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Characteristics of an Antibody Causing Agglutination of M‐Positive Non‐Enzymatically Glycosylated Human Red Cells
Author(s) -
Reid M.E.,
Ellisor S.S.,
Barker J.M.,
Lewish T.,
Avoy D.R.
Publication year - 1981
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.1423-0410.1981.tb01019.x
Subject(s) - agglutination (biology) , titer , agglutinin , red cell , antibody , chemistry , cold agglutinin , saline , chromatography , microbiology and biotechnology , biochemistry , immunology , medicine , biology , endocrinology , lectin
An alloagglutinin was identified in the serum of an M‐negative diabetic patient. The agglutinin reacted with all commercial M‐positive red cell samples. Routine cross‐matches showed no incompatibility. This anti‐M would only agglutinate M‐positive red cell samples that had been incubated in 2% glucose for a minimum of 2 h at 37°C, 2 days at 22°C, or 1 week at 4°C. Reactive red cell samples, when washed and incubated in saline, gradually became non‐reactive. This antibody reacted optimally in low ionic strength solution at 16°C for 20 min where MM red cells were agglutinated to a titer of 256, score 85; and MN red cells were agglutinated to a titer of 128, score 66. The antibody was denatured by 2‐mercaptoethanol and was inhibited by a crude M tryptic isolate and by 2 % glucose, but not by other sugars prepared at a 2% concentration.