Soares M F, Oliveira E B, Mota I, Macedo M S
Centro de Formacão e Treinamento em Imunologia da OPS/OMS, Instituto Butantan, São Paulo, Brasil.
Braz J Med Biol Res. 1988;21(3):527-9.
Partial characterization of the suppressive component(s) of A. suum extract that is (are) responsible for damping production of IgE antibody to ovalbumin was performed by physical and chemical methods. Digestion of the whole extract with trypsin and chymotrypsin completely abolished the suppressive activity. Oxidation with sodium metaperiodate or heating at 56 degrees C, however, had no effect. These results indicate that the integrity of heat-stable protein(s) present in the crude extract is essential for its suppressive effect. In addition, the carbohydrate moiety does not seem to play an important role in this effect.
通过物理和化学方法对猪蛔虫提取物中负责抑制针对卵清蛋白的IgE抗体产生的抑制成分进行了部分表征。用胰蛋白酶和糜蛋白酶消化整个提取物完全消除了抑制活性。然而，用偏高碘酸钠氧化或在56℃加热没有效果。这些结果表明，粗提取物中存在的热稳定蛋白的完整性对其抑制作用至关重要。此外，碳水化合物部分在这种作用中似乎不发挥重要作用。
