In vitro killing of Candida albicans by fatty acids and monoglycerides
In vitro killing of Candida albicans by fatty acids and monoglycerides
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DOI：
10.1128/aac.45.11.3209-3212.2001
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发表时间：
2001-11-01
影响因子：
4.9
通讯作者：
Thormar, H
中科院分区：
文献类型：
--
作者：
Bergsson, G;Arnfinnsson, J;Thormar, H
在短灭活时间内检测了白色念珠菌对几种脂肪酸及其1-单甘油酯的敏感性，并对己酸处理后的超薄切片进行了透射电镜观察。结果表明，癸酸是一种10碳饱和脂肪酸，对所有三种白色念珠菌的杀伤速度最快，效果最好，因为质膜被破坏或解体，导致细胞质紊乱和萎缩。月桂酸是一种12碳饱和脂肪酸，在较低浓度和较长孵育时间下活性最强。
The susceptibility of Candida albicans to several fatty acids and their 1-monoglycerides was tested with a short inactivation time, and ultrathin sections were studied by transmission electron microscopy (TEM) after treatment with capric acid. The results show that capric acid, a 10-carbon saturated fatty acid, causes the fastest and most effective killing of all three strains of C albicans tested, leaving the cytoplasm disorganized and shrunken because of a disrupted or disintegrated plasma membrane. Lauric acid, a 12-carbon saturated fatty acid, was the most active at lower concentrations and after a longer incubation time.