Effects of ingesting soy or egg lecithins on serum choline, brain choline and brain acetylcholine.
Rats were fed lecithins, derived from eggs or soybeans, to determine whether the fatty acid composition of the phosphatidylcholine altered choline availability. Rats were fed either a single meal containing 5 g phosphatidylcholine or a lecithin-containing diet for 3 weeks, including approximately 5 g phosphatidylcholine per day. Each form of dietary lecithin elevated blood choline, brain choline and brain acetylcholine significantly (P < 0.05). There was no difference in response to egg- or soy-derived lecithin.
D000109:Acetylcholine / Q000378:metabolism*; D000818:Animals; D001682:Biological Availability; D001921:Brain / Q000378:metabolism*; D002794:Choline / Q000097:blood / Q000378:metabolism*; D004531:Eggs; D005227:Fatty Acids / Q000032:analysis; D008297:Male; D010713:Phosphatidylcholines / Q000032:analysis / Q000494:pharmacology*; D051381:Rats; D013025:Glycine max
D005227:Fatty Acids; D010713:Phosphatidylcholines; D002794:Choline; D000109:Acetylcholine