CHARACTERIZATION OF LIPOVITELLENIN COMPONENTS, AND THEIR RELATION TO LOWDENSITY LIPOPROTEIN STRUCTURE,
Abstract
When aqueous solutions of the low-density lipoprotein fraction (LDF) of egg yolk and its two fractions LDF sub 1 and LDF sub 2 were extracted with ethyl ether, all yielded five derived components having sedimentation rates of bout 4S, 7S, 13S, 15S, and 17S. These components were formed sequentially in the order of 7S - 4S - 13S, and all contain the same proteins, although different combinations of polypeptide chains may be present. A reduction in lipid content below 50% causes an aggregation of 4-S particles to form 13S and other rapidly sedimenting products. The sizes of the protein moieties, computed from the molecular weight and lipid content of the native fractions LDF sub 1 and LDF sub 2 and the derived products 7S and 4S are in the order 8, 4, 2 and 1, respectively, with the smallest unit size estimated to be (1.7 = 0.16) times 10 to the 5th power. The size of this protein moiety decreases stepwise as the lipid content decreases down to 4S, and this behavior, plus aggregation at low lipid contents, yields detectable and separable components in both the natural and derived form of these lipoproteins. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Feb 21, 1964
- Accession Number
- AD0611643
Entities
People
- J. Augustyniak
- W. G. Martin
- W. H. Cook
Organizations
- National Research Council Canada