Abstract
PREVIOUS work1–4 has shown that the virulence-enhancing action of hog gastric mucin is due to a synergic action between two non-specific factors (a viscous medium and particulate residue), and a more specific soluble third factor. Partial purification of the latter3 yielded a heterogeneous product which was predominantly peptide in nature, but which contained 5–10 per cent of carbohydrate residues. Further purification, using a revised assay4 in which the two non-specific factors are maintained constant, has shown that the carbohydrate moiety is responsible for the activity.
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SMITH, H. Identification of a Heparin as a Main Component of the ‘Third Factor’ involved in the Virulence-enhancing Action of Hog Gastric Mucin. Nature 168, 563–564 (1951). https://doi.org/10.1038/168563a0
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DOI: https://doi.org/10.1038/168563a0
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