出版社：American Society for Biochemistry and Molecular Biology
摘要：At body temperature the stable form of triglycerides rich in saturated fatty acids is crystalline. We examined the physical state of triglyceride-rich lymph lipoproteins from rats fed saturated fat, as a function of temperature. When chylomicrons and very low density lipoproteins were collected, isolated, and examined at 37 degrees C, they were liquid as judged by differential scanning calorimetry, x-ray diffraction analysis and proton nuclear magnetic resonance spectroscopy, and they appeared spherical by electron microscopy. At 23-26 degrees C, triglyceride began to crystallize in the alpha form, which transformed to the stable beta form at lower temperatures. On cooling from 23 degrees C to 17 degrees C, considerable crystallization occurred and the particle density was increased significantly. When lipoproteins were held at 0-7 degrees C, about 75% of the triglyceride crystallized, distorting the lipoprotein shape. Reheating from 0 degrees C to 37 degrees C left 25% of the triglyceride unmelted. Heating to 58 degrees C was necessary to melt all the crystallized triglyceride and to restore the spherical lipoprotein shape. After complete melting of cooled lipoproteins, the liquid state was maintained on recooling to 37 degrees C, with formation of a metastable particle similar to the nascent lipoprotein. Isolation of lipoproteins containing highly saturated triglyceride at temperatures below 23-26 degrees C results in partial crystallization, alters their physical properties, and may affect their metabolism.
