Prolactin and testicular lipids.

The effects of prolactin and prolactin plus progesterone (P-P) on the testes of adult rats were investigated. The weight of testes, seminal vesicles and the lipid composition of testes were studied 24 h after the administration of hormones. Prolactin treatment increased the weight of seminal vesicles but did not affect testicular weight, whereas P-P treatment had markedly reduced the weights of testes and seminal vesicles. Progesterone did not have any effect on the weight of testes and seminal vesicles. Both treatments had significantly reduced the total testicular lipids, which was more pronounced in the P-P treated group (28, 50%, respectively). The esterified cholesterol was increased by the administration of prolactin and P-P with a concurrent fall in the free cholesterol. The total cholesterol was depleted only by prolactin treatment. Testicular phospholipids, particularly the phosphatidylcholine and phosphatidylethanolamine were markedly depleted by these hormones. This action of prolactin is more significant in the presence of progesterone. The depletion of phospholipids appears to be mainly due to enhanced flow of testicular tubular fluid carrying away phospholipids from testis rather than a shift in the biosynthetic pathway favouring glyceride formation. In our previous study, it has been shown that progesterone favours accumulation of esterified cholesterol by depleting the available free cholesterol. Prolactin on the other hand depletes phospholipids and total cholesterol, increases esterified cholesterol. Thus, prolactin appears to have a role in steroidogensis as well as in the secretory processes of the testis.     

Yolk lipids.

The mature egg yolk of the domestic hen possesses remarkably constant lipid and lipoprotein composition despite much variation in dietary and environmental conditions. The greatest differences are seen in the fatty acid composition of the triacylglycerols which may show significant alterations in the content of the minor acids including certain polyunsaturated acids. The lipid class composition appears to be minimally affected by dietary influences, including the cholesterol content of the diet. The limited dietary influence on the yolk lipid composition extends to different strains of the hens. Genetic selection has led to some increase in the cholesterol content of the egg, but the desired lowering of the cholesterol content of egg yolk has not been realized. Likewise, production of a polyunsaturated fatty acid egg does not appear to be practical. As a result the egg yolk continues to provide a food product of nearly constant composition, which serves to maintain its chemical and physico-chemical properties for reliable utilization in the baking, cosmetic and pharmaceutical industries. The great uniformity in the composition of the egg yolk phospholipids makes them desirable starting materials for partial chemical resynthesis of glycerophospholipids. Partial hydrogenation of the egg yolk lipids promises to further increase the utility of the product as a desirable material for the manufacture of liposomes and liposome based drug products. In contrast, the constancy of the egg yolk composition and the inability to alter it significantly by dietary or genetic means also renders egg yolk undesirable for unlimited human consumption. Excessive ingestion of egg yolk raises plasma lipid and cholesterol levels which are believed to contribute to the development of heart disease. The physico-chemical and biological properties of egg yolk apoproteins have been less extensively investigated and their function is less well understood. The finding that phosvitin is a effective chelator of metal ions and thus an effective antioxidant demonstrates that egg yolk lipoproteins possess as yet unexplored potential for beneficial nutritional, medical and industrial application.     

Spiroplasma membrane lipids.

Membranes of six spiroplasma strains belonging to different Spiroplasma species and subgroups were isolated by a combination of osmotic lysis and sonication in the presence of EDTA to block endogenous phospholipase activity. Analysis of membrane lipids showed that in addition to free and esterified cholesterol the spiroplasmas incorporated exogenous phospholipids from the growth medium. Sphingomyelin was preferentially incorporated from phosphatidylcholine-sphingomyelin vesicles or from the serum used to supplement the growth medium. Palmitate was incorporated better than oleate into membrane lipids synthesized by the organisms during growth. The major phospholipid synthesized by the spiroplasmas was phosphatidylglycerol. The positional distribution of the fatty acids in phosphatidylglycerol of Spiroplasma floricola resembled that found in Mycoplasma species, in which the saturated fatty acids prefer position 2 in the glycerol backbone and not position 1 as found in Acholeplasma species and elsewhere in nature. Electron paramagnetic resonance analysis of spin-labeled fatty acids incorporated into S. floricola membranes exhibited homogeneous single-component spectra without immobilized regions. The S. floricola membranes were more rigid than those of Acholeplasma laidlawii and less rigid than those of Mycoplasma gallisepticum.     

Cell surface lipids and adhesion. III. The effects on cell adhesion of changes in plasmalemmal lipids.

The two preceding papers of this series suggest that the state of the plasmalemmal lipids affects cell adhesion. Plasmalemmal composition was altered by the experimental incorporation of fatty acids into R1 and R2 positions in the phosphatidyl components of the cell surface. In this paper we report that: (1) If the incorporation is of long chain length fatty acids (saturated) cell adhesion rises. (2) If the incorporation is of unsaturated fatty acids cell adhesion falls as the unsaturation increases. (3) Incorporation has to be extensive to produce a large change in adhesion. (4) Changes in adhesion parallel the plasmalemmal incorporation but do not follow the total cell incorporation. Item (4) argues that it is plasmalemmal and not other membrane lipids that are involved in cell adhesion. Item (3) suggests that bulk membrane properties and not some very specific grouping are involved in the effects of lipids on adhesion. The similar extents of incorporation of the various different fatty acids and the negligible amounts of lysophospholipids in the membranes of cells that have incorporated fatty acids argue that the effects are not due to differential accumulations of these lysolipids when incubations are done with different fatty acids. The changes in adhesion cannot be accounted for by changes in surface charge density since the electrophoretic mobility of the cells is unchanged by these incubations. It is suggested that these effects on adhesion due to changes in plasmalemmal lipids can be explained either in terms of the action of intermembrane van der Waals--London (electrodynamic) forces in cell adhesion or of changes in surface fluidity. These alternatives are discussed.     

Cuticular lipids of insects. VI. Cuticular lipids of the grasshoppers Melanoplus sanguinipes and Melanoplus packardii

The cuticular lipids of the grasshoppers Melanoplus sanguinipes and Melanoplus packardii contain 60 and 68% alkanes and 28 and 18% secondary alcohol wax esters, respectively, with lesser amounts of normal and sterol wax esters, triglycerides, alcohols, sterols, and free fatty acids. All the hydrocarbons are saturated, and four types of alkanes are present: n-alkanes, 3-methylalkanes, internally branched monomethylalkanes, and internally branched dimethylalkanes. The principal n-alkanes in both insects are C(29) and C(27), with a range from C(21) to C(33). Trace amounts of 3-methylalkanes of 28, 30, and 32 total carbons are present. The principal internally branched monomethylalkanes are C(32) and C(34), whereas the main dimethylalkane contains 35 carbons. The n-alkanes do not correspond in chain length to the secondary alcohols. The primary alcohols range from C(22) to C(32) in both insects, with C(24) and C(26) predominating. The fatty acids in the triglyceride and free fatty acid fractions range from C(12) to C(24) in M. sanguinipes and from C(12) to C(18) in M. packardii.