Penicillin V acid

Approximately 1,000 g of phenoxymethylpenicillin acid (Penicillin V) is dissolved directly in about 5 liters of ethyl acetate to a concentration of 20% w/v. The resulting solution is filtered to remove any insoluble salts. The penicillin V acid (1,000 g) may also be obtained by extracting an aqueous solution of 1,110 g of the potassium salt of phenoxymethylpenicillin at a temperature of about 5°C, this solution being adjusted to pH 2-3 by the addition of 6 N sulfuric acid, twice with a total of 5 liters of ethyl acetate so that the final washed combined volume will have a concentration of about 20% w/v. The abovementioned ethyl acetate solution having a volume of about 5 liters is then dried with anhydrous Na2S04 and filtered to obtain a clear ethyl acetate solution of phenoxymethylpenicillin acid. 

Partitioning between butyl acetate and aqueous acidic and basic solutions has been used as a separation procedure by many investigators, e.g., 64, 65. Bethel and Bond 64 extract penicillin V acid into butanol,and the salt back into aqueous phosphate buffer. Such procedures are found in many of the papers describing analytical methods. In studies correlating serum protein binding with partition coefficients, the log of the n-octanol-water partition coefficient for phenoxymethyl penicillin (free acid) is given 66 as 2.09 and the distribution coefficient between silicone oil and water was determined 67. 

Poet and Keeler 81 extracted phenoxy-methyl penicillin from formulations and distinguished the drug from ampicillin, penicillin G and dicloxacillin by infrared. Bands at 6.7 and 9.45 (j. are particularly useful for identifying penicillin V (acid). 

Retention time (estimated from drawing) Penicillin V, 3.5 Penicillin V acid, 4.0 Ref. 

Certain factors and product precursors are occasionally added to various fermentation media to iacrease product formation rates, the amount of product formed, or the type of product formed. Examples iaclude the addition of cobalt salts ia the vitamin fermentation, and phenylacetic acid and phenoxyacetic acid for the penicillin G (hen ylpenicillin) and penicillin V (phenoxymethylpenicillin) fermentations, respectively. Biotin is often added to the citric acid fermentation to enhance productivity and the addition of P-ionone vastly iacreases beta-carotene fermentation yields. Also, iaducers play an important role ia some enzyme production fermentations, and specific metaboHc inhibitors often block certain enzymatic steps that result in product accumulation. 

Most of the new commercial antibiotics have resulted from semisynthetic studies. New cephalosporkis, a number of which are synthesized by acylation of fermentation-derived 7-amkiocephalosporanic acid, are an example. Two orally active cephalosporkis called cefroxadine and cephalexin are produced by a synthetic ring-expansion of penicillin V. 

The pharmacology of penicillins differs markedly from compound to compound but has been well reviewed (57). The majority of derivatives, including penicillin G and the antipseudomonal penicillins, ate unstable in gastric acid and ate not available orally. The isoxazolyl penicillins ate relatively acid stable but not consistendy well absorbed by the oral route. Nafcillin and oxacillin ate poody absorbed orally cloxacillin, dicloxacillin, and ducloxacillin ate more teUable. Penicillin V, ampicillin, and patticulady amoxicillin ate relatively well absorbed orally. Esters of ampicillin such as bacampicillin, pivampicillin, and talampicillin improve the level of oral absorption of ampicillin to that achieved by amoxicillin. Absorption can be diminished by food after oral adruinistration, however, and peak blood levels, usually achieved after 1 to 2 h, ate somewhat delayed after ingestion of food. 

In an unusual application of the Wittig reaction, treatment of clavulanic acid derivatives and esters of penicillin V with methoxycarbonylmethylenetriphenylphosphorane afforded the corresponding exo-alkylideneazetidines. Thus penicillin V benzyl ester (104) gave (lOS) as a mixture of E and Z isomers. The /3-lactam could be regenerated by low-temperature ozonolysis (81CC929). 

Penicillin V—see Penicillin, phenoxymethyl-, 7, 300 Penicilloate, benzyl-, 7, 303 Penicilloate, D-a-benzyl-a-methyl ester, 7, 303 Penillamine, benzyl-, 7, 303 Penillic acid, benzyl-, 7, 303 Penilloaldehyde, benzyl-, 7, 303 Penilloic acid, benzyl-, 7, 303 Penillonic acid, benzyl-methyl ester, 7, 303 1,2,3,4,6-Pentaazaindene nomenclature, 1, 18 Pentadeca-5,10-dienols synthesis, 1, 428 Pentadienol, tetrachloro-2H-pyran synthesis from, 3, 740 Pentadienonitrile, 5-(l,2-benzoselenazol-3-yl)-X-ray diffraction, 6, 334 Penta-2,4-dienonitrile, 5-(dimethylamino)-2-(2-thienyl)-... 

Following the realization that the presence of phenylacetic acid in the fermentation led to a simplification of the mixture of penicillins produced by the fungus due to preferential uptake of this acid and its incorporation into benzylpenicillin (4), a wide variety of other acids were added to the growing culture. Inclusion of the appropriate acids in the culture medium thus afforded, respectively, phenoxymethylpenicillin (5, penicillin V), phenethicillin propicillin (7), and phehbencillin... 

Approximately 1,000 g of phenoxymethylpenicillin acid (Penicillin V) is dissolved directly in about 5 liters of ethyl acetate to a concentration of 20% w/v. The resulting solution Is fil-... 

Figure 6.14 Enzymatic side chain cleavage of penicillins. 6-Aminopenicillanic acid, a valuable intermediate for the production of various semi-synthetic penicillins, can be obtained through enzyme-mediated hydrolysis of the phenylacety group of penicillin G or the phenoxyacetyl group of penicillin V. The active site of the enzyme recognises the aromatic side chain and the amide linkage, rather than the penidllin nucleus. Chemical entitles other than penicillins are therefore often good substrates, as long as they contain the aromatic acetamide moiety.

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