title: [Thermostability of erythrocyte membranes in the presence of ethanol].
abstract: 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.
authors.forename: I B
authors.initials: IB
authors.lastname: Zavodnik
authors.forename: E A
authors.initials: EA
authors.lastname: Lapshina
authors.forename: I I
authors.initials: II
authors.lastname: Stepuro
mesh_terms: 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
chemical_list: D008565:Membrane Proteins; D000431:Ethanol
vernacular_title: Termostabil'nost' éritrotsitarnykh membran v prisutstvii étanola.