FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.

1. Tubercle bacilli contain unsaturated fatty acids which, when saponified, have the property of inhibiting the action of trypsin and leucoprotease. 2. In proportion to their iodin value these soaps are more active as inhibiting agents than the soaps prepared from linseed, olive, and cod-liver oils....

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Detalles Bibliográficos
Autores principales: Jobling, James W., Petersen, William
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1914
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2125157/
https://www.ncbi.nlm.nih.gov/pubmed/19867765
Descripción
Sumario:1. Tubercle bacilli contain unsaturated fatty acids which, when saponified, have the property of inhibiting the action of trypsin and leucoprotease. 2. In proportion to their iodin value these soaps are more active as inhibiting agents than the soaps prepared from linseed, olive, and cod-liver oils. 3. The activity of the soaps is dependent on the presence of unsaturated carbon bonds. 4. Saturation of the soaps with iodin destroys their inhibiting action. 5. Soaps probably play an important part in the production of the condition known as caseation in tuberculosis.

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