抄録
The authors described the structure of a polysaccharide obtained as a bacterial component of Bacillus pyocyaneus in the previous report. The present studies were undertaken for the same purpose with Haemophilus pertussis, which was incubated in Verway liquid medium for three days at 37°C. After examination of grown bacteria, the liquid was centrifuged to remove active charcoal in the medium and bacterial cells collected by de Laval's centrifuge. Fractional extraction of these cells by Goebel's method yielded a g lucoprotein at a concentration of 66% acetone. This glucoprotein was hydrolysed by Morgan's method's by which polysaccharides were obtained. This substance contained no nitrogen or protein, gave negative iodine reaction, and was assumed to be branched by the result of metaperiodate oxidation and the molecular weight of the acetate. The hydrolysate of this polysaccharide obtained with concentrated hydrochloric acid gave negative phloroglucinol, naphthoresorcinol and orcinol reactions but positive Molisch, Dial, indol and Pinoff reactions which allows the assumption of hexasaccharides bonded in a branched chain. By the examination with paper chromatography, the hydrolysate of this polysaccharide corresponds to mannose, galactose and fructose, and gives phenylhydrazone of m.p. 194°, as phenylosazone of m.p. 200°, a-benzylphenylhydrazone of m.p. 156° and a-metylphenylhydrazone of m.p. 145°. The first three showed no depression of the melting points when fused respectively with d-mannose-phenylhydrazone, and d-galactose-a-benzylphenylhydrazone. The last named gave a depression of the melting point upon admixture with d-fructose-a-methylphenylhydrazone. Detailed studies on this point will be made later due to the minute amount of material available. The amount of mannose and galactose seems to be about equal but the amount of fructoselike substance is very small. Time acetate of the polysaccharide showed m.p. 97° and a molecular weight of ca. 3000 from which it is surmised that mannose and galactose are bonded. Detailed studies on the bonding positions of each monosaccharide and their types will be reported in the future.
