Mandel, Emanuel E.; Maurizi, Charles P.; Katz, Edward M.; Lazerson, Jack; Lieberman, Allan D.
September 1962
Angiology;Sep1962, Vol. 13 Issue 9, p435
Academic Journal
In view of the previously established acclerating effect of intravenous fat emulsion upon intravascular clotting in dogs, studies were conducted to determine the mechanism of this effect and to correlate it with the recalcification time of plasma performed by means of the thrombelastograph and an automatic clot timing device. The purified alcohol soluble soybean phosphatide contained in one of the two fat emulsions tested was found to be largely responsible for the clot promoting effect, while the soybean phosphatide of the other fat emulsion appeared to have no or a delaying influence on clotting when injected into dogs or admixed in the test tube to human or eanine plasma. The phosphatide is characterized by thermolability of the clot promoting effect�which appeared to related to the titratable acidity of the material�and absence of platelet-like activity. These properties provide a marked contrast to the alcohol-insoluble soybean extract (Inosithin) which is remarkably stable and capable of replacing platelets in tests of coagulation. The thrombophilic state induced by the alcohol soluble phosphatide, characterized by accelerated fibrin formation in segments of isolated large veims of dogs, was reflected in the plasma clotting tests mentioned, particularly the thrombelastogram. Further work designed to isolate and identify the coagulant in the phosphatide is considered warranted not only for the purpose of creating and studying a temporary �hypercoagulable� state but also in the hope of securing a new means of treating hemorrhagic disorders.


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