Autoxidation as a Cause of Antibacterial Activity in Unsaturated Fatty Acids

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Abstract
IT has long been recognised that certain long-chain fatty acids have antibacterial properties (Nieman, 1954; Kodicek, 1949, 1958; Galbraith et al., 1971); but, although various hypo- theses have been advanced, the mechanism of the inhibition has remained uncertain. More- over, results obtained by different workers with different groups of micro-organisms have not been consistent. It is known that not only the primary interaction of unsaturated fats with molecular oxygen but also the further breakdown of the lipid peroxides can affect cell function (Schauenstein, 1967; Dormandy, 1969, 1971 ; Slater, 1972; Wills, 1961). The term " autoxidation " is used here to include this process of secondary fragmentation. We have investigated the antibacterial action of several lipids as a function of their autoxidation.

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