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. 1984 Jun 15;220(3):639–642. doi: 10.1042/bj2200639

Salt-induced inhibition of the precipitin reaction of concanavalin A with polysaccharides and glycoprotein.

A Salahuddin, R Begum, B K Averill
PMCID: PMC1153679  PMID: 6205651

Abstract

The time course of the precipitin reactions of concanavalin A with glycogen, dextran and ovalbumin was investigated by a light-scattering method near 30 degrees C in 10 mM-Tris/HCl buffer, pH 7.4, containing neutral salts, i.e. NaCl, KCl, NaBr, KI and NaClO4. With 0.8 microM-lectin and 0.36 mg of glycogen/ml, the half-life, t 1/2, of the precipitin reaction was independent of salt concentration between 0.1 M and 1.5 M, and was the same (175s) in the presence of NaCl, KCl, NaBr and KI but was significantly (27%) higher in NaClO4. In contrast, the five salts caused significant to marked enhancement in t 1/2 for the reactions of concanavalin A with dextran and ovalbumin. Likewise, whereas the turbidity produced in 1 h as a result of lectin-glycogen precipitation remained unchanged, those measured for the binding of dextran and ovalbumin were decreased in the presence of three salts. The increase in t 1/2 and decrease in turbidity were found to be higher with NaClO4, followed by KI; NaBr produced moderate and NaCl (or KCl) small but generally significant inhibition of the precipitin reactions with dextran and ovalbumin. The results showed that the lectin-ligand precipitin reactions involve salt-sensitive polar interactions that are less pronounced with compactly folded ligands such as glycogen.

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Selected References

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