細菌多糖類の抗原性に関する研究 第3編 Proteus X19菌多糖類のShwartzman反応に就いて

The author has carried out Shwartzman phenomenon by using culture filtrate of B. Proteus X19, refined polysaccharide separated from this bacillus by hydrochloric acid. And also influences of hyaluronidase on Shwartzman phenomenon by polysaccharide of this bacillus have been examined. The results of which are as follows. 1) The Shwartzman phenomenon is positive in the cases of culture filtrate of B. Proteus X19 and polysaccharide of this bacillus by trichloracetate abstraction method. 2) Polysacchride obtained by dividing this bacillus with hydrochloric acid is less able to prepare Shwartzman phenomenon than protein by the same method. 3) By the present experimental method hyaluronidase has increased the area of Shwartzman phenomenon.