Protective Effect of Blackcurrant on Liver Cell Membrane of Rats Intoxicated with Ethanol

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.

Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period

“…However, the diet supplemented with 50 g/kg of blackcurrant pomace was proven to lower the concentration of thiobarbituric acid reactive substances (TBARS) both in raw and cooked meat of chilled and frozen breast and thigh of turkeys [39]. Moreover, Szachowicz-Petelska et al [40] reported a protective effect (P < 0.05) of blackcurrant juice polyphenols on oxidative stress in liver cell membranes during simultaneous intoxication of rats with ethanol. Stabilizing effect on vascular oxidative stress was also observed when polyphenol rich blackcurrant juice was supplemented to cirrhotic rats with portal hypertension [41].…”

Subacute toxicity assessment of diflubenzuron, an insect growth regulator, in adult male rats

“…The liver is the primary organ responsible for the metabolism of endogenous and exogenous compounds, and is therefore also one of the first target organs of the toxic action of xenobiotics or their reactive metabolites (Szachowicz‐Petelska et al, ). Serum levels of AST, ALT, δ ‐GT, are some of the most sensitive biomarkers for liver damage, since they are released into the circulation after intracellular damage (Ozer et al, ).…”

Computer‐assisted analysis of tongue thickness of golden hamster (Mesocricetus auratus) following topical chronic exposure to distilled alcoholic beverages

“…Epithelial atrophy likely occurred as a result of the blocking of the enzymatic process in the cells due to the action of the alcohol, with a reduction in energy production and metabolism (Fisher, Duffy, & Atkinson, ). A reduction in the thickness of the endothelium increases vulnerability to harmful substances and chemicals, allowing the penetration of carcinogenic agents through the mucosa (Born et al., ; Howie et al., ; Seitz et al., ; Szachowicz‐Petelska et al., ; Wight & Ogden, ).…”

“…Chronic alcohol intake exerts different molecular effects, such as oxidative stress stemming from the metabolism of the substance (Szachowicz‐Petelska, Dobrzyńska, Skrzydlewska, & FigaszewskI, ), the dysregulation of pro‐inflammatory cytokines (Slomiany, Piotrowski, Piotrowski, & Slomiany, ), an increase in the release of endothelin 1, changes in nitric oxide (Slomiany et al., ), changes in signalling processes initiated by fibroblastic growth factor receptor beta (Slomiany, Piotrowski, & Slomiany, ) and a reduction in vitamin A levels in oral structures (Seitz et al., ).…”

“…In the oral mucosa, alcohol is believed to cause morphological alterations characterized by atrophy of the epithelium, followed by hyper‐regeneration of the basal layer (Born, Zöller, Weidauer, & Maier, ; Maier et al., ; Mascrès, Ming‐Wen, & Joly, ; Valentine, Scott, West, & St Hill, ). The reduction in epithelial thickness increases the vulnerability to harmful substances, allowing the penetration of carcinogenic agents through the mucosa (Born et al., ; Howie et al., ; Seitz et al., ; Szachowicz‐Petelska et al., ; Wight & Ogden, ). Although there is a consensus that alcohol and acetaldehyde are the main carcinogenic agents in alcoholic beverages, other constituents and contaminants may also contribute to morphological changes and carcinogenicity (Rehm, Kanteres, & Lachenmeier, ), such as lead, nitrate, pesticides, mycotoxins and ethyl carbamate (Lachenmeier et al., ).…”