Hierarchy Of Anti-Clumping Salts

We are identifying reagents that unclump cells in a model yeast system (Saccharomyces cerevisiae) for potential uses in clinical and other applications. Here 7 salts (0.1M concentration range) and no salt controls were stirred with fixed yeast at 20 min intervals over a 60 min time course in 1 ml distilled water droplets on glass microscope slides in 2545 trials by 45 independent investigators counting percentages of unclumped yeast vs clumps at each time point. The 7 salts were chosen because of their relationship to a known anti-clumping agent magnesium sulfate. The following hierarchy of best to worst unclumping (compared with controls) was established at the 60 min time. Average percent single cells vs controls of all the trials appears in parentheses: sodium sulfate (+20.0), magnesium sulfate (+17.6), potassium sulfate (+9.9), magnesium carbonate (-1.6), magnesium chloride (-7.3), calcium carbonate (-8.4), calcium sulfate (-13.0). Individual groups of values varied from +59% to -41%. T tests were performed to compare results of experimentals vs controls. These results might help identify reagents that can be useful in unclumping cells in the bloodstream such as in anti-thrombocytic and anti-cancer applications, in reducing infectivity and biofilm development as well as in industrial applications (support: Sidney Stern Memorial Trust, NIH RISE, NSF Presidential Award 0731633 and Cal State).