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Action of α‐galactosidase from Clostridium sporogenes and coffee beans on blood group B antigen of erythrocytes The effect on the viability of erythrocytes in circulation
Author(s) -
Dybus S.,
Aminoff D.
Publication year - 1983
Publication title -
transfusion
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.045
H-Index - 132
eISSN - 1537-2995
pISSN - 0041-1132
DOI - 10.1046/j.1537-2995.1983.23383224905.x
Subject(s) - clostridium sporogenes , sialidase , hemolysis , galactose , sialic acid , biochemistry , microbiology and biotechnology , vibrio cholerae , chemistry , biology , food science , clostridium , bacteria , immunology , neuraminidase , enzyme , genetics
The effect of α‐galactosidase, purified from Clostridium sporogenes (Maebashi), was examined on erythrocytes from rats, rabbits and gibbons. The amount of galactose released by α‐galactosidase from Cl. sporogenes and from coffee beans was compared. The amount of sialic acid released by Vibrio cholera sialidase was also determined. Loss of blood group B specificity following treatment with α‐galactosidase was demonstrated with anti‐B lectin. In animal models, removal of all the α‐galactosyl residues with the coffee bean or clostridial α‐galactosidase resulted in no change in the sequestration pattern of the treated erythrocytes overa period of several days. In contrast, erythrocytes treated with sialidase were rapidly sequestered from the circulation.