A Study on pH Profile and Sensitivity of Amoxicillin Dry Syrup/ Suspension

Abstract

Antimicrobial agents are among the most commonly used and misused of all drugs. The inevitable consequence of the widespread use of antimicrobial agents has been the emergence of antibiotic resistant pathogens, fueling an ever increasing need for new drugs. Antibiotics are antibacterial substances produced by various species of microorganisms (bacteria, fungi and Saccharomyces) that suppress the growth of other microorganisms. The fl-lactam antibiotics are useful and frequently prescribed antimicrobial agents that share a common structure and mechanism of action- inhibition of synthesis of the bacterial antiseptically cell wall. To reduce the development of drug-resistant bacteria and maintain the effectiveness of amoxicillin and other antibacterial drugs, amoxicillin should be used only to treat or prevent infections that are proven or strongly suspected to be caused by bacteria. Amoxicillin is similar to ampicillin in its bactericidal action against susceptible organisms during the stage of active multiplication. It acts through the inhibition of biosynthesis of cell wall mucopeptide. Bacterial strains, even from same species, may vary widely in sensitivity to antibiotics. Information about the antimicrobial susceptibility of the infecting microorganism is important for appropriate drug selection. Several tests are available for determination of bacterial sensitivity to antimicrobial agents. The most commonly used are disk-diffusion tests, agar or broth dilution tests, and automated test system. In our study, we measured pH of the reconstituted amoxicillin dry syrup/suspension to determine the stability profile of the product. The most stable pH range for amoxicillin a cording to British Pharmacopoeia is 4-7. The pH falls due to the formation of penicillin acid which will further destroy the ~-lactam ring and make the antibiotic lose i pharmacological action.