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Candida Cell의 卵白 및 Lysozyme에 對한 感受性에 關한 硏究

Studies on the Sensitivity of Candida Cells to Egg White

중앙의학 1970년 19권 6호 p.447 ~ 455
백태용,
소속 상세정보
백태용 (  ) - 경북대학교 의과대학 세균학교실

Abstract


Egg white solution or lysozyme is an well known enzyme which causes lysis of bacterial cell walls and eventually ruptures whole cell components. Its lytic mechanisms of the cells as well as the ranges of susceptible microorganisms have intensively been studied, however, its action on the yeast cells has not been documented thus far.
In the present communication the author has studied the sensitivity of Candida cell to egg white solution on both lytic pattern and growth inhibitory action and some aspects of egg white properties related to lysozyme were analyzed as compared to the lysozyme preparation and following results were obtained.
1) Candida cells were more sensitive to egg white than lysozyme on the lysis of cells. After 24 hours exposure of cells in the egg white solution, cells were converted to ghost forms or completed lysis, however, this characteristic was not obvious in lysozyme solution. Results of gram stain were not paralleled with the morphological lysis of cells, i.e. the lysis of cells were prominent but the gram positiveness was not altered concomitantly.
2) Among Candida species, all but C. krusei were sensitive to egg white in saline and Sacch-aromyces was also sensitive but Rhodotorula was resistant to the action of egg white, however, Candida cells were not sensitive at all to lysozyme. The activity of egg white was destroyed by heating at 70°C for 30 minutes, removed mechanically by washing after contact with cells and reduced in distilled water.
3) Growth inhibitory action of egg white was eminent on all Candida species tested and, this activity was not removed by heat killed Candida cells or zymosan. Lysozyme has no such growth inhibitory action on Candida, species.

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