Changes in cell membranes of white blood cells treated with a common food additive E407a

dc.contributor.authorTkachenko, Anton
dc.contributor.authorOnishchenko, Anatolii
dc.contributor.authorPosokhov, Yevgen
dc.contributor.authorRoshal, Alexander
dc.contributor.authorMyasoedov, Valeriy
dc.contributor.authorNakonechna, Oksana
dc.date.accessioned2021-11-24T13:20:16Z
dc.date.available2021-11-24T13:20:16Z
dc.date.issued2021
dc.description.abstractObjectives: To estimate the state of phospholipid bilayer of rats WBCs exposed to a common food additive E407a, which is used as a thickener and emulsifier, during 4 h using a fluorescent probe − ortho-hydroxy derivative of 2,5-diaryl-1,3-oxazole. Materials and methods: Steady-state fluorescence spectroscopy: a study by the environment-sensitive fluorescent probe − 2-(2′-hydroxy-phenyl)-5-phenyl-1,3-oxazole (probe O1O). Results: Changes are detected in the spectra of the fluorescent probe bound to rat WBCs treated with the solutions of E407a of various concentrations in comparison with the corresponding spectra of the probe incubated with the untreated leukocytes. The decrease in polarity and protondonor ability is observed in the lipid membranes of leukocytes in the region, where the probe locates. Conclusions: Our findings suggest a higher dehydration of leukocyte membranes of rats treated with a common food additive E407a at high concentrations and, thus, indicate that exposure to high doses of E407a leads to the increase in the lipid order (i.e. to decrease in fluidity) of the membranes of rat WBCs.en_US
dc.identifier.citationChanges in cell membranes of white blood cells treated with a common food additive E407a / A. Tkachenko, A. Onishchenko, Y. Posokhov, A. Roshal, V. Myasoedov, O. Nakonechna // Turkish Journal of Biochemistry. – 2021. – Vol. 46 (5). – P. 557–562.en_US
dc.identifier.urihttps://repo.knmu.edu.ua/handle/123456789/29916
dc.language.isoenen_US
dc.subjectcarrageenanen_US
dc.subjectcell membraneen_US
dc.subjectfluorescent probeen_US
dc.subjectleukocytesen_US
dc.subjectprocessed Eucheuma seaweeden_US
dc.titleChanges in cell membranes of white blood cells treated with a common food additive E407aen_US
dc.typeArticleen_US

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