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Observations on the Thermal Optimum, Saline Agglutinating Activity and Partial Neutralization Characteristics of IgG Anti‐A Antibodies
Author(s) -
Voak D.,
AbuSin A. Y.,
Downie D. M.
Publication year - 1973
Publication title -
vox sanguinis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.68
H-Index - 83
eISSN - 1423-0410
pISSN - 0042-9007
DOI - 10.1111/j.1423-0410.1973.tb02636.x
Subject(s) - papain , titration , antibody , neutralization , saline , titer , chemistry , immunoglobulin g , immunology , biology , biochemistry , enzyme , endocrinology , inorganic chemistry
. Titration studies with IgG anti‐A antibodies revealed similar activity at both 4 and 37°C. The saline activity of IgG anti‐A antibodies generally increased as the papain titre increased with both cord and adult A 1 and A 2 cells. Sera with papain titres >256 had saline titres in the range 32–256 at 37°C. Estimations of the IgG anti‐A content of ‘immune’ anti‐A sera made by titration following partial neutralization revealed a decreasing quantitation of the results with increasing saline IgG anti‐A titre, as shown by comparison to the 2‐ME method.