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Membrane changes in rat erythrocyte ghosts on ghee feeding
T G Niranjan1, T P Krishnakantha
1Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
Molecular and Cellular Biochemistry
|March 16, 2000
Summary
Oxidized ghee consumption negatively impacts rat erythrocyte membranes, decreasing fluidity and increasing enzyme activity. Fresh ghee, however, showed no adverse effects on membrane structure or function.
Area of Science:
- Biochemistry
- Cell Biology
- Nutrition Science
Background:
- Dietary lipids significantly influence cell membrane structure and function.
- Alterations in membrane lipid composition can lead to functional and structural changes.
Purpose of the Study:
- To investigate the effects of dietary ghee, both fresh and thermally oxidized, on rat erythrocyte ghost membrane structure and function.
- To assess changes in membrane-bound enzyme activities and lipid peroxidation.
Main Methods:
- Male weanling rats were fed diets containing 2.5% fresh or oxidized ghee for 8 weeks, with a control group fed groundnut oil.
- Membrane fluidity was measured using fluorescence polarization.
- Activities of Na+/K+ ATPase and Acetylcholinesterase were assayed.
- Lipid peroxidation and cholesterol/phospholipid ratio were determined.
Main Results:
- Oxidized ghee significantly decreased erythrocyte membrane fluidity by 28% at 37°C.
- Activities of Na+/K+ ATPase and Acetylcholinesterase increased by 65% and 200%, respectively.
- Increased lipid peroxidation (80%) and cholesterol/phospholipid ratio (11%) were observed in the oxidized ghee group, along with increased osmotic fragility.
Conclusions:
- Dietary consumption of oxidized ghee at 2.5% affects erythrocyte ghost membrane structure and function in rats.
- Fresh ghee consumption did not induce significant changes in erythrocyte membranes.
- Oxidized ghee consumption leads to detrimental changes in membrane properties, including fluidity, enzyme activity, and lipid peroxidation.