Abstract: (1921 Views)
Background and Objectives: Zymosan is the name given to a yeast cell wall fraction having the specific immunomodulatoryl property ,e.g stimulation of phagocytosis and reticuloendothelial system. Interest in this fraction is derived from positive results of zymosan administration. Recently zymosan has been used more fragmentaly in various clinical investigation, for example in transplantation and autoimmunity disease.
Our aim was to find a rapid and new procedure for isolation of zymosan from candida abicans cell wall.
Materials and Methods: In this laboratory study, Candida albicans was cultured on GYEP Yeast and harvested,then Cell wall of the yeast candida albicans after disintegration, centrifugation and repeat washing were suspended in 0.5m Na2Hpo4, as a %5 of suspension. The suspension was boiled for 3h, purified by repeated washing with water and ethanol. Finaly the product was freeze deried. Zymosan purification was confirmed using complement fixation test, LAL test and SDS-PAGE.
Results: The yield of zymosan was about 1.8 percent of original yeast by dry weight .This yeast fraction had property of inactivating the complement. Result of L.A.L test have demonstrated that zymosan product had glucan. also zymosan bound was deteced.
Conclusion: This study suggested that this method is fast and usefull (in comparison to Saccharomyces Cervisiae) for preparation of zymosan from candida albians cell wall. Regarding to the results of complement fixtion test, the zymosan was preserved its biological properties.
Key words: Zymosan, Candida Albicans, Cell wall
Funding: This research was funded by Tarbiat Modarres University.
Conflict of interest: None declared.
Ethical approval: The Ethics Committee of Tarbiat Modarres University approved this study.
How to cite this article: Moosavi SM, Roodbar Mohammadi Sh, Saraf ZH, Yadegari MH, Khosravi AR. Preparation of Zymosan from Candida Albicans Cell Wall. J Rafsanjan Univ Med Scie 2012; 11(5): 481-8. [Farsi]
Type of Study:
Research |
Subject:
ايمونولوژي Received: 2020/05/9 | Accepted: 2020/05/9 | Published: 2020/05/9