Effects of semi-refined carrageenan (food additive E407a) on cell membranes of leukocytes assessed in vivo and in vitro

dc.contributor.authorTkachenko, A. S.en
dc.contributor.authorOnishchenko, A.en
dc.contributor.authorRoshal, Alexanderen
dc.contributor.authorNakonechna, O.en
dc.contributor.authorChumachenko, T.en
dc.contributor.authorPosokhov, Ye. O.en
dc.date.accessioned2023-01-23T16:35:31Z
dc.date.available2023-01-23T16:35:31Z
dc.date.issued2021
dc.description.abstractNo noticeable changes in the physico-chemical properties were observed in the lipid membranes of leukocytes in the region where the probes locate in response to oral intake of semi-refined carrageenan. Incubation of leukocytes with E407a solutions resulted in a decrease in polarity and proton-donor ability of leukocytes in the area of carbonyl groups of phospholipids and in the area of hydrocarbon chains of phospholipids near the polar region of the bilayer.en
dc.identifier.citationEffects of semi-refined carrageenan (food additive E407a) on cell membranes of leukocytes assessed in vivo and in vitro [Electronic resource] / A. Tkachenko [et al.] // Medicinski Glasnik. – Electron. text data. – 2021. – Vol. 18, No. 1, February. – P. 176-183. – URL: https://ljkzedo.ba/mgpdf/mg34/06_Tkachenko_1213_A.pdf, free (accessed 23.01.2023).en
dc.identifier.doidoi.org/10.17392/1213-21
dc.identifier.orcidhttps://orcid.org/0000-0002-1029-1636
dc.identifier.urihttps://repository.kpi.kharkov.ua/handle/KhPI-Press/61562
dc.language.isoen
dc.subjectfluorescenceen
dc.subjectmembrane fluidityen
dc.subjectphospholipidsen
dc.subjectpolysaccharidesen
dc.subjectratsen
dc.titleEffects of semi-refined carrageenan (food additive E407a) on cell membranes of leukocytes assessed in vivo and in vitroen
dc.typeArticleen

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