Agglutinationsverhalten von Hefen mit Lektinen

Meinhold, I.; Gabert, A; Wünsche, L.; Roth, P.

doi:10.1002/jobm.19790191009

Cited by 4 publications

(3 citation statements)

References 8 publications

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“…Meinhold et al 34 . studied the agglutination of 24 Candida isolates (22 C. guilliermondii , one C. tropicalis , one C. parapsilosis ) by six lectins: ConA agglutinated all isolates and LCA all except one C. guilliermondii isolate and one C. tropicalis isolate, while WGA and DBA did not agglutinate any isolates.…”

Section: Discussionmentioning

confidence: 99%

“…The role of lectins in microbiological diagnosis has been reviewed in detail by several authors. 30,31,32,33 In the case of yeasts, lectins bind to a-mannans, which are abundant on the cell surface; 19,21,22,34 studies with C. albicans and ConA indicate that lectin binding is abolished when these sugars are removed by chemical treatment. 20,35 In the present study, all isolates were agglutinated by ConA, LCA and PSA, all of which bind to a-D-mannose.…”

Section: Discussionmentioning

confidence: 99%

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Lectin typing of five medically important Candida species

Muñoz¹,

Alonso²,

Álvarez³

et al. 2003

Mycoses

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This study reports the patterns of agglutination of 93 clinical Candida isolates by 14 commercial lectins. The isolates were of the species Candida albicans (55), C. tropicalis (12), C. guilliermondii (10). C. glabrata (eight) and C. parapsilosis (eight). Hundred percent of isolates were agglutinated, at least, by a panel of three lectins: Canavalia ensiformis (ConA), Lens culinaris (LCA) and Pisum sativum (PSA), all of them with alpha-D-mannose specificity. In addition, another panel of three lectins could distinguish between C. glabrata, C. tropicalis and C. albicans. Lectin typing may be of potential value for taxonomic and epidemiological studies of yeasts in clinical laboratories.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Lectin typing of five medically important Candida species

Muñoz¹,

Alonso²,

Álvarez³

et al. 2003

Mycoses

View full text Add to dashboard Cite

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“…Zur Gewinnung von Aussagen uber die Oberfliichenchemie biologischer Objekte konnen eine Reihe von Methoden angewandt werden. Dazu gehoren die Verwendung immunchemischer (EISCHER 1975, KAPPELI et al 1978, MEINHOLD et al 1979, elektronenoptischer (Bos u. DE BOER 1968, Bos 1975, KAPPELI et al 1978) und enzymatischer (EDDY 1958, KAPPELI u. FIECHTER 1977 Verfahren sowie der Einsatz der Zellelektrophorese (ABRAMSON et al 1942, JAMES 1957, BIER 1959, SHAW 1969, VRANSKY 1974, DUKHIN u. DERJAGUIN 1974.…”

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Zellelektrophoretische Charakterisierung der Oberfläche von Candida guilliermondii

Lerche¹,

Kretzschmar²

1980

J of Basic Microbiology

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The electrical properties of the outer layer of the cell wall of a hydrocarbon-grown yeast C . guilliermondii were studied in detail by cell electrophoresis. Some experiments were also made with the yeast 8. cerewisiae. The mobilities of the yeasts were measured as a function of pH a t pH 2-11.5 and constant ionic strength I = 0.02 mol/l. For identification of surface groups the pHmobility curves are used to calculate pK-values. The results indicate the presence of amino and carboxyl groups on the surface of C. guilliermondii. These groups are probably a part of a glycoprotein with an isoelectric point a t pH 3.3 located on the surface. Electrophoresis of droplets of mineral oil coated with adsorbed protein layer confirms these conclusions. The importance of this glycoprotein in hydrocarbon uptake is discussed.

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Wechselwirkungen zwischen Lektinen und Mikroorganismen I. Bestimmung der Agglutinationsgeschwindigkeit durch Extinktionsmessungen: Agglutination von Hefezellen (Saccharomyces cerevisiae H155) durch Concanavalin A

Flemming¹,

Gabert²,

Flemming³

1985

J. Basic Microbiol.

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A simple photometric method for the determination of the agglutination rate of cells by lectins in a continuously stirred suspension is presented. Besides the agglutination rate the method allows the estimation of an average degree of agglutination, i.e. the number of cells per aggregate. The influence of the Con A-concentration, cell number, temperature, and pH on the agglutination rate of Saccharomyces cerevisiae H155 have been studied. The results are of good reproducibility and, therefore, the methods is suitable to describe interactions between cell-bound receptors and receptor-specific proteins, e.g. lectins and antibodies.

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Agglutinationsverhalten von Hefen mit Lektinen

Cited by 4 publications

References 8 publications

Lectin typing of five medically important Candida species

Lectin typing of five medically important Candida species

Zellelektrophoretische Charakterisierung der Oberfläche von Candida guilliermondii

Wechselwirkungen zwischen Lektinen und Mikroorganismen I. Bestimmung der Agglutinationsgeschwindigkeit durch Extinktionsmessungen: Agglutination von Hefezellen (Saccharomyces cerevisiae H155) durch Concanavalin A

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