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Biomedical subjects

C Chabert

Publications and source records attributed to C Chabert.

At least 37 records · Page 2Linked to original sources
PubMed1987

Combined effects of chlorpromazine and high fat diet on lipid levels and enzyme activities in bile, liver and plasma of Wistar rats.

The effects of high fat diet and injection of chlorpromazine on bile lipid secretion were studied in the rats fed a control diet (C), a saturated fat, high cholesterol diet (S) and a polyunsaturated fat, high cholesterol diet (PU). As compared to controls, injection of chlorpromazine in the S and PU diet groups caused no appreciable change in the level of bile salts and bile phospholipids. Chlorpromazine did however enhance bile cholesterol, especially in the PU group, and lower secretion of lysosomal enzyme (beta-glucuronidase) into bile. Impairment of lysosomal enzyme secretion but not of bile lipid secretion suggests that the lysosomal activity is not directly involved in the bile secretion mechanism. These data point up the risks of using chlorpromazine therapy in association with a diet high in fat and cholesterol.

Animals↗
PubMed1985

Hydrolysis of intralipid by pancreatic lipase and phospholipase A2-gel filtration studies.

Intralipid was incubated with pancreatic lipase (EC 3.1.1.3) and/or phospholipase A2 (EC 3.1.1.4) at two bile salts/phosphatidylcholine molar ratios and at two different triglyceride hydrolysis rates using various amounts of lipase. Incubations were studied by gel filtration. Results show: During lipase action, three phases of lipids coexist: an emulsified phase, a micellar phase and an intermediate heavy phase sized between the two others. The equilibrium between each phase is dependent upon the bile salts concentration. Under these conditions, pancreatic lipase was at 60% bound to the emulsified phase, whereas pancreatic phospholipase A2 was bound at 94% to the micellar phase.

Animals↗
PubMed1985

Effect of wheat bran, pectin and cellulose on the secretion of bile lipids in rats.

We assayed the lipid content of bile from rats that had been fed either a standard diet (5% fat) or a high fat diet (25% fat, 1.2% cholesterol) in the presence or in the absence of various dietary fibers (namely, wheat bran, pectin and cellulose). The cholesterol concentration in bile from rats fed the high fat diet plus wheat bran or pectin was lower than that of the rats fed the high fat, high cholesterol diet without fiber. Bile phospholipids did not vary significantly from one group to another. In comparison to the standard diet, the high fat, high cholesterol diet led to a greater ratio of primary to secondary bile salts and a higher level of glycoconjugates. The observed differences may be explained by a variation in the metabolism of bile salts brought about by the difference in diet.

Animals↗
PubMed1985

Acute effects of filipin on the plasmic, hepatic, and biliary cholesterol of the rat.

Twenty-one male Wistar rats, 13 weeks old, were fed ad libitum hyperlipidic diets (28% fats) loaded with cholesterol (1.2%) for 5 weeks. One group of 11 rats was fed saturated fats (diet group "S") and another group of 10 rats was fed polyunsaturated fats (diet group "PU"). On the day they were sacrificed 10 of the rats were injected intravenously with 1 mg of filipin. Contrary to the rats in diet group "PU," the rats in diet group "S" treated with filipin presented certain characteristics that were not found in the nontreated group: They provided evidence of biliary cholestasis accompanied by a decline in the level of secretion of bile salts and phospholipids into bile. The concentrations of both free and esterified cholesterol in plasma fell and the amount of (esterified) hepatic cholesterol rose, although there was no change due to the filipin in the amounts of hepatic phospholipids. Explanatory hypotheses for these phenomena were considered, first, at the site of plasma membranes where filipin binds selectively to the cholesterol in the membrane, causing a disruption which probably disturbs the absorbance of circulating lipoproteins, especially that of hepatocyte cells, particularly in diet group "PU." Second, the effects of filipin on subcellular membranes seem to disturb the secretion of lipids and lipoproteins into bile and plasma, especially in diet group "S." Last, at the intracellular level, filipin appears to have a blocking effect on the organelles involved in biliary lipid secretion. The activity of certain enzymes such as cholesterol esterase may also be blocked, particularly in diet group "S," which would explain the accumulation of esterified cholesterol in liver.

Alanine Transaminase↗
PubMed1984

Influence of acute injection of chloroquine on the biliary secretion of lipids and lysosomal enzyme on rats.

Phospholipids and cholesterol combine with a protein fraction (IgA and an acid polypeptide) in bile to form the bile lipoprotein complex. We wished to determine whether lysosomes participated only on IgA secretion or if their secretory role also involved the lipid components of the bile complex. This aspect was studied with a single acute injection of chloroquine, a lysosomotropic drug. The results show that a nonnegligible quantity of IgA travels through the lysosomes. In addition, phospholipid and cholesterol levels undergo a significant (P less than 0.05) decrease 1 hr after injection before increasing to normal levels. In contrast to the total inhibition of protein secretion (beta-glucuronidase, acid phosphatase), a transitory decrease of the secretion of bile lipids takes place that suggest secretory mechanisms involving organelles other than lysosomes.

