Interaction of sulfated polysaccharides with plasma membranes—II. Effect of ionic strength,temperature and trypsin digestion of the erythrocyte surface on the aggregation of erythrocytes by iota carrageenans

Abstract

Studies on the aggregation of erythrocytes by iota carrageenans (CG) have been carried out. These studies employ the techniques of measurement of erythrocyte sedimentation rate and photomicroscopy of erythrocytes suspensions as indicators of aggregation. Erythrocyte aggregation by CG decreases as a function of increasing ionic strength. Erythrocyte aggregation by CG is enhanced as the temperature is increased from 5 to 37°C. Trypsin digestion of the erythrocyte surface increases erythrocyte sedimentation by CG. A model is proposed to explain the aggregation of erythrocytes by CG. The model involves complex factors including electrostatic interactions between the erythrocyte surface and CG. The exact nature of these interactions is hypothesized.