The effect of heparin on alimentary hyperlipemia two-dimensional electrochromatographic study

Abstract

The effect of heparin injected during the alimentary hyperlipemia was studied by two-dimensional electrochromatography. The clearing effect of heparin was found to be associated with a considerable disappearance of free serum lipids (neutral fats, chylomicrons, and the α 1 ′-lipid fraction). The last two groups of free lipids showed an increase of the electrophoretic mobility. The lipids of the A-lipoprotein fraction showed also a greater electrophoretic mobility. This prealbumin lipid fraction unexpectedly showed a considerably greater chromatographic effect on filter paper than did proteins. Thus, this lipid does not seem to be associated with the corresponding protein fractions (albumins, α 1-globulins), but to be separated from the protein component by the action of heparin. No visible changes of β- and γ-lipoprotein fractions i.e., lipids firmly bound to protein could be found.