Mechanism of Chloramphenicol-Cephaloridine Synergism on Enterobacteriaceae

Mecillinam-ampicillin synergism in experimental Enterobacteriaceae meningitis.

The in vitro activities of mecillinam, a new beta-amidinopenicillin, and ampicillin, alone and in combination, against an Escherichia coli strain and a Klebsiella pneumoniae strain were compared, and these results were correlated with their respective activities in vivo in experimental meningitis. The mecillinam-ampicillin combination was synergistic in vitro against both strains when tested by...

Mechanism of R factor-mediated chloramphenicol resistance.

Mechanism of Chloramphenicol Resistance in Staphylococcus epidermidis.

The mechanism of chloramphenicol resistance in several multiple-resistant Staphylococcus epidermidis strains has been studied and shown to be due to the presence of the enzyme, chloramphenicol acetyltransferase. As with S. aureus, the inactivating enzyme in S. epidermidis appears to be the product of a structural gene on the chloramphenicol plasmid because resistance and enzyme activity are con...

Intraocular penetration of cephaloridine.

Cephaloridine ('Ceporin') is a semisynthetic compound, 7[(2-thienyl)-acetamide]-5(i-pyridylmethyl)-5-cephem-4-carboxylic acid betaine, derived from cephalosporin C. This is an antibiotic produced by Cephalosporium acremonium, a fungus isolated from a sewage outfall off the Sardinian coast (Brotzu, I948). The cephalosporins are closely related chemically to the penicillins in that they contain a...

Molecular mechanism for the umami taste synergism.

Umami is one of the 5 basic taste qualities. The umami taste of L-glutamate can be drastically enhanced by 5' ribonucleotides and the synergy is a hallmark of this taste quality. The umami taste receptor is a heteromeric complex of 2 class C G-protein-coupled receptors, T1R1 and T1R3. Here we elucidate the molecular mechanism of the synergy using chimeric T1R receptors, site-directed mutagenesi...