Investigating the glycosylation of normal and ovarian cancer haptoglobins using digoxigenin-labelled lectins

Human haptoglobin (Hp), prepared from 10 normal sera and 10 ovarian cancer sera as well as from 11 ovarian cancer ascitic fluids, was characterized with regard to its reactivities with different lectins. Digoxigenin-labelled lectins [peanut agglutinin (PNA),Arachis hypogaea; SNA,Sambucus nigra; MAA,Maackia amurensis; DSA,Datura stramonium; and Con A, concanavalin A] with different carbohydrate specific moieties were used to identify sugar structures in Hp by blotting and by a quantitative assay in multiwell plates [lectin/enzyme-linked immunosorbent assay (ELISA)]. It was found that the lectin blotting was only useful for preliminary investigations, but that the lectin/ELISA gave interesting results that indicated the presence ofN-linked complex chains. Despite the fact that PNA interacted weakly with desialylated Hp in lectin blotting, no other evidence was obtained to suggest the presence ofO-linked glycans. Quantitative differences between normal and cancer Hp were observed for Con A, SNA and MAA, but no difference was found in the reaction with DSA. The binding of cancer Hp to Con A and SNA was twice that of normal Hp. Normal serum and ascitic fluid Hp bound similar amounts of MAA, but three times that observed for cancer serum Hp. Our results suggest that normal and ovarian cancer Hp differ in the content of carbohydrate structures containing sialic acid linked (2–6) or (2–3) to galactose and the type of oligosaccharide branching.