Synthesis of galactose derivatives that render lectin-induced agglutinating ability to liposomes

Article abstract of DOI:10.1002/jps.2600820311

Three galactose (Gal) derivatives, Galβ1-n-C₁₆H₃₃ (1), Galβ(1-4)- Glcβ1-n-C₁₆H₃₃ (2), and Galβ1-(CH₂CH₂O)₃-n-C₁₆H₃₃ (3), were synthesized and incorporated into liposomes prepared from egg yolk lecithin. Agglutination of these liposomes with Ricinus communis agglutinin was examined by following the change of turbidity. Liposomes containing 3 were effectively agglutinated in contrast to the cases of 1 and 2, suggesting that the oxyethylene groups act as a favorable spacer to extrude Gal groups into the water. Differential scanning calorimetry showed that 3 was mixed with egg yolk lecithin at room temperature, but 1 and 2 were in the gel state, resulting in the phase separation that makes the recognition of Gal residue with Ricinus communis agglutinin difficult.