title: Activation of coagulase clotting by trypsin inhibitor.
abstract: Egg white trypsin inhibitor activated coagulase clotting when added to a final concentration between 2 and 60 mg/ml. The greatest increase in clotting rate was observed in reaction mixtures containing the lowest concentrations of serum and plasma. Maximal activation was reached with 40 mg of trypsin inhibitor per ml when either serum or plasma was used as the source of coagulase-reacting factor (CRF). The increased rate of clotting is partly due to inhibition of plasmin. Freezing and thawing reduced plasma clotting inhibition. Soybean trypsin inhibitor also activated the coagulase reaction. The increased rate of clotting was observed with a coagulase preparation from organisms which produced plasminogen activators and with the culture supernatant fraction from organisms which did not activate plasminogen to plasmin. The tube test for coagulase could be made more sensitive for some strains of staphylococci by increasing the concentration of CRF (added as plasma or serum) by adding trypsin inhibitor, or both.
mesh_terms: D000818:Animals; D001777:Blood Coagulation / Q000187:drug effects*; D001779:Blood Coagulation Factors / Q000378:metabolism; D003030:Coagulase; D004789:Enzyme Activation; D005341:Fibrinolysin / Q000037:antagonists & inhibitors; D005615:Freezing; D010047:Ovalbumin; D010958:Plasminogen / Q000378:metabolism; D011817:Rabbits; D013025:Glycine max; D013210:Staphylococcus / Q000201:enzymology; D014361:Trypsin Inhibitors / Q000494:pharmacology*
chemical_list: D001779:Blood Coagulation Factors; D003030:Coagulase; D014361:Trypsin Inhibitors; D010958:Plasminogen; D010047:Ovalbumin; D005341:Fibrinolysin