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

Exp Mol Pathol. 1975 Oct;23(2):266-75. doi: 10.1016/0014-4800(75)90023-4.
No abstract available

Publication types

  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Animals
  • Aorta / drug effects
  • Aorta / ultrastructure*
  • Cholesterol / pharmacology*
  • Cholesterol Esters / pharmacology
  • Drug Interactions
  • Liver / drug effects
  • Liver / ultrastructure*
  • Lysophosphatidylcholines / pharmacology*
  • Lysosomes / drug effects*
  • Male
  • Membranes / drug effects
  • Phosphatidylcholines / pharmacology*
  • Sphingomyelins / pharmacology*
  • Structure-Activity Relationship
  • Swine

Substances

  • Cholesterol Esters
  • Lysophosphatidylcholines
  • Phosphatidylcholines
  • Sphingomyelins
  • Cholesterol