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EGG YOLK PHOSPHOLIPIDS INCLUDING PHOSPHATIDIC ACIDS IN BLOOD COAGULATION
Author(s) -
Fantl P,
Ward HA
Publication year - 1963
Publication title -
australian journal of experimental biology and medical science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.999
H-Index - 104
eISSN - 1440-1711
pISSN - 0004-945X
DOI - 10.1038/icb.1963.46
Subject(s) - phosphatidic acid , chemistry , chromatography , yolk , phosphatidylethanolamine , chloroform , phosphatidylcholine , acetone , ether , coagulation , elution , methanol , lecithin , biochemistry , phospholipid , organic chemistry , membrane , food science , psychology , psychiatry
SUMMARY The coagulation activity of an ether extract of the acetone‐insoluble material from yolks of eggs of domestic fowl was very low in comparison with a similar extract prepared from mammalian brain. The ether‐soluble material was Chromatography on silica gel using chloroform‐methanol for elution with stepwise increases in the methanol concentration. Fractions eluted with chloroform‐methanol, 90:10 (v/v), contained phosphatidic acids and showed considerable coagulation activity. Phosphatidylethanolamines were only slightly active. Phosphatidylcholines were inactive. Heating of ether‐soluble egg yolk phospholipids in air increased coagulation activity and resulted in a decrease in the amino N:P ratio but no significant alteration in unsaturation. Pure phosphatidylethanolamine heated in air did not show an increase in coagulation activity. Admixture of phosphatidylcholines with phosphatidylethanolamines did not result in any increase in activity. Enzymatically prepared phosphatidates were less active than the active fraction of egg yolk phospholipids.