THE ACTION OF PEPSIN ON PORCINE IMMUNOGLOBULIN-M AND ITS EFFECT ON BIOLOGICAL-ACTIVITY

Abstract

Treatment of porcine immunoglobulin M (IgM) with pepsin at pH 4.6 and 37 degrees C was found to gradually remove Fab arms and Cmicro2 domains over a period of 18h. Structural studies failed to find any other change. The main products can therefore be regarded as IgM-like molecules with limited numbers of Fab arms and Cmicro2 domains. Results indicated that this removal of Fab arms is probably a random process. As the average number of Fab arms per molecule was decreased the ability to agglutinate Salmonella oranienburg (mt-H) gradually diminished. Complement fixation by the complexes however, decreased rapidly, and became negligible when the average number of Fab arms was four. This was conf..