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Effects of Ingesting Soy or Egg Lecithins on Serum Choline, Brain Choline and Brain Acetylcholine¹

Laboratory of Neuroendocrine Regulation, Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139

Rats were fed lecithins, derived from eggs or soybeans, to determine whether the fatty acid composition of the phosphatidylcholine altered choline availability. Rats were fed either a single meal containing 5 g phosphatidylcholine or a lecithin-containing diet for 3 weeks, including approximately 5 g phosphatidylcholine per day. Each form of dietary lecithin elevated blood choline, brain choline and brain acetylcholine significantly (P < 0.05). There was no difference in response to egg- or soy-derived lecithin.

KEY WORDS: • lecithin • choline • acetylcholine • phosphatidylcholine

¹ These studies were supported in part by the United States Public Health Service (MH-28783), the Wallace Genetic Foundation and the American Egg Board.

Manuscript received 6 June 1980.