Coupling products of amino acids to penicillin V and cephalothin: synthesis and susceptibility to carboxypeptidases and lysosomal enzymes
作者:Z. Bounkhala、C. Renard、R. Baurain、J. Marchand-Brynaert、L. Ghosez、P. M. Tulkens
DOI:10.1021/jm00400a015
日期:1988.5
Amino acids have been coupled to the carboxyl group of penicillinV and cephalothin by methods that keep the beta-lactam ring intact. Derivatives were successfully obtained with both neutral (Leu, Val, Ala, Ile, Trp, Tyr, Gly) and one acidic (Glu) amino acids. The new compounds were inactive in vitro against Staphylococcus aureus or Micrococcus luteus. Incubation in the presence of purified carboxypeptidases