Physical and biological changes in an artificial fat emulsion during storage

Author:

Boberg J1,Håkansson I1

Affiliation:

1. From King Gustaf V Research Institute, and the Department of Nutrition and Food Hygiene, National Institute of Public Health, Stockholm 60, Sweden

Abstract

Abstract A soybean oil emulsion for parenteral nutrition has been stored for about 2 years at 4, 20 and 40°. During storage, the pH fell and the FFA concentration increased. The Michaelis-Menten constant (Km) and the maximum velocity of the lipoprotein-lipase reaction (Vmax) also increased. Gross particles were formed in the fat emulsion, and its toxicity increased with time. All these changes were most pronounced during storage at 40°.

Funder

Reservationsanslaget, Karolinska Institutet

Publisher

Oxford University Press (OUP)

Subject

Pharmaceutical Science,Pharmacology

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