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American Journal of Clinical Nutrition, Vol 43, 225-233, Copyright © 1986 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Influence of artificial fat emulsions on the composition of serum lipoproteins in humans

S Hailer and G Wolfram

Infusions of about 50 g soya oil, emulsified with egg lecithin (Intralipid) or soya lecithin (Lipofundin) have different effects on the composition of serum lipoprotein fractions in volunteers (n = 6). Triglycerides are altered in all lipoprotein fractions most in lowest density classes but also in LDL and HDL. Differences in maximal concentrations (higher during Intralipid) and differences in removal rate of triglycerides (faster with Lipofundin) are due to different emulsifiers. Cholesterol increase in VLDL and decrease in HDL3 are independent from emulsifier. Intralipid produces an increase of phospholipids in all lipoprotein fractions, Lipofundin only in VLDL. Linoleic acid in lecithin fatty acids of lipoprotein fractions is increased by Lipofundin and decreased by Intralipid. Apolipoprotein A-I and A-II decrease in HDL3 and slightly increase in HDL2. During both infusions apolipoprotein C-II increases significantly after Intralipid.


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S. C. Riemens, A. Van Tol, W. J. Sluiter, and R. P. F. Dullaart
Acute and chronic effects of a 24-hour intravenous triglyceride emulsion challenge on plasma lecithin: cholesterol acyltransferase, phospholipid transfer protein, and cholesteryl ester transfer protein activities
J. Lipid Res., August 1, 1999; 40(8): 1459 - 1466.
[Abstract] [Full Text]


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Copyright © 1986 by The American Society for Nutrition