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V Wallis

Publications and source records attributed to V Wallis.

3 recordsLinked to original sources

Adult and pre-adult thymectomy of mice: contrasting effects on immune responsiveness, and on numbers of mitogen-responsive and Thy-1+ lymphocytes.

Peripheral lymphoid tissues of mice which have been thymectomized at 2 or 4 weeks of age, that is, before they achieve adult body weight, have been shown to be lacking in cells responsive to the T-cell mitogen, phytohaemagglutinin, when the animals became adult, and these mice have also been shown to have a deficient immune response against sheep erythrocytes. It is suggested these effects of pre-adult thymectomy are consequent upon removal of the prime source of T cells prior to the animal having acquired complete T-cell populations of the adult. Spleens and lymph nodes of mice thymectomized at 8 weeks of age were found to have reduced numbers of cells susceptible to the cytotoxic effects of anti-Thy-1 serum as early as 4 weeks after the operation, whereas the number of lymphocytes responsive to T-cell mitogens in these lymphoid tissues was not reduced at this time. The number of spleen-borne antibody-producing cells in a primary or secondary response was not affected by 8-week thymectomy, either when the response was tested in the operated animal, or after transfer of cells from such an animal to an irradiated recipient. The results are discussed with respect to other work on the effects of thymectomy of mice during the post-neonatal and pre-adult period.

Age Factors

[Soluble iron and iron available in vegetable foods].

The relation ship between the quantities of soluble iron and iron available for humans reported by other authors in seven different vegetable foods was investigated. Total iron content, soluble iron, and in some cases also phytic acid were determined. The recovery in soluble form of iron added as iron sulphate to some foods was also studied. The results were compared with those reported in the literature for the amount of iron absorbed in humans from these same foods. In some cases the quantities of soluble iron and available iron were very similar but in some others the values differed considerably. There was a marked variation in the amount of soluble iron in different samples of the some vegetable product and also the iron absorption reported from a single food in different persons. These facts may explain, at least in part, the lack of coincidence mentioned.

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