The effect of nitrogen mustards on the incorporation of amino acids into protein by Staphylococcus aureus

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Abstract
The effects of several aliphatic and aromatic N-mustards on the incorporation of C14-labeled amino acids into protein by S. aureus were studied. Different N-mustards inhibited amino acid incorporation to various degrees. Pronounced inhibition could not be ascribed to a direct toxic effect. The compounds that proved to be most effective in reducing the amount of incorporation of amino acids into the bacterial protein were also, in general, those most effective in inhibiting the growth of the Walker rat carcinoma.