• Title, Summary, Keyword: phospholipid

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A study of stabilization effect of .alpha.-tocopherol incorporated into liposomal phospholipid membrane

  • Bae, Song-Ja;Kim, Nam-Hong
    • Archives of Pharmacal Research
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    • v.13 no.1
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    • pp.64-68
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    • 1990
  • The stabilization effect of .alpha.-tocopherol incorporated into liposomal phospholipid membrane was investigated by fluorospectrophotometry and UV-visible spectretarded by the presence of .alpha.-tocopherol in the bilayer of liposomal phospholipid membrane relative to cholesterol-containing liposomes and pure phospholipid liposomes. .alpha.-tocopherol-containing liposomes prolonged the oxidation of liposomes-embedded heme as those of cholesterol-containing liposomes and pure phospholipid liposomes. Thus .alpha.-tocopherol-containing liposomes may be useful for the carrier systems of nutrients and drugs to phospholipid bilayer and stabilized liposomes.

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Deformability of Phospholipid Nanoparticles Containing Surfactants (계면활성제 함유 인지질 나노입자의 초가변성 연구)

  • Shin, Jee-Young;Oh, Yu-Kyoung;Kang, Min-Jeong;Kwon, Kyoung-Ae;Kim, Chong-Kook
    • Journal of Pharmaceutical Investigation
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    • v.33 no.3
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    • pp.187-193
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    • 2003
  • This study was aimed to formulate various phospholipid nanoparticles composed of different surfactants and to evaluate the deformability of the phospholipid vesicles as candidates of useful ultradeformable nanoparticles. In vitro deformability of the phospholipid nanoparticles was studied using an extruder under a certain pressure. The sizes of phospholipid nanoparticles, passed volumes, and concentrations of the phospholipids in suspensions before and after extrusion were measured. The deformability indexes were estimated by using passed volumes, sizes of phospholipid nanoparticles and concentrations of phospholipids. Conventional liposomes, placed under a certain pressure of an extruder, showed no passed volume indicating little deformability. Similar to conventional liposomes, phospholipid nanoparticles containing surfactants such as sodium taurocholate, Myrj 45, or Myrj 53 showed little deformability. In contrast, phospholipid nanoparticles composed of Tween 20, Triton X-100, or sodium deoxycholate showed higher deformability indexes than others. Taken together, the deformability of phospholpid nanoparticles could be significantly affected by the type of surfactants. Moreover, these results suggest that the deformability of phospholipid nanoparticles could be modulated by surfactants.

Effects of the Phospholipid separated from Duck Egg Oil on the Rat Brain (청둥오리 난황유에서 분리한 인지질이 쥐 뇌에 미치는 영향)

  • Jung In-Teak;Moon Yoon-Hee;Ryu Beung-Ho
    • The Korean Journal of Food And Nutrition
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    • v.19 no.1
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    • pp.62-69
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    • 2006
  • This study was performed to investigate the biocogical activity of the phospholipid separated and purified from duck egg yolk as functional brain food. A quantitative restriction of maternal diet was given to Sprague-Dawely rats during lactation. Animals were separated into three groups, such as control, duck egg phospholipid(PL) or pig-brain phospholipid additions groups. And ad libitum during lactation was given to control groups. All of the offsprings at 3 weeks of age fed a diet ad libitum for 4 weeks of rehabilitation. Body weight and brain weight and protein, phosphplipid, and cholesterol were determined on offsprings of each of group sacrificed at 0, 1, 2, 3, 5 and 7 weeks of age, sacrified body weight of duck egg phospholipid and pig brain phospholipid group were significantly higher than the control group. Body weight and brain weight after a recovery period were significantly at the control group. However, protein, phospholipid and cholesterol contents were significantly high than the control group. Response latency in the passive avoidance task was the lowest in the ${\beta}$-amyloid group and highest in the phospholipid group. It is consequently suggested that phospholipid supplement may be effective in memory improvement.

Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products

  • Wang, D.Y.;Zhu, Y.Z.;Xu, W.M.
    • Asian-Australasian Journal of Animal Sciences
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    • v.22 no.10
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    • pp.1441-1446
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    • 2009
  • Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identified and quantified by gas and high performance liquid chromatography, and phospholipid molecular species were determined by mass spectrometry. The results showed that raw duck meat had high quantities of phosphatidylethanolamine and phosphatidylcholine. The percentages of phospholipid classes decreased during three kinds of processing of duck meat products. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products.

Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

  • Aksu, Muhammet Irfan;Dogan, Mehmet;Sirkecioglu, Ahmet Necdet
    • Food Science of Animal Resources
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    • v.37 no.1
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    • pp.18-28
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    • 2017
  • Pastirma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after $2^{nd}$ drying and pastirma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastirma produced from beef M. Longissimus dorsi muscles. The pH and colour ($L^*$, $a^*$ and $b^*$) analyses were also performed in raw meat and pastirma. It was found that pastirma production stages had significant effects (p<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastirma. In pastirma, neutral lipid ratio was determined as $79.33{\pm}2.06%$ and phospholipid ratio as $20.67{\pm}2.06%$. Phospholipids was proportionately lower in pastirma than raw meat. Pastirma production stages affected pentadecanoic acid (15:1) (p<0.01), linoleic acid (18:2n-6) (p<0.05), ${\gamma}-linoleic$ acid (18:3n-6) (p<0.05), erucic acid (22:1n-9) (p<0.05), docosapentaenoic acid (22:5n-6) (p<0.05), total unsaturated fatty acid (${\Sigma}USFA$) (p<0.05) and total saturated fatty acid (${\Sigma}SFA$) (p<0.05) ratios of phospholipid fraction and also the moisture content (p<0.01). Pastirma process also affected pH and colour ($L^*$, $a^*$ and $b^*$) values (p<0.01), and these values were higher in pastirma than raw meat.

Effects of α-Linolenic, Eicosapentaenoic and Docosahexaenoic Acids on the Content and Fatty Acid Composition of Brain Phospholipid in Rats

  • Cha, Jae-Young;Cho, Young-Su
    • Journal of Applied Biological Chemistry
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    • v.42 no.2
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    • pp.75-80
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    • 1999
  • The effects of dietary n-3 fatty acids, ${\alpha}$-linolenic acid (18:3), eicosapentaenoic acid (EPA, 20:5), and docosahexaenoic acid (DHA, 22:6), on brain phospholipid content and fatty acid composition were compared in rats fed with a diet containing constant ratios of saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid (PUFA) and n-3/n-6. The dietary fat in each diet was added at the level of 10%. In each diet, n-3 PUFA comprised two-thirds of the PUFA and the remaining one-third was linoleic acid (18:2). Dietary fat containing linoleic acid as the sole source of PUFA was also given to the control group. The content of brain phospholipid in the three n-3 PUFA groups was significantly lower than that of the linoleic acid group. This reduction was greater in the EPA and DHA groups than in the ${\alpha}$-linolenic acid group. The decrease in phospholipid content in rats fed n-3 fatty acid-rich diets was largely due to the decrease in the phosphatidylethanolamine fraction. Each dietary n-3 PUFA was found to affect the fatty acid composition of brain phospholipids; the most pronounced alteration was observed in phosphatidylethanolamine fraction. Furthermore, the proportion of DHA in the phosphatidylethanolamine fraction tended to be higher in the DHA group than in other PUFA groups. In conclusion, dietary ${\alpha}$-linolenic acid, EPA and DHA can influence the phospholipid content, phospholipid subclass, and fatty acid composition in rat brain.

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Effect of Dietary Eicosapentaenoic Acid on Serum and Liver Lipids Patterns of Male Rat (어유의 Eicosapentaenoic Acid의 식이섭취가 성숙쥐의 혈청 및 간의 지질조성에 미치는 영향)

  • 정영진
    • Journal of Nutrition and Health
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    • v.27 no.6
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    • pp.537-551
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    • 1994
  • The dietry effects of marine n-3, plant n-3 and plant n-6 fatty acid on serum lipids levels, liver phospholipid fatty acid composition in rat were investigated. Four groups of male Sprague-Dawley rats, 30 weeks old, were fed on one of 4 different experimental diets for 4 weeks. The diets were composed of 15% fat(w/w) of either concentrated EPA oil(20:5, n-3 : 65%), fish oil(20:5, n-3 : 19%, 22:6, n-3 : 18%), perilla oil(18:3, n-3 : 60%) or corn oil(18:2, n-6 : 49%). Blood was initially taken before experimental feeding and also taken after 2 weeks and 4 weeks feeding the diet respectively and then examined for the levels of serum lipids. Rats were sacrificed at 4 weeks after the diet for the analysis of liver phospholipid fatty acid. EPA feeding remarkably decreased the serum levels of triglyceride, total cholesterol, HDL-cholesterol and total phospholipid than any other oil feeding. Fish oil feeding decreased serum HDL-cholesterol level comparable to the effect of EPA feeding and decreased total cholesterol and phospholipid less than but close to the effect of EPA feeding. Perilla oil feeding did not change serum levels of triglyceride and phospholipid, but it decreased serum total cholesterol a lot and HDL-cholesterol a little. Corn oil feeding did not affect triglyceride and total cholesterol while it increased serum level of HDL-cholesterol and total phospholipid. Serum HDL-cholesterol level was increased only in corn oil group. But contrary to the result of serum total phospholipid, liver phospholipid level found to be higher in fish oil and EPA groups than in perilla oil and corn groups. The fatty acid composition of liver phospholipid, phosphatidylcholine(PC) and phosphatidyl ethanolamine(PE) turned out to be affected by dietary fatty acid. 18:2 of liver PC was the lowest in FO group following CO group. The ratio of 20:4/18:2 was lower in PO group than in EPA group in consequence of higher 18:2 and lower 20:4 in PO group and vise versa in EPA group. In the liver PC and PE, similar trends in the ratios of n-6/n-3 and 20:4/18 were found showing higher ratios with CO and EPA group over FO and PO group. EPA group showed the lowest level of 20:5 and lower level of 20:6 than group. Fish oil was more efficient than EPA oil and PO in lowering the ratio of n-6/n-3 in consequence of the highest 22:6, and the lowest 18:2 in liver phospholipid. But PO lowers the ratio or 20:4/18 more than FO. In conclusion, EPA oil was more effective in lowering serum lipids than FO and PO. Reviewing the dietary effect of fatty acid on eicosanoids composition in rats, it is considered that more possibility was with FO than PO in the effectiveness of atherosclerosis prevention and more with PO than with EPA oil. It was also found that FO showed more effective than EPA oil for atherosclerosis prevention. It was hardly found that CO had any effect on lowering serum lipids and on eicosanoids composition in liver phospholipid for the prevention of atherosclerosis.

