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Chemical and Immunological Study of Colicins E1, K, A, and Q

机译：Colicins E1，K，A和Q的化学和免疫学研究

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Colicins are proteins and, regardless of their origin, can exist in one of two forms, free or bound. When bound, the other constituent is a polysaccharide, but the ratio of the bound form to the free form is dependent on whether the colicin is extracted from an induced or a noninduced strain. Even after extensive purification, traces of polysaccharides persist, and this may be responsible for the partial resistance of colicins to denaturation. The different colicins examined showed differences in their electrophoretic mobility as well as in their amino acid content. However, similarities do exist as has been shown by the demonstration of a common antigen site “L” to colicins E1, Q, and H.
机译：蒜素是蛋白质，无论其起源如何，都可以游离或结合两种形式之一存在。当结合时，其他成分是多糖，但是结合形式与游离形式的比例取决于大肠菌素是从诱导菌株还是非诱导菌株中提取的。即使经过大量纯化，仍会残留微量的多糖，这可能是大肠菌素对变性产生部分抗性的原因。检查的不同大肠菌素在电泳迁移率和氨基酸含量上均存在差异。但是，确实存在相似性，正如证明大肠菌素E 1 ，Q和H的共同抗原位点“ L”所表明的那样。

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