Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure
Identifieur interne : 002C08 ( Istex/Corpus ); précédent : 002C07; suivant : 002C09Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure
Auteurs : Robert John Evans ; Doris H. Bauer ; Selma L. Bandemer ; Simin B. Vaghefi ; Cal J. FlegalSource :
- Archives of Biochemistry and Biophysics [ 0003-9861 ] ; 1972.
Abstract
Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.
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DOI: 10.1016/0003-9861(73)90001-5
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title><author><name sortKey="Evans, Robert John" sort="Evans, Robert John" uniqKey="Evans R" first="Robert John" last="Evans">Robert John Evans</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Bauer, Doris H" sort="Bauer, Doris H" uniqKey="Bauer D" first="Doris H." last="Bauer">Doris H. Bauer</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Bandemer, Selma L" sort="Bandemer, Selma L" uniqKey="Bandemer S" first="Selma L." last="Bandemer">Selma L. Bandemer</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Vaghefi, Simin B" sort="Vaghefi, Simin B" uniqKey="Vaghefi S" first="Simin B." last="Vaghefi">Simin B. Vaghefi</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Flegal, Cal J" sort="Flegal, Cal J" uniqKey="Flegal C" first="Cal J." last="Flegal">Cal J. Flegal</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA</idno><date when="1973" year="1973">1973</date><idno type="doi">10.1016/0003-9861(73)90001-5</idno><idno type="url">https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">002C08</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title><author><name sortKey="Evans, Robert John" sort="Evans, Robert John" uniqKey="Evans R" first="Robert John" last="Evans">Robert John Evans</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Bauer, Doris H" sort="Bauer, Doris H" uniqKey="Bauer D" first="Doris H." last="Bauer">Doris H. Bauer</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Bandemer, Selma L" sort="Bandemer, Selma L" uniqKey="Bandemer S" first="Selma L." last="Bandemer">Selma L. Bandemer</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Vaghefi, Simin B" sort="Vaghefi, Simin B" uniqKey="Vaghefi S" first="Simin B." last="Vaghefi">Simin B. Vaghefi</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author><author><name sortKey="Flegal, Cal J" sort="Flegal, Cal J" uniqKey="Flegal C" first="Cal J." last="Flegal">Cal J. Flegal</name><affiliation><mods:affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Archives of Biochemistry and Biophysics</title><title level="j" type="abbrev">YABBI</title><idno type="ISSN">0003-9861</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1972">1972</date><biblScope unit="volume">154</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="493">493</biblScope><biblScope unit="page" to="500">500</biblScope></imprint><idno type="ISSN">0003-9861</idno></series><idno type="istex">46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA</idno><idno type="DOI">10.1016/0003-9861(73)90001-5</idno><idno type="PII">0003-9861(73)90001-5</idno><idno type="ArticleID">73900015</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0003-9861</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>Robert John Evans</name><affiliations><json:string>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</json:string></affiliations></json:item><json:item><name>Doris H. Bauer</name><affiliations><json:string>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</json:string></affiliations></json:item><json:item><name>Selma L. Bandemer</name><affiliations><json:string>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</json:string></affiliations></json:item><json:item><name>Simin B. Vaghefi</name><affiliations><json:string>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</json:string></affiliations></json:item><json:item><name>Cal J. Flegal</name><affiliations><json:string>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Lipids</value></json:item></subject><articleId><json:string>73900015</json:string></articleId><language><json:string>eng</json:string></language><abstract>Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.