Role of Lipid in Hemagglutination by Candida albicans and Saccharomyces cerevisiae

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Abstract
Hemagglutinating antigens derived from solid or liquid cultures of Candida albicans and Saccharomyces cervisiae lost their activity upon standing at icebox temperatures, while suffering no loss in precipitative potency. The hemagglutinative activity of these antigens was also inactivated by exhaustive deproteinization, Seitz filtration or by the action of lipase. In each of these cases no loss in precipitative potency was observed. The role of lipid in combination with a polysaccharide essential for sensitization of red cells is suggested. An essential difference in the heat stability of the hemag-glutinating antigens from Candida and Saccharomyces was noted, the latter being far more susceptible to heat.