Isolation and chemical characterization of compounds isolated from Aspergillus flavus conidia

Abstract

Three types of heterogeneous preparations and four types of preparations of polysaccharide nature were obtained in studies aimed at the isolation of active compounds from Aspergillus flavus conidia bearing their biological stimulatory activity. Extraction with trichloroacetic acid at 0 degrees C yielded a preparation in which the protein component predominated over the polysaccharide moiety at a ratio of 3 : 1. In the preparation isolated from the phenolic phase of the phenol-water mixture at 68 degrees C the protein polysaccharide ratio was 1 : 1. In the material extracted in the aqueous phase and in that obtained by extraction with acetic acid at 100 degrees C the polysaccharide portion highly predominated (8 : 1 and 7 : 1 respectively).