Kitazawa H, Harata T, Uemura J, Saito T, Kaneko T, Itoh T
Laboratory of Animal Products Chemistry, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
Int J Food Microbiol. 1998 Apr 14;40(3):169-75. doi: 10.1016/s0168-1605(98)00030-0.
The mitogenic activity of extracellular polysaccharides produced by Lactobacillus delbrueckii ssp. bulgaricus OLL 1073R-1 and NCFB2483 was examined in murine lymphocytes. The extracellular polysaccharide from Lactobacillus delbrueckii ssp. bulgaricus OLL 1073R-1 was fractionated into neutral and acidic polysaccharides by anion-exchange chromatography, while that of Lactobacillus delbrueckii ssp. bulgaricus NCFB2483 were all fractionated into neutral polysaccharide(s). The acidic polysaccharide stimulated mitogenic responses of murine splenocytes and Peyer's patches but not of thymocytes. The optimal concentration of the acidic polysaccharide at the highest stimulation was 160 microg/ml. A significant increase of mitogenic activity was initiated at 24 h, and the highest response was obtained after stimulation for 48 h. The acidic polysaccharide purified by high performance liquid chromatography also had substantial mitogenic activity, and the molecular weight was estimated to be 1.2 x 10(6). The acidic polysaccharide was a phosphopolysaccharide consisting of glucose, galactose and phosphorus. Dephosphorylation by hydrofluoric acid degradation reduced the mitogenic activity in lymphocytes. The phosphopolysaccharide produced by Lactobacillus delbrueckii ssp. bulgaricus 1073R-1 is a potent B-cell-dependent mitogen in which the phosphate group acts as a trigger of the mitogenic induction.
研究了德氏乳杆菌保加利亚亚种OLL 1073R-1和NCFB2483产生的胞外多糖在小鼠淋巴细胞中的促有丝分裂活性。将德氏乳杆菌保加利亚亚种OLL 1073R-1产生的胞外多糖通过阴离子交换色谱法分离为中性和酸性多糖,而德氏乳杆菌保加利亚亚种NCFB2483产生的胞外多糖均被分离为中性多糖。酸性多糖刺激小鼠脾细胞和派伊尔结的有丝分裂反应,但不刺激胸腺细胞。酸性多糖在最高刺激时的最佳浓度为160μg/ml。有丝分裂活性在24小时开始显著增加,刺激48小时后获得最高反应。通过高效液相色谱法纯化的酸性多糖也具有显著的有丝分裂活性,其分子量估计为1.2×10⁶。酸性多糖是一种由葡萄糖、半乳糖和磷组成的磷酸多糖。通过氢氟酸降解进行去磷酸化降低了淋巴细胞中的有丝分裂活性。德氏乳杆菌保加利亚亚种1073R-1产生的磷酸多糖是一种有效的B细胞依赖性有丝分裂原,其中磷酸基团作为有丝分裂诱导的触发因素。