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Heat Stability of Florfenicol, Thiamphenicol and Chloramphenicol Characterized by Changes in Electropherographic Profiles, Ultraviolet Spectrometry and Antimicrobial Activity
|關鍵字:||amphenicols;氯黴素類抗生素;heat stability;capillary electrophoresis;minimum inhibitory concentration;synergistic activity;熱穩定性;毛細管電泳;最小抑菌濃度;協同活性作用||出版社:||獸醫學系暨研究所||引用:||Abd El-Aty AM, Abo El Sooud K, Goudah AM. Pharmacodisposition of thiamphenicol in rabbits. Dtsch Tierarztl Wochenschr 108: 393-6, 2001. Abdennebi EH, Khales N, Sawchuk RJ, and Stowe CM. Thiamphenicol pharmacokinetics in sheep. J Vet Pharmacol Ther 17: 12-16, 1994. Afifi NA, Abo el-Sooud KA. Tissue concentrations and pharmacokinetics of florfenicol in broiler chickens. Brit Poult Sci 38: 425-428, 1997. Ames BN, Gold LS. The causes and prevention of cancer: The role of environment. Biotheraphy 11: 205-220, 1998. Anadon A, Bringas P, Martinez-Larranaga MR, Diaz MJ. Bioavailability, pharmacokinetics and residues of chloramphenicol in the chicken. J Vet Pharmacol Ther 17: 52-58, 1994. Anon, USFDA improvises testing for chloramphenicol in seafood. Seafood Export J 10: 5, 2002. Arriaga-Alba M, Barr||摘要:||
Heat stable veterinary drug residues present in food are undesirable due to its potential harmful consequences to the consumers. Very limited information is available on heat stability of amphenicols under cooking treatments and most found studies were reports on chloramphenicol (CAP). To our knowledge, the relationship between the structural degradation of antibiotics after heating and their antimicrobial activity has not been well investigated. Florfenicol (FF), thiamphenicol (TAP), and CAP were heated at 100 C in water, sodium borate buffer and chicken meat for 30 min, 1 h and 2 h. Amphenicol reductions were evaluated through capillary electrophoresis (CE) and minimum inhibitory concentration (MIC) test against E. coli and S. aureus. Results showed that amphenicols were minimally degraded at <5% (FF), and without significant changes on its antimicrobial activities after 2 h of heating in water. However, amphenicols boiled in borate buffer were extensively degraded up to 98% (FF), produced 4 new peaks (FF), and further increased its MIC up to 8-folds (FF), suggesting that compounds present in the buffer might have facilitated the degradation of amphenicols. Amphenicols boiled in meat showed higher reductions relative to water up to 81% (FF), suggesting the possible absence of protective effects of chicken meat on amphenicols. However, possible production of microbiologically active degradation product must not be disregarded. CE and GC/MS results showed that TAP was produced after heating of FF. This unfavorable transformation of structure was further supported by the possible synergistic activity between FF and TAP. The combination of FF at 1/32 of its initial concentration and 1/2 of TAP was found to inhibit the growth of test bacteria. The possible production of TAP as one of the breakdown products of FF is relevant to public food safety. Therefore, it cannot be assumed that heating of amphenicol residues in food and thus its degradation products are always safe.
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