Amminopenicillins

Amminopenicillins are a class of semi-synthetic penicillin antibiotics. They are characterized by the presence of an amino group on the side chain of the penicillin molecule. This structural modification enhances their spectrum of activity compared to older penicillins, particularly against Gram-negative bacteria.

The primary advantage of amminopenicillins is their improved oral absorption and broader antibacterial coverage. They are active against many common respiratory and urinary tract pathogens, including *Haemophilus influenzae*, *Escherichia coli*, and *Proteus mirabilis*. However, like other penicillins, they are susceptible to degradation by beta-lactamase enzymes produced by some bacteria, leading to resistance.

Common examples of amminopenicillins include ampicillin and amoxicillin. Ampicillin was one of the first amminopenicillins developed, offering an expanded spectrum over penicillin G. Amoxicillin, introduced later, has similar activity to ampicillin but generally exhibits better oral bioavailability and can be taken with or without food, whereas ampicillin absorption is reduced by food.

These antibiotics are typically prescribed for infections of the respiratory tract, urinary tract, skin, and soft tissues. They are often used in combination with beta-lactamase inhibitors, such as clavulanic acid, to overcome resistance mediated by these enzymes. The mechanism of action of amminopenicillins involves inhibiting bacterial cell wall synthesis, leading to cell lysis and death. They are generally considered safe, with common side effects including gastrointestinal upset and rash. Allergic reactions are also possible, as with other penicillin antibiotics.