2024.09.23
Colistin sulfate, also known as colistin sulfate, is a "polypeptide antibiotic" in antibiotics. It mainly acts on the bacterial cell membrane and causes its permeability to increase, resulting in the leakage of important life substances in the cell and the bactericidal effect. It is currently the most sensitive veterinary antibiotics, coupled with its unique antibacterial action mechanism does not conflict with other antimicrobials, so it is synergistic with other antibiotics/antimicrobials.
1. Pharmacological properties Colistin sulfate is white or slightly yellow powder, pure product is white or white powder, easily soluble in water. Odorless or almost odorless, bitter, hygroscopic. Easily dissolved in water, slightly soluble in ethanol, almost insoluble in acetone, chloroform or ether (Pharmacopoeia Commission of the People's Republic of China 2000), the aqueous solution is left-handed, and the pure powder performance is stable and can be stored at 100℃ for 9 days, and the activity remains unchanged at 40℃ for 60 days. Its pH value is 3-7.5 stable, easy to decompose in strong acidic and alkaline solutions, heat resistant, digestive tract is not easy to absorb, rapid excretion, little toxicity, no side effects, easy to dissolve in water, not easy to produce drug-resistant strains is one of the safest livestock and poultry growth promotion antibiotics.
2, pharmacodynamic function Colistin sulfate is an alkaline polypeptide antibiotic, a narrow spectrum fungicide. It is used to prevent and control the infection of sensitive bacteria and promote the growth of livestock and poultry. It has strong antibacterial action against gram-negative bacteria, especially Escherichia coli, Salmonella, Pasteurella, dysentery bacillus, Pseudomonas aeruginosa, Proteus and Haemophilus. Mainly through the damage of bacterial cell membrane, increase its permeability, so that amino acids, purines, pyrimidines in the bacterial body leakage, but also affect the function of nucleoplasm and ribosome, resulting in bacterial death.
