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. 1990 May;28(5):1060-1.
doi: 10.1128/jcm.28.5.1060-1061.1990.

Unsaturated fatty acids and viability of Helicobacter (Campylobacter) pylori

S L Hazell  1 , D Y Graham
Affiliations

Unsaturated fatty acids and viability of Helicobacter (Campylobacter) pylori

S L Hazell et al. J Clin Microbiol. 1990 May.

Abstract

Helicobacter (Campylobacter) pylori was found to be sensitive to the toxic effects of an unsaturated fatty acid (arachidonic acid). Data are presented that support the hypothesis that exogenous catalase added to basal media enhances the growth of H. pylori by preventing the formation of toxic peroxidation products from long-chain unsaturated fatty acids.

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References

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