Inhibiting Effects of Myrmicacin and Homologous Compounds on Cleavage of <I>Hemicentrotus pulcherrimus</I> Eggs

概要

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Carboxylic acids containing 7 carbons or more such as enan-thic, caprylic, pelargonic and β-hydroxydecanoic acids inhibited cleavage of <I>Hemicentrotus pulcherrimus</I> eggs at a concentration of 200 ppm. Decan-3-o 1, in which the carboxyl group is replaced with the methyl group, had no in-hibiting effect. β-hydroxydecanoic acid (myrmicacin) had a strong inhibiting effect that was almost completely reversed by transfer of the eggs to a medium lacking the acid after a limited period of exposure.
日本細胞生物学会の論文