STRUCTURAL STUDIES OF PEPTIDOGLYCANS IN CAMPYLOBACTER SPECIES
STRUCTURAL STUDIES OF PEPTIDOGLYCANS IN CAMPYLOBACTER SPECIES
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DOI：
10.1111/j.1348-0421.1992.tb02099.x
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发表时间：
1992-01-01
影响因子：
2.6
通讯作者：
SHIBATA, Y
中科院分区：
文献类型：
--
作者：
AMANO, K;SHIBATA, Y
从大肠弯曲杆菌、空肠弯曲杆菌和胎儿弯曲杆菌中提取的肽聚糖（PG）由乳酸菌酸、葡萄糖胺、丙氨酸、谷氨酸和二氨基苯甲酸组成，摩尔比为1。1:1: 1。7:1.1: 0.9。二氨基亚苯甲酸中30%的氨基参与了多肽之间的交联。在培养过程中，大肠杆菌和空肠杆菌由螺旋形变为球形。在大肠杆菌中，我们只能从螺旋形式中分离出PG，产量为干重的0.8-1.2%。因此，大肠杆菌和空肠杆菌从螺旋形到球状的形态转变可能伴随着PG的降解，也可能是由于PG的降解。
Peptidoglycans (PG) from Campylobacter coli, Campylobacter jejuni, and Campylobacter fetus were composed of muramic acid, glucosamine, alanine, glutamic acid, and diaminopimelic acid in a molar ratio of 1. 1: 1: 1. 7: 1.1: 0.9. Thirty percent of the amino groups of diaminopimelic acid were involved in cross-linkages between peptides. During cultivation, C.coli and C.jejuni changed from a spiral to a coccoid form. In C. coli, we could isolate PG only from the spiral forms in yields of 0.8-1.2% by dry weight. C.fetus did not change to a coccoid form, and always contained PG. Thus, it is possible that the morphological transformation from the spirals to the coccoid forms of C. coli and C. jejuni is accompanied by, and probably due to, the degradation of PG.