Effects of lipids on the stability of lysosomes in vitro. I. Effects of egg lecithin, lysolecithin, sphingomyelin, and cholesterol on the stability of isolated aortic and hepatic lysosomes of swine.
D000818:Animals; D001011:Aorta / Q000187:drug effects / Q000648:ultrastructure*; D002784:Cholesterol / Q000494:pharmacology*; D002788:Cholesterol Esters / Q000494:pharmacology; D004347:Drug Interactions; D008099:Liver / Q000187:drug effects / Q000648:ultrastructure*; D008244:Lysophosphatidylcholines / Q000494:pharmacology*; D008247:Lysosomes / Q000187:drug effects*; D008297:Male; D008566:Membranes / Q000187:drug effects; D010713:Phosphatidylcholines / Q000494:pharmacology*; D013109:Sphingomyelins / Q000494:pharmacology*; D013329:Structure-Activity Relationship; D013552:Swine
D002788:Cholesterol Esters; D008244:Lysophosphatidylcholines; D010713:Phosphatidylcholines; D013109:Sphingomyelins; D002784:Cholesterol