Lucchini J J, Corre J, Cremieux A
Laboratoire de Microbiologie, Hygiène Microbienne, Immunologie, Faculté de Pharmacie, Marseille, France.
Res Microbiol. 1990 May;141(4):499-510. doi: 10.1016/0923-2508(90)90075-2.
The antibacterial properties of phenolic compounds and aromatic alcohols (growth inhibition, lethal effect and cytological damage) were investigated. The role of protein and RNA synthesis in the bactericidal action was also determined. All compounds tested demonstrated lethal properties and the ability to alter membranes, especially in Gram-negative bacteria. Efficacious concentrations, however, varied greatly among the compounds. These data corroborate previous findings which suggest that the mechanism of action of these compounds is related to their lipophilia. Moreover, since it was demonstrated that the lethal effect of two aromatic alcohols (phenethyl alcohol and benzyl alcohol) stops when protein synthesis is inhibited, it is likely that both possess specific mechanisms of action.
研究了酚类化合物和芳香醇的抗菌特性（生长抑制、致死作用和细胞学损伤）。还确定了蛋白质和RNA合成在杀菌作用中的作用。所有测试的化合物都表现出致死特性和改变细胞膜的能力，尤其是对革兰氏阴性菌。然而，有效浓度在不同化合物之间差异很大。这些数据证实了先前的研究结果，即这些化合物的作用机制与其亲脂性有关。此外，由于已证明当蛋白质合成受到抑制时，两种芳香醇（苯乙醇和苄醇）的致死作用会停止，因此这两种醇可能都具有特定的作用机制。
