Investigation the Effect of Capsaicin Protein Glycosylation, Na+ -K+ ATPase, Ca+2 ATPase and Lipid Peroxidation Levels in Human Erythrocytes Which are Exposed to High Glucose Concentration (in vitro)

Year 2017, Volume: 5 Issue: 2, 441 - 451, 01.12.2017

Nuri Güleşci , Naciye Kurtul

Abstract

In this study, the effects of capsaicin on protein glycosylation, Na+-K+ ATPase, Ca+2 ATPase activities and lipid peroxidation level in human erythrocytes which exposed to high glucose concentrations in vitro are investigated. The blood samples obtained from healthy individuals have been exposed to normal glucose and high glucose concentrations and then incubated with capsaicin at different concentrations. The samples which have only been exposed to normal glucose are used as a control group. In erythrocyte samples which have been exposed to high glucose concentration, Ca+2 ATPase and Na+ -K+ ATPase activity are lower than those of control group and the differences between these two groups are statistically significant (p<0.001). In the group which has been exposed to capsaicin, the activity of the membrane enzyme is increased at a statistically significant level due to the increase of capsaicin concentrations. MDA and HbA1c levels are increased more in high concentration glucose group than normal concentration glucose group, and in addition, these levels decrease proportionally with the increase of capsaicin concentration. As a result, capsaicin increase the activity of Na+-K+ ATPase and Ca+2 ATPase, and decreased the level of lipid peroxidation in erythrocytes in high glucose concentration, as well as in normal glucose concentrations. It is concluded that the effect of capsaicin on these parameters have a special importance for diabetes mellitus, a disease known commonly all over the world, which is characterized by high blood glucose level.

Keywords

Ca+2 ATPase, Capsaicin, Lipid Peroxidation, Na+ -K+ ATPase

Kapsaisinin Yüksek Glukoz Konsantrasyonlarına Maruz Bırakılan İnsan Eritrositlerinde (in vitro) Protein Glikozilasyonu, Na+ -K+ ATPaz, Ca+2 ATPaz ve Lipid Peroksidasyonu Düzeylerine Etkisinin Araştırılması

Abstract

Bu çalışmada, yüksek glukoz konsantrasyonuna maruz bırakılan insan eritrositlerinde in vitro ortamda kapsaisinin eritrosit membranı Na+ -K+ ATPaz ve Ca+2 ATPaz aktiviteleri ile glikozillenmiş hemoglobin (HbA1c) ve MDA düzeylerine etkisi araştırılmıştır. Sağlıklı bireylerden toplanan kan örneklerinden elde edilen eritrositler normal ve yüksek glukoz konsantrasyonlarına maruz bırakılarak farklı konsantrasyonlardaki kapsaisin ile bir saat süresince inkübe edilmiştir. Sadece normal glukoza maruz bırakılan eritrositler kontrol grubu olarak kullanılmıştır. Yüksek glukoza maruz bırakılan eritrositlerde Na+-K+ ATPaz ve Ca+2 ATPaz aktiviteleri normal glukoza maruz bırakılan kontrol grubuna göre istatistiksel olarak önemli düzeyde düşük bulunmuştur (p<0.001). Kapsaisin uygulanan gruplarda kapsaisin konsantrasyonlarına da bağlı olarak bu enzimlerin aktivitelerinin istatistiki olarak önemli düzeyde arttığı saptanmıştır. Yüksek konsantrasyondaki glukozun etkisi ile MDA ve HbA1c değerlerinin normal konsantrasyonda glukoz uygulanan kontrol grubuna göre istatistiki olarak önemli düzeyde arttığı, kapsaisin etkisi ile kapsaisinin konsantrasyonlarına da bağlı olarak MDA ve HbA1c değerlerinin azaldığı saptanmıştır. Sonuçta, kapsaisinin eritrositlerde normal glukoz konsantrasyonlarında olduğu gibi yüksek glukoz konsantrasyonlarında da Na+-K+ ATPaz ve Ca+2 ATPaz aktivitelerini artırıcı ve lipid peroksidasyonu ile protein glikozilasyonunu azaltıcı etkiye sahip olduğu görülmüş, bunun ise yüksek kan glukozu ile karakterize ve bütün dünyada yaygın bir hastalık olan diabetes mellitusta özel bir önem arz edebileceği düşünülmüştür.

Keywords

Ca+2 ATPaz, Lipid Peroksidasyonu, Kapsaisin, Na+ -K+ ATPaz

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