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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 Cys levels in integral membrane proteins from liver cell membranes. 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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Fig6: Blackcurrant affects Cys levels in integral membrane proteins from liver cell membranes. 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: No significant differences in the content of Phe, Cys, and Lys individually were observed in rats treated with blackcurrant relative to the control group. The ethanol group showed a decrease in the amount of individual amino acids relative to the control group (Figs. 5, 6, 7). The amino acid contents at the retention times 6.2, 8.2, 9.1, 11.7, 12.6, 14, 17.1, 27.4, 28.9, and 30.7 min decreased by approximately 45, 30, 20, 20, 10, 35, 20, 30, 30, and 15 %, respectively for Phe; decreased by approximately 20, 30, 20, 20, 30, 40, 30, 40, 30, and 20 %, respectively, for Cys; and decreased by approximately 35, 60, 20, 40, 50, 10, 10, 40, 50, and 30 %, respectively, for Lys. The largest decrease was seen with Lys, which was reduced by 60 % (8.2 min), 40 % (11.7 min), 50 % (12.6 min), 40 % (27.4 min), and 50 % (28.9 min). Administration of alcohol to rats consuming blackcurrant led to an increase in the amount of Phe, Cys, and Lys relative to the ethanol-alone group.Fig. 5


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 Cys levels in integral membrane proteins from liver cell membranes. 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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Related In: Results  -  Collection

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Fig6: Blackcurrant affects Cys levels in integral membrane proteins from liver cell membranes. 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: No significant differences in the content of Phe, Cys, and Lys individually were observed in rats treated with blackcurrant relative to the control group. The ethanol group showed a decrease in the amount of individual amino acids relative to the control group (Figs. 5, 6, 7). The amino acid contents at the retention times 6.2, 8.2, 9.1, 11.7, 12.6, 14, 17.1, 27.4, 28.9, and 30.7 min decreased by approximately 45, 30, 20, 20, 10, 35, 20, 30, 30, and 15 %, respectively for Phe; decreased by approximately 20, 30, 20, 20, 30, 40, 30, 40, 30, and 20 %, respectively, for Cys; and decreased by approximately 35, 60, 20, 40, 50, 10, 10, 40, 50, and 30 %, respectively, for Lys. The largest decrease was seen with Lys, which was reduced by 60 % (8.2 min), 40 % (11.7 min), 50 % (12.6 min), 40 % (27.4 min), and 50 % (28.9 min). Administration of alcohol to rats consuming blackcurrant led to an increase in the amount of Phe, Cys, and Lys relative to the ethanol-alone group.Fig. 5

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