Abstract
THE virulence of organisms can be enhanced by a variety of substances, mainly of carbohydrate nature (see review by Olitzki1). Current interest centres on mucin, which was found by Smith and his co-workers2–4 to owe its activity to the synergic action of three factors—viscosity, a particulate residue and a heparin. The present communication shows that bacteriological peptone and some of its hydrolysis products also have considerable virulence-enhancing activity.
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References
Olitzki, L., Bact. Rev., 12, 149 (1948).
Smith, H., Harris-Smith, P. W., and Stanley, J. L., Biochem. J., 50, 211 (1951).
Smith, H., Gallop, R. C., and Stanley, J. L., Biochem. J., 52, 15 (1952).
Smith, H., Gallop, R. C., Harris-Smith, P. W., and Stanley, J. L., Biochem. J., 52, 23 (1952).
Miles, A. A., and Misra, S. S., J. Hyg. (Camb.), 38, 732 (1938).
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CAMERON, J. Enhancement of Mouse-virulence of Group A Streptococci. Nature 180, 1136–1137 (1957). https://doi.org/10.1038/1801136b0
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DOI: https://doi.org/10.1038/1801136b0
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