Study of intravenous hyperalimentation: Effect of selected amino acids on the stability of intravenous fat emulsions

✍ Scribed by Akira Takamura; Fumiyoshi Ishii; Shun'Ichi Noro; Masaaki Tanifuji; Shinobu Nakajima

• Publisher: John Wiley and Sons
• Year: 1984
• Tongue: English
• Weight: 510 KB
• Volume: 73
• Category: Article
• ISSN: 0022-3549
• DOI: 10.1002/jps.2600730124

✦ Synopsis

In an attempt to resolve the conflicts relevant to intravenous fat emulsion compatibility two amino acids, L-valine and L-histidine monohydrochloride monohydrate, were chosen as intravenous additives, and these substances were investigated as to whether they could induce significant changes in the physicochemical properties of an intravenous soybean oil emulsion. The stability of the fat emulsion was evaluated in terms of gross visual observation, particle size distribution, surface tension, pH, and the zeta potential. It was found that (a) no significant difference was produced on the particle size distribution up to 7 d after admixing, (6) the mean diameter of oil globules was 4.21-0.24 pm, and (c) the fat emulsion was sufficiently stable, with a zeta potential ranging between -30 and -60 mV. The relationship of the isoelectric point (PI) of the amino acids and the pH of the buffer solutions was determined to be one of the most important factors in the stability of the fat emulsion.

Keyphrases Fat emulsions-stability, effect of L-valine and L-histidine monohydrochloride monohydrate additions, buffers Stabilitylong-term, fat emulsions admixed with L-valine and L-histidine monohydrochloride monohydrate and buffers Amino acids-L-valine, Lhistidine monohydrochloride monohydrate, effect on fat emulsions, long-term stability of admixtures Type IM; Tokushukika Co., Ltd.