Erythrocyte Plasmalemma and Its Changes During the Cell Lifespan

The article reviews literature on the organization of the erythrocyte plasmalemma and its rearrangements at different periods of the cell lifespan. In the absence of a nucleus and organelles, the plasmalemma is the only structural element of erythrocytes involved in all processes of their vital activity. The plasmalemma supports the disk-like shape of the erythrocyte, provides its ability to reversible deformation, maintains intracellular homeostasis, participates in gas transport and energy metabolism, also transfers hormones, enzymes, antibodies, medicines and other substances on its surface. The polyfunctionality of the plasmalemma is provided by the peculiarities of its lipid, protein, and carbohydrate composition, as well as by the presence of a unique cytoskeleto n, morphologically associated with the erythrocyte membrane. The plasmalemma has the substantial modifications during the erythrocyte lifespan, namely, in maturation of reticulocytes, in the processes of functioning, aging, and cell death. Biochemical rearrangements of the plasmalemma serve as triggers for events such as membrane vesiculation, eryptosis, and elimination of senescent erythrocytes by macrophages. Age-related changes in the erythrocyte plasmalemma are adoptive in nature and aimed at maintaining cellular homeostasis and functional activity of these formed elements during a four-month stay in the bloodstream.

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared Jeju citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control. The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (p < 0.05). Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (p < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (p < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H2O2-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields.