Changes in Protein Composition in Erythrocyte Membrane of Ethanol—Poisoned Rats After Administration of Teas

Abstract

Selective hydrolysis of the protein to peptides, their resolution by chromatography and determination of the amino-acid sequence in individual peptides is one method applied to studies of their modifications and mutations in pathological conditions. The purpose of this work is the determination of the green and black tea effect on peptides and their amino acid contents in integral erythrocyte membrane proteins in ethanol intoxicated rats. It was shown that ethanol intoxication causes a decrease in peptides and their amino acid contents in comparison with the control group. The ingestion of green (black) tea with ethanol partially prevents these ethanol-induced changes.

Keywords:

• Amino acids
• Erythrocyte membrane
• Ethanol
• Green and black tea
• HPLC

Notes

Statistically significant differences for p < 0.05.

^a In comparison with control 1, ^b in comparison with green tea group, ^c in comparison with ethanol group 1.

^x In comparison with control 2, ^y in comparison with black tea group, ^z in comparison with ethanol group 2.

Statistically significant differences for p < 0.05.

^a In comparison with control 1, ^b in comparison with green tea group, ^c in comparison with ethanol group 1.

^x In comparison with control 2, ^y in comparison with black tea group, ^z in comparison with ethanol group 2.

Statistically significant differences for p < 0.05.

^a In comparison with control 1, ^b in comparison with green tea group, ^c in comparison with ethanol group 1.

^x In comparison with control 2, ^y in comparison with black tea group, ^z in comparison with ethanol group 2.

Statistically significant differences for p < 0.05.

^a In comparison with control 1, ^b in comparison with green tea group, ^c in comparison with ethanol group 1.

^x In comparison with control 2, ^y in comparison with black tea group, ^z in comparison with ethanol group 2.