Neomycin

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Neomycin
Systematic (IUPAC) name
?
Identifiers
CAS number	1404-04-2
ATC code	A01AB08 A07 AA01, B05 CA09, D06 AX04, J01 GB05, R02 AB01, S01 AA03, S02 AA07, S03 AA01
PubChem	8378
DrugBank	APRD00013
Chemical data
Formula	C₂₃H₄₆N₆O₁₃
Mol. mass	614.644 g/mol
Pharmacokinetic data
Bioavailability	?
Metabolism	?
Half life	2 to 3 hours
Excretion	?
Therapeutic considerations
Pregnancy cat.	?
Legal status
Routes	?

Neomycin is an aminoglycoside antibiotic that is found in many topical medications such as creams, ointments and eyedrops.

1 Uses
2 Spectrum
3 History
4 References
5 External links

[edit] Uses

Neomycin is overwhelmingly used as a topical preparation. It can also be given orally, where it is usually combined with other antibiotics. Neomycin is not absorbed from the gastrointestinal tract, and has been used as a preventative measure for hepatic encephalopathy and hypercholesterolemia. By killing bacteria in the intestinal tract, it keeps ammonia levels low and prevents hepatic encephalopathy, especially prior to GI surgery. It has also been used to treat small intestinal bacterial overgrowth. It is not given intravenously, as neomycin is extremely nephrotoxic (causes kidney damage), especially compared to other aminoglycosides. The exception to this, is when it is included in some vaccines as a preservative, but in very small quantities -typically 0.025 mg per dose[1].

[edit] Spectrum

Similar to other aminoglycosides, neomycin has excellent activity against Gram negative bacteria, and has partial activity against Gram positive bacteria. It is relatively toxic to humans, and some people have allergic reactions to it.^[1] See: Hypersensitivity.

Neomycin is used in the laboratory on agar plates to grow mutant forms of bacteria that carry genes for resistance to neomycin. The resistant genes to neomycin are found within the plasmid of the bacteria; which may or may not be incorporated into the bacteria's circular chromosome.

[edit] History

Neomycin was discovered in 1949 by the microbiologist Selman Waksman and his student Hubert Lechevalier. It is produced naturally by the bacterium Streptomyces fradiae.