Structure of polysaccharide-peptidoglycan complex from the cell wall of Lactobacillus casei YIT9018

The isolation and analysis of the polysaccharide-peptidoglycan complexes of Lactobacillus casei YIT9018 are presented. Two polysaccharide-peptidoglycan complexes, PS-PG1 and PS-PG2, were solubilized from the heat-killed cell by treatment with N-acetylmuramidase. PS-PG1 was composed of glucose, rhamnose, and small amount of galactose and glucosamine. PS-PG2 was composed of glucose, rhamnose, galactosamine, and glucosamine. The ratio by weight of these fractions was about 1:8. PS-PG2 was analyzed in detail. Smith degradation and deamination of this complex yielded oligosaccharide units. The results of methylation analysis of these units and intact PS-PG2 led to the most probable structure of PS-PG2: (formula; see text)     

Augmentation of resistance of mice to bacterial infection by a polysaccharide-peptidoglycan complex (PSPG) extracted fromLactobacillus casei

A water-soluble polysaccharide-peptidoglycan complex (PSPG) was prepared from heat-killedLactobacillus casei by digesting the bacteria with N-acetylmuramidase. The molecular weight of PSPG was over 30,000, and the polysaccharide portion of PSPG, its main component was composed of rhamnose, glucose, galactose, glucosamine and galactosamine. Mice pretreated intraperitoneally with PSPG survived after a lethal infection withListeria monocytogenes orPseudomonas aeruginosa. The growth of infecting bacteria (L. monocytogenes, P. aeruginosa, Salmonella typhimurium, Escherichia coli) in both the peritoneal cavity and the liver was inhibited markedly in the mice that had been treated with PSPG. It was suggested that macrophages may be the main effector for the anti-infectious effect of PSPG since treatment of mice with carrageenan, a selective macrophage blocker, markedly reduced the anti-infectious effect of PSPG.