title: [Effect of temperature and proteolytic enzymes on the immunological properties of 2 acid neurospecific antigens].
abstract: The immunological properties of water-soluble acid neurospecific antigens A and D of the bull brain were studied as affected by heating and proteolytical enzymes (trypsin, mixture of trypsin and alpha-chymotrypsin, protease from Streptomyces griseus). The immunological activity of antigen A is not changed essentially after its heating for 20 min at a temperature of 70-80 and 24-hour proteolysis with trypsin. Heating at 90-100 C as well as hydrolysis with protease from Streptomyces griseus and mixture of trypsin with alpha-chymotrypsin for the same time decrease the immunological activity of antigen A. The immunological activity of antigen A lowers after heating for 20 minutes at a temperature of 60 C and the action of all the studied proteolytical enzymes for 24 hours. The data obtained evidence for protein nature of antigens A and D.
mesh_terms: D000818:Animals; D000937:Antigen-Antibody Reactions / Q000187:drug effects; D000941:Antigens / Q000302:isolation & purification; D001921:Brain / Q000276:immunology*; D002417:Cattle; D002918:Chymotrypsin / Q000494:pharmacology; D000939:Epitopes; D006868:Hydrolysis; D008297:Male; D010447:Peptide Hydrolases / Q000494:pharmacology*; D011233:Precipitin Tests; D012995:Solubility; D013305:Streptomyces griseus / Q000201:enzymology; D013696:Temperature; D014357:Trypsin / Q000494:pharmacology
chemical_list: D000941:Antigens; D000939:Epitopes; D010447:Peptide Hydrolases; D002918:Chymotrypsin; D014357:Trypsin
vernacular_title: Vplyv temperatury ta proteolitychnykh fermentiv na imunolohichni vlastyvosti dvokh kyslykh neĭrospetslyfichnykh antyheniv