METHOD FOR FINGERPRINTING YEAST CELL WALL MANNANS
METHOD FOR FINGERPRINTING YEAST CELL WALL MANNANS
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DOI：
10.1128/jb.100.3.1175-1181.1969
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发表时间：
1969-01-01
影响因子：
3.2
通讯作者：
BALLOU, CE
中科院分区：
文献类型：
--
作者：
KOCOUREK, J;BALLOU, CE
酵母甘露聚糖的受控乙酰解产生甘露糖单元之间具有（1→2）和（1→3）键的寡糖混合物，而多糖主链的较不稳定（1→6）键被裂解。通过对寡糖混合物进行凝胶过滤获得的“指纹图谱”可用于区分不同的酵母甘露聚糖。该方法可用于酵母菌的分类鉴定，以及免疫化学反应性与甘露聚糖结构之间的相关性研究。
Controlled acetolysis of yeast mannans yields mixtures of oligosaccharides with (1→2) and (1→3) linkages between the mannose units, whereas the less stable (1→6) linkages of the polysaccharide backbone are cleaved. The “fingerprints,” obtained by gel filtration of the oligosaccharide mixtures, can be used to distinguish between the different yeast mannans. The general method may be useful for determining the taxonomy of yeasts and for making correlations between immunochemical reactivity and mannan structure.