A lipolytic form of hemolysis

Abstract

The varieties of hemolysis hitherto described imply the direct action of certain chemically-defined bodies, acids, alkalis, glucosides, — which attack and destroy the integrity of the red corpuscles, and other chemically undefined bodies, — bacterial hemolysins, which act in the same manner, and the more indirect action of certain complexes defined as intermediary body and complement. I have shown previously that certain soaps and fatty acids — of the oleic series, chiefly — can play the part of complements in hemolysis. The experiments based upon this fact led me to the study of the ferment lipase as the direct or indirect cause of hemolysis. I found in the course of this study that lipase is, under some conditions, an efficient hemolytic agent which acts, however, not directly upon the red corpuscles, but indirectly through the liberation from available fats of the active fatty acids. Neutral fats, the higher glycerides, are not hemolytic, but they become so under the influence of lipase.

If one drop of triolein, or a corresponding amount of fat from the dog or guinea-pig, or a small quantity of tripalmitin or crotin, is added to 2 C.C. of a 5 per cent. suspension of washed red corpuscles and 1 c.c. of the lipase solution be added, hemolysis will occur. Neither the lipase nor the fats alone are lytic. Lecithin cannot replace the fats mentioned. The hemolysis is non-specific. Serum of the dog and the guinea-pig, and, to a less extent, of the ox are rendered non-specifically hemolytic by the action of lipase.

If one drop of triolein, or a corresponding amount of fat from the dog or guinea-pig, or a small quantity of tripalmitin or crotin, is added to 2 C.C. of a 5 per cent.