Stability studies with tigecycline in bacterial growth medium and impact of stabilizing agents

Purpose This study aimed to examine the degradation of tigecycline in Mueller Hinton broth (ca-MHB), as knowledge about bacterial susceptibility is key for therapeutic decisions. Methods Antioxidative stabilizers were evaluated on tigecycline stability in a quantitative chromatography assay and tige...

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Bibliographic Details
Published in:European journal of clinical microbiology & infectious diseases 2021-01, Vol.40 (1), p.215-218
Main Authors: Amann, Lisa F., Vicente, Emilia Ruda, Rathke, Mareike, Broeker, Astrid, Riedner, Maria, Wicha, Sebastian G.
Format: Article
Language:English
Subjects:
Antibacterial activity
Ascorbic acid
Bacteria
Biodegradation
Biomedical and Life Sciences
Biomedicine
Brief Report
Degradation
Internal Medicine
Medical Microbiology
Pyruvic acid
Stability analysis
Stabilizers (agents)
Supplements
Tigecycline
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Summary:Purpose This study aimed to examine the degradation of tigecycline in Mueller Hinton broth (ca-MHB), as knowledge about bacterial susceptibility is key for therapeutic decisions. Methods Antioxidative stabilizers were evaluated on tigecycline stability in a quantitative chromatography assay and tigecycline induced kill against Staphylococcus aureus (ATCC29213) was determined in time kill studies. Results Ascorbic acid caused rapid degradation of tigecycline and resulted in loss of antibacterial activity. Tigecycline was stabilized in aged broth by 2% pyruvate and bacterial growth, and tigecycline killing was similar to fresh broth without supplementation, but independent of age. Conclusion Our results underline the importance of using freshly prepared ca-MHB or the need for stabilizers for tigecycline susceptibility testing while using aged ca-MHB.
ISSN:0934-9723
1435-4373
DOI:10.1007/s10096-020-03970-0