Structural Specificity of Dextran in Producing Anaphylactoid Reactions in Rats.

Abstract

Summary Although both dextran and starch are glucose polymers, the structural dissimilarities of their linkages and chain branchings have the effect of conferring sharp contrast when compared in terms of the characteristic anaphylactoid reaction or the anaphylactoid purpuric reaction in rats. With dextran there was a high incidence of reactions, whereas, with hydroxyethyl starch there were none. Mice exhibited no reactions of this sort with either of these colloids.