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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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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Rockefeller University Press
1914
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2125157/ https://ncbi.nlm.nih.gov/pubmed/19867765 |
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