Adjuvant properties of polysaccharides: Effect of iota‐carrageenan, pectic acid, pectin, dextran and dextran sulphate on the humoral immune response in the rat

Abstract

Iota‐carrageenan can both enhance agglutinating antibody responses and trigger reaginic antibody production against a protein associated antigen in rats. The present study investigates the strain specificity of this phenomenon and compares the adjuvanticity of high and low molecular weight iota‐carrageenan with a series of structurally distinct polysaccharides (pectin, pectic acid, dextran and dextran sulphate). Using ovalbumin as the test antigen, high molecular weight iota‐carrageenan induced a potent ovalbumin specific reaginic antibody response in PVG and Hooded Lister strain rats, an intermediate response in Sprague Dawley rats and a weak response in DA, AO and F344 strain rats. Further studies in PVG rats revealed that the nature and magnitude of the antibody response induced was influenced by the type of polysaccharide carrier used. Thus, whereas, high molecular weight carrageenan enhanced the agglutinating antibody (agglutinin) response and simultaneously elicited de novo reaginic antibody production to co‐administered ovalbumin, low molecular weight carrageenan facilitated reaginic antibody production but had no effect on the agglutinin response. Pectin and dextran had no effect on the agglutinin response and failed to elicit reaginic antibody production. Conversely, pectic acid and dextran sulphate enhanced the agglutinin response and elicited a transient reaginic anti‐ovalbumin response.