References: Lecithin
post.tau.ac.il
BACKGROUND/AIMS: Cholesterol gallstones contain both calcium and biliary proteins, but their respective roles in gallstone pathogenesis are unknown. We have studied the effects of calcium and a major biliary protein, anionic polypeptide fraction, on the process of cholesterol crystallization in bile. METHODS: Anionic polypeptide fraction was purified from human bile. Model bile composed of cholesterol, egg yolk lecithin and sodium taurocholate was prepared in a lipid concentration (18 mM, 37 mM, and 120 mM, respectively) simulating lithogenic human gallbladder bile. The crystallization process was observed by phase contrast light microscopy, and sequential separation of precipitable cholesterol structures by sucrose density gradient ultracentrifugation. RESULTS: Addition of calcium, or anionic polypeptide fraction alone, or both together did not influence the crystal observation time of bile (the time which elapsed from initiation of supersaturation to the first appearance of crystals). However, the rate and quantity of cholesterol precipitation and crystal formation were affected by both. Calcium increased in a dose-dependent manner the cholesterol monohydrate crystal mass before apparent equilibrium was reached. This effect was inhibited by anionic polypeptide fraction, which increased the amount of cholesterol within precipitable phospholipid vesicles, and decreased the rate of crystal formation. Fluorescence-labeled anionic polypeptide fraction revealed that anionic polypeptide fraction (with and without calcium) was primarily associated with vesicle aggregates. CONCLUSIONS: Our data demonstrate that calcium and anionic polypeptide fractio
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Bile salts and lecithin combine physiologically to form mixed micelles which aid the solubilization and absorption of dietary fats and drug molecules. In this series of experiments, we have shown how experimental design procedures aid the optimization of a formulation incorporating a bile salt, lecithin, and water with fluticasone propionate (FP) as the model poorly soluble drug. The initial inclusion of a categorical variable ruled out the use of classic response surface designs; therefore the experimental design was constructed using a d-optimal selection from a candidate set of all possible experimental combinations. A separate 2-factor central composite design was used to determine the optimum lecithin and bile salt concentrations over an extended range after the categorical variable had been eliminated. It has been demonstrated that an increase in either lecithin or cholic acid concentration produces an increase in solubility of FP, while sodium taurocholate appears to depress the solubility of FP compared with the other two bile salts. The increase in solubility associated with the increase in bile salt and lecithin is further demonstrated by a linear relationship between FP solubility and the total lipid in the formulation. The influence of molar ratio of lecithin to bile salt in the formulation is also significant. The physical properties of the mixed micellar system (solution turbidity and viscosity ranking) were used to further discriminate between formulations. The optimization showed that the dominant effect was the lecithin, which improves the solubilizing characteristics of the formulation with increasing concentration. The effect of salt concentration is less marked thoug
Am J Clin Nutr. 1992 Feb;55(2):400-10.
Egg intake does not change plasma lipoprotein and coagulation profiles.
Vorster HH, Benade AJ, Barnard HC, Locke MM, Silvis N, Venter CS, Smuts CM, Engelbrecht GP, Marais MP.
Nutrition Research Group, PU for CHE, Potchefstroom, South Africa.
The effect of the intake of 3-14 eggs/wk on biochemical risk markers of coronary heart disease (CHD) was examined in 70 young men who followed a high-fat diet. The study consisted of a run-in phase during which all subjects ate 3 eggs/wk for 2 mo and an experimental phase during which a reference group continued eating 3 eggs/wk and two experimental groups ate either 7 or 14 eggs/wk for 5 mo. The mean coefficients of variation in total plasma cholesterol (5.4-7.4%) were similar in all three groups and were larger than the mean changes of 0.2-5.6% in plasma cholesterol from baseline to end in the experimental groups. Except for increased lecithin-cholesterol acyltransferase activities and total serum protein concentrations, no significant differences in lipoproteins or coagulation factors occurred between groups. It seems that egg intake in this range did not influence CHD risk markers in these subjects. Recommendations to lower risk should probably concentrate on a reduction in fat and not cholesterol intake.
Laxative online source: www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1734677&dopt=Abstract lecithin
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