Calcium and fibrin gel structure

Abstract

Calcium ions (Ca), when present in the gel forming system, were shown to influence liquid permeation of the gels formed, as judged from the Ks-values (permeability coefficients) of the final gels. On increasing Ca concentration, the Ks-values for Fibrin I and Fibrin II gels increase and a maximum is reached at about 10–20 mM for gels formed at ionic strengths between 0.18 and 0.24. For both gels, clotting times (Ct) were shortened on increasing Ca concentration and the shortening was accompanied by increase in Ks. Magnesium also shortened Ct but had no appreciable effect on Ks. The rate of activation of fibrinogen (release of FPA and FPB) was not much affected by Ca, but the activation required for gelation at Ct, decreased with increasing Ca concentration. After the gels were formed, the removal of Ca by EDTA did not change the flow properties. Our results showed that Ca is of importance for formation of the fibrin gel structure, but it may be of minor importance for preservation of the gel structure after its formation. There is a difference between Fibrin I and Fibrin II gels with regard to Ca dependence. The role of calcium in gelation as well as its physiological implications is discussed.