Comparative studies on viscosity and concentration of protein and hexosamine in pure pancreatic juice

Abstract

In order to investigate the cause of an increase in viscosity of pancreatic juice in patients with chronic pancreatitis, we performed comparative studies on voscosity and concentration of protein, hexosamine, three hydrolytic enzymes (amylase, chymotrypsinogen and lipase), calcium and gamma-Glutamyltranspeptidase in pure pancreatic juice. Pure pancreatic juice (PPJ) was obtained from seven control subjects, 10 patients with probable chronic pancreatitis and six patients with definite chronic pancreatitis by means of endoscopic retrograde catheterization of the papilla. Specimens were collected in ice-cooled tubes during the initial four-minute period and thereafter at two-minute intervals for 20 minutes after a rapid intravenous injection of secretin (Eisai Secrepan, 1 U/kg of body weight) and then at one-minute intervals for 10 minutes after a rapid intravenous injection of pancreozymin (Boots, 1 U/kg of body weight). It was demonstrated that the viscosity of PPJ was closely related to the concentration of hydrolytic enzyme protein, hexosamine and the presence of mucous substance and protein plugs.