酸化魚油の抗菌作用に関する研究-IV

酸化魚油の抗菌作用型式と阻害物質とについて

抄録

In order to demonstrate the mechanism of antimicrobial action of oxidized fish oils, the mode of the action and the reversal action were investigated by using Debaryomyces membranaefaciens.
For these purposes, first of all, the nitrogen demands of the organism were tested and the synthetic medium was prepared (Table 2). The antimicrobial action of oxidized calamary oil methyl ester chiefly caused the prolongation of the lag period as in the case of an antibacterial agent, which reacts with protein, and was effective when added at the beginning of culture (Fig. 2). Moreover it was reversed with protein, peptone, medical yeast, phospholipid, and activated charcoal but not by sulfhydryl compound, vitamin, and amino acid (Table 4).
These findings show that the antimicrobial actions of oxidized fish oils and of unsaturated fatty acids have somewhat similar patterns, so it may be assumed that the antimicrobial action of oxidized fish oils are probably due to their reaction with protein as in the case of unsaturated fatty acids. On the other hand, some different behaviors in the antimicrobial spectrum and the ionization were found between them, so the mechanism of chemical association of oxidized fish oils with protein seems to be different from that of unsaturated fatty acids.