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FUNGISTATIC PROPERTIES OF THE FATTY ACIDS AND POSSIBLE BIOCHEMICAL SIGNIFICANCE
Author(s) -
HOFFMAN CHARLES,
SCHWEITZER T. ROBERT,
DALBY GASTON
Publication year - 1939
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1939.tb17151.x
Subject(s) - degree of unsaturation , carbon chain , chemistry , fatty acid , long chain , biochemistry , carbon fibers , organic chemistry , food science , materials science , polymer science , composite number , composite material
SUMMARY The fungistatic properties of the normal saturated fatty acids containing from one to 14 carbon atoms have been studied over a pH range of from pH 2 to pH 8. Many of these acids exhibit remarkable effectiveness in the inhibition of mold growth. This effectiveness varies according to the chain length, the concentration of the acid, and the pH of the media. A branched chain acid, in general, is less effective fungistatically than the corresponding straight chain acid. Unsaturation tends to increase the fungistatic effectiveness of an acid. At neutrality, the acids containing eight to 12 carbon atoms are the most effective for the inhibition of mold growth. This biochemical fact suggested that the nutritional value of these fatty acids be studied in relationship to certain types of disease. The hypothesis has been advanced that the shorter chain fatty acids may be important in the human dietary.