SPECIFICITY OF SALIVARY-BACTERIAL INTERACTIONS - ROLE OF TERMINAL SIALIC-ACID RESIDUES IN INTERACTION OF SALIVARY GLYCOPROTEINS WITH STREPTOCOCCUS-SANGUIS AND STREPTOCOCCUS-MUTANS
SPECIFICITY OF SALIVARY-BACTERIAL INTERACTIONS - ROLE OF TERMINAL SIALIC-ACID RESIDUES IN INTERACTION OF SALIVARY GLYCOPROTEINS WITH STREPTOCOCCUS-SANGUIS AND STREPTOCOCCUS-MUTANS
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DOI：
10.1128/iai.19.1.107-115.1978
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发表时间：
1978-01-01
影响因子：
3.1
通讯作者：
VANDYKE, T
中科院分区：
文献类型：
--
作者：
LEVINE, MJ;HERZBERG, MC;VANDYKE, T
使用四种高度纯化的[人类]唾液糖蛋白来研究唾液-细菌相互作用。一对糖蛋白的成分是粘蛋白样的，而第二对则不是。通过凝集测定，发现只有粘蛋白糖蛋白凝集血链球菌和变形链球菌。从这些分子中去除唾液酸会导致血链球菌凝集作用的丧失，但不会导致变形链球菌的凝集作用丧失。凝集现象需要唾液大分子至少150,000道尔顿。
Four highly purified [human] salivary glycoproteins were used to study salivary-bacterial interactions. One pair of glycoproteins was mucin-like in composition, whereas the 2nd pair was not. By an agglutination assay, it was found that only the mucin-glycoproteins agglutinated S. sanguis and S. mutans. Removal of sialic acid from these molecules resulted in a loss of agglutination of S. sanguis but not of S. mutans. The agglutination phenomenon required a salivary macromolecule of at least 150,000 daltons.