Thermostability of antigens associated with serotype of Rhizobium japonicum

Abstract

The antigens associated with serologically distinct strains of Rhizobium japonicum were found to differ in heat sensitivity. Cell preparations from 4 out of 12 strains retained agglutinability, and 1 out of 5 retained antigenicity after they were heated to 120 C. Antigenicity was reduced in most strains after heating to 100 C for 30 min, but agglutinability was not affected by this treatment. This suggests that the antigens are protein-polysaccharide-lipid complexes described for O-type antigens. Cells of strain 46, however, retained both agglutinability and antigenicity after heating to 120 C for 1 hr, and thus a protein in its structure seems improbable. Antigens associated with bacteria from soybean nodules responded to heat treatment in essentially the same manner as those from the same strain grown in nutrient broth. Certain serotypes showed a tendency to agglutinate spontaneously. A heat treatment of 100 C for 30 min, to remove nodule debris and destroy certain blocking antigens, did not interfere with the agglutination reaction. Live cells induced antiserum in rabbit to a higher titer than did heat-treated cells.