Intensity of Lipid Peroxidation in the Microsomal Fraction of Rat Liver Under the Effects of Sodium Benzoate and Ascorbic Acid

Abstract

The effect of food preservatives on the state of free radical processes in rat liver cells are studied in the paper. The changes of lipid peroxidation (LPO) products (the level of primary products – diene conjugates (DK), secondary products – ketodienes and conjugated trienes (KD + CT), TBA-active products and final products – Schiff bases) in the microsomal fraction of rat liver were studied under conditions of introduction into the body of sodium benzoate and ascorbic acid. Animals were divided into four groups: group I – intact animals (control); group II – rats, which were administra-tion of ascorbic acid; group III – rats, which were administration of sodium benzoate; group IV – rats, which were administration of sodium benzoate 30 min before the introduction of ascorbic acid. Sodium benzoate and ascorbic acid were administered per os daily for 21 days. Euthanasia of animals was performed under light ether anesthesia on the 21st day after the administration of sodium benzoate and ascorbic acid. It was established that the daily introduction of sodium benzoate into the body leads to the initiation of LPO in the microsomal fraction of the liver, which is evidenced by an increase in the levels of primary, secondary and final prod-ucts of LPO compared to the indicators of intact animals. Sodium benzoate exhibits a higher pro-oxidant effect when combined with ascorbic acid. It has been shown that under the conditions of administration of sodium benzoate and ascorbic acid, LPO processes are intensified, as the levels of DK, KD + ST, TBK-active products and Schiff bases significantly exceed the indicators of the group of ani-mals that were administered only sodium benzoate.