Influence of Ascorbic Acid of Diet on Sensitization of Guinea Pigs to Neoarsphenamine

Abstract

Frei reported that he was able to sensitize the skin of guinea pigs to neoarsphenamine. One of us (S) observed a high degree of variation in the response of different series of guinea pigs to this type of sensitization. Mayer and Sulzberger concluded that the composition of the diet was of fundamental significance, for, the animals receiving summer fodder were resistant to sensitization (only 0 to 12% becoming sensitized), whereas animals receiving winter fodder were sensitizable 75 to 100%. The “seasonal” difference in the diets depended upon the inclusion or omission of greens. Sensitization of guinea pigs to paraphenylene diamine as well as their reaction to infection with a virulent strain of tubercle bacilli have been reported to be similarly influenced by diet., Our attention was directed to the vitamin C content of the rations. When pure crystalline vitamin C became available, it was decided to use the synthetic product as the source of vitamin C instead of citrus or tomato juice. Young guinea pigs weighing approximately 250 gm. were placed upon the scorbutogenic diet described by Demole, consisting of 2 kilos oat flakes and one kilo dried whole milk (previously heated for 2 hours at 120°C.) made into cakes with the aid of 6 egg whites and baked on a greased pan for 20–25 minutes. 200 mg. per week of cod liver oil were fed each guinea pig and a small amount of dried hay supplied. After 10 to 15 days on this diet, the negative control animals commenced to lose weight and showed early signs of scurvy. Three to 4 weeks later they died and at autopsy further manifestatations of scurvy were found.