the correlation between ros generation and lpo process as the function of methylparaben concentrations during hemoglobin fructation

In this study, we focused on the interference of methylparaben (mp), as the most commonly used paraben, on hemoglobin (hb) fructation, generating reactive oxygen species (ros) and resulting lipid peroxidation (lpo). we showed the enhancement of ros generation and heme degradation during hemoglobin fructation in the presence of mp using some biophysical techniques such as chemiluminescence and fluorescence spectroscopies, respectively. lipid peroxidation was observed using thiobarbituric acid reactive substances (tbars) assay, which correlated with ros production. also, the results showed that by increasing the levels of fructation, especially in diabetic-like groups, ros production was increased augmenting the intensity of lpo. this was accompanied by the elevation of malondialdehyde (mda) production. thus, mp has an adverse impact on hemoglobin by enhancing advance glycation end products (ages) and ros generation upon its fructation, which results in mda generation through enhanced lpo. this kind of research emphasises the importance of preservatives’ application revision especially methylparaben in various industries and the necessity of special attention to the consumption of these products by diabetic patients.