Letter | Published:

Serum Cholesterol Concentrations in Chicks

Naturevolume 207page860 (1965) | Download Citation

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Abstract

WE were very interested in the article by De Somer et al.1. Their results are in good agreement with our earlier observation, where the influence of several antibiotics on the stability of fat emulsions was studied2,3. The emulsion was prepared by using a mixture of 3.0 ml. olive oil, 1.5 ml. 0.9 per cent NaCl and 1.5 ml. human duodenal juice; after 2 h of shaking the percentage of split ester bonds was estimated and the stability of emulsion was observed during the following 60 min. The addition of neomycin sulphate in concentrations (1 mg/ml., 10 mg/ml., 100 mg/ml.) corresponding to a dilution of a therapeutic dose in 10,000 and 1,000 ml. of digestive juice caused a significant decrease of lipolysis and prevented the formation of a stable emulsion. A similar effect was observed with some other antibiotics. In further experiments we observed that the addition of 30 mg neomycin sulphate to 1 ml. olive oil, administered intragastrically to rats, caused a decrease of alimentary lipaemia in the next 3 h (ref. 4).

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References

  1. 1

    De Somer, P., Vanderhaeghe, H., and Eyssen, H., Nature, 204, 1306 (1964).

  2. 2

    Krondl, A., Vavřínková, H., Placer, Z., and Slabochová, Z., Proc. Symp. Antiobiotics, Prague (1959).

  3. 3

    Krondl, A., Vavřínková, H., Michalec, Č., and Placer, Z., Dt. Z. Verdau.-u. Stoffwechs Krankh., 19, 283 (1959).

  4. 4

    Krondl, A., et al., Amer. J. Physiol., 202, 437 (1962).

  5. 5

    Jacobson, et al., J. Lab. Clin. Med., 56, 245 (1960).

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  1. Institute of Human Nutrition, Budějovická 800, Prague, 4

    • A. KRONDL

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https://doi.org/10.1038/207860a0

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