Ampicillin sodium是Ampicillin的钠盐形式，是Ampicillin的广谱半合成衍生物。它通过与青霉素结合蛋白结合来抑制细菌细胞壁的合成，从而抑制肽聚糖的合成，肽聚糖是细菌细胞壁的关键成分。

Ampicillin Sodium is the sodium salt form of ampicillin, a broad-spectrum semisynthetic derivative of aminopenicillin. Ampicillin sodium inhibits bacterial cell wall synthesis by binding to penicillin binding proteins, thereby inhibiting peptidoglycan synthesis, a critical component of the bacterial cell wall.

Belonging to the penicillin group of beta-lactam antibiotics, ampicillin is able to penetrate Gram-positive and some Gram-negative bacteria. Ampicillin acts as a competitive inhibitor of the enzyme transpeptidase, which is needed by bacteria to make their cell walls. Ampicillin inhibits the third and final stage of bacterial cell wall synthesis in binary fission, which ultimately leads to cell lysis.

Ampicillin is extremely effective in alleviating the symptoms of hemorrhagic enteritis in a 11-week old pig[3]. Ampicillin produces maximum concentrations in bile twice as high as in serum. The peak concentration of ampicillin after an oral dose is as twice as high in portal blood as in peripheral blood[4]. Ampicillin provides neuroprotection against ischemia-reperfusion brain injury. Ampicillin reduces the activities of MMPs and increases the expression level of GLT-1. Pretreatment with ampicillin significantly reduces medial hippocampal cell death following global forebrain ischemia[5].

69-52-3

C16H18N3NaO4S

371.39

D-(-)-α-Aminobenzylpenicillin sodium salt;Citteral;Penialmen;氨苄西林钠;Domicillin;Ampicillin sodium

H2O:68 mg/mL (183.1 mM)
Ethanol:69 mg/mL (185.8 mM)
DMSO:35 mg/mL (94.2 mM)
Powder: -20°C for 3 years
In solvent: -80°C for 2 years