초록 ▼

Adherence of pathogenic bacteria having type I fimbriae to animal cells is inhibited by compositions having active constituents which are new glycopeptide and/or oligosaccharide compounds. The active constituent compounds are prepared enzymatically from vegetable flour which contains reserve glycopr

Adherence of pathogenic bacteria having type I fimbriae to animal cells is inhibited by compositions having active constituents which are new glycopeptide and/or oligosaccharide compounds. The active constituent compounds are prepared enzymatically from vegetable flour which contains reserve glycoproteins rich in oligomannosides, preferably from a fraction enriched with soya glycoprotein 7S or with bean glycoprotein II, although glycopeptides from ovalbumin may be utilized for the preparation of the compounds. The compounds have a polymannosidic basic structure similar to that of epithelial cells which is recognized by various pathogenic bacteria and which results in neutralizing the bacteria so they do not adhere to the cells. Compositions including the active constituent compounds are effective for use in the prophylaxis, treatment and diagnosis of infectious diseases, especially those caused by coliform bacteria, and also for use in the disinfection of surfaces.

대표청구항 ▼

Antibacterial formulation compositions for prophylaxis and treatment of infectious diseases caused by bacteria having type I fimbriae comprising formulations containing active antibacterial constituent compounds in an amount of, by weight, from 0.1% to 90% and being in a form selected from a group c

Antibacterial formulation compositions for prophylaxis and treatment of infectious diseases caused by bacteria having type I fimbriae comprising formulations containing active antibacterial constituent compounds in an amount of, by weight, from 0.1% to 90% and being in a form selected from a group consisting of a form for oral, enteral, parenteral and topical delivery and administration of the active constituent compounds to animal cells, wherein the active constituent compounds are derived enzymatically from a material selected from the group consisting of ovalbumin, soya flour and bean flour and wherein the active constituent compounds have a formula of: [Figure] wherein R1 is selected from the group consisting of a hydrogen atom, a 4G1cNAcb1→ASN residue and a [Figure] residue, wherein R′and R″are selected from at least one of the group consisting of an amino acid residue and a polypeptide chain, and R2, R3 and R4 are selected from at least one of the group consisting of a hydrogen atom, a mannose residue and an oligomannoside chain.