Abstract
Enzymatic removal of blood group B antigen is an effective method to develop universal red blood cells (RBCs) by α-galactosidase. Here we investigated the physicochemical properties of a novel α-galactosidase from B. Fragilis and the optimization of enzymatic conversion for RBC of blood group B to O. The results showed that α-galactosidase exhibited maximum activity at a broad optimal pH of 5.6-6.0 and an optimum temperature of 41°C. Furthermore, the enzyme was efficient in complete removal of B antigen. The conditions for B to O blood group conversion were 26°C, pH 6.8 (250 mmol/L glycine and 3 mmol/L NaCl) for 1 h. The structure and function indexes of the converted red blood cells showed no significant difference from those of normal RBCs. Consequently, the novel α-galactosidase described here was more suitable for enzymatic conversion for achieving the goal of producing universal RBCs, which would improve the blood supply while enhancing the safety of clinical transfusions.
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