Effect of EPA and DHA Containing Glycerophospholipid Molecular Species on the Fluidity of Erythrocyte Cell Membranes

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  • Nojima Masahiro
    Laboratory of Food Chemistry, Faculty of Fisheries, Hokkaido University
  • Hosokawa Masashi
    Laboratory of Food Chemistry, Faculty of Fisheries, Hokkaido University
  • Takahashi Koretaro
    Laboratory of Food Chemistry, Faculty of Fisheries, Hokkaido University
  • Hatano Mutsuo
    Laboratory of Food Chemistry, Faculty of Fisheries, Hokkaido University

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  • Effect of EPA and DHA Containing Glycer

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Fluorescence depolarization of erythrocytes was measured to evaluate the increase in fluidity of cell membrane due to treatment with soy phospholipids, hydrogenated soy phospholipids, icosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) containing phospholipids. When the erythrocytes were treated with EPA or DHA containing phosphatidylethanolamine or phosphatidylserine, the least fluorescence polarization was observed, followed by EPA or DHA containing phosphatidylcholine. All of the hydrogenated phospholipids increased fluorescence depolarization. 2, 4, 6-Trinitrobenzenesulfonic acid fluorescence quenching proved that the phospholipids used for erythrocytes treatment are incorporated mainly into the inner layer of their cell membrane.

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