Jorgensen S E, Short E C, kurtz H J, Mussen H K, Wu G K
J Med Microbiol. 1976 May;9(2):173-89. doi: 10.1099/00222615-9-2-173.
Synthesis of alpha-haemolysin by Escherichia coli was proportional to the amount of meat-broth factor present in the medium and not to bacterial growth. The meat-broth component required for the synthesis of haemolysin was found to have several physical and chemical properties in common with alpha-haemolysin itself. Both molecules are trypsin-sensitive, acidic substances with similar elution volumes when subjected to gel-filtration chromatography with Sepharose 6B. Isotopic labelling experiments in which the bacteria were grown on 14C-labelled meat broth showed that partially purified haemolysin preparations contained molecules of mammalian origin. Similar experiments in which 14C-glucose was used to label bacterial molecules showed that little or no material of bacterial origin was present in the haemolysin preparation. These data suggest that alpha-haemolysin may be produced by bacterial modification of a molecule present in meat broth rather than by synthesis de novo within the bacterial cell.
大肠杆菌α-溶血素的合成与培养基中肉浸液因子的量成正比，而与细菌生长无关。发现合成溶血素所需的肉浸液成分具有与α-溶血素本身若干共同的物理和化学性质。当用琼脂糖6B进行凝胶过滤层析时，这两种分子都是对胰蛋白酶敏感的酸性物质，洗脱体积相似。用14C标记的肉浸液培养细菌的同位素标记实验表明，部分纯化的溶血素制剂含有哺乳动物来源的分子。用14C-葡萄糖标记细菌分子的类似实验表明，溶血素制剂中几乎没有或不存在细菌来源的物质。这些数据表明，α-溶血素可能是由肉汤中存在的分子经细菌修饰产生的，而不是由细菌细胞内从头合成产生的。
