Die Rouleau-Bildung der Rindererythrocyten

Summary

Not a trace of rouleau formation could be observed with native beef erythrocytes under varying conditions. A typical rouleau formation and a markedly increased sedimentation rate could, however, be elicited when the surface layer of the beef erythrocytes was carefully removed with proteolytic enzymes. This is an additional evidence that the beef erythrocytes are enveloped in a surface sheet, which inhibits their hemagglutination and their rouleau formation. Papain is a proteolytic enzyme, which is inactive regarding rouleau formation. Lysolecithin disintegrates the rouleaus, albumin restores them.