Kondo E, Kanai K
Jpn J Med Sci Biol. 1977 Aug;30(4):171-8. doi: 10.7883/yoken1952.30.171.
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 chain-length 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 alpha-hydroxy group were found to be other factors governing the activity. The lethal effect was greater in the order of C18:3 greater than C18:2 greater than C18:1(cis) greater than C18:1(trans) greater than alpha-OH C18:0 greater than C18:0. C20:4 was placed between C18:3 and C18:2 in this respect. Esterification of C14:0, C18:1 and C20:4 to 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.
通过将分枝杆菌置于0.05M醋酸盐缓冲液（pH5.6）中、浓度为0.04mM的长链脂肪酸中，检测了长链脂肪酸对分枝杆菌的杀菌活性。饱和脂肪酸的致死效应与烃链长度有关，C14:0的活性最强，更长或更短的脂肪酸活性较低。发现不饱和度、异构化和α-羟基的存在是影响活性的其他因素。致死效应大小顺序为：C18:3大于C18:2大于C18:1（顺式）大于C18:1（反式）大于α-OH C18:0大于C18:0。在这方面，C20:4介于C18:3和C18:2之间。将C14:0、C18:1和C20:4酯化生成甲酯和胆固醇酯后，这些酸的杀菌活性完全丧失，表明该活性需要羧基。参照这些观察结果讨论了脂肪酸结构与致死效应之间的关系。