</abstract><qualityIndicators><score>5.806</score><pdfVersion>1.3</pdfVersion><pdfPageSize>504 x 720 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>1</keywordCount><abstractCharCount>1129</abstractCharCount><pdfWordCount>3802</pdfWordCount><pdfCharCount>25647</pdfCharCount><pdfPageCount>8</pdfPageCount><abstractWordCount>167</abstractWordCount></qualityIndicators><title>Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title><pii><json:string>0003-9861(73)90001-5</json:string></pii><genre><json:string>research-article</json:string></genre><host><volume>154</volume><pii><json:string>S0003-9861(00)X0280-9</json:string></pii><pages><last>500</last><first>493</first></pages><issn><json:string>0003-9861</json:string></issn><issue>2</issue><genre><json:string>Journal</json:string></genre><language><json:string>unknown</json:string></language><title>Archives of Biochemistry and Biophysics</title><publicationDate>1973</publicationDate></host><publicationDate>1972</publicationDate><copyrightDate>1973</copyrightDate><doi><json:string>10.1016/0003-9861(73)90001-5</json:string></doi><id>46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA</id><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/fulltext/pdf</uri></json:item><json:item><original>true</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/fulltext/txt</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>ELSEVIER</p></availability><date>1973</date></publicationStmt><notesStmt><note>Michigan Agricultural Experiment Station Journal Article No. 6032. This investigation was supported in part by Public Health Service Research Grant AM 10214 from the National Institute of Arthritis and Metabolic Diseases.</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title><author><persName><forename type="first">Robert John</forename><surname>Evans</surname></persName><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation></author><author><persName><forename type="first">Doris H.</forename><surname>Bauer</surname></persName><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation></author><author><persName><forename type="first">Selma L.</forename><surname>Bandemer</surname></persName><note type="biography">Retired. Present address: 4513 Hawthorne Lane, Okemos, MI 48864.</note><affiliation>Retired. Present address: 4513 Hawthorne Lane, Okemos, MI 48864.</affiliation><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation></author><author><persName><forename type="first">Simin B.</forename><surname>Vaghefi</surname></persName><note type="biography">Present address: School of Public Health and Institute of Public Health Research, Tehran University, Tehran, Iran.</note><affiliation>Present address: School of Public Health and Institute of Public Health Research, Tehran University, Tehran, Iran.</affiliation><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation></author><author><persName><forename type="first">Cal J.</forename><surname>Flegal</surname></persName><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation></author></analytic><monogr><title level="j">Archives of Biochemistry and Biophysics</title><title level="j" type="abbrev">YABBI</title><idno type="pISSN">0003-9861</idno><idno type="PII">S0003-9861(00)X0280-9</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1972"></date><biblScope unit="volume">154</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="493">493</biblScope><biblScope unit="page" to="500">500</biblScope></imprint></monogr><idno type="istex">46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA</idno><idno type="DOI">10.1016/0003-9861(73)90001-5</idno><idno type="PII">0003-9861(73)90001-5</idno><idno type="ArticleID">73900015</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1973</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.</p></abstract><textClass><keywords scheme="keyword"><list><head>Article category</head><item><term>Lipids</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1972-08-07">Received</change><change when="1972">Published</change></revisionDesc></teiHeader></istex:fulltextTEI></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: tail"><istex:xmlDeclaration>version="1.0" encoding="UTF-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla" xml:lang="en"><item-info><jid>YABBI</jid><aid>73900015</aid><ce:pii>0003-9861(73)90001-5</ce:pii><ce:doi>10.1016/0003-9861(73)90001-5</ce:doi><ce:copyright type="unknown" year="1973"></ce:copyright><ce:doctopics><ce:doctopic><ce:text>Lipids</ce:text></ce:doctopic></ce:doctopics></item-info><head><ce:article-footnote><ce:label>☆</ce:label><ce:note-para>Michigan Agricultural Experiment Station Journal Article No. 6032. This investigation was supported in part by Public Health Service Research Grant AM 10214 from the National Institute of Arthritis and Metabolic Diseases.</ce:note-para></ce:article-footnote><ce:title>Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</ce:title><ce:author-group><ce:author><ce:given-name>Robert John</ce:given-name><ce:surname>Evans</ce:surname></ce:author><ce:author><ce:given-name>Doris H.</ce:given-name><ce:surname>Bauer</ce:surname></ce:author><ce:author><ce:given-name>Selma L.</ce:given-name><ce:surname>Bandemer</ce:surname><ce:cross-ref refid="FN1"><ce:sup loc="post">2</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Simin B.</ce:given-name><ce:surname>Vaghefi</ce:surname><ce:cross-ref refid="FN2"><ce:sup loc="post">3</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Cal J.