Effect of lyophilization on the degree of polymerization and the immunological properties of deoxyribonucleoproteins
| Autor: | Yu. V. Zykov, G. M. Makoveeva, S. V. Andrianova, D. G. Grigor'yan |
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| Rok vydání: | 1962 |
| Předmět: |
chemistry.chemical_compound
Chromatography Biochemistry Chemistry organic chemicals technology industry and agriculture hemic and immune systems chemical and pharmacologic phenomena General Medicine Degree of polymerization Complement fixation test General Biochemistry Genetics and Molecular Biology DNA |
| Zdroj: | Bulletin of Experimental Biology and Medicine. 52:1270-1273 |
| ISSN: | 1573-8221 0007-4888 |
| DOI: | 10.1007/bf00787241 |
| Popis: | A method of viscosimetry was used to compare the molecular weight of the crude and lyophilized desoxynucleoproteids (DNP) and DNA preparations at various stages of their purification from protein. As demonstrated, lyophilization leads to a marked reduction of polymerity of the preparations, especially in the DNA lyophilized preparations. However, the immunological activity of the DNP preparations remained unchanged after lyophilization. The study of the DNP by means of the quantitative complement fixation reaction has shown that crude and lyophilized DNP preparations had an equal initial antigenic and serological activity which could be explained by their sufficiently high polymerity. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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