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A Comparison of the Effect of Various Salt Concentrations on the Agglutination of Red Cells by Influenza a Virus and Antibody

From the Robert Dawson Evans Memorial, Massachusetts Memorial Hospitals, and the Department of Medicine, Boston University School of Medicine, Boston, Massachusetts

Abstract

The influence of various salt concentrations in the presence of 5 per cent glucose, on agglutination of red cells by influenza A virus (PR8) was studied. No visible agglutination occurred in concentrations of 0.030M NaCl or less and at a concentration of approximately 0.003M, union of virus and red cells was inhibited. Virus was eluted when combination of virus and red cells was permitted to take place and the electrolyte was then removed by washing in a salt-free solution. Concentrations of salt as high as 0.583M failed to cause noticeable inhibition of agglutination of red cells by virus although such salt-concentrations completely inhibited agglutination of red cells by antiserum.

For comparative purposes, agglutination of red cells by antibody was likewise studied with respect to the effect of various salt-concentrations. The results were similar to those which have been obtained by others and differed from those obtained with influenzal virus in that interference with agglutination was much less marked with low and much more marked with high salt-concentrations.