Kanetsuna F
Microbiol Immunol. 1985;29(2):127-41. doi: 10.1111/j.1348-0421.1985.tb00811.x.
The effect of fatty acids on Mycobacterium smegmatis was examined in vitro at pH 5.0 to 7.0 to determine the role of fatty acids in the intracellular killing of mycobacteria. Unsaturated fatty acids showed strong bactericidal activity in low concentrations (0.005 to 0.02 mM), whereas saturated fatty acids, except for lauric and myristic acids, were not very effective even at a concentration of 0.2 mM. Addition of a saturated fatty acid (palmitic or stearic acid) to an unsaturated fatty acid (oleic or linoleic acid) did not strongly interfere with the bactericidal effect of the unsaturated fatty acid at pH 5.0 and 6.0. Ca2+ (3.0 mM), Mg2+ (1.0 mM), and gamma-globulin (0.4%) showed weak reversal effects on the bactericidal activity of unsaturated fatty acids at pH 5.0 and 6.0. Serum albumin and serum showed strong reversal effects. The concentrations of each fatty acid in a mixture (molar ratio, 1:1:1:1) of oleic, linoleic, palmitic, and stearic acids required for the killing of M. smegmatis in the presence of 2% serum (bovine, rabbit, or human) were 0.05 to 0.10 mM at pH 5.0 and 6.0 and 0.05 to 0.20 mM at pH 7.0, depending on the serum used. The susceptibilities of M. kansasii, M. bovis strain BCG, and M. tuberculosis to the mixture of the four fatty acids in the presence of 2% bovine serum were similar to that of M. smegmatis, although M. fortuitum was more resistant.
在pH 5.0至7.0的体外环境中检测了脂肪酸对耻垢分枝杆菌的作用，以确定脂肪酸在细胞内杀灭分枝杆菌中的作用。不饱和脂肪酸在低浓度（0.005至0.02 mM）时表现出很强的杀菌活性，而饱和脂肪酸，除了月桂酸和肉豆蔻酸外，即使在0.2 mM的浓度下也不是很有效。在pH 5.0和6.0时，向不饱和脂肪酸（油酸或亚油酸）中添加饱和脂肪酸（棕榈酸或硬脂酸）并不会强烈干扰不饱和脂肪酸的杀菌效果。Ca2+（3.0 mM）、Mg2+（1.0 mM）和γ-球蛋白（0.4%）在pH 5.0和6.0时对不饱和脂肪酸的杀菌活性表现出微弱的逆转作用。血清白蛋白和血清表现出强烈的逆转作用。在2%血清（牛、兔或人）存在的情况下，杀灭耻垢分枝杆菌所需的油酸、亚油酸、棕榈酸和硬脂酸混合物（摩尔比为1:1:1:1）中每种脂肪酸的浓度，在pH 5.0和6.0时为0.05至0.10 mM，在pH 7.0时为0.05至0.20 mM，具体取决于所用的血清。堪萨斯分枝杆菌、牛分枝杆菌卡介苗株和结核分枝杆菌在2%牛血清存在的情况下对四种脂肪酸混合物的敏感性与耻垢分枝杆菌相似，尽管偶然分枝杆菌更具抗性。
