人体血浆纤维蛋白溶解：不同膳食脂肪来源的乳糜微粒的作用。
Plasma fibrinolysis in man: the effect of chylomicrons derived from different dietary fats.
作者信息
FARQUHAR J W, MERIGAN T C, SOKOLOW M
出版信息
J Exp Med. 1961 Mar 1;113(3):587-97. doi: 10.1084/jem.113.3.587.
The plasma fibrinolytic activity, measured in vitro, of 17 healthy normal young males was consistently and equally inhibited by prior ingestion of equal amounts of either a relatively saturated animal fat (butterfat) or a highly unsaturated vegetable fat (safflower oil). This effect was further studied by the addition of purified chylomicrons derived from ingestion of either butterfat, safflower oil, or egg yolk to an in vitro system. The inhibitory effect was quantitatively similar in all experiments despite wide variations in composition of the fed fat and pronounced differences in fatty acid composition of the lipids of the chylomicrons. It seems reasonable to suggest from our data that the proteins and the nonfatty acid portions of the chylomicron phospholipids may be important determinants of the inhibitory effect of chylomicrons on fibrinolysis.
在体外测量的17名健康正常年轻男性的血浆纤溶活性，在预先摄入等量的相对饱和动物脂肪（乳脂肪）或高度不饱和植物脂肪（红花油）后，均受到一致且同等程度的抑制。通过将分别由摄入乳脂肪、红花油或蛋黄产生的纯化乳糜微粒添加到体外系统中，对这种效应进行了进一步研究。尽管所喂食脂肪的组成差异很大，且乳糜微粒脂质的脂肪酸组成存在显著差异，但在所有实验中，抑制作用在数量上相似。从我们的数据来看，认为乳糜微粒磷脂的蛋白质和非脂肪酸部分可能是乳糜微粒对纤维蛋白溶解抑制作用的重要决定因素，这似乎是合理的。
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