Triglyceride Fraction (ATF)
| Product Name | Triglyceride Fraction |
| Source | Chicken Egg Yolk |
| Catalogue Number | 571-11 |
| Purity | Fraction |
| Form | Emulsion |
| Triglyceride | > 10,000 mg/dL |
| Note | Product sold by triglyceride value |
| Reconstitution | Dilute with 0.15 M sodium chloride and sonicate to dissolve. |
| Recovery | Add diluent directly to bottle and sonicate to re-suspend. Material is very viscous. |
| Appearance | Light yellow to amber |
| Handling | - Thaw quickly, in a 37°C water bath, removing as soon as thawed. - Store at 2 – 8°C for up to one week, -20°C for up to three months, and up to 24 months at -70°C. - Dilute with 0.15 M sodium chloride |
| Related Products | 361-10 - High Density Lipoprotein from human plasma 185-10 - Cholesterol Concentrate from bovine serum 361-56 - Triglycerides from human plasma |
| Storage | -20°C (up to three months) -70°C (more than three months) |
| Recertification | 2 years |
| Country of Origin | United States |
| Raw Material Source | The animal source of this product was collected at a USDA licensed establishment. |
| Synonyms | Avian Triglyceride Fraction, ATF, Trig, Trig Fraction, TG, Triglycerides |
Technical support, bulk quantities and aliquoting available, email Info@leebio.com for more details. BULK QUANTITIES from 1,000 gram single lot sizes.
In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, and, by extension, the risk of heart disease and stroke. However, the negative impact of raised levels of triglyceride(s) is lower than that of LDL:HDL ratios. The risk can be partly accounted for by a strong inverse relationship between triglyceride level and HDL-cholesterol level.
Another disease caused by high triglycerides is pancreatitis.
Purified triglycerides from egg yolk are routinely used in lipid and chemistry controls. The triglycerides isolated from egg yolk lipids were subjected to stereospecific analysis. A very high degree of asymmetry between positions 1 and 3 was found. Palmitic acid constituted over 70% of the fatty acids in position 1. Position 2 was occupied largely by oleic and linoleic acids and position 3 by oleic acid and a comparatively small amount of saturated fatty acids.
The triglycerides were also separated according to degree of un-saturation by argentation chromatography and each fraction subjected to the stereospecific analysis procedure. Good agreement was found between the proportions of the various molecular species obtained in this way and those predicted assuming a 1-random, 2-random, 3-random arrangement of fatty acids in the intact triglycerides. There was evidence for some selectivity in the utilization of fatty acids of different chain lengths in certain of the species, however.
Lee Biosolutions, Inc
