Hemagglutination and hemagglutination inhibition of turkey red blood cells with Mycoplasma hyopneumoniae

Young, T.F.; Erickson, B.Z.; Ross, R.F.; Wannemuehler, Y.

Hemagglutination and hemagglutination inhibition of turkey red blood cells with Mycoplasma hyopneumoniae

1989

Young, T.F. | Erickson, B.Z. | Ross, R.F. | Wannemuehler, Y.

The ability of Mycoplasma hyopneumoniae to agglutinate RBC was evaluated to develop an in vitro cytadsorption assay. Using swine RBC in a microtitration hemagglutination test, no agglutination or partial agglutination was detected. Comparison of RBC from various other species indicated that improved hemagglutination was obtained with RBC from turkeys. This hemagglutination was detected only when mycoplasma cells used in the assay had been frozen and thawed, heated at 50 C for 30 minutes, or treated with trypsin. Treatment of RBC with trypsin or neuraminidase enhanced hemagglutination. Possible surface lectin activity in M hyopneumoniae was evaluated by use of carbohydrates in a blocking assay; hemagglutination was not inhibited by any of 13 carbohydrates evaluated. Mycoplasma hyopneumoniae convalescent porcine serum and monoclonal antibodies against 2 M hyopneumoniae immunogens of molecular weights of 64,000 and 41,000 inhibited hemagglutination.

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