Effect of temperature, pH and ionic strength and composition on fibrin network structure and its development

Abstract

Networks were developed in fibrinogen solution under pathophysiological conditions of clotting. Mass-length ratio (a measure of fibre thickness) was derived independently from the turbidity (microT) and from the permeability (microP) of the network. Kinetics of network growth were investigated turbidimetrically. Physiological concentrations of Ca++and Mg++increased microT while those of K+, Na+, Cl-, HCO-3, H2PO-4 and SO--4 had no effect. As pH and ionic strength were increased stepwise within the pathophysiological range, network development was delayed. Under these conditions the turbidity curves did not cross and both microT and microP were progressively decreased. When temperature was lowered, although network growth was delayed, the turbidy curves crossed: the equilibrium turbidity was higher at lower temperatures. It appears that while pH and ionic strength affect network structure by influencing fibrin assembly, lowering the temperature influences both the rate of fibrin monomer generation and fibrin assembly.