Hemagglutination properties of Enterococcus.

M da G Carvalho; L M Teixeira

doi:10.1007/bf00295499

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Hemagglutination properties of Enterococcus.

M da G Carvalho·L M Teixeira

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Abstract

In total, 86 enterococcal strains including representatives of most of the described species were tested for the ability to agglutinate human, sheep, and rabbit erythrocytes. Five strains did not react with any of the erythrocytes tested, and 81 (94.2%) strains agglutinated only rabbit erythrocytes. The hemagglutination titers ranged from 2 to 64. Loss of the hemagglutination activity was observed when rabbit erythrocytes were treated with trypsin or neuraminidase. Trypsin treatment of the bacterial suspensions also caused loss of the agglutination ability. On the other hand, heat treatment of bacterial suspensions increased the efficiency of the interactions, and higher titers were obtained. Assays for inhibition of hemagglutination were performed with alpha-D-fucose, alpha-D-galactose, beta-D-galactose, D-glucose, N-acetyl-galactosamine, N-acetyl-glucosamine, N-acetylneuraminic acid, N-acetylneuraminic acid-lactose, and fetuin. Only fetuin was able to inhibit the hemagglutination reactions. The results showed that hemagglutination properties are common to the different enterococcal species tested. They also suggest that enterococci possess hemagglutinins of proteic and non-proteic nature that are involved in the attachment to sialic acid-containing receptors on the surface of rabbit erythrocytes.

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Adhesins, Bacterial Animals Bacterial Adhesion Enterococcus Erythrocytes Hemagglutination Hemagglutination Inhibition Tests Hemagglutination Tests Humans In Vitro Techniques Neuraminidase Rabbits Sheep Trypsin Journal Article Research Support, Non-U.S. Gov't

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M da G Carvalho, L M Teixeira. 1995. Hemagglutination properties of Enterococcus.. https://doi.org/10.1007/bf00295499

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