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Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol.

Szachowicz-Petelska B, Dobrzyńska I, Skrzydlewska E, Figaszewski Z - J. Membr. Biol. (2012)

Bottom Line: Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine.Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes.It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

View Article: PubMed Central - PubMed

Affiliation: Institute of Chemistry, University in Białystok, Al. Piłsudskiego 11/4, 15-443 Białystok, Poland.

ABSTRACT
Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

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Chromatogram for the amino acids Phe, Cys, and Lys, which occurred in the all of the peptides for each treatment group after hydrolysis of liver cell membrane protein isolates (UV detected at 200 nm)
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Fig2: Chromatogram for the amino acids Phe, Cys, and Lys, which occurred in the all of the peptides for each treatment group after hydrolysis of liver cell membrane protein isolates (UV detected at 200 nm)

Mentions: The amino acid compositions of isolated peptides (6.2, 8.2, 9.1, 11.7, 12.6, 14, 17.1, 27.4, 28.9, and 30.7 min) were determined by HPLC after acid hydrolysis under vacuum in the presence of 6 M HCl for 24 h at 110 °C. The amino acid separation was performed on a Lichrosorb NH2 column 100A (5 μm, 250 × 4.6 mm). The mobile phase consisted of solvents A (0.01 M KH2PO4, pH 4.3) and B (a 500:70 mixture of acetonitrile/water). All separations were performed with a 5–50 % gradient of solvent A using a flow rate of 1 ml/min. The amino acids were detected at a wavelength of 200 nm (Schuster 1980). All the peptides originated from different groups that consistently contained the following three amino acids: phenylalanine (Phe), cysteine (Cys), and lysine (Lys). Figure 2 shows the separation of these amino acids from a typical peptide mixture after the hydrolysis of proteins isolated from liver cell membranes.Fig. 2


Protective effect of blackcurrant on liver cell membrane of rats intoxicated with ethanol.

Szachowicz-Petelska B, Dobrzyńska I, Skrzydlewska E, Figaszewski Z - J. Membr. Biol. (2012)

Chromatogram for the amino acids Phe, Cys, and Lys, which occurred in the all of the peptides for each treatment group after hydrolysis of liver cell membrane protein isolates (UV detected at 200 nm)
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3345183&req=5

Fig2: Chromatogram for the amino acids Phe, Cys, and Lys, which occurred in the all of the peptides for each treatment group after hydrolysis of liver cell membrane protein isolates (UV detected at 200 nm)
Mentions: The amino acid compositions of isolated peptides (6.2, 8.2, 9.1, 11.7, 12.6, 14, 17.1, 27.4, 28.9, and 30.7 min) were determined by HPLC after acid hydrolysis under vacuum in the presence of 6 M HCl for 24 h at 110 °C. The amino acid separation was performed on a Lichrosorb NH2 column 100A (5 μm, 250 × 4.6 mm). The mobile phase consisted of solvents A (0.01 M KH2PO4, pH 4.3) and B (a 500:70 mixture of acetonitrile/water). All separations were performed with a 5–50 % gradient of solvent A using a flow rate of 1 ml/min. The amino acids were detected at a wavelength of 200 nm (Schuster 1980). All the peptides originated from different groups that consistently contained the following three amino acids: phenylalanine (Phe), cysteine (Cys), and lysine (Lys). Figure 2 shows the separation of these amino acids from a typical peptide mixture after the hydrolysis of proteins isolated from liver cell membranes.Fig. 2

Bottom Line: Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine.Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes.It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

View Article: PubMed Central - PubMed

Affiliation: Institute of Chemistry, University in Białystok, Al. Piłsudskiego 11/4, 15-443 Białystok, Poland.

ABSTRACT
Chronic ethanol intoxication oxidative stress participates in the development of many diseases. Nutrition and the interaction of food nutrients with ethanol metabolism may modulate alcohol toxicity. One such compound is blackcurrant, which also has antioxidant abilities. We investigated the effect of blackcurrant as an antioxidant on the composition and electrical charge of liver cell membranes in ethanol-intoxicated rats. Qualitative and quantitative phospholipid composition and the presence of integral membrane proteins were determined by high-performance liquid chromatography. Electrophoresis was used to determine the surface charge density of the rat liver cell membranes. Ethanol intoxication is characterized by changes in cell metabolism that alter the structure and function of cell membrane components. Ethanol increased phospholipid levels and altered the level of integral proteins as determined by decreased phenylalanine, cysteine, and lysine. Ethanol significantly enhanced changes in the surface charge density of the liver cell membranes. Administration of blackcurrant to rats intoxicated with ethanol significantly protected lipids and proteins against oxidative modifications. It is possible that the beneficial effect of blackcurrant is connected with its abilities to scavenge free radicals and to chelate metal ions.

Show MeSH
Related in: MedlinePlus