Structure and metabolic fate of triacylglycerol- and phospholipid-rich particles of commercial parenteral fat emulsions

被引:41
作者
Ferezou, J
Bach, AC
机构
[1] CNRS, Ctr Ecol & Physiol Energet, F-67087 Strasbourg 2, France
[2] Univ Paris 11, Lab Physiol Nutr, Orsay, France
关键词
parenteral fat emulsion; artificial chylomicrons; liposomes; physical chemistry; intravascular metabolism; tissue metabolism;
D O I
10.1016/S0899-9007(98)00130-0
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The lipid emulsions used in parenteral nutrition are constituted of particles rich in triacylglycerols (TAG) called artificial chylomicrons (200-500 nm in diameter: monolayer of phospholipids [PL] enveloping a TAG core) and PL-rich particles called liposomes (diameter inferior to 80 nm; bilayer of PL around an aqueous phase), which represent the excess emulsifier. Introduced into the circulation, the two populations of particles come into contact with circulating lipoproteins and cell membranes and experience the same overall fate: exchanges and transfers of lipids and apolipoproteins, enzymatic hydrolysis of TBG and FL, and internalization by different tissues. The relative importance of these different metabolic processes varies depending on the type of particle. The artificial chylomicrons undergo a hydrolysis of their TAG by lipoprotein lipase, with a release of fatty acids and formation of smaller particles or remnants, which are rapidly removed by the liver. In delivering fatty acids to the tissues, artificial chylomicrons fulfill an energy transport function similar to the natural chylomicrons. The liposomes hold little energy interest, and they also have deleterious effects when infused in excess. They inhibit the lipolysis of artificial chylomicrons and, by actively capturing endogenous cholesterol, they stimulate tissue cholesterogenesis and accumulate in the blood as lipoprotein-X, a long-lived abnormal lipoprotein. To limit as much as possible the metabolic perturbations due to the intravenous administration of exogenous FL, the emulsion has to be infused at a low rate, and should contain the minimal amount of excess FL. Nutrition 1999;15:44-50. (C) Elsevier Science Inc. 1999.
引用
收藏
页码:44 / 50
页数:7
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