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PubMed2000

Protective effect of histidine on potassium chloride depolarization enhances 1-methyl-4-phenylpyridinium ion-induced hydroxyl radical generation in the rat striatum.

The present study examined the antioxidant effect of histidine on extracellular potassium ion concentration, [K+]o-induced depolarization enhances 1-methyl-4-phenylpyridinium ion (MPP+)-induced hydroxyl radical (*OH) generation in the rat striatum. Rats were anesthetized and sodium salicylate in Ringer's solution (0.5 nmol/M microl/min) was infused through a microdialysis probe to detect the generation of *OH as reflected by the nonenzymatic formation of 2,3-dihydroxybenzoic acid (DHBA) in the striatum. Induction of [K+]o (20, 70 and 140 mM) significantly increased the level of 2,3-DHBA by the action of MPP+ (5 mM) in a concentration-dependent manner. However, histidine (25 mM) reduced the [K+]o-induced *OH formation. Although the level of MPP+-induced dopamine (DA) and 2,3-DHBA formation after [K+]o (70 mM) treatment increased, [K+]o failed to increase either the level of MPP+-induced DA and 2,3-DHBA in the reserpinized group. When iron (II) was administered to [K+]o (70 mM)-pretreated rats, iron (II) clearly produced a dose-dependent increase in the level of 2,3-DHBA, as compared with MPP+-only treated rats. However, in the presence of histidine (25 mM), the effect of [K+]o was abolished. These results indicated that histidine may reduce the [K+]o-induced depolarization enhanced *OH formation by the action of MPP+ in the rat striatum.

1-Methyl-4-phenylpyridinium↗
PubMed1986

The anion specificity of the sodium-potassium-chloride cotransporter in rabbit kidney outer medulla: studies on medullary plasma membranes.

Plasma membrane vesicles were isolated from rabbit kidney outer medulla and employed in sodium, rubidium, and chloride flux studies. Chloride dependence and bumetanide sensitivity of (part of) the sodium and rubidium flux indicate that this plasma membrane fraction can be used to study the properties of Na-K-2Cl cotransport system present in the luminal membrane of the medullary thick ascending limb. The anion specificity of the cotransporter was investigated by determining the effect of anion replacement on sodium fluxes. When chloride was completely replaced by bromide, iodide, nitrate, or thiocyanate only bromide could effectively substitute for chloride (90% activity), whereas sodium uptake in the presence of iodide, nitrate, and thiocyanate amounted to only 25% of the sodium uptake observed in the presence of chloride. When similar replacement experiments were performed in the presence of 10 mmol/l chloride, bromide could substitute for chloride by 110%, iodide and nitrate by 60%, and thiocyanate by 70%. In the presence of 10 mmol/l bromide iodide, nitrate, and thiocyanate were similarly effective. The effect of nitrate and chloride on sodium flux was additive. Bumetanide-sensitive chloride uptake was inhibited by nitrate, the inhibition was however only partly, amounting to 60%. The results obtained are compatible with the view that the two anion binding sites of the Na-K-2Cl cotransporter can exhibit a different substrate specificity and that the transporter in addition to a 2Cl mode can also operate in a 2Br, Cl-, A- and Br-, A- mode, A- representing iodide, nitrate, or thiocyanate.

Animals↗
PubMed1990

Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork.

Longissimus muscle sections were excised from eight pork carcasses 1 h postmortem and sectioned into six .5-kg roasts to determine the effects of glucose, salt and polyphosphates (aqueous solution to 110% of fresh weight) on palatability of hot-boned pork. Treatments were hot-boned control (HB) with no infusion or infusions of 2% KCl and 3% of a 1:1 mixture of sodium hexametaphosphate and sodium pyrophosphate (PP) plus either 8% NaCl; 2% glucose (G) plus 6% NaCl; 6% G plus 2% NaCl; or 8% G. Another muscle section was chilled at 0 degrees C for 24 h on each carcass as a cold-processed control (CP). The roasts were frozen until cooked and evaluated by a sensory panel. The infused groups were more tender, juicy and salty and higher in moisture and ash but lower in protein content than either the CP or HB controls (P less than .05). The fat content of the infused groups was lower than of the HB control but was not different from that of the CP control. Either 2% NaCl plus 6% G or equal amounts (4%) of NaCl and G produced the most tender and juicy product. The substitution of 4% glucose for NaCl not only reduced the NaCl content of the infusion solution, but also improved the palatability of the meat. This substitution allows production of a hot-boned, lower-sodium precooked pork that is tender and juicy.

Animals↗