Buchko P. Metabolic disorders in animals in case of the combined effects of carrageenan and monosodium glutamate

The dissertation presents a new, scientifically established theoretical generalization and solution of the current problem, which was to establish the features of metabolic processes in the lungs and liver of experimental animals at the combined use of solutions of κ-carrageenan and monosodium glutamate. It was found that the combined use of a solution of κ-carrageenan and monosodium glutamate has a negative effect on hematopoiesis, which is manifested by a significant decrease of erythrocytes and hemoglobin indices and an increase of the concentration of erythropoietin. It was studied that under the combined use of a solution of κ-carrageenan and monosodium glutamate the activation of free radical oxidation processes is characterized by a significant increase of lipid peroxidation products level in the blood serum, lungs and liver and decreased activity of antioxidant system enzymes in the lungs and liver. It was shown that the combined action of solutions of κ-carrageenan and monosodium glutamate is accompanied by a significant increase of spontaneous oxidative modification of proteins, which leads to depletion of reserve-adaptive potential in blood, lungs and liver. Violation of the processes of elimination of endotoxicosis products in case of the combined action of food additives due to their excessive formation in body tissues has been proved, which is confirmed by significantly higher values of RNiSMM in blood plasma and on glycocalyx of rat erythrocytes. Significantly lower values of succinate dehydrogenase and cytochrome oxidase activity and significantly higher indices of acid phosphatase and cathepsin B at the combination of monosodium glutamate with carrageenan were shown for the first time in lung and liver tissues. A significant interdependence between the level of lysosomal damage indices and TBA-AP in the lungs and blood of animals at the combined action of food additives was established. Statistical analysis methods revealed a significantly higher percentage of leukocytes with early and late signs of apoptosis, as well as signs of necrosis under the combined action of food additives, the concentration of TBA-AP and acid phosphatase activity have an effect on apoptotic and necrotic death of blood leukocytes.