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Overview
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Ampicillin, also known as ampicillin or ampicillin sodium, is a β-lactam antibiotic and a member of the penicillin family. It is similarly sensitive to β-lactamase, an enzyme that can cleave the β-lactam ring of ampicillin. Ampicillin is a broad-spectrum antibiotic that inhibits the growth of Gram-positive bacteria, Gram-negative bacteria, and anaerobes. Its mechanism of action involves interfering with the activity of penicillin-binding proteins (PBPs), which are involved in the final step of peptidoglycan synthesis. PBPs catalyze the formation of pentaglycine cross-links between alanine and lysine residues, which maintain the integrity of the bacterial cell wall and support normal bacterial growth. Additionally, ampicillin is bactericidal only against growing Escherichia coli (E. coli).
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Overview