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There are some evidences suggesting participation of enzyme process in the mechanism of histamine release during anaphylactic reaction. Mongar and Schild (1-3) reported that oxygen and calcium are essential in the release of histamine by antigen from the chopped lung tissue of a sensitized guinea pig, that there are optimal temperature and pH in this reaction, and that this reaction is inhibited by enzyme inhibitors such as cyanide, iodo acetate, and p-chloromercuribenzoate.More recently, Moussatch6 and Danon (4, 5), using lung slices of a guinea pig, indicated that the endogenous tissue respiration and the release of histamine are increased by addition of succinate during anaphylaxis. The present paper describes some observations on the relationship between histamine release and energy metabolism in the in vitro anaphylactic reaction, with special reference to the effect of succinate which is deemed important. METHODSSensitization. Young guinea pigs weighing 250 300 g were sensitized by injections of a saline solution of 10 % egg albumin (Merck $ 960) 1 c.c. under the back skin and I c.c. in the peritoneal cavity. The animals were submitted to the experiment 3 6 weeks later. Preparation of minced lung tissue. Both lungs and a piece of ileum were excised from a guinea pig bled by severence of carotid artery. Sufficient sensitization was checked by the contraction of an ileal segment suspended in a Tyrode bath containing antigen. The excised lungs were washed with physiological saline solution. Gross moisture was wiped off with a filter paper, and cut into fine pieces of 1.5x 1 mm size by a tissue mincer especially devised for this purpose (6). The tissue particles obtained were suspended in 50 c.c. of Krebs-Ringer solution and shaken at 37'C for 20 minutes to remove spontaneous ly releasable histamine ; then collected on a filter paper wetted with Krebs-Ringer solution and divided into ten to twelve masses of 100 mg each by the aid of fang's torsion balance.

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