THE RELATIONSHIP BETWEEN THE CHEMICAL STRUCTURE OF FATTY ACIDS AND THEIR MYCOBACTERICIDAL ACTIVITY
書誌事項
- タイトル別名
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- Relationship Between the Chemical Struc
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The bactericidal activity of long-chain fatty acids on mycobacteria was examined by exposing the organisms to these acids at 0.04 mM in 0.05 M acetate buffer (pH 5.6) . The lethal effect of saturated fatty acids was related to the chainlength of hydrocarbon, C14: 0 being the strongest in the activity and longer and shorter fatty acids being less active. Unsaturation, isomerism and the presence of α-hydroxy group were found to be other factors governing the activity. The lethal effect was greater in the order of C18: 3>C18: 2>C18: 1 (cis) >C18: 1 (trans) >α-OH C18: 0>C18: 0. C20: 4was placed between C18: 3and C18: 2in this respect. Esterification of C14: 0, C18: 1and C20: 4to methyl esters and cholesteryl esters abolished completely the bactericidal activity of these acids, suggesting the requirement of carboxyl group for the activity. The relationship between the fatty acid structure and the lethal effect was discussed in reference to these observations.
収録刊行物
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- Ｊａｐａｎｅｓｅ Ｊｏｕｒｎａｌ ｏｆ Ｍｅｄｉｃａｌ Ｓｃｉｅｎｃｅ ａｎｄ Ｂｉｏｌｏｇｙ
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Ｊａｐａｎｅｓｅ Ｊｏｕｒｎａｌ ｏｆ Ｍｅｄｉｃａｌ Ｓｃｉｅｎｃｅ ａｎｄ Ｂｉｏｌｏｇｙ 30 (4), 171-178, 1977
国立感染症研究所 Japanese Journal of Infectious Diseases 編集委員会
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詳細情報 詳細情報について
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- CRID
- 1390282681218862208
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- NII論文ID
- 130003953255
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- NII書誌ID
- AA1132885X
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- COI
- 1:CAS:528:DyaE1cXps1Y%3D
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- ISSN
- 18842828
- 00215112
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- NDL書誌ID
- 1837842
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- PubMed
- 409867
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可