Dietary lipids modify the fatty acid composition of cartilage, isolated chondrocytes and matrix vesicles

@article{Xu2006DietaryLM,
  title={Dietary lipids modify the fatty acid composition of cartilage, isolated chondrocytes and matrix vesicles},
  author={H. Xu and A. Watkins and H. D. Adkisson},
  journal={Lipids},
  year={2006},
  volume={29},
  pages={619-625}
}
  • H. Xu, A. Watkins, H. D. Adkisson
  • Published 2006
  • Chemistry, Medicine
  • Lipids
  • The effects of dietary lipids on the fatty acid composition of hyaline cartilage, epiphyseal chondrocytes (EC) and matrix vesicles (MV) were evaluated in chicks. A basal semipurified diet was fed to chicks containing one of the following lipid sources at 70 g/kg: soybean oil, butter+corn oil, margarine+corn oil or menhaden oil+corn oil (MEC). Articular and epiphyseal growth cartilage were isolated from the proximal tibiotarsus; EC and MV were subsequently released by trypsin (EC 3.4.21.4) and… CONTINUE READING
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