Ampicillin, Sodium Salt, 25 G

+4°C, Keep cool.  Protect from moisture.

Ampicillin is a β⁠-lactam antibiotic within the penicillin family. As a member of this family, Ampicillin is susceptible to β⁠-lactamase, which hydrolyzes the β⁠-lactam ring. This broad spectrum antibiotic is effective against gram-positive, gram-negative bacteria and anaerobic bacteria. Ampicillin is widely used in cell culture as a selective agent. As an antibiotic, Ampicillin binds to penicillin binding proteins (PBPs) on a susceptible organism and inhibits cell wall synthesis by interfering with the enzymes responsible for the formation of the organisms cell wall. After binding to the PBPs, Ampicilin acts as a structural analogue of acyl-D-alanyl-D-alanine, acylates the transpeptidase enzyme and thereby prevents the cross-linking of the peptidoglycan of the cell wall necessary for the growth of the bacterium.

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