[Histone-like nature of bacterial allergens used in diagnosing delayed hypersensitivity reaction]

In this work new data are presented on the comparative quantitative amino acid analysis of allergens, isolated and purified from different bacteria. On the basis of a high content of basic amino acids, such as lysine, arginine and histidine, in Mycobacterium, Brucella and Francisella tularensis allergens, a suggestion is made to classify bacterial allergens with histone-like proteins.