The influence of proteolytic enzymes on blood coagulation has attracted considerable attention in recent years because of the possibility of their involvement in the normal clotting process. Eagle and Harris (1) showed that certain proteolytic enzymes such as trypsin could activate prothrombin; while other enzymes such as papain could clot fibrinogen directly. Schmitz (2, 3, 4) claimed that he isolated both trypsin and a specific trypsin-inhibitor from plasma. However, more recent work indicates that the protease is not identical with trypsin, although it is quite similar in many respects (5,6).It has long been known that proteolytic activity appears in blood following treatment with chloroform, acetone, or certain other denaturing agents. Tagnon and others (7,8,9) used this technic to activate blood protease and described many of its properties. Holmberg (10) and Christensen (11) independently demonstrated that streptokinase,2 which is itself devoid of proteolytic activity, could activate the protease in blood and thus produce digestion. Christensen also showed that the blood protease activated by streptokinase was identical with chloroform-activated serum protease (6). The inactive enzyme is located principally in globulin fraction III-2, along with considerable amounts of prothrombin (12, 13). Active protease is present in globulin fraction III-3, which is actually a sub-fraction of III-2. Fraction III-3 was used in the present experiments as a convenient source of blood protease.A definite coagulation-inhibiting effect of crystalline pancreatic trypsin-inhibitor was demon-1 This work was supported in part by grants from the Life Insurance Medical Research Fund and the University Center in Georgia.2 Following the suggestion of Christensen (11), it was decided to adopt the term "streptokinase" for use throughout this paper. The earlier designation "streptococcal fibrinolysin" was based on the erroneous assumption that the fibrinolytic enzyme itself was produced in the bacterial culture. strated by Ferguson (14), supporting his thesis that a protease is involved in the activation of prothrombin (15). Similar results were obtained by Grob (16), who also found that serum anti-protease prepared by the method of Schmitz (4) delayed coagulation. Tagnon and Soulier (17) showed that trypsin-inhibitor isolated from soy bean flour could also inhibit coagulation. Their work has been confirmed and extended by the observations described in this paper.
METHODS AND MATERIALSMost of the experiments described here involve changes in thrombin concentration which can be measured indirectly by means of the clotting time (18). In all cases, solutions were maintained at 380 C., and the pH was kept in the range of 7.2 to 7.6 as measured with a glass electrode. A small amount of phenyl mercuric borate was added to the reagents to prevent bacterial growth. Tests for thrombic activity were carried out by pipetting 0.5 ml. of thrombin into 1 ml. of fibrinogen solution, using 10 mm. X 75 mm. serological tubes. Clot formation was timed fr...