Purification and properties of hemagglutinin from culture supernatant of Bacteroides gingivalis
Purification and properties of hemagglutinin from culture supernatant of Bacteroides gingivalis
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牙龈拟杆菌培养上清血凝素的纯化及性质
DOI：
10.1128/iai.54.3.659-665.1986
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发表时间：
1986
影响因子：
3.1
通讯作者：
R. Genco
中科院分区：
文献类型：
--
作者：
K. Okuda;A. Yamamoto;Y. Naito;I. Takazoe;J. Slots;R. Genco
牙龈拟杆菌的血凝因子（血凝素）是由 5 天扩散肉汤培养物的上清液通过硫酸铵沉淀和柱色谱法（使用 Phenyl-Sepharose CL-4B、DEAE-Sephadex A-50 和 Sephadex G-100 凝胶过滤的疏水柱）制备的。该制剂的血凝活性比硫酸铵沉淀高53.3倍。在电子显微照片中，血凝素似乎具有囊泡或管状结构。 100℃加热10分钟，完整细胞的血凝活性被完全破坏，但提取的血凝素的活性对热稳定。血凝素活性受L-精氨酸和L-赖氨酸抑制，部分受磷脂酶D抑制，但不受蛋白水解酶、神经氨酸酶、透明质酸酶、脂肪酶、磷脂酶A和C或糖的影响。牙龈芽胞杆菌血凝素似乎主要由分子量为 40,000 的材料组成。由兔牙龈芽孢杆菌全细胞抗血清和抗血凝素单克隆抗体制备的免疫球蛋白G Fab片段与细胞表面结合，抑制细胞和纯化血凝素的血凝活性。
The hemagglutinating factor (hemagglutinin) of Bacteroides gingivalis was prepared from the supernatant of a 5-day diffusate broth culture by ammonium sulfate precipitation and column chromatography with a hydrophobic column of Phenyl-Sepharose CL-4B, DEAE-Sephadex A-50, and Sephadex G-100 gel filtration. The hemagglutinating activity of the preparation was 53.3 times higher than that of ammonium sulfate precipitate. In electron microphotographs, hemagglutinin appears to have a vesicle or tubelike structure. The hemagglutinating activity of intact cells was completely destroyed by heating at 100 degrees C for 10 min, but the activity of extracted hemagglutinin was heat stable. The activity of hemagglutinin was inhibited by L-arginine and L-lysine and partially inhibited by phospholipase D, but it was not affected by proteolytic enzymes, neuraminidase, hyaluronidase, lipase, phospholipase A and C, or sugars. The B. gingivalis hemagglutinin appeared to be comprised mainly of a 40,000-molecular-weight material. The Fab fragment of immunoglobulin G prepared from rabbit antiserum to whole cells of B. gingivalis and monoclonal antibody against the hemagglutinin bound to the cell surface and inhibited the hemagglutinating activity of both the cells and the purified hemagglutinin.
亚致死浓度的四环素改变纤维和细胞疏水性。
影响因子：
3.5
作者：
Peros,WJ;Etherden,I;Gibbons,RJ;Skobe,Z
通讯作者：
Skobe,Z