Lectin receptors on the cell surface membrane and the kinetics of lectin-induced cell agglutination

Abstract

Agglutination of malignant transformed hamster cells by concanavalin A (ConA) and the lectins from wheat germ (WGA) and soybean (SBA) has been automatically quantitated, by measuring the amount of light transmitted through a cell suspension. The transformed hamster cells were agglutinated by SBA only after treatment with neuraminidase. The initial rate of agglutination and the concentration of lectin ( K c ) required for the half-maximum rate ( V m ) has been determined. The initial rate and V m were lower and more temperature-sensitive, and the K c was higher, for ConA than for WGA and SBA. There was no detectable temperature-dependent phase transition for the initial rate of agglutination. The total number of receptors was lower for ConA than for WGA and SBA and the apparent association constant between lectin molecules and cell surface receptors was higher for ConA (10 7M −1) than for WGA and SBA (1.6 × 10 6M −1). The half V m of agglutination required 75% saturation of the cell receptors for ConA, and only 13–17% saturation of the receptors for SBA and WGA. A 30% decrease in the number of SBA receptors present in agglutinable cells completely prevented their agglutination. The results indicate that there is heterogeneity of lectin receptors on the cell surface and that only a small proportion of the total number of WGA and SBA receptors have to be occupied for agglutination by these lectins.