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

Bu çalışmada, yüksek glukoz konsantrasyonuna maruz bırakılan insan eritrositlerinde in vitro ortamda tarçının (Cinnamon) eritrosit membranı Na+-K+ ATPaz ve Ca++ 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 tarçın 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++ ATPaz aktiviteleri normal glukoza maruz bırakılan kontrol grubuna göre istatistiki olarak önemli düzeyde düşük bulunmuştur (p<0.001). Tarçın uygulanan gruplarda tarçın 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, tarçının etkisi ile tarçının konsantrasyonlarına da bağlı olarak MDA ve HbA1c değerlerinin azaldığı saptanmıştır. Sonuçta, tarçının eritrositlerde normal glukoz konsantrasyonlarında olduğu gibi yüksek glukoz konsantrasyonlarında da Na+-K+ ATPaz ve Ca++ 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.

Anahtar Kelimeler:

Tarçın(cinnamon), Na+-K+ ATPaz, Ca++ ATPaz, Lipid Peroksidasyonu, Eritrosit Membranı

In vitro Investigation of the Effect of Cinnamon on Protein Glycosylation, Na+-K+ ATPase, Ca++ ATPase and Lipid Peroxidation in Human Erythrocytes Exposed to High Glucose Concentration

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

Keywords:

Cinnamon, Na+-K+ ATPase, Ca++ ATPase, Lipid Peroxidation,

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