Erythrocyte and plasma protein modification in alcoholism: A possible role of acetaldehyde

Tyulina, O. V.; Prokopieva, V. D.; Boldyrev, Alexander A.; Johnson, Peter

doi:10.1016/j.bbadis.2006.03.003

Cited by 23 publications

(10 citation statements)

References 38 publications

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“…Our data thus confirm the results of an unchanged whole blood viscosity in vitro [18] and in vivo [30] with the same amount of 0.5 g alcohol (wodka)/kg BW or even a three times higher amount of 1.5 g alcohol/kg BW [22]. Besides the osmotic shrinkage, erythrocytes may undergo some degree of echinocytic shape transformation when high ethanol concentrations are used [26] and membrane proteins may become oxidized and crosslinked by acetaldehyde [45], a product of ethanol metabolism. We have not studied erythrocyte morphology in this study.…”

Section: Discussionsupporting

confidence: 88%

Influence of acute alcohol exposure on hemorheological parameters and platelet function in vivo and in vitro

Fehr¹,

Galliard-Grigioni²,

Reinhart³

2008

Clinical Hemorheology and Microcirculation

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We have analysed the influence of acute alcohol exposure in vivo and in vitro on blood flow properties and platelet function. 12 healthy male volunteers drank either 4.36 ml red wine/kg body weight (=0.5 g ethanol/kg) or water at 06.00 p.m. under fasting conditions. Blood was drawn immediately before, and 1, 2, 4 and 13 h after alcohol ingestion. Alcohol had a detectable osmotic effect on erythrocytes; the mean cellular volume (MCV) was significantly smaller 1-4 h after ingestion. Whole blood viscosity remained unaffected, but blood viscosity at a standardized Hct of 45% measured at a high shear rate (94.5 s −1 ) was increased 2 h after wine ingestion. In the morning, 13 h after wine drinking, platelet aggregation measured with a platelet function analyser PFA-100 ® was increased to a greater extent than after water drinking. In vitro, no effect was seen when blood was incubated with 0, 12.5, 25, 50 and 100 mmol/l ethanol for 1 h at 37 • C. We conclude that an acute exposure to alcohol has only modest effects on hemorheological parameters and platelet aggregation in vivo and no effect in vitro, which suggests that other factors must be involved in both beneficial and harmful effects of wine drinking.

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Section: Discussionsupporting

confidence: 88%

Influence of acute alcohol exposure on hemorheological parameters and platelet function in vivo and in vitro

Fehr¹,

Galliard-Grigioni²,

Reinhart³

2008

Clinical Hemorheology and Microcirculation

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“…Elevated plasma albumin levels have also been demonstrated to be present in alcoholics, and the albumin levels were found to correlate with the amount of protein carbonyls, suggesting that covalent modifications of proteins by acetaldehyde could also be associated with albumin protein expression in heavy drinkers (32). In vitro studies on this topic have shown elevated hepatic protein synthesis rates as a result of chronic ethanol administration in cell cultures (33,34).…”

Section: Discussionmentioning

confidence: 99%

Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Kechagias¹,

Zanjani²,

Gjellan³

et al. 2011

Annals of Medicine

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Methods: Thirty-two healthy women and 12 healthy men (34±9 years of age) were randomized to consume 150 ml of red wine/day for women (16g ethanol/d) or the double amount for men (33g ethanol/d), or to alcohol abstention during 90 days.Participants underwent proton-nuclear magnetic-resonance spectroscopy for measurement of hepatic triglyceride content (HTGC). Blood samples for assessment of cardiovascular risk were drawn before and after the intervention.Results: After exclusion of three subjects with steatosis at baseline a trend towards increased HTGC was apparent by red wine (before median: 1.1%, range 0.2-3.9%, after median: 1.1%, range 0.5-5.2 %, p=0.059) a difference that was statistically significant compared with abstainers (p=0.02). However, no subject developed hepatic steatosis.LDL-cholesterol was lowered by red wine (-0.3 mmol/l, SE -0.1, 95% CI -0.6 to -0.04). Conclusions:Moderate consumption of red wine during three months increased HTGC in subjects without steatosis at baseline. However, since not a single participant developed steatosis we suggest that the threshold of alcohol consumption to define nonalcoholic fatty liver disease should not be lower than the amount in our study.  The results of this study provide original information about the effect of moderate wine drinking on the hepatic triglyceride content.

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“…Normal RBC deformability is essential for proper tissue perfusion and oxygenation, as well as the normal survival of RBC in the circulation. Therefore, maintaining normal RBC mechanical properties should be an important objective in therapeutic approach to some hematological and other disorders [8,16,17].…”

Section: Introductionmentioning

confidence: 99%

Impaired erythrocytes deformability in H2O2-induced oxidative stress: Protective effect of L-carnosine

Aydoğan

Yapışlar²,

Artis³

et al. 2008

Clinical Hemorheology and Microcirculation

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Impaired red blood cell deformability is a hemorheological perturbation induced by many kinds of diseases. An increase in free radicals causes a reduction in erythrocyte flexibility and deformability. Carnosine is a dipeptide abundant in skeletal muscle and brain of humans. One of the main function of carnosine is its antioxidant and free-radical scavenger effect. In this study our aim is to investigate the protective effect of L-carnosine on RBCs in H 2 O 2 -induced oxidative stress in vitro conditions.Twenty male wistar albino rats, 10 were 3 months old, 10 were 12 months old used. The blood from each rat were divided into ten tubes and these blood samples divided into two groups. The first tube of the first group was the control and the rest 4 tubes were treated with different concentrations of L-carnosine. All tubes in the second group were incubated with H 2 O 2 additively. The deformability indexes of the erythrocytes were measured by a laser diffractometer (Myrenne Rheodyne SSD).L-carnosine has improved the RBC deformability significantly which is impaired by H 2 O 2 treatment (p < 0.05). Increase in deformability is more significant in young rat group when compared to old rat group.L-carnosine, as an antioxidant molecules, has a dose dependent positive effect on RBC deformability and has improved or protect the deformability of erythrocytes, especially in young rat group which impaired by H 2 O 2 -induced oxidative stress in vitro conditions. The results of this study first suggest that L-carnosine supplemention can be used to improve the RBC quality or to protect them from oxidative damage in survival of RBC in the circulation.

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Erythrocyte and plasma protein modification in alcoholism: A possible role of acetaldehyde

Cited by 23 publications

References 38 publications

Influence of acute alcohol exposure on hemorheological parameters and platelet function in vivo and in vitro

Influence of acute alcohol exposure on hemorheological parameters and platelet function in vivo and in vitro

Effects of moderate red wine consumption on liver fat and blood lipids: a prospective randomized study

Impaired erythrocytes deformability in H2O2-induced oxidative stress: Protective effect of L-carnosine

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