Abstract
There are some evidences suggesting participation of enzyme process in the mechanism of histamine release during anaphylactic reaction. Mongar and Schild (1-3) reported that oxygen and calcium are essential in the release of histamine by antigen from the chopped lung tissue of a sensitized guinea pig, that there are optimal temperature and pH in this reaction, and that this reaction is inhibited by enzyme inhibitors such as cyanide, iodoacetate, and p-chloromercuribenzoate. More recently, Moussatché and Danon (4, 5), using lung slices of a guinea pig, indicated that the endogenous tissue respiration and the release of histamine are increased by addition of succinate during anaphylaxis.
The present paper describes some observations on the relationship between histamine release and energy metabolism in the in vitro anaphylactic reaction, with special reference to the effect of succinate which is deemed important.
