JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 61 No. 10 1392-1399
© 1978 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Long, C. A.
Right arrow Articles by Patton, S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Long, C. A.
Right arrow Articles by Patton, S.

Formation of Intracellular Fat Droplets: Interrelation of Newly Synthesized Phosphatidylcholine and Triglyceride in Milk1

Carol A. Long and Stuart Patton

Department of Food Science, The Pennsylvania State University, University Park 16802

ABSTRACT

The lipogenic system of fresh goat milk was used to investigate the relationship of lipid synthesis to formation of fat droplets. The skim milk phase was incubated with [l-carbon-14] palmitate and incorporation of activity into the glycerolipids was assayed. In two representative experiments, 44 and 56% of the label was incorporated into the lipids. Most of this activity (78 to 84%) was in triglycerides. Of 12 and 10% activity in the phospholipids, about 60% was contained in phosphatidylcholine with substantially smaller amounts in the other phospholipids. The synthesis of triglyceride and phosphatidylcholine was further investigated in relation to distribution of labeled lipids in a cream layer and a sedimenting fluff (membrane) fraction derived by centrifuging the skim milks following incubation. The correlation coefficient for the amounts of activity in phosphatidylcholine and triglyceride in the cream layer was .97. The data are consistent with synthesis of phosphatidylcholine and triglyceride to meet the requirements of surface and volume expansion, respectively, in formation of fat droplets. Our findings suggest the interesting working hypothesis that phosphatidylcholine synthesis regulates development of fat droplets.

FOOTNOTES

1 Journal Series No. 5417, Pennsylvania Agricultural Experiment Station.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1978 by the American Dairy Science Association ®.