Interaction between erythrocytes from three different animals and emulsions prepared with various lecithins and oils.

The hemolysis of various animal erythrocytes in emulsions prepared with various emulsifying agents (lecithins) and oils was examined. In the emulsions stabilized with different emulsifying agents, the degree of hemolysis increased in the order soybean lecithin<egg yolk lecithin<hydrogenated egg yolk lecithin<hydrogenated soybean lecithin. In the emulsions stabilized with phospholipids with different iodine values that describe the degree of unsaturation in the fatty acyl groups of phospholipids, the percentage hemolysis decreased with increasing iodine value. In addition, in emulsions prepared with various triglycerides as the oil phase the percentage hemolysis increased with increasing triglyceride acyl chain length. The percentage hemolysis of the different animal erythrocytes increased in the order sheep<rabbit<guinea pig according to phosphatidylcholine contents in erythrocyte membrane of each animal. These results suggested that hemolysis caused by the interaction between erythrocytes and emulsions was involved in phospholipid dispersal such as liposome-like vesicles in the water phase, and was dependent on the phosphatidylcholine contents in both the emulsions and the erythrocyte membrane. Moreover, sphingomyelin in the erythrocyte membrane was found to be an important component for stabilization of erythrocyte membranes against hemolysis induced by intravenous fat or lipid emulsions.