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酿酒酵母Ia血清型抗原决定簇的重新评估。

Reassessment of antigenic determinant of Saccharomyces cerevisiae serotype Ia.

作者信息

Nishikawa A, Sekine T, Ikeda R, Shinoda T, Fukazawa Y

机构信息

Department of Microbiology, Meiji College of Pharmacy, Tokyo.

出版信息

Microbiol Immunol. 1990;34(10):825-40. doi: 10.1111/j.1348-0421.1990.tb01061.x.

Abstract

We examined the immunochemical structure of the antigenic determinant of S. cerevisiae serotype Ia. The specific factor serum for S. cerevisiae serotype Ia was obtained either from factor 18 serum by adsorption with heat-killed cells of Candida glabrata, or from anti-S. cerevisiae Ia (M 6001) serum by adsorption with heat-killed cells of S. cerevisiae Ib (IFO 0751). We designated this adsorbed serum as factor 18a. Acetolysis of S. cerevisiae cell wall D-mannan gave five oligosaccharides. Signals of 1H-nuclear magnetic resonance spectra of mannooligosaccharides derived from S. cerevisiae mannan were assigned for their linkages by the aid of those of alpha-1,3'-linked mannooligosaccharides derived from glucuronoxylomannan of capsule of Cryptococcus neoformans serotype A-D. Agglutination-inhibition experiments revealed that the mannopentaose from S. cerevisiae mannan was the most effective inhibitor. Moreover, inhibitory activities of alpha-1,3'-linked mannotriose, mannotetraose, and mannopentaose which were derived from glucuronoxylomannan of C. neoformans were shown to be higher than those of mannotetraose with one terminal alpha-(1-3) linkage from homologous S. cerevisiae mannan. These results indicate that mannopentaose with terminal two alpha-(1-3) linkages is responsible for the specificity of S. cerevisiae Ia.

摘要

我们研究了酿酒酵母Ia血清型抗原决定簇的免疫化学结构。酿酒酵母Ia血清型的特异性因子血清可通过用光滑念珠菌热死细胞吸附18因子血清获得,或通过用酿酒酵母Ib(IFO 0751)热死细胞吸附抗酿酒酵母Ia(M 6001)血清获得。我们将这种吸附后的血清命名为18a因子。酿酒酵母细胞壁D-甘露聚糖的乙酰解产生了五种低聚糖。借助于来自新型隐球菌A-D血清型荚膜的葡糖醛酸木甘露聚糖的α-1,3'-连接的甘露低聚糖的1H-核磁共振光谱信号,确定了来自酿酒酵母甘露聚糖的甘露低聚糖的连接方式。凝集抑制实验表明,来自酿酒酵母甘露聚糖的甘露五糖是最有效的抑制剂。此外,来自新型隐球菌葡糖醛酸木甘露聚糖的α-1,3'-连接的甘露三糖、甘露四糖和甘露五糖的抑制活性高于来自同源酿酒酵母甘露聚糖的具有一个末端α-(1-3)连接的甘露四糖。这些结果表明,具有末端两个α-(1-3)连接的甘露五糖决定了酿酒酵母Ia的特异性。

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