STUDY OF HEMAGGLUTINATING PROPERTY OF ENTEROINVASIVE ESCHERICHIA-COLIFROM VARIOUS GEOGRAPHICAL LOCATIONS

Thirty-four strains of enteroinvasive Escherichia coli (EIEC) were exa mined for their ability to agglutinate erythrocytes from different ani mal species. All strains cultured in Casamino acid-yeast extract mediu m in the presence of 1 mM CaCl2 at 37 C for 16-22 hr induced maximal e xpression of hemagglutination (HA) of broad spectrum erythrocytes. The strongest HA was observed with guinea-pig erythrocytes followed by hu man (0 type), rat, mouse, rabbit and sheep erythrocytes. All the strai ns failed to agglutinate chicken erythrocytes. HA was resistant to D-m annose, D-glucose, D-galactose, L-fucose, and D-fructose. Also HA was resistant to ethylene diamine tetraacetic acid (EDTA) and Na metaperio dic acid, an oxidizing agent. However, it was heat labile and complete ly inhibited by proteolytic enzymes such as proteinase K and trypsin, suggesting that the possible hemagglutinin of EIEC associated with the cell surface is a proteinaceous substance.