[#1990-01] Macrophage Activation in Vitro by Chemically Cross-Linked (1-3)-β-D-Glucans, Y. Adachi et al.

Macrophage Activation in Vitro by Chemically Cross-Linked (1-3)-β-D-Glucans

Yoshiyuki ADACHI,a Naohito °two,’ Masumi OHSAWA, Shozo OEKAWA and Toshiro YADOMAE

Tokyo College of Pharmacy, Horinouchi, Hachioji, Tokyo 192-03, Japan and Nippon Beet Sugar Mfg. Co., Ltd., Kyobashi, Chuo-ku, Tokyo 104, Japan. Received September 11, 1989

The chemical cross-linking of soluble (1 -3)-β-D-glucans (from maitake ) having molecular weights of 21000 (CL 3 h) and 6400 (CL 6 h), and laminarin (CL LAMI), which showed negligible biological activity, by epichlorohydrin provided rigid particles. These particles showed no gel-to-sol transition upon the addition of sodium hydroxide. We compared the effects of chemical cross-linking on the biological activities of glucans. The alternative complement pathway was not activated by any of the cross-linked glucans. Glucose consumption, lysosomal enzyme release, and interleukin-1 production by mouse resident peritoneal macrophages incubated in vitro were strongly induced by CL 3 h, CL 6 h and CL LAMI. However, cross-linked dextran, Sephadex, did not exhibit any of these biological activities. These results suggested that chemical cross-linking of  (1 -3)-β-D-glucans enhances macrophage activities without opsonization by complement components.