The hemolysis of chicken red blood cells by mumps virus (1) has been shown to exhibit many of the properties of an enzymatic reaction (2, 3). Although subsequent studies showed that the hemolysin possessed certain properties in common with lecithinase A (2-5), the last study in this series, by Moberly, Marinetti, and Morgan (6), demonstrated conclusively that the mechanism of hemolysis was not the conversion of red cell lecithin by mumps virus to the hemolytic compound lysolecithin. Evidence was offered however that another specific change was taking place in the cell stroma with hemolysis. This was manifest as a decrease in the size of the sphingomyelin spot on phosphatide chromatograms prepared from lipide extracts of hemolyzed chicken red blood cells, when compared to unhemolyzed controls.The present study is an attempt to clarify the role of sphingomyelin in which the phosphatides and non-phosphorous-containing lipides of chicken and human red blood cells were examined quantitatively to detect possible alterations following hemolysis. In addition the lipides of the virus itself were examined, and the virus was reacted with isolated phosphatide substrates in an attempt to define a specific enzyme-substrate system.
Materials and MethodsVirus.--The Enders strain of mumps virus was inoculated into the ananiotic sac of 8-day embryonated eggs which were then incubated for 96 hours. Surviving eggs were refrigerated for 12 hours and the amniotic fluid harvested. Pooled fluids with a hemagghitination titer of at least 1:512 were concentrated by differential centrifugation at 0°C. The supematant fluid obtained after centrifugation at 3,000 R.p.~r. for 20 minutes was spun in the Spinco ultracentrifuge (model L) with No. 40 rotor at 30,000 R.P.~. for 20 minutes. The white pellet obtained was resuspended in 10 per cent of the original volume of 0.16 molar buffer with a