Phospholipid composition of erythrocyte membranes from margarine users andnon-users in Turkey

The effect of diet application with and without margarine on membrane phosp holipid, phospholipid fatty acids, cholesterol/phospholipid and sphingomyel in/phosphatidylcholin ratios, which is a significant criteria of membrane f luidity, were compared between two groups of thirty persons with the same a ge. In general, the saturated phospholipid saturated fatty acids were found at higher levels in non-margarine users. The values of phospholipids fract ions In the non-margarine users were as percentage: phosphatidytcholin (PC) : 32.95 +/- 2.78, phosphatidylethanolamine (PE): 28.23 +/- 1.96, phosphatid ylserine (PS): 14.41 +/- 0.97, and sphingomyelin (SM): 22.84 +/- 2.00. Tota l phospholipid (PL) and the membrane cholesterol (Chol) levels were found a s 2.93 +/- 0.13 mg; and 1.17 +/- 0.10 mg per 10(10) cell, respectively. The percentage distribution of the phospholipid types in the margarine users w as determined as PC: 31.00 +/- 1.57, PE: 25.57 +/- 1.60, PS: 16.23 +/- 1.57 , SM: 25.28 +/- 1.09. Total PL and the membrane Chol levels were found as 3 .13 +/- 0.12 mg and 1.29 +/- 0.09 mg per 1010 cell, respectively. The avera ge erythrocyte, membrane levels of non-margarine diet total cholesterol and phospholipids were 22.64 +/- 2.46 and 64.85 +/- 4.28, respectively. The so ft margarine diet total cholesterol and phospholipids were 17.20 +/- 1.56 a nd 60.32 +/- 3.96 %, respectively. These values were significantly lower th an non-margarine diet values.