Influence of Temperature on Anaphylaxis in Guinea Pigs Passively Sensitized with the Globulins of Types I and II Antipneumococcic Horse Serum and Shocked with Type Specific Carbohydrates

[摘要] 1. 1. Guinea pigs injected intraabdominally or subcutaneously with relatively large amounts of the combined globulins of types I and II antipneumococcic horse serum and kept at a room temperature of from 20°C. to 25°C. for about 48 hours, did not respond to an intravenous injection of combined specific carbohydrates of types I and II pneumococci at the end of this period.2. 2. Guinea pigs injected by the same routes with these globulins in an amount which ordinarily led to no characteristic response, were sensitized to the specific carbohydrates so that fatal anaphylactic shock occurred in a large per cent of the cases, if the animals had been exposed for the same period after injection of the antiserum, to environmental temperatures of 7°C. or from 38.5°C. to 42°C.3. 3. Guinea pigs which had been starved at room temperature before and after the subcutaneous injection of this amount of the globulins of antipneumococcic horse serum, were not sensitive to injection of type-specific carbohydrates.4. 4. Guinea pigs injected with the globulins of antipneumococcic horse serum and kept at ordinary room temperature for about 48 hours, could be fatally shocked with the type-specific carbohydrates if the animals were injected with a solution of quinine hydrochloride about one hour before the injection of the specific haptens.5. 5. There appeared to be some relationship between the degree of loss in weight of guinea pigs exposed to a low environmental temperature, and the degree of passive sensitization to typespecific carbohydrates following the injection of the globulins of antipneumococcic horse serum.6. 6. The rate of metabolism of the animals seems to be important in passive sensitization with antipneumococcic horse serum.

[学科分类] 生物科学（综合）