Purification and Thermal Stability of Intact Bacillus subtilis Flagella
Purification and Thermal Stability of Intact Bacillus subtilis Flagella
复制标题
完整枯草芽孢杆菌鞭毛的纯化和热稳定性
DOI：
10.1128/jb.105.1.369-375.1971
复制
发表时间：
1971
影响因子：
3.2
通讯作者：
M. Simon
中科院分区：
文献类型：
--
作者：
K. Dimmitt;M. Simon
从细菌裂解物中以相对完整的形式制备和纯化鞭毛。免疫化学检测表明，最终制剂中超过95%的蛋白质由鞭毛抗原组成。这些鞭毛比通过剪切获得的鞭毛丝对热变性更稳定。它们的热性质更接近于细菌上原生状态的鞭毛。挂钩结构的存在是这种额外稳定性的原因。
Flagella were prepared and purified in a relatively intact form from bacterial lysates. Immunochemical tests showed that over 95% of the protein in the final preparation consisted of flagellar antigen. These flagella are more stable to thermal denaturation than flagella filaments obtained by shearing. Their thermal properties more closely resemble those of flagella in the native state on bacteria. The presence of the hook structure is responsible for this extra stability.