175
Clinica Chimica Acta, 65 (1975) 175-179 @ Elsevier Scientific Publishing Company,
Amsterdam
- Printed
in The Netherlands
CCA 7338
STUDIES ON THE STABILITY OF PANCREATIC ENZYMES IN DUODENAL FLUID TO STORAGE TEMPERATURE AND pH
E.F. LEGGa’*
and A.M. SPENCERb
a Biochemistry Department, Coventry and b Department (Received
Coventry and Warwickshire Hospital, Stoney Stanton Road, of Gastroenterology, Walsgrave Hospital, Coventry (U.K.)
May 28, 1975)
Summary The effects of storage pH and temperature on pancreatic amylase, lipase and trypsin in duodenal fluid were studied. All the enzymes were most stable when stored at -2O”C, while the optimum storage pH was found to depend on the particular enzyme under investigation.
Introduction Estimation of amylase, lipase and trypsin are frequently carried out in association with various pancreatic provocative procedures [ 1,2] . Variations in fluid pH and variations in storage temperature prior to analysis are two well known problems associated with the analysis of duodenal fluid. This is due to the denaturing effects of these parameters on enzyme activity. Although some workers [3--51 refer to the effects of storage pH or temperature on pancreatic enzyme activity, we are not aware of any recent work which investigates the influence of such changes systematically. It therefore appeared useful to study the effect of these parameters on pancreatic enzyme activities in duodenal fluid. It was anticipated that these studies would suggest the most stable enzyme to estimate. Methods Sample
collection Duodenal fluid samples from 12 patients whose pancreatic glands were adjudged normal by enzyme analysis, isotopic scanning and clinical follow up were used. After an overnight fast, the duodenum was intubated with a 12 F.G. * To whom correspondence should be sent.
Salem sump or Levin tube. In order to assist passage of th
Clinica Chimica Acta, 65 (1975) 175-179 @ Elsevier Scientific Publishing Company,
Amsterdam
- Printed
in The Netherlands
CCA 7338
STUDIES ON THE STABILITY OF PANCREATIC ENZYMES IN DUODENAL FLUID TO STORAGE TEMPERATURE AND pH
E.F. LEGGa’*
and A.M. SPENCERb
a Biochemistry Department, Coventry and b Department (Received
Coventry and Warwickshire Hospital, Stoney Stanton Road, of Gastroenterology, Walsgrave Hospital, Coventry (U.K.)
May 28, 1975)
Summary The effects of storage pH and temperature on pancreatic amylase, lipase and trypsin in duodenal fluid were studied. All the enzymes were most stable when stored at -2O”C, while the optimum storage pH was found to depend on the particular enzyme under investigation.
Introduction Estimation of amylase, lipase and trypsin are frequently carried out in association with various pancreatic provocative procedures [ 1,2] . Variations in fluid pH and variations in storage temperature prior to analysis are two well known problems associated with the analysis of duodenal fluid. This is due to the denaturing effects of these parameters on enzyme activity. Although some workers [3--51 refer to the effects of storage pH or temperature on pancreatic enzyme activity, we are not aware of any recent work which investigates the influence of such changes systematically. It therefore appeared useful to study the effect of these parameters on pancreatic enzyme activities in duodenal fluid. It was anticipated that these studies would suggest the most stable enzyme to estimate. Methods Sample
collection Duodenal fluid samples from 12 patients whose pancreatic glands were adjudged normal by enzyme analysis, isotopic scanning and clinical follow up were used. After an overnight fast, the duodenum was intubated with a 12 F.G. * To whom correspondence should be sent.
Salem sump or Levin tube. In order to assist passage of th
