Lipid content and in vitro incorporation of free fatty acids into lipids of human platelets: the effect of storage at 4 degrees C.

Lipid content and capacity to incorporate in vitro palmitate-1-14C and linoleate-114C into lipids was investigated in fresh and stored (4#{176}C)human platelets. Cholesterol and phospholipids decreased 30% during storage for 6 days. Molar ratio of cholesterol to phospholipids and percentage distribution of individual phospholipids were similar in fresh and stored platelets. Palmitate bound to albumin was rapidly transferred by an energy-independent mechanism into a free fatty acid fraction of platelets. From there it was incorporated into glycerides and phospholipids, a process requiring energy. More palmitate than linoleate was incorporated into fatty acids and