Acid Phosphatase↗
PubMed1983

Adsorption of pancreatic (pro)phospholipase A2 to various physiological substrates.

The adsorption of pancreatic phospholipase was studied in vitro in the presence of egg yolk lipoprotein emulsion, Intralipid emulsion, and milk fat globules. When the emulsions are incubated with bile salts, the latter dissociate a considerable fraction of the phospholipids initially associated with the emulsions, leading to the coexistence of an emulsified phase and a phase of mixed micelles. After the addition of pancreatic phospholipase A2, gel filtration shows that the enzyme was more than 90% bound to mixed micelles, regardless of the type of emulsion used. Comparable results were obtained by replacing the bile salts with human gallbladder bile. In parallel, pancreatic zymogen was never found to be bound to any of the lipid structures present (emulsion or mixed micelles). When the catalytic site of pancreatic phospholipase A2 was blocked with 4-bromophenacylbromide, there was no fixation on mixed micelles. Fixation was restored by the presence of lysolecithins and fatty acids in the incubation mixtures. The partial transformation of all emulsified substrates to mixed micelles by bile salts in vivo would thus lead to optimum activity of pancreatic phospholipase A2.

Adsorption↗
PubMed1981

Interaction of immunoglobulins and lipids in human gallbladder bile.

The lipoprotein complex from human gallbladder bile was challenged with anti-IgA and anti-IgG antisera in order to determine whether the apolipoprotein complex isolated from the detergent-free form of bile lipoprotein contains IgA and IgG. The apolipoprotein complex indeed crossreacts with anti-IgA and anti-IgG. In addition, the interactions of IgA and IgG with lipids were studied by ultracentrifugation and gel chromatography to determine whether these interactions occur in human bile.

Bile↗
PubMed1980

Pancreatic phospholipase A2 hydrolysis of phosphatidylcholines in various physicochemical states.

Bile salts-phosphatidylcholines-cholesterol mixed micelles, native bile, egg yolk and intralipid emulsions were used as pancreatic phospholipase A2 (EC 3.1.1.4) substrates. The enzyme activity depends on the bile salt/phosphatidylcholine molar ratio. The enzyme had a low specific activity on bile phosphatidylcholines, because of the existence in native bile of a high bile salt/phosphatidylcholine molar ratio generating unfavorable conditions of hydrolysis, as demonstrated with mixed micelles. However when the bile salt/phosphatidylcholine molar ratio from bile was decreased to 2 : 1, enzyme activity increases up to an optimum. This optimal activity was about one third that observed when the substrate was mixed micelles. Under these optimal conditions a simultaneous hydrolysis of intralipid and bile phosphatidylcholine mixture shows comparable initial hydrolysis rates. During an extended incubation, however, nearly all intralipid phosphatidylcholines and only half the bile phosphatidylcholines were hydrolyzed by pancreatic phospholipase A2. Bile salts mixture or native bile desorb a portion of the phosphatidylcholines from the intralipid emulsion in optimally hydrolysable bile salts phosphatidylcholines mixed micelles. These micelles bind about 85% of the enzyme indicating that hydrolysis occurs primarily in the micellar phase. These results are discussed in terms of fat lipolysis in vivo.

Animals↗
PubMed1980

Effect of bile lipids on the adsorption and activity of pancreatic lipase on triacylglycerol emulsions.

Emulsions of natural triacylglycerols obtained with different shear forces were used to study lipase adsorption and lipolysis. The influence of the bile lipoprotein complex on these two processes was determined. Optimal lipase activity was observed to occur with a given phospholipid : triacylglycerol ratio. This ratio depended on the degree of triacylglycerol emulsification and was accompanied by maximal adsorption of the bile lipoprotein complex. These results support our previous model for pancreatic lipolysis under physiological conditions, according to which colipase controls lipase binding to the bile lipoprotein complex and the resulting association directs enzyme adsorption to the acylglycerol particle (Lairon, D., Nalbone, G., Lafont, H., Léonardi, J., Domingo, N., Hauton, J.C. and Verger, R. (1978) Biochemistry 17, 5263--5269).

Adsorption↗
PubMed1979

The apoprotein fraction of the bile lipoprotein complex: isolation, partial characterization and phospholipid binding properties.

A bile apoprotein fraction (Apo BLC) was isolated by preparative isoelectric focusing (I.E.F.) from the detergent-free form of the bile lipoprotein complex (BLC). Analytical I.E.F. of Apo BLC yields a characteristic and reproducible pattern of two narrow acidic bands (pI 4,8-5,0). This apoprotein presents a strong tendency to undergo self-aggregation in aqueous buffer. A low molecular weight constituent of Apo BLC has been isolated after gel filtration, its mean Mw is estimated by SDS-PAGE at 7,500 daltons. The binding capacity of Apo BLC for phospholipids was investigated on dimyristoylphosphatidylcholine liposomes by gel filtration and zone electrophoresis. The resulting structures, larger than the original single-shelled vesicles, acquire and anodic electrophoretic mobility. Apo BLC has a weaker affinity for lysophosphatidylcholines: these phospholipids decrease the degree of aggregation of the apoprotein. These studies contribute additional data concerning the high affinity of Apo BLC for phosphatidylcholines, which are the major phospholipid constituents of bile. The discussion deals with the fact that association of Apo BLC with bile phosphatidylcholines may present some implications in the pathogeny of LpX and in the process of intestinal fat absorption.

