Factors influencing the production of H and M antigens by Histoplasma capsulatum: effect of physical factors and composition of medium.
Stagnant culture methods have permitted only limited physiological studies of the production of H and M antigens by Histoplasma capsulatum because, with such methods, antigen production is uncontrolled. In this investigation, a shake culture method was used to convert yeast-phase inoculum to mycelialphase growth at 25 C. Results strongly suggest that the release of H and M antigens relates to autolysis of the cells. Among the factors influencing production of H and M antigens under shaking conditions, choice of strain was the most important. Alterations of carbon or nitrogen source or variations in amino acid to carbohydrate ratios had limited influence on antigen production. With a strain that produced both H and M antigens, however, proportions of titers of M to H antigens could be made to vary considerably by changes in the medium, the pH, and the temperature. Results suggest that the source of M antigen during autolysis is enzymatic dissolution of the cell wall. The source of H antigen is more obscure. Production of both antigens may be differentially controlled under conditions of good reproducibility by a correct choice of strain and manipulation of culture medium.
D000941:Antigens / Q000032:analysis*; D001216:Asparagine; D001329:Autolysis; D002241:Carbohydrates; D002364:Caseins; D002951:Citrates; D003470:Culture Media; D005947:Glucose; D006658:Histoplasma / Q000254:growth & development / Q000276:immunology*; D006659:Histoplasmin / Q000096:biosynthesis* / Q000592:standards; D006863:Hydrogen-Ion Concentration; D005779:Immunodiffusion; D008858:Microscopy, Phase-Contrast; D011492:Protein Hydrolysates; D013053:Spectrophotometry; D013696:Temperature; D014466:Ultraviolet Rays
D000941:Antigens; D002241:Carbohydrates; D002364:Caseins; D002951:Citrates; D003470:Culture Media; D011492:Protein Hydrolysates; D001216:Asparagine; D006659:Histoplasmin; D005947:Glucose