</ce:given-name><ce:surname>Flegal</ce:surname></ce:author><ce:affiliation><ce:textfn>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</ce:textfn></ce:affiliation><ce:footnote id="FN1"><ce:label>2</ce:label><ce:note-para>Retired. Present address: 4513 Hawthorne Lane, Okemos, MI 48864.</ce:note-para></ce:footnote><ce:footnote id="FN2"><ce:label>3</ce:label><ce:note-para>Present address: School of Public Health and Institute of Public Health Research, Tehran University, Tehran, Iran.</ce:note-para></ce:footnote></ce:author-group><ce:date-received day="7" month="8" year="1972"></ce:date-received><ce:abstract class="author"><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para view="all" id="simple-para.0010">Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.</ce:simple-para><ce:simple-para view="all" id="simple-para.0015">Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.</ce:simple-para><ce:simple-para view="all" id="simple-para.0020">Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.</ce:simple-para></ce:abstract-sec></ce:abstract></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure</title></titleInfo><name type="personal"><namePart type="given">Robert John</namePart><namePart type="family">Evans</namePart><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Doris H.</namePart><namePart type="family">Bauer</namePart><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Selma L.</namePart><namePart type="family">Bandemer</namePart><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation><description>Retired. Present address: 4513 Hawthorne Lane, Okemos, MI 48864.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Simin B.</namePart><namePart type="family">Vaghefi</namePart><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation><description>Present address: School of Public Health and Institute of Public Health Research, Tehran University, Tehran, Iran.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Cal J.</namePart><namePart type="family">Flegal</namePart><affiliation>Departments of Biochemisty and Poultry Science, Michigan State University, East Lansing, Michigan 48823 USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1972</dateIssued><dateCaptured encoding="w3cdtf">1972-08-07</dateCaptured><copyrightDate encoding="w3cdtf">1973</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight.Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar.Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.</abstract><note>Michigan Agricultural Experiment Station Journal Article No. 6032. This investigation was supported in part by Public Health Service Research Grant AM 10214 from the National Institute of Arthritis and Metabolic Diseases.</note><subject><genre>Article category</genre><topic>Lipids</topic></subject><relatedItem type="host"><titleInfo><title>Archives of Biochemistry and Biophysics</title></titleInfo><titleInfo type="abbreviated"><title>YABBI</title></titleInfo><genre type="Journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">197302</dateIssued></originInfo><identifier type="ISSN">0003-9861</identifier><identifier type="PII">S0003-9861(00)X0280-9</identifier><part><date>197302</date><detail type="volume"><number>154</number><caption>vol.</caption></detail><detail type="issue"><number>2</number><caption>no.</caption></detail><extent unit="issue pages"><start>493</start><end>727</end></extent><extent unit="pages"><start>493</start><end>500</end></extent></part></relatedItem><identifier type="istex">46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA</identifier><identifier type="DOI">10.1016/0003-9861(73)90001-5</identifier><identifier type="PII">0003-9861(73)90001-5</identifier><identifier type="ArticleID">73900015</identifier><recordInfo><recordContentSource>ELSEVIER</recordContentSource></recordInfo></mods></metadata><enrichments><istex:refBibTEI uri="https://api.istex.fr/document/46E6157F93AF1CF86C5C74B596D01C82F4FAB6CA/enrichments/refBib"><teiHeader></teiHeader><text><front></front><body></body><back><listBibl><biblStruct><analytic></analytic><monogr><title level="j">REFERENCES</title><imprint><biblScope unit="volume">22</biblScope></imprint></monogr></biblStruct><biblStruct><analytic><author><persName><forename type="first">R</forename><forename type="middle">J</forename><surname>Evans</surname></persName></author><author><persName><forename type="first">S</forename><forename type="middle">L</forename><surname>Bandemer</surname></persName></author><author><persName><forename type="first">J</forename><forename type="middle">A</forename><surname>Davidson</surname></persName></author><author><persName><forename type="first">K</forename><surname>Heinlein</surname></persName></author><author><persName><forename type="first">S</forename><forename type="middle">S</forename><surname>And Vaghefi</surname></persName></author></analytic><monogr><title level="j">Biochim. 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