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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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Related in: MedlinePlus

Blackcurrant affects the liver cell membrane content of four phospholipid classes. After exposure to ethanol, blackcurrant, both, or neither, rat liver cell membranes were isolated and the phospholipid content assessed as described in “Materials and Methods” section. Data points represent mean ± SD, n = 6 (xP < 0.05 in comparison with values for control group; yP < 0.05 in comparison with values for blackcurrant group; zP < 0.05 in comparison with values for ethanol group)
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Fig3: Blackcurrant affects the liver cell membrane content of four phospholipid classes. After exposure to ethanol, blackcurrant, both, or neither, rat liver cell membranes were isolated and the phospholipid content assessed as described in “Materials and Methods” section. Data points represent mean ± SD, n = 6 (xP < 0.05 in comparison with values for control group; yP < 0.05 in comparison with values for blackcurrant group; zP < 0.05 in comparison with values for ethanol group)

Mentions: Ethanol intoxication caused an increase in the phospholipid content in the liver cell membrane compared with the control group (Fig. 3). The content of the individual phospholipids—phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidylethanolamine (PE), and phosphatidylcholine (PC)—increased by about 60, 90, 100, and 80 %, respectively. Administration of alcohol to blackcurrant-exposed rats caused a smaller increase in PI, PS, PE, and PC than administration of ethanol alone. In the rats treated with blackcurrant alone and the control rats, no essential differences were observed in the phospholipid content.Fig. 3


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)

Blackcurrant affects the liver cell membrane content of four phospholipid classes. After exposure to ethanol, blackcurrant, both, or neither, rat liver cell membranes were isolated and the phospholipid content assessed as described in “Materials and Methods” section. Data points represent mean ± SD, n = 6 (xP < 0.05 in comparison with values for control group; yP < 0.05 in comparison with values for blackcurrant group; zP < 0.05 in comparison with values for ethanol group)
© Copyright Policy
Related In: Results  -  Collection

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

Fig3: Blackcurrant affects the liver cell membrane content of four phospholipid classes. After exposure to ethanol, blackcurrant, both, or neither, rat liver cell membranes were isolated and the phospholipid content assessed as described in “Materials and Methods” section. Data points represent mean ± SD, n = 6 (xP < 0.05 in comparison with values for control group; yP < 0.05 in comparison with values for blackcurrant group; zP < 0.05 in comparison with values for ethanol group)
Mentions: Ethanol intoxication caused an increase in the phospholipid content in the liver cell membrane compared with the control group (Fig. 3). The content of the individual phospholipids—phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidylethanolamine (PE), and phosphatidylcholine (PC)—increased by about 60, 90, 100, and 80 %, respectively. Administration of alcohol to blackcurrant-exposed rats caused a smaller increase in PI, PS, PE, and PC than administration of ethanol alone. In the rats treated with blackcurrant alone and the control rats, no essential differences were observed in the phospholipid content.Fig. 3

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