The Influence of in vitro Phosphatide upon the Disappearance of Free Cholesterol in Heparinized and Unheparinized Serum Upon Incubation | Zendy

Arnold Wagner | Zendy

Open Access

The Influence of in vitro Phosphatide upon the Disappearance of Free Cholesterol in Heparinized and Unheparinized Serum Upon Incubation

Author(s) -

Arnold Wagner

Publication year - 1955

Publication title -

circulation research

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 4.899

H-Index - 336

eISSN - 1524-4571

pISSN - 0009-7330

DOI - 10.1161/01.res.3.2.165

Subject(s) - incubation , in vitro , in vivo , heparin , lecithin , chemistry , cholesterol , incubation period , biochemistry , chromatography , biology , microbiology and biotechnology

The disappearance of free cholesterol in incubated serum is inhibited in some lightly heparinized subjects. This inhibition is accentuated when an emulsion of soy bean phosphatides is added to the serum prior to incubation. The combined effect of in vivo heparin and in vitro phosphatide is the reverse of that produced by added phosphatide alone in unheparinized serum. In a limited number of experiments, the results with crystalline lecithin resembled those produced by soy bean phosphatides, but were more pronounced.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research