Effect of pre-haemolytic concentrations of ?, ?, and ? cyclodextrins on the osmotic fragility of dog erythrocytes

Abstract

Knowledge of the adverse effects of cyclodextrins on erythrocytes is important in view of the growing number of their potential applications in food, cosmetic, drug and chemical industries to increase aqueous solubility and stability, and reduce or eliminate the unpleasant taste and smell of many products. The experiment was conducted to examine the effect of pre-haemolytic concentrations of ?-, ?- and ?-cyclodextrins on the osmotic fragility of erythrocytes. Blood samples collected from 8 healthy Turkish Kangal dogs were analysed within 3 h of collection. Erythrocyte suspensions were mixed with various concentrations of ?-, ?-, or ?-cyclodextrins. The mixtures were then incubated for 30 min at 37°C and osmotic fragility of erythrocytes was measured. Incubation of the erythrocyte suspensions with the all three cyclodextrins induced a dose-dependent increase in the osmotic fragility of erythrocytes. Initial haemolysis (10%) in ?-, ?-, and ?-cyclodextrin treated groups was at 8, 4 and 46 mM cyclodextrin concentrations, respectively. In conclusion, these results indicate that pre-haemolytic concentrations of all three cyclodextrins studied might induce membrane disruption, that may cause removal of membrane components from erythrocytes. When cyclodextrins are even used in a pre-haemolytic concentrations, it might reduce life span of erythrocytes.