Polysaccharides of micro-organisms (Stacey, M.; Barder, S. A.)
Polysaccharides of micro-organisms (Stacey, M.; Barder, S. A.)
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微生物多糖（Stacey, M.；Barder, S.A.）
DOI：
10.1021/ed038p332.1
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发表时间：
1961
期刊：
影响因子：
--
通讯作者：
R. Whistler
中科院分区：
文献类型：
--
作者：
R. Whistler
多糖化学在广阔的战线上进展迅速，与WRAS几年前才取得的缓慢进展截然不同。然后，进展在很大程度上与更好的已知植物多糖，如淀粉和纤维素，随着半纤维素化学的巨大进步的开始，SEW？富含多糖类和一些动物和微生物中含量最高的多糖。最近，随着新的和更好的技术，特别是在微量化学方面的技术，有可能在动物和微生物多糖的一般化学和结构方面取得具体的进展。这两个人。目前人们正在对硒化合物进行深入的研究，文献中出现了许多关于结构、一般化学和生物性质的信息，目前关于微生物多糖的卷不是一篇论文，也不打算提供这一领域的详细信息。相反，作者的目的是提供一个简短的综述，总结关于革兰氏阳性和革兰氏阴性细菌、病毒、立克次体、霉菌、酵母、酵母样真菌和原生动物的钾糖的现有知识。前五章共69页，简要介绍了某些糖和一组糖和微生物多糖的存在，以及多糖的功能，它们的分离和结构测定的一般方法。这些简短的章节很好地概述了主题领域。同样，剩下的章节以简短的形式介绍了微生物或有机体中特定多糖的化学和生物化学方面的显著发展。评论家喜欢这本书，并认为它对这一主题进行了很好的最新调查。保持目前研究进展的速度，将使定期出版这类出版物是可取的，也是必要的。对生物学和大分子化学感兴趣的人可能很快就会了解这一迷人而重要的研究领域。
Polysaccharide chemistry is advancing rapidly over a broad front, quite unlike the slower progress which wras being made only a fewr 3^ ears ago. Then, advancement was largely associated with the betterknown plant polysaccharides such as starch and cellulose, with the initiation of a formidable advance underway in the chemistry of hemicelluloses, seaw? eed poty-saccharidcs and a few of the most abun-dant polysaccharides of animals and micro-organisms. Recentfy, with new^ and better techniques available, especially those in microchemistry, it has been pos-sible toobtain concrete advances in the general chemistry and structure ofthe animal and microbial polysaccharides. Both of the. se groups of compounds are nowr under intensive investigation, and much information of a structural, general chemical and biological nature is appearing in the literature.The present volume on thepolysac-charides of micro-organisms is not a treatise and makes no attempt to present detailed information in this area. Rather, the purpose of the authors is to present a brief surve3r, summarizing the existing knowledge regardingthe potysaccharides of Gram-positive and Gram-negative bacteria, viruses, rickettsia, moulds, yeasts, yeast-like fungi and protozoa. The first five chapters, covering 69 pages, describe briefly the occurrence of certain sugars and groups of sugars and microbial potysaccharides, and the function of polysaccharides, their isolation and the general approach to their structural de-termination. These brief chapters present a good surveyof the subject area. Like-wise, the remaining chapters present, in brief form, thesalient developments in the chemistry and biochemistry of specific polysaccharides from micro-or-ganisms. The reviewer likes the book and believes that it offers a good up-to-date survey of the subject. Con-tinuation of the present rate of investiga-tive advance will make it desirable and necessary to have periodic publications of this sort, by w'hich persons interested in biology and macromolecular chemistry may quickly come abreast ofthis fasci-nating and significant field of research.