Literature DB >> 10912315

Update on vancomycin resistance.

B Perichon1, P Courvalin.   

Abstract

Enterococci can be responsible for severe infections such as endocarditis, meningitis and septicaemia and are one of the most important causes of nosocomial infections. Resistance in enterococci concerns many classes of antibiotics including, since 1986, glycopeptides. These antibiotics act by blocking cell wall formation, and resistance is due to synthesis of modified peptidoglycan precursors. Resistance can be acquired or intrinsic and strains may be resistant to vancomycin and teicoplanin, or to vancomycin only. Five types of glycopeptide resistance and their biochemical mechanisms have been described. Furthermore, strains that are dependent on vancomycin for growth have been isolated from clinical samples. Data suggest that resistance could originate in glycopeptide-producing organisms or in enterococcal species intrinsically resistant to these antibiotics.

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Year:  2000        PMID: 10912315

Source DB:  PubMed          Journal:  Int J Clin Pract        ISSN: 1368-5031            Impact factor:   2.503


  4 in total

Review 1.  Modes and modulations of antibiotic resistance gene expression.

Authors:  Florence Depardieu; Isabelle Podglajen; Roland Leclercq; Ekkehard Collatz; Patrice Courvalin
Journal:  Clin Microbiol Rev       Date:  2007-01       Impact factor: 26.132

2.  Glycopeptide resistance vanA operons in Paenibacillus strains isolated from soil.

Authors:  Luca Guardabassi; Bruno Perichon; Jean van Heijenoort; Didier Blanot; Patrice Courvalin
Journal:  Antimicrob Agents Chemother       Date:  2005-10       Impact factor: 5.191

Review 3.  VanA-type vancomycin-resistant Staphylococcus aureus.

Authors:  Bruno Périchon; Patrice Courvalin
Journal:  Antimicrob Agents Chemother       Date:  2009-06-08       Impact factor: 5.191

4.  Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10.

Authors:  Seulki Kim; Eunchong Huang; Soyoung Park; Wilhelm Holzapfel; Sang-Dong Lim
Journal:  Korean J Food Sci Anim Resour       Date:  2018-07-31       Impact factor: 2.622

  4 in total

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