Letter | Published:

Subdivision of the Three Common Haptoglobin Types based on ‘Hidden’ Differences

Naturevolume 193pages505506 (1962) | Download Citation



PURIFIED haptoglobins of the three common genetic types (Hp 1–1, Hp 2–1 and Hp 2–2), after reductive cleavage with mercaptoethanol in the presence of urea, yield two classes of product (Smithies, O., Connell, G. E., and Dixon, G. H.; in preparation). One group of the cleavage products fails to migrate in acidic starch-gels (except in the presence of 8 M urea), and appears to be common to haptoglobin of all the genetic types. The other cleavage products, which migrate readily, differ according to the genetic type of haptoglobin. The homozygous type haptoglobin 1–1 gives a migrating product different from that obtained with haptoglobin of the other homozygous type 2–2 ; heterozygous haptoglobin gives both products.

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  1. 1

    Ingram, V. M., Biochim. Biophys. Acta, 28, 539 (1958).

  2. 2

    Smithies, O., and Walker, N. F., Nature, 176, 1265 (1955); 178, 694 (1956).

  3. 3

    Brown, H., Sanger, F., and Kitai, R., Biochem. J., 60, 556 (1955).

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  1. Department of Biochemistry, University of Toronto, Ontario

    • G. E. CONNELL
    •  & G. H. DIXON
  2. Department of Medical Genetics, University of Wisconsin, Madison, Wisconsin



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