[Thermostability of erythrocyte membranes in the presence of ethanol].
Differential scanning microcalorimetry was used to show a destabilizing effect of ethanol on erythrocyte membrane proteins. The thermostability of the membrane cooperative unit, with the main protein being band 3 integral protein, was decreased most significantly, which was probably related to a disturbance in protein--lipid complementary. At sufficiently high ethanol concentrations the denaturational changes in the membrane proteins resulted in lysis of red blood cells preceeding at several stages: morphological changes in cells, as well as swelling and the lysis, proper. The activation energy of the ethanol-induced lysis as determined from the temperature dependence of the apparent hemolysis rate constant was equal to 150 +/- 20 kJmol-1 at 5.1 M ethanol concentration. This corresponded to the activation energy of the protein denaturation.
Zavodnik
I B
IB
Lapshina
E A
EA
Stepuro
I I
II
D002152:Calorimetry, Differential Scanning; D004910:Erythrocyte Membrane / Q000737:chemistry / Q000187:drug effects*; D000431:Ethanol / Q000494:pharmacology*; D006461:Hemolysis; D006358:Hot Temperature; D006801:Humans; D008565:Membrane Proteins / Q000737:chemistry; D011489:Protein Denaturation
D008565:Membrane Proteins; D000431:Ethanol
Termostabil'nost' éritrotsitarnykh membran v prisutstvii étanola.