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The protective effect of some carbohydrates against the inactivation of complement by heat, together with a note on the effect of glycolamide (an isomer of glycine) on heat-inactivation

Published online by Cambridge University Press:  15 May 2009

J. Gordon  and
G. C. Turner
J. Gordon
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
G. C. Turner
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
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Gordon & Turner (1955) reported that glucose and other sugars intensify the protective action of glycine against the heat-inactivation of complement, so that in their presence the concentration of glycine required to protect complement against inactivation at 55° C. is greatly reduced. Moreover, when high concentrations of glycine (e.g. 10%) were used, higher temperatures were required to inactivate complement if the glycine was dissolved in a high concentration of a sugar. They also showed that although this intensification is a property of a wide range of sugars, it is not shown by the corresponding alcohols, although inositol is exceptional in causing marked intensification. No explanation was offered for these findings and further experiments have been undertaken to throw light on them.

Type
Research Article
Information
Journal of Hygiene , Volume 54 , Issue 3 , September 1956 , pp. 388 - 392
Copyright
Copyright © Cambridge University Press 1956

References

REFERENCES

Gordon, J. (1953). The protective action of some amino-acids against the effect of heat on complement. J. Hyg., Camb., 51, 140.Google Scholar
Gordon, J. & Turner, G. C. (1955). The intensifying effect of glucose on the protective action of glycine against the heat-inactivation of complement. J. Hyg., Camb., 53, 335.Google Scholar
Gordon, J. & Turner, C. G. (1956). J. Hyg., Camb., 54, 172.Google Scholar
Gucker, F. T., Ford, W. L. & Moser, C. E. (1939). The apparent and partial molal heat capacities and volumes of glycine and glycolamide. J. Phys. Chem. 43, 153.Google Scholar