Kondo E, Kanai K
Jpn J Med Sci Biol. 1985 Aug;38(4):181-94. doi: 10.7883/yoken1952.38.181.
Lysolecithin exhibited bactericidal effect on mycobacteria and staphylococci, but not on E. coli. The effect on staphylococci was manifested shortly after exposure, but that on mycobacteria was of the delayed type. The mycobactericidal activity was dependent on the fatty acid moiety of the chemical structure reflecting the cytotoxicity of the free form. The activity on staphylococci was not, however, of such fatty acid dependency and showed the same pattern of molecular species in hemolytic activity. These and other collateral findings suggest that the mycobactericidal effect of lysolecithin is due to the free fatty acids released therefrom by the enzymatic activity of the exposed bacterial cells, but that staphylococci are killed by the detergent effect of the whole lysolecithin molecule.
溶血卵磷脂对分枝杆菌和葡萄球菌具有杀菌作用，但对大肠杆菌没有作用。对葡萄球菌的作用在接触后不久就会显现，但对分枝杆菌的作用则是延迟型的。分枝杆菌杀菌活性取决于化学结构中的脂肪酸部分，这反映了游离形式的细胞毒性。然而，对葡萄球菌的活性并非这种脂肪酸依赖性，并且在溶血活性方面表现出相同的分子种类模式。这些以及其他相关发现表明，溶血卵磷脂的分枝杆菌杀菌作用是由于暴露的细菌细胞的酶活性从中释放出的游离脂肪酸所致，而葡萄球菌则是被整个溶血卵磷脂分子的去污剂作用所杀死。
