Further observations on the Protective action of glycine against the heat-inactivation of complement with particular reference to intensification by some carbohydrates

Abstract

1. The protection afforded by glycine and other amino-acids to guinea-pig complement against heat-inactivation is increased in the presence of sugars, although the latter are not themselves protective.2. No significant increase in protective activity occurs in the presence of the alcohols derived from some of the sugars tested.3. A marked exception amongst the alcohols is inositol, which reinforces the protective power of glycine at least as much as do the sugars.4. The fourth component of complement is destroyed by heating at 63° C. for 30 min. It is, however, protected against heat-inactivation by glycine, and this protective effect is intensified in the presence of glucose and inositol.5. The protection afforded to serum by the presence of glycine or glycine dissolved in glucose is removed when the system is dialysed, indicating that if a complex is formed it is readily dissociable.