Abstract
Summary
1) As in the case of animal lipids and unsaturated fatty acids, various bacterial and vegetable lipids are capable of forming yellow pigment from p-aminobenzoic acid and p-aminosalicylic acid. 2) Oxidation considerably increases the activity of certain lipids to form the pigment. This enhanced activity is apparently not due to an increase in the peroxide content but rather to the formation of other oxidation products such as fatty aldehydes or ketones. 3) These results suggest that bacterial lipids play a role in the PABA pigment formation by growing cultures of mycobacteria. 4) The possible role of lipids in bacterial metabolism as important oxido-redox systems has been discussed. 5) A new filter paper method has been applied for the study of biologic oxidations of lipids and fatty acids.
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