Kondo E, Kanai K
Jpn J Med Sci Biol. 1976 Feb;29(1):25-37. doi: 10.7883/yoken1952.29.25.
Mycobactericidal activity of long-chain fatty acids was confirmed by in vitro exposure of BCG. The killing effect was accompanied by inhibition of the membrane-bound acid phosphatase activity. Such active fatty acids were those having a stronger hemolytic activity (e.g., C12:0, C14:0, C18:1, C18:2). Heat-killed BCG cells or their cell walls adsorbed the toxic fatty acids, whereas the fatty acid-insensitive E. coli cells did not. It was suggested that the mycobactericidal action of long-chain fatty acids is due to their detergent-like action on the cytoplasmic membrane, and that the determinant factor for the fatty acid-sensitivitiy of bacteria is the property of the cell wall by which fatty acids are adsorbed so that the active site is brought into contact with the inner membrane.
通过对卡介苗进行体外暴露，证实了长链脂肪酸的杀分枝杆菌活性。这种杀伤作用伴随着膜结合酸性磷酸酶活性的抑制。此类活性脂肪酸是那些具有较强溶血活性的脂肪酸（例如，C12:0、C14:0、C18:1、C18:2）。热灭活的卡介苗细胞或其细胞壁吸附了有毒脂肪酸，而对脂肪酸不敏感的大肠杆菌细胞则没有。有人提出，长链脂肪酸的杀分枝杆菌作用是由于它们对细胞质膜具有类似去污剂的作用，并且细菌对脂肪酸敏感性的决定因素是细胞壁的特性，通过该特性脂肪酸被吸附，从而使活性位点与内膜接触。
