The peroxidation of rat liver microsomes: honey as antioxidant, a preliminary study

VENTURA M.; BARBERON J.; YAMUL, D. K; GONGORA A; MARMUNTI M.; GAVAZZA M.; SAVIGNONE C. ; ZEINSTEGER P.; PALACIOS A.

Jornada; XX Jornadas Anuales de la Sociedad Argentina de Biología; 2018

Honey is a substance produced by bees and other social insects, from nectar or molasses that they gather on living plants and that transform or elaborate by evaporating water together with the action of enzymes, segregated by them, and then stored in the alveoli or honeycomb cells. Various studies indicate that honey has chemopreventive and immunoregulatory effects and that is a potential and natural antioxidant food. The objective of this study was to investigate the antioxidant effect of honey on the peroxidation of hepatic microsomes membranes. Rat liver microsomes were incubated with different concentrations of honey (25, 50, 100, 200 mg) in an in vitro non-enzymatic ascorbic acid-Fe+2 system in order to determine the oxidative effect on membranes and to quantify the peroxidation level in standardized conditions. Peroxidation was quantified in a liquid scintillation counter Packard 1900 TR by chemiluminescence in cpm (counts per minute). Microsomal membranes without honey were used as controls. When considering the effect of honey it was observed that the total cpm/mg protein originated from light emission: chemiluminescence was statistically lower in samples obtained from honey group compared to the control group (without honey). This antioxidant effect was found to be concentration-dependent.