Antigen-Induced Release of Histamine from Passively Sensitized Guinea Pig Lung Slices

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Abstract
The effect of several parameters (pH, Ca++ concentration, time, temperature, lung slice size) on in vitro antigen-induced histamine release from passively sensitized guinea pig lung slices was investigated. With respect to pH, Ca++ concentration and time, the optimal conditions for the passive sensitization step (pH 7.8, Ca++ 1.5 mM, 2 h) were distinctly different from those for the antigen challenge step (pH 8.2, Ca++ 10 mM, 15 min). Maximum antigen-induced release was obtained with 3 × 0.25 × 0.25 mm lung slices at 37 °C using air as gas phase.