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
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author Jobling, James W.
Petersen, William
author_facet Jobling, James W.
Petersen, William
author_sort Jobling, James W.
collection PubMed
description 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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spelling pubmed-21251572008-04-18 FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI. Jobling, James W. Petersen, William J Exp Med Article 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. The Rockefeller University Press 1914-03-01 /pmc/articles/PMC2125157/ /pubmed/19867765 Text en Copyright © Copyright, 1914, by The Rockefeller Institute for Medical Research New York This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Jobling, James W.
Petersen, William
FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title_full FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title_fullStr FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title_full_unstemmed FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title_short FERMENT-INHIBITING SUBSTANCES IN TUBERCLE BACILLI : STUDIES ON FERMENT ACTION. XI.
title_sort ferment-inhibiting substances in tubercle bacilli : studies on ferment action. xi.
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2125157/
https://www.ncbi.nlm.nih.gov/pubmed/19867765
work_keys_str_mv AT joblingjamesw fermentinhibitingsubstancesintuberclebacillistudiesonfermentactionxi
AT petersenwilliam fermentinhibitingsubstancesintuberclebacillistudiesonfermentactionxi

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