Apolipoproteins↗
PubMed1978

[Choice of bread].

Bread can vary according to the flours used, extraction rate of fermentation methods, but the wast majority of French people usually consume white bread made with wheat flour. Size more than composition is the main criterion in the choice of bread. The choice of loaves with a large diameter corresponds to the traditional consumer in rural areas, but the general tendency is in favour of long loaves with a maximum of crust. This shape is more related to the qualities sought by consumers who want a "light", "crusty", well-baked (golden brown) loaf. Thus they are more interested in the consistency than in the taste, as bread is now only an accessory to a well-flavoured dish. Despite the large drop in the consumption of bread, this search for a good consistency is strong enough to justify quite frequently a detour to a baker whose quality of bread is better. However, this desire for quality does not seem to lead to a larger individual consumption. For various reasons, since the beginning of this century, man has lost his "taste for bread" and any improvement in the "taste of bread" would not be sufficient to make him find it again.

Bread↗
PubMed1977

[Consumption of bread and its substitutes].

Over the years, the consumption of bread has dropped considerably. A consumer survey of 3 109 people of all ages undertaken in several regions in France has revealed different criteria of variation enabling us to understand better the way in which this drop has taken place. The consumption of various foodstuffs replacing bread such as "biscottes" and"croissants" has also been noticed. In 1972, the average consumption of bread was 166 grams per person per day, but this is subjected to considerable variations. The sample reveals 9 p. 100 non-consumers, but 30 p. 100 men and 8 p. 100 women eat more than 250 grams per day. The drop in the consumption of bread is generally linked with an increase in sedentary life. This marked restriction in glucids contained in cereals can have important effects on health as it upsets the balance of the energy intake.

Bread↗
PubMed1977

[Why is bread consumption decreasing?].

In France bread plays a very special and ambivalent role among our foodstuffs because of the considerable drop in its consumption, its alleged harmful effects on our health and the respect in which it is traditionally held. More than half the 1 089 adults interviewed in this study say they have decreased their consumption of bread in the last 10 years. The reasons given vary according to age, body weight and urbanization level. The main reasons given for this restriction are the desire to prevent or reduce obesity, the decrease in physical activity, the general reduction in food consumption and the possibility of diversifying foods even further. Moreover, the decreasing appeal of bread in relation to other foods, as well as a modification in the structure of meals, in which bread becomes less useful to accompany other food, accentuate this loss of attraction. However, the respect for bread as part of the staple diet remains very acute as 95 p. 100 of those interviewed express a reluctance to throw bread away, more for cultural than economic reasons. Mechanization and urbanization having brought about a decrease in energy needs, the most common alimentary adaptation is general caloric restriction by which glucids, and especially bread, are curtailed.

Adult↗
PubMed1976

[Changes in weight of fresh and dried vegetables on cooking].

The present study represents part of a more important work relative to normal food refuse and change of weight of varied food according to different ways of cooking. The study has been realized on vegetables and some fruits of frequent utilization in the population. It was accomplished by 25 voluntary housekeepers from Paris and Marseille during a whole year according to precise instructions about the method of weighings, every vegetable having to be weighed, three times at different intervals, during the year; 3203 weighings were mode corresponding to 2 399 kg of divers types of vegetables. The results have pointed out important variations according to the kinds of vegetables and methods of cooking. At boiling, the most utilized method, the variations of weight according to the weight before cooking are very important extending from + 10 p. 100, for Brussel sprouts and fresh flageolets at--25 p. 100 and--36 p. 100 for lettuce and endive, the last of weight being the highest for fine leaves vegetables, lesser for roots and tubers, and around zero for artichokes, french beans, cauliflower, aubergines. Other methods of cooking, through concerning a more limited number of kinds of vegetables have pointed out that "sauté" brings a higher loss for the vegetables studied; Similar observations can be made for braising and stewing, frying leads to the highest loss reaching--48 p. 100 for chips. However the weight of fresh pulses varies slightly at boiling and stewing, it is the same for potatoes. As for dry beans, the increase of weight is less important than the percentage curently utilized for the calculation of surveys, the loss of weight according to cooked fruits pears and apples is not high (about 10 p. 100). These results should be taken into consideration for the exploitation of food surveys, especially norvadays when surveys are made more often at home and at the hospital and concern the individual consumption either by weighing the food consumed at table in dining-room or on the tray of the patient, and also when surveys are realized by interrogatory, the food being then, cooked, without refuse. From this point of view the last two tables present the results for a practical utilization. The first one gives the different kinds of vegetables studied with every way of cooking observed, the numbers of weighings effected the weight corresponding to 100 g raw and the weight corresponding to 100 g cooked, the other one presents the kinds of vegetables classified according to importance of the variations of weight for different ways of cooking in connection with the weight before cooking.

Cooking↗