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Merck
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11145

Sigma-Aldrich

Soy Phospholipids

mixture of phospholipids

Sinónimos:

Soy Lecithin, Soybean Phospholipids

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About This Item

UNSPSC Code:
12352204
NACRES:
NA.32

form

powder or granules

concentration

≥20% (phosphatidyl choline, TLC)

impurities

≤3% water
~25% phosphatidylcholine

storage temp.

2-8°C

Categorías relacionadas

General description

Asolectin comprises roughly equal proportions of lecithin, cephalin and phosphatidylinositol along with minor amounts of other phospholipids and polar lipids. Good source of fatty acids: about 24% saturated fatty acids, 14% mono-unsaturated and 62% poly-unsaturated fatty acids. For the reconstitution of vesicles in membrane studies; review about the swelling of soybean phospholipids in water and their function as oil-in-water emulsifiers.

Application

Soy Phospholipids has been used:
  • to prepare liposomes to load for viscosupplementation testing
  • to prepare soy lecithin (SL)-based extenders and assess its potential as a viable alternative to be used in buck sperm freezing media
  • to prepare liposome for the liposome co-sedimentation assay

Biochem/physiol Actions

Soy Phospholipids are potentially used as biologically active food additives. These lipids exhibit several biochemical and physical effects that might be useful to prevent pathogenesis. Soy phospholipids are known to lower lipid levels, regulate cholesterol and triglyceride levels, stabilize membrane functions, and support hepatic functions.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Amphiphilic antimicrobial polymers display activity against the outer bacterial cell membrane, triggering various physiological effects. We investigated the regulation of ion transport across the lipid bilayer to understand differences in biological activity for a series of amphiphilic polymethyloxazoline - polyethyleneimine
O M Ipatova et al.
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Soyabean phospholipids, particularly commercial lecithin, are now widely used as biological active food additives. Mechanisms of their activities are based mainly on their similarity with ow phospholipids of biomembranes and blood lipoproteins. The similarity allows the inclusion of plant phospholipids
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