Fatty acid-albumin complex preparation.

Sodium salts (20 mM) of fatty acids were prepared by heating equimolar concentrations of NaOH and fatty acid at 60°C for 1 h and then combined with a 15% fatty acid-free BSA solution at a 2:3 ratio and heated at 60°C for an additional hour. The pH of the resulting 8 mM fatty acid–9% BSA solution was adjusted to 7.4, and the solution was then filtered sterilized and stored at −20°C.