フィブリン凝固反応の動的粘弾性による研究

温度の影響について

抄録

The dynamic rigidity for bovine plasma and fibrinogen-thrombin solution was determined during clotting in the temperature range between 15°and 43°C.
The dynamic rigidity of plasma gel increases with increasing clotting temperature. This suggests that the enzymatic activity of thrombin to polymerize fibrin increases with increasing temperature. On the other hand, the rigidity of fibrin gel clotted from the fibrinogen-thrombin solution decreases with increasing clotting temperature. This suggests that the dissociation of crosslinks between fibrin polymers takes place at a higher temperature.
The rate constant of network formation as a function of increasing temperature increases and then decreases through a maximum for both plasma and fibrin gels. The rate constant of the dissociation reaction of the croosslink is unchanged for plasma gels but increases for fibrin gels as a function of temperature. The decrease in the network formation rate at the higher temperature may be explained by assuming the presence of an inactivated state for the fibrin poly-mers.