PMID: 9435615Jan 22, 1998Paper

In vivo diffusion of immunoglobulin G in muscle: effects of binding, solute exclusion, and lymphatic removal

The American Journal of Physiology
Michael F Flessner Zakaria el-R

Abstract

Previously, we demonstrated that immunoglobulin G (IgG), dissolved in an isotonic solution in the peritoneal cavity, transported rapidly into the abdominal wall when the intraperitoneal (ip) pressure was > 2 cmH2O. We hypothesized that this was chiefly caused by convection and that diffusion of IgG was negligible. To investigate the role of diffusion, we dialyzed rats with no pressure gradient across the abdominal wall muscle for 2 or 6 h with an ip isotonic solution containing 125I-labeled IgG. At the end of the experiment, the animal was euthanized and frozen and abdominal wall tissue was processed to produce cross-sectional autoradiograms. Quantitative densitometric analysis resulted in IgG concentration profiles with far lower magnitude than profiles from experiments in which convection dominated. In other in vivo experiments, we determined the lymph flow rate to be 0.8 x 10(-4) ml.min-1.g-1 and the fraction of extravascular tissue (theta s) available to the IgG to be 0.041 +/- 0.001. An in vitro binding assay was used to determine the time-dependent, nonsaturable binding constant: 0.0065 min-1 x duration of exposure. A non-steady-state diffusion model that included effects of theta s, time-dependent binding, and lymph flow...Continue Reading

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Citations

Jul 12, 2001·American Journal of Physiology. Gastrointestinal and Liver Physiology·M F Flessner
Oct 14, 2006·Journal of Applied Physiology·Feilim Mac GabhannAleksander S Popel
Sep 25, 2007·American Journal of Physiology. Heart and Circulatory Physiology·James W JiAleksander S Popel
Feb 4, 2012·American Journal of Physiology. Renal Physiology·Joanna Stachowska-PietkaBengt Lindholm
May 23, 2006·American Journal of Physiology. Heart and Circulatory Physiology·J Stachowska-PietkaB Lindholm
Oct 17, 2002·Journal of Applied Physiology·Anders T Nygren, Lennart Kaijser
Nov 25, 2020·Food Chemistry·Olga D HendricksonAnatoly V Zherdev

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