Hemagglutination by Fava Bean Extract Inhibited by Simple Sugars

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Science  18 Feb 1966:
Vol. 151, Issue 3712, pp. 821
DOI: 10.1126/science.151.3712.821


Hemagglutination by extract of fava bean was inhibited by 5-percent d-glucose, d-fructose, or maltose, but not by 5-percent d-galactose or lactose. Failure to inhibit seems to reflect the presence of a hydroxyl group at the carbon No. 4 position. Hemagglutination was enhanced by dextran of high molecular weight, but not by dextran of low molecular weight. The finding supports the hypothesis that large molecular size explains the enhancement by gum acacia of hemagglutination by fava bean.