however, the addition of reduced egg lecithin did not produce any change in the adsorption. These results indicate that the preventive effect of egg lecithin on imidazole inhibition may be a consequence of preferential in vitro interaction of the drug with unsaturated phospholipid to form a hydrophobic complex.
摘要
卵黄卵磷脂在预防两种咪唑类抗真菌药（克霉唑和咪康唑）的抗真菌作用方面的活性得到了证实。然而，添加这种磷脂并不能缓解现有的咪唑抑制作用。与卵黄卵磷脂相比，还原型卵黄卵磷脂没有这种保护作用。将卵黄卵磷脂添加到咪唑类药物的水悬浮液中会改变咪唑的吸收曲线，表明其溶解度较低，因此有效浓度也较低；然而，添加还原型卵黄卵磷脂对吸附没有产生任何变化。这些结果表明，卵黄卵磷脂对咪唑抑制的预防作用可能是药物在体外与不饱和磷脂优先相互作用形成疏水复合物的结果。
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