Effects of lipids on the stability of lysosomes in vitro. I. Effects of egg lecithin, lysolecithin, sphingomyelin, and cholesterol on the stability of isolated aortic and hepatic lysosomes of swine.
作者信息
Kwak Y S, Kim D N, Lee K T
出版信息
Exp Mol Pathol. 1975 Oct;23(2):266-75. doi: 10.1016/0014-4800(75)90023-4.
PMID:1183540
Abstract
摘要
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Effects of lipids on the stability of lysosomes in vitro. I. Effects of egg lecithin, lysolecithin, sphingomyelin, and cholesterol on the stability of isolated aortic and hepatic lysosomes of swine.脂质对体外溶酶体稳定性的影响。I. 卵磷脂、溶血卵磷脂、鞘磷脂和胆固醇对猪离体主动脉和肝脏溶酶体稳定性的影响。
Exp Mol Pathol. 1975 Oct;23(2):266-75. doi: 10.1016/0014-4800(75)90023-4.
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