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Antimicrobial Chemotherapy: Introduction and History

This lecture provides an introduction to antimicrobial chemotherapy, including the use of drugs to treat microbial infections. It covers the different types of antimicrobial chemotherapy, the history of the field, and the discovery of key antibiotics. Topics include selective toxicity, Ehrlich's "magic bullet," the discovery of sulfa drugs and penicillin, and the major groups of microorganisms that produce antibiotics. The lecture also discusses the characteristics of clinically useful antibiotics.

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Antimicrobial Chemotherapy: Introduction and History

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  1. Lecture 1 Antimicrobial Chemotherapy Introduction Dr.: Abeer El-Sherbiny

  2. Antimicrobial Chemotherapy (Drugs) • Antimicrobial Chemotherapy: Chemicals used to treat microbial infections or The use of drugs to treat a disease • Before antimicrobials, large number of people died from common illnesses • Now many illnesses easily treated with antimicrobials • Different types of antimicrobial Chemotherapy : • Antibacterial Chemotherapy • Antiviral Chemotherapy • Antifungal Chemotherapy • Antiprotozoan (Antiparasitic) Chemotherapy

  3. History • Ehrlich's "magic bullet": 1909, discovered "Salvarsan", chemical used to treat syphillis. • Ehrlich stressed Selective toxicity as a factor in success. • Selective toxicity: A drug that kills harmful microbes without damaging the host

  4. Ehrlich’s Magic Bullets

  5. Gerhard Domagk1935, Domagk discovered sulfa drugs. this drug prevented Staph aureus infections in vivo

  6. Fleming and Penicillin

  7. Alexander Fleming • After Sulfa drug success, more search for drugs. • Penicillin was discovered in 1929, not commercially developed until WWII. • Fleming :Worked on cultures of Staphylococcus • Contamination with mold • Noticed colonies growing near mold looked odd • Found that mold was secreting substance that was killing bacteria

  8. Figure 20.1

  9. Since then major search for antibiotics. Found in 3 major groups of microorganisms: 1-Certain molds (Penicillium, Cephalosporium). e.g. penicillin,cephalosporin2-Certain strains of Bacillus e.g. bacitracin3-Many strains of Actinomycetes (soil bacteria). Especially from Genus Streptomycetes. e.g. streptomycin. Majority of antibiotics come from these organisms.

  10. To commercially produce antibiotic: • Select strain and grow in broth • When maximum antibiotic concentration reached, extract from medium • Purify • Chemical alter to make it more stable

  11. Antibiotic/Antimicrobial • Antibiotic:Chemical produced by a microorganism that kills or inhibits the growth of another microorganism • Antimicrobial agent: Chemical that kills or inhibits the growth of microorganisms • Antibiotics may have: 1-Acidal (killing) effect (Bactericidal: Kill microorganisms) or 2-A static (inhibitory) effect on a range of microbes (Bacteriostatic: inhibit growth of microorganisms)

  12. (Spectrum of Action (or Activity Spectrum of action: Antimicrobial medications vary with respect to the range of microorganisms they kill or inhibit 1-Broad spectrumantimicrobial: an antimicrobial agent that is effective against a wide range of microorganisms , often against gram positive and gram negative organisms 2-Narrow spectrum antimicrobial : an anti microbial agent that effective against a limited number of organisms . e.x(gram +ve or gram –ve) bacteria. 3- Limited spectrum : If effective against a single organism or disease, they are referred to as limited spectrum.

  13. A clinically-useful antibiotic should have as many of these characteristics as possible. 1- It should have a wide spectrum of activity with the ability to destroy or inhibit many different species of pathogenic organisms. 2-It should be nontoxic to the host and without undesirable side effects. 3-It should be nonallergenic to the host. 4-It should not eliminate the normal flora of the host (when normal flora killed, other pathogens may be able to grow to high numbers). 5-It should be able to reach the part of the human body where the infection is occurring. 6-It should be inexpensive and easy to produce. 7-It should be chemically-stable (have a long shelf-life).

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