REACTIVITY OF LIMULUS AMEBOCYTE LYSATE TOWARDS (1-]3)-BETA-D-GLUCANS

被引：44

作者：

OHNO, N

EMORI, Y

YADOMAE, T

SAITO, K

MASUDA, A

OIKAWA, S

机构：

[1] TOKYO COLL PHARM,IMMUNOPHARMACOL MICROBIAL PROD LAB,HACHIOJI,TOKYO 19203,JAPAN

[2] TOKYO METROPOLITAN RES LAB PUBL HLTH,SHINJUKU KU,TOKYO 160,JAPAN

[3] NIPPON BEET SUGAR MFG CO LTD,CHUO KU,TOKYO 104,JAPAN

来源：

CARBOHYDRATE RESEARCH | 1990年 / 207卷 / 02期

关键词：

D O I：

10.1016/0008-6215(90)84058-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The structure-activity relationship for β-d-glucans for the gelation of the amoebocyte lysates of the horseshoe crab (Limulus) has been investigated. β-d-Glucans that had no (1 → 3) linkages induced little or no gelation. The (1 → 3)-β-d-glucans curdlan (unbranched), grifolan (∼ 33% branched), schizophyllan (∼ 33% branched), lentinan (∼ 40% branched), SSG (∼ 50% branched), and OL-2 (∼ 66% branched) induced significant gelation. The optimum concentration for gelation was correlated with the content of branching. Single chain (rather than a triple helix) conformation and higher molecular weight were associated with higher reactivity. © 1990.

引用

页码：311 / 318

页数：8

共 22 条

[1] THERMAL-DENATURATION OF (1-]3)-BETA-D-GLUCANS IN NEUTRAL AQUEOUS-SOLUTION ABOVE 130-DEGREES - EFFECT ON PHYSICOCHEMICAL PROPERTIES [J].