[loescheii Bacteroides ATCC 15930培养基中神经氨酸酶的纯化及一些性质]。

T Takeshita
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引用次数: 0

摘要

本研究旨在从红细胞ζ电位水平和血凝活性抑制剂的角度探讨拟杆菌神经氨酸酶对血凝作用增强的机制。采用超滤纯化loescheii Bacteroides loescheii ATCC 15930培养基中的神经氨酸酶,然后采用DEAE-Sephacel阴离子交换层析、快速蛋白、多肽、多核苷酸、Mono P柱液相层析,最后采用Shim-pack Diol-300柱高效液相层析。经聚丙烯酰胺凝胶电泳分析,纯化酶表现为均相。测得其分子量约为87000,最佳pH为4.8。等电点在5.1。该酶对NANA α(2----3)寡糖与糖蛋白的连锁反应表现出较高的特异性,而对NANA α(2----6)和/或NANA α(2----8)寡糖的连锁反应表现出较低的特异性。纯化后的酶作用于人红细胞后,部分牙龈拟杆菌、齿状拟杆菌和中间拟杆菌的血凝活性增强。用牙龈白杆菌381进行的血凝抑制实验表明,含精氨酸的多肽对血凝活性有较强的抑制作用,尤其是来源于鲑鱼的盐胺,而糖、氨基酸和Ca2+、Mn2+、Mg2+等二价阳离子对血凝活性没有影响。纯化酶处理的唾液红细胞的ζ电位水平明显低于唾液红细胞。牙龈芽胞杆菌381对血凝的作用机制可能与红细胞与细菌细胞之间的电化学亲和力和细胞间的zeta电位降低有关,也可能与含精氨酸肽作为配体结合受体与红细胞结合有关。
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[Purification and some properties of neuraminidase from the culture medium of Bacteroides loescheii ATCC 15930].

The purpose of this study is to investigate the mechanism on enhanced hemagglutination caused by neuraminidase from Bacteroides in an aspect of zeta-potential levels on erythrocytes and inhibitors on hemagglutination activity. The neuraminidase from the culture medium of Bacteroides loescheii ATCC 15930 was purified by ultrafiltration followed by DEAE-Sephacel anion exchange chromatography, fast protein, polypeptide, polynucleotide, liquid chromatography using Mono P column and finally high performance liquid chromatography using Shim-pack Diol-300 column. The purified enzyme appeared to be homogeneous by analytical polyacrylamide gel electrophoresis. The molecular weight was measured to be approximately 87,000 and the optimal pH was at 4.8. The isoelectric point was at 5.1. The enzyme showed relatively high specificity toward the linkage of NANA alpha (2----3) oligosaccharides and glycoproteins, and less toward the linkage of NANA alpha (2----6), and/or NANA alpha (2----8) oligosaccharides. When the human erythrocytes were treated by the purified enzyme, hemagglutination activities of some strains of Bacteroides gingivalis, Bacteroides denticola and Bacteroides intermedius were enhanced. Hemagglutination inhibition experiments using B. gingivalis 381 showed that the activity of hemagglutination was strongly inhibited by the arginine-containing peptides especially salmine derived from salmon, although the activity was unaffected by the sugars, amino acids and divalent cations such as Ca2+, Mn2+ and Mg2+. The zeta-potential level on asialo-erythrocytes treated by purified enzyme was considerably decreased compared to that of sialo-erythrocytes. It seems likely that the mechanism on hemagglutination by the B. gingivalis 381 may be involved in electrochemical affinity between the erythrocytes and bacterial cells with the reduction of zeta-potential, and in arginine-containing peptides as receptors of ligand-binding on erythrocytes.

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