Displacement of sulphobromophthalein from albumin and fatty-acid-binding protein by oleic acid

Abstract

The absorption of sulphobromophthalein changes upon addition of bovine serum albumin or fatty-acid-binding protein at pH 8.4. The sulphobromophthalein spectrum is changed most drastically after the addition of albumin than in the presence of fatty-acid-binding protein isolated from rat liver, suggesting as a first approximation that binding capacity of albumin is much higher than that of fatty-acid-binding protein. When both soluble proteins are saturated with oleic acid it is observed a decrease in the binding of sulphobromophthalein which suggests that the presence of fatty acids in those soluble proteins may affect the binding of other ligands.