Amoxicillin inactivation by thiol-catalyzed cyclization reduces protein haptenation and antibacterial potency
M. A. Pajares, T. Zimmerman, F. J. Sanchez-Gomez, A. Ariza, M. J. Torres, M. Blanca, F. J. Canada, M. I. Montanez, D. Perez-Sala
This study shows that thiol-catalyzed cyclization of amoxicillin reduces protein haptenation and antibacterial potency by converting it to diketopiperazine.
bioRxiv · May 26, 2019Pharmacology & Toxicology