LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (3) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS

1963 ◽  
Vol 41 (1) ◽  
pp. 657-666 ◽  
Author(s):  
W. G. Martin ◽  
N. H. Tattrie ◽  
W. H. Cook
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Egg Yolk ◽  
Low Density ◽  
Cholesterol Esters ◽  
Density Fraction ◽  
Distribution Studies ◽  
Egg Yolk Lipoproteins ◽  
Fatty Acid Compositions

The three lipoproteins of egg yolk, α- and β-lipovitellin and the low-density fraction (LDF), have been isolated and their lipid compositions determined. α- and β-lipovitellin comprise 22 to 26% lipid, of which 61% is phospholipid, 35% is triglyceride, and 4% is cholesterol and its esters. LDF contains about 89% lipid having 27% phospholipid, 69% triglyceride, and 4% cholesterol and cholesterol esters. The phospholipids of the three lipoproteins are similar, i.e., 74% lecithins, 18% cephalins, and 8% minor phospholipids. The fatty acid compositions of the neutral lipids, lecithins, and cephalins of the α- and β-lipovitellins were also similar, with only minor differences.Gentle extraction of the LDF solutions with ethyl ether readily removes about 85% of the total lipid and 55% of the phospholipid, while subsequent changes are slow. The lipoprotein residue contains 52% lipid which is mostly phospholipid; when the residual ether is removed, five sedimenting components are observed in the ultracentrifuge.

Resolution of Egg Yolk Lipoproteins by Chromatography on Thin Layers of Hydroxylapatite

1971 ◽  
Vol 49 (1) ◽  
pp. 44-50 ◽  
Author(s):  
D. A. Gornall ◽  
A. Kuksis
Keyword(s):  
Soluble Fraction ◽  
Protein Composition ◽  
Egg Yolk ◽  
Thin Layers ◽  
Water Soluble ◽  
Low Density ◽  
Density Fraction ◽  
Composition And Structure ◽  
Layer Chromatography ◽  
Egg Yolk Lipoproteins

Egg yolk lipoproteins were separated into four major density classes by conventional ultracentrifugation, and each class was resolved further by thin-layer chromatography on hydroxylapatite. The plates were developed in special saturation chambers with phosphate buffers of 0.4, 0.6, 1.2, and 2.0 M for 2 h, and bands were located by exposure to iodine vapor or by spraying with ninhydrin. The low density fraction and the low density fraction of the granule each gave two subfractions, while the phosvitin–lipovitellin fraction yielded three components and the water-soluble fraction four components. The additional resolution apparently was due to differences in lipid and protein composition and structure, as well as to the content of protein-bound phosphorus. The described separations offer special advantages for the study of the lipid parts of the lipoprotein complexes.

PAPER ELEGTROPHORETIC CHARACTERIZATION OF PROTEINS AND LIPOPROTEINS OF HEN'S EGG YOLK

1962 ◽  
Vol 40 (1) ◽  
pp. 937-952 ◽  
Author(s):  
K. A. McCully ◽  
Chi-Ching Mok ◽  
R. H. Common
Keyword(s):  
Salt Solution ◽  
Egg Yolk ◽  
Complexing Agents ◽  
Low Density ◽  
Citrate Buffer ◽  
Density Fraction ◽  
Hen’S Egg ◽  
Veronal Buffer ◽  
Whole Egg

Staining for ester-linked protein phosphorus (ELPP) gave positive reactions with both of the main lipoprotein zones (P-1 and P-2) of paper electropherograms of egg yolk in certain buffers, including veronal buffer, pH 8.6. Treatment of the yolk with 1.0 M NaCl or with complexing agents (ethylenediaminetetraacetate, veronal–citrate buffer) resulted in the appearance of larger amounts of ELPP in the phosvitin (PT) zone. The distribution of the livetin zones suggested that the lipoprotein zone P-1 overlapped the greater part of the γ-livetin zone. This suggestion was supported by the results of immunoelectrophoretic experiments.Yolks in which the phosphorus had been labelled with P32 were separated by ultracentrifugation into (a) granule material; (b) low density fraction (LDF); and (c) the soluble livetin fraction. Paper electrophoretic studies of whole egg yolk and of these preparations showed (a) that the P-1 zone of electropherograms of whole egg yolk in veronal buffer comprised all of the LDF plus most of the γ-livetin plus a proportion of the phosvitin that depended on the strength of the salt solution used to disperse the yolk, the nature of the buffer, and the absence or presence of complexing agents; and (b) that the P-2 zone comprised the lipovitellin fraction together with more or less of the phosvitin. Dispersion of the yolk in 1.0 M NaCl, pretreatment of the yolk with ethylenediaminetetraacetate, or use of veronal–citrate buffer led to the appearance of relatively high proportions of the total protein-bound phosphorus and P32 in the 'fast' phosvitin (PT) zone.

