Journal of Lipid Research, Vol. 7, 242-247, March 1966
Copyright © 1966 by Lipid Research, Inc.
Phospholipids of rat tissues after feeding pure phosphatidyl ethanolamine and lecithin
N. F. Maclagan , J. D. Billimoria , and Carolyn Howell
Department of Chemical Pathology, Westminster Medical School, London, England
Pure phosphatidyl ethanolamine and lecithin from egg yolks were fed to rats in saline or in olive oil and the changes in individual phospholipids in the intestinal wall, liver, and plasma of the animals were studied.
Ingestion of olive oil alone produced increased levels of all phospholipid fractions in each of the three tissues. Feeding phosphatidyl ethanolamine in saline resulted in slightly increased plasma phospholipids, but levels of liver total phospholipids were greatly reduced; when phosphatidyl ethanolamine was fed with olive oil, liver phospholipids were again reduced but this reduction was confined to the phosphatidyl ethanolamine and phosphatidic acid fractions. Feeding lecithin alone did not produce significant changes in levels of plasma or tissue phospholipids.
The results suggest that liver phospholipid synthesis is depressed by feeding phosphatidyl ethanolamine; in the presence of olive oil, hepatic synthesis of phosphatidyl ethanolamine seems to be more selectively inhibited.
Supplementary key words phospholipids • intestinal wall • liver • plasma • force-feeding • olive oil • lecithin • phosphatidyl ethanolamine • inhibition • hepatic synthesis • rats • egg yolk • gradient elution
Submitted on September 8, 1965
Accepted on November 15, 1965
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