Changes Caused by Fruit Extracts in the Lipid Phase of Biological and Model Membranes
Dorota Bonarska-Kujawa , Hanna Pruchnik , Jan Oszmiański , Janusz Sarapuk , Halina Kleszczyńska
AbstractThe aim of the study was to determine changes incurred by polyphenolic compounds from selected fruits in the lipid phase of the erythrocyte membrane, in liposomes formed of erythrocyte lipids and phosphatidylcholine liposomes. In particular, the effect of extracts from apple, chokeberry, and strawberry on the red blood cell morphology, on packing order in the lipid hydrophilic phase, on fluidity of the hydrophobic phase, as well as on the temperature of phase transition in DPPC liposomes was studied. In the erythrocyte population, the proportions of echinocytes increased due to incorporation of polyphenolic compounds. Fluorimetry with a laurdan probe indicated increased packing density in the hydrophilic phase of the membrane in presence of polyphenolic extracts, the highest effect being observed for the apple extract. Using the fluorescence probes DPH and TMA-DPH, no effect was noted inside the hydrophobic phase of the membrane, as the lipid bilayer fluidity was not modified. The polyphenolic extracts slightly lowered the phase transition temperature of phosphatidylcholine liposomes. The studies have shown that the phenolic compounds contained in the extracts incorporate into the outer region of the erythrocyte membrane, affecting its shape and lipid packing order, which is reflected in the increasing number of echinocytes. The compounds also penetrate the outer part of the external lipid layer of liposomes formed of natural and DPPC lipids, changing its packing order.
|Journal series||Food Biophysics, ISSN 1557-1858, e-ISSN 1557-1866, (A 30 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Anisotropy; DSC; Erythrocyte lipids; Generalized polarization; Liposomes; Phase transition|
|ASJC Classification||; ; ; ;|
|Publication indicators||= 20; = 21; : 2011 = 1.192; : 2011 = 2.187 (2) - 2011=2.386 (5)|
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