PAPER ELEGTROPHORETIC CHARACTERIZATION OF PROTEINS AND LIPOPROTEINS OF HEN'S EGG YOLK

1962 ◽  
Vol 40 (7) ◽  
pp. 937-952 ◽  
Author(s):  
K. A. McCully ◽  
Chi-Ching Mok ◽  
R. H. Common
Keyword(s):  
Salt Solution ◽  
Egg Yolk ◽  
Complexing Agents ◽  
Low Density ◽  
Citrate Buffer ◽  
Density Fraction ◽  
Hen’S Egg ◽  
Veronal Buffer ◽  
Whole Egg

Staining for ester-linked protein phosphorus (ELPP) gave positive reactions with both of the main lipoprotein zones (P-1 and P-2) of paper electropherograms of egg yolk in certain buffers, including veronal buffer, pH 8.6. Treatment of the yolk with 1.0 M NaCl or with complexing agents (ethylenediaminetetraacetate, veronal–citrate buffer) resulted in the appearance of larger amounts of ELPP in the phosvitin (PT) zone. The distribution of the livetin zones suggested that the lipoprotein zone P-1 overlapped the greater part of the γ-livetin zone. This suggestion was supported by the results of immunoelectrophoretic experiments.Yolks in which the phosphorus had been labelled with P32 were separated by ultracentrifugation into (a) granule material; (b) low density fraction (LDF); and (c) the soluble livetin fraction. Paper electrophoretic studies of whole egg yolk and of these preparations showed (a) that the P-1 zone of electropherograms of whole egg yolk in veronal buffer comprised all of the LDF plus most of the γ-livetin plus a proportion of the phosvitin that depended on the strength of the salt solution used to disperse the yolk, the nature of the buffer, and the absence or presence of complexing agents; and (b) that the P-2 zone comprised the lipovitellin fraction together with more or less of the phosvitin. Dispersion of the yolk in 1.0 M NaCl, pretreatment of the yolk with ethylenediaminetetraacetate, or use of veronal–citrate buffer led to the appearance of relatively high proportions of the total protein-bound phosphorus and P32 in the 'fast' phosvitin (PT) zone.

scholarly journals State of art and best practices for fatty acid analysis in aquatic sciences

2020 ◽  
Author(s):  
Lydie I E Couturier ◽  
Loïc N Michel ◽  
Teresa Amaro ◽  
Suzanne M Budge ◽  
Elisabete da Costa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Best Practices ◽  
Trophic Ecology ◽  
Neutral Lipids ◽  
Lipid Extraction ◽  
Detection Methods ◽  
Sample Type ◽  
Major Interest ◽  
Aquatic Sciences ◽  
Protocol Standardization

Abstract Determining the lipid content and fatty acid (FA) composition of aquatic organisms has been of major interest in trophic ecology, aquaculture, and nutrition for over half a century. Although protocols for lipid analysis are well-described, their application to aquatic sciences often requires modifications to adapt to field conditions and to sample type. Here, we present the current state of knowledge of methods dedicated to both marine and freshwater lipid analyses, from sampling to data treatment. We review: (i) sample preservation, storage and transport protocols, and their effects on lipids, (ii) lipid extraction, separation of polar and neutral lipids, derivatization, and detection methods, and (iii) available tools for the statistical analysis of FA data. We provide recommendations for best practices in field situations and advocate for protocol standardization and interlaboratory calibration.

Optimization of Lipid Extraction and Determination of Fatty Acid Compositions in Edible Meats of Freshwater and Marine Shrimps

2017 ◽  
Vol 26 (7) ◽  
pp. 824-834 ◽  
Author(s):  
Li Zhou ◽  
Peixuan Li ◽  
Yuling Zhao ◽  
Shuang Hou ◽  
Baolei Cong ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Extraction ◽  
Fatty Acid Compositions
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