The Anatomy of the Bacterial Surface1

Saltón, M. R. J.

doi:10.1128/mmbr.25.2.77-99.1961

Cited by 38 publications

(12 citation statements)

References 52 publications

(71 reference statements)

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“…From the data presented on E. coil-phagocyte interactions it appeared that globulin could combine with a surface component, either when added to the complete system or when the organism was pre-opsonized and then added to leucocyte suspensions. Current hypotheses concerning the chemical composition of the surface of Gram-negative bacilli suggest that a lipoprotein layer overlies the more deeply situated cell wall lipopolysaccharide (12). Assuming that globulin would combine with the most accessible portion of the bacterial surface it is reasonable that a lipoprotein-globulin complex was formed.…”

Section: Discussionmentioning

confidence: 99%

The Fate of Bacteria Within Phagocytic Cells

Cohn

1963

The Journal of Experimental Medicine

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The preceding paper outlined the over-all fate of various classes of bacterial macromolecules following intraleucocytic residence (1). Under the in vitro conditions employed, up to 70 per cent of the total isotope of uniformly labeled organisms was degraded into acid-soluble fragments within 180 minutes of incubation. This report represents an extension of these studies in which the influences of both serum and cellular factors on the breakdown of phagocyted bacteria was evaluated. I t deals specifically with the effects of immune serum, "immune cells" and selected metabolic inhibitors which block glycolysis and respiration. Materials and MethodsProcedures for obtaining PMN leucocytes and macrophages, determining phagocytosis, labeling organisms, fractionation and assay of leucocyte-bacteria suspensions were identical with those described in the previous publication (1). The concentrations of phagocytes, fresh serum, and bacteria in the reaction mixtures were the same as in the previous article (1). Preparation of Antigens and Immune Serum.--Strains of various bacteria were grown for 16hours with constant shaking in complete medium (1). The ceils were harvested by centrifugation, washed twice with pyrogen-free saline and inactivated at 85°C for 40 minutes in a water bath. After another saline wash they were resuspended to an optical density of 0.3 at 450 In# with a Junior Coleman spectrophotometer.Rabbits weighing 3 to 4 kg were injected intravenously 0.5 ml antigen) every 3rd day for a total of seven injections and bled by cardiac puncture on the 7th day after the last injection. Serum was obtained and immediately stored at --20°C in small aliquots.Other variables in experimental methods will be described in Results. RESULTS

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Section: Discussionmentioning

confidence: 99%

The Fate of Bacteria Within Phagocytic Cells

Cohn

1963

The Journal of Experimental Medicine

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“…This enzyme is well recognised as a potent antimicrobial agent and it primarily acts by hydrolysing the glycosidic linkages between n-acetylmuramic acid and n-acetylglycosamine residties of the cell wall peptidoglycan (24). The antimicrobial properties of lysozyme may be important iti the regulation of oral microflora as it has been shown to exert a selective bacteriostatic or bactericidal action on oral commensals such as Streptococcus mutans (8), Actinomyces viscosus (8), Actinobacillus actinomveetemcomitans (9) and Capnocvtophaga gingivalis (10).…”

mentioning

confidence: 99%

In vitro susceptibility of Candida species to lysozyme

Tobgi

Samaranayake

MacFarlane

1988

Oral Microbiology and Immunology

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The in vitro sensitivity of 68 oral and vaginal isolates of Candida species to lysozyme was determined by a growth inhibition assay. Experiments with a single isolate of Candida albicans indicated that sensitivity to lysozyme increases in a concentration‐ and time‐dependent manner. The examined Candida species were susceptible to lysozyme in the following decreasing order: Candida krusei (most susceptible), Candida parapsilosis, Candida tropicalis, Candida guilliermondii, Candida albicans and Candida glabrata. However, there were differences in susceptibility to lysozyme among different isolates within a given species. These results indicate that lysozyme may regulate, in a qualitative and quantitative manner, the yeast populations on human mucosal surfaces.

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“…The liberation and activation of hydrolyzing enzymes (Schultz-Haudt and Scherp 1955, 1956, Dewar 1958, Hampp, Mergenhagen and Omata 1959, Gibbons and MacDonald 1961 during the inflammatory process are likely to cause splitting of the gingival connective tissue intercellular matrix, which would result in the release of hexose and other small molecular substances like hexoronic acid and hexosamine. A similar enzyme activity may cause degradation of the polysaccharides found in the walls of the microorganisms in the area (Salton 1961). Furthermore, it is highly probable that glucose may be released through a depolymerization of bacterially produced extraand intracellular polysaccharides of plaque aggregations in the gingiva!…”

Section: Discussionmentioning

confidence: 99%

Carbohydrate components of the gingival exudate

Hara¹,

Löe²

1969

J of Periodontal Research

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This paper describes the presence and amounts of free glucose, hexosamine and hexuronic acid in the gingival exudate. Exudate was sampled on filterstrips from individuals with different degrees of gingival inflammation. The strips were weighed before and after absorption of exudate and the exudate was calculated. The exudate was extracted and the content of glucose, hexosamine and hexuronic acid was determined colorimetrically. In keeping with previous studies the amount of exudate increased with the severity of inflammation. Exudate glucose varied between 1.13 and 7.09 μg/mg exudate. The hexosamine content was approximately 0.6 μg/mg and the hexuronic acid concentration varied between 50 and 60 μg/mg. The possible sources of origin of the carbohydrate components are discussed.

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The Anatomy of the Bacterial Surface1

Cited by 38 publications

References 52 publications

The Fate of Bacteria Within Phagocytic Cells

The Fate of Bacteria Within Phagocytic Cells

In vitro susceptibility of Candida species to lysozyme

Carbohydrate components of the gingival exudate

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