1976•PubMedRequires access
[The effect of egg white on the phospholipid level in blood plasma, erythrocytes and beta-lipoproteins of healthy children].
Krylov Vi, Petrushina Ad, Olekhnovych Vm
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Abstract
A single taking by children of eggs' white in an amount of 2 g/kg of the body weight resulted in that the blood plasma experienced a decline in the relative content of phosphatidylserine, lecithin and a rise in the level of phosphatidylethanolamine. In the membranes of erythrocytes there occurred a rise in the proportion of phosphatidylserine, phosphatidylethanolamine and a fall of the share of lecithin and sphyngomyelin. In the composition of beta-lipoproteins the level of phosphatidylethanolamine was up with a marked drop of phosphatidylserine. Variations in the content of sphyngomyelin and lecithin showed no characteristic features.