TY - JOUR
T1 - Sickle hemoglobin gelation-inhibition by tris (hydroxymethyl) aminomethane and sugars
AU - Freedman, Michael L.
AU - Weissmann, Gerald
AU - Gorman, B. David
AU - Cunningham-Rundles, Ward
N1 - Funding Information:
* Supported by NIH Grants AM 13532-03 and 11949-05 and a grant-in-aid from the New York Heart Association. t United States Public Health Service Special Fellowship NIH, NIAMD No. AM 49358-01. $ Career Investigator of The Health Research Council of the City of New York. 667
PY - 1973/3/15
Y1 - 1973/3/15
N2 - Sickling is believed to be a consequence of intracellular gelation of deoxyhemoglobin S. One theoretical approach to the therapy of sickle cell anemia is direct interference with gel formation. Gelling, therefore, was studied in the presence and absence of inhibitors. In support of the theory that hydrophobic bonds are involved, it was found that lysolecithin and retinol, amphipaths, which interfere with hydrophobic interactions, inhibited gelation. Moreover, Tris (hydroxymethyl) aminomethane and sugars, agents which have been shown to interfere with hydrogen bond-mediated interactions, also inhibited gelation. Raising the osmolality of the solutions with NaCl interfered somewhat with gelation, but to a lesser degree than with Tris or sugars of equal osmolalities. The data suggest that several types of weak interactions are involved in the gelation phenomenon; hydrophobic, hydrogen and electrostatic.
AB - Sickling is believed to be a consequence of intracellular gelation of deoxyhemoglobin S. One theoretical approach to the therapy of sickle cell anemia is direct interference with gel formation. Gelling, therefore, was studied in the presence and absence of inhibitors. In support of the theory that hydrophobic bonds are involved, it was found that lysolecithin and retinol, amphipaths, which interfere with hydrophobic interactions, inhibited gelation. Moreover, Tris (hydroxymethyl) aminomethane and sugars, agents which have been shown to interfere with hydrogen bond-mediated interactions, also inhibited gelation. Raising the osmolality of the solutions with NaCl interfered somewhat with gelation, but to a lesser degree than with Tris or sugars of equal osmolalities. The data suggest that several types of weak interactions are involved in the gelation phenomenon; hydrophobic, hydrogen and electrostatic.
UR - http://www.scopus.com/inward/record.url?scp=0015924572&partnerID=8YFLogxK
U2 - 10.1016/0006-2952(73)90399-7
DO - 10.1016/0006-2952(73)90399-7
M3 - Article
C2 - 4693490
AN - SCOPUS:0015924572
SN - 0006-2952
VL - 22
SP - 667
EP - 674
JO - Biochemical Pharmacology
JF - Biochemical Pharmacology
IS - 6
ER -