Active Pharmaceutical Ingredients

Molecular Formula: (C21H39N7O12)2,3H2SO4

Molecular Weight: 1457.41

CAS No.:3810-74-0

Description

Streptomycin sulphate is a white or almost white hygroscopic powder. It is very soluble in water, practically insoluble in ethanol.

Application

Streptomycin sulfate is an aminoglycoside antibiotic. It can be used for the treatment of infective endocarditis caused by tuberculosis, Brinell and non-hemolytic streptococcus, plague and rabbit fever, influenza bacilli and Gram-negative bacilli infection.

Packing and Storage

Preserve in an airtight container. If the substance is sterile, store in a sterile, airtight, tamper- proof container.

Minimum Order

One package

Title	Content
Introduction	Streptomycin Sulphate (CAS 3810-74-0) is a widely used antibiotic, primarily effective against Mycobacterium tuberculosis and many Gram-negative bacteria. It is produced by the soil bacterium Streptomyces griseus.
Chemical Properties	Molecular Formula: (C₂₁H₃₉N₇O₁₂)₂•3H₂SO₄; Molecular Weight: 1457.38. It is a white or pale yellow hygroscopic powder, odorless, slightly bitter, and highly soluble in water.
Mechanism of Action	Streptomycin binds to the 30S ribosomal subunit of bacteria, inhibiting protein synthesis and causing bacterial death. It is particularly effective against extracellular pathogens.
Medical Uses	It is primarily used to treat tuberculosis, often in combination with other anti-TB drugs like isoniazid. It is also effective against several Gram-negative bacteria, including E. coli and Salmonella.
Pharmacokinetics	Streptomycin is well-absorbed after intramuscular injection, widely distributed in body tissues, but does not easily cross the blood-brain barrier. It has a plasma half-life of 2.5 to 3 hours.
Storage Conditions	It is stable under dry conditions and can be stored for over four years if protected from light.
Potential Side Effects	Common side effects include ototoxicity, nephrotoxicity, and allergic reactions.
Agricultural Uses	Streptomycin Sulphate is used to control bacterial diseases in crops, such as fire blight in apples and pears.

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