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Effect of Dietary Phospholipid on the Lipid Components of Serum and Organ Tissues in Rats (식이성 인지질이 흰쥐의 혈청 및 장기조직의 지질성분에 미치는 영향)

  • Jeong, Gyu-Cheol;Lee, In-Sil;Kim, Song-Jeon
    • The Korean Journal of Food And Nutrition
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    • v.2 no.2
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    • pp.40-64
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    • 1989
  • For the study of the effect of dietary phospholipid (PL) on the lipid components of serum and organ tissues in Sprague-Dawley rats, 56 Male-rats were divided into 8 groups, which was composed of 7. One group was fed with basal diet (normal group). And other experimental groups were fed ad libitum with the mixture of carbohydrate. casein salt mixture : vitamin mixture(60:18:4:1) and at the same time fed administratively with 1 gram of phospholipid-free soybean oil, corn oil and sesame oil, and phospholipid-containing soybean oil, corn oil and sesame oil respectively After 60 days the rats were fasted for 12 hours and then decapitated to collect blood and separate organ tissues . The lipid and protein components of serum and organ tissues were analyzed. The results of this study are summarized as follows The supplementation of dietary phospholipid decreases the food efficiency ratio and the growth rate of experimental rats, it increases the level of serum phospholipid and cholesterol ester, but decreases the value of total-cholesterol (T-chol.)/PL ; it decreases the value of albumin/globulin (hyG ratio) of serum protein and it increases the level of phosphatidyl ethanolamine(PE) in serum and organ tissues. And the correlation coefficients among the contents of T-chol., of HDL-chol. and of phospholipid in serum and liver are negative in general. Therefore 1 think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

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The Effects of Phospholipid-free Vegetable Oils on Serum Lipid Components in Rats (인지질(燐脂質)이 제법(除法)된 식용유(食用油)가 흰쥐의 혈청지질성분(血淸脂質成分)에 미치는 영향(影響))

  • Kim, Song-Chon;Lee, Yong-Ock;Lee, Hang-Woung
    • Journal of the Korean Applied Science and Technology
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    • v.6 no.2
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    • pp.89-104
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    • 1989
  • The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

Phospholipid Production by Pseudomonas sp.CH-414 under Various Culture Conditions (배양 조건에 따른 Pseudomonas sp.CH-414의 Phospholipid 생산능의 변화)

  • 박신형;신원철홍억기
    • KSBB Journal
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    • v.10 no.2
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    • pp.191-195
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    • 1995
  • Using Pseudomonas sp. CH-414, the optimum culture conditions were investigated for the cell growth and the phospholipid production in batch culture by varying pH and aeration rate. With starting the cultivation under the conditions of pH 7.0 and 1vvm, pH was controlled to 6 or 8 at 30 hours of culture time. In the case of changing into pH 6.0, the phospholipid production was increased by ca. 20% with comparison to the case of pH 7.0. However, the biomass and the phospholipld concentration were rapidly decreased after 30 hours of culture time when pH was controlled to 8.0. As the aeration rate was increased, the biomass was increased while the phospholipid concentration was considerably varied and unstable. Especially, the concentration of phospholipid was rapidly decreased with 3vvm of aeration rate. Finally, under the culture conditions of pH 7.0 and 3vvm until 30 hours for the cell growth, which were controlled to pH 6.0 and 1vvm for the stable production of phospholipid beyond that time, the dry cell weight was $18.5g/\ell$ and the phospholipid concentration was $\0.83g/ell$ (45mg/g cell).

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