EFFECT OF TEMPERATURE ON STABILITY OF 8 COMPONENTS OF PORCINE GALLBLADDER BILE

Our aim was to evaluate the stability of eight components of porcine b ile (pH, total and ionized calcium, total and unconjugated bilirubin, phospholipid, cholesterol, and bile salts) over a 17-day period at thr ee temperatures: -15, 4, and 37 degrees C. The pH and concentrations o f total and ionized calcium, phospholipid, cholesterol, and bile salts were stable over 17 days. Total bilirubin was stable at -15 degrees C , but declined over 17 days by approximately 25% at 4 degrees C and 70 % at 37 degrees C (P < 0.003). A rapid increase in the unconjugated bi lirubin was seen within two days at all temperatures to between 7.5 an d 12 times the levels at day 0 (P < 0.009). Thereafter unconjugated bi lirubin at -15 and 4 degrees C continued to increase at a much slower rate. By contrast, unconjugated bilirubin at 37 degrees C declined beg inning on day 4 and fell to 1.33 times levels at day 0 by day 17 (P < 0.002). We conclude that bile can be stored at -15 degrees C for 17 da ys with stability of most components, but unconjugated bilirubin will rise. The loss in total bilirubin is significant at 37 degrees C.