The Effect Of Giving Vitamin E On The Rate Of Production And The Quality Of The Mice Erythrocytes On The Tuak

Feb 27, 2025 by ADMIN 110 views

The Effect of Vitamin E on the Production and Quality of Mice Erythrocytes on Tuak

Introduction

Vitamin E, a fat-soluble antioxidant, plays a crucial role in protecting biological membranes from damage caused by free radicals. Free radicals are reactive molecules that can damage cells due to their unpaired electrons. The provision of vitamin E is expected to reduce the negative impact of free radicals in the body. This study examines the effect of vitamin E on the production and quality of erythrocytes in male mice given tuak, a type of wine drink.

Background

Tuak, a traditional wine drink, contains alcohol, which can damage red blood cells. The consumption of tuak has been associated with various health problems, including anemia and damage to red blood cells. Vitamin E, as an antioxidant, plays a significant role in protecting red blood cells from damage due to free radicals produced by alcohol. This study aims to investigate the effect of vitamin E on the production and quality of erythrocytes in male mice given tuak.

Methodology

This experimental study involved 30 male mice Strain DD Webster, which were healthy and aged 2-3 months with a weight of 25-35 grams. The mice were divided into six treatment groups:

Control group (P0): 5 mice given 0.5 ml of distilled water for 30 days.
Treatment Group I (P1): 5 mice given 0.5 ml of palm wine (alcohol 20%) for 15 days, then proceeded with the provision of 0.5 ml of distilled water over the next 15 days.
Treatment Group II (P2): 5 mice given 0.5 ml of wine (alcohol 20%) for 30 days.
Treatment Group III (P3): 5 mice given 0.5 ml of wine (alcohol 20%) for the first 15 days and the next 15 days were given vitamin E 0.33 mg/day orally.
Treatment Group IV (P4): 5 mice given 0.5 ml of wine (alcohol 20%) for 30 days, then given vitamin E 0.33 mg/day orally starting day 16.
Treatment Group V (P5): 5 mice given 0.5 ml of wine (alcohol 20%) and vitamin E 0.33 mg/day orally for 30 days.

This study has received approval from the USU research ethics committee.

Results

The results showed that the administration of vitamin E 0.33 mg/day simultaneously with wine exposure for 30 days had a positive effect on the production and quality of erythrocyte mice. This is indicated by:

Increased number of reticulocytes: Reticulocytes are immature pink blood cells. An increase in the number of reticulocytes shows an increase in the production of red blood cells.
Increased number of erythrocytes: Erythrocytes are red blood cells that function to carry oxygen throughout the body. An increase in the number of erythrocytes indicates an increase in blood capacity in transporting oxygen.
Morphological improvement of abnormal erythrocytes: Tuak can cause damage to the morphology of erythrocytes. Giving vitamin E helps repair the damage.
Increased hemoglobin levels: Hemoglobin is a protein in red blood cells that binds oxygen. Increased hemoglobin levels show an increase in the capacity of binding oxygen by the blood.
Increased number of hematocrit: Hematocrit is a percentage of blood volume consisting of red blood cells. An increase in the number of hematocrit shows an increase in the volume of red blood cells in the blood.

Discussion

This study provides evidence that the provision of vitamin E can help overcome the negative impact of consumption of palm wine on the production and quality of erythrocytes in mice. This is very important considering that wine contains alcohol, which can damage red blood cells. Vitamin E as an antioxidant plays an important role in protecting red blood cells from damage due to free radicals produced by alcohol.

Conclusion

This study demonstrates the potential of vitamin E in protecting red blood cells from damage caused by alcohol consumption. The results of this study suggest that the administration of vitamin E 0.33 mg/day simultaneously with wine exposure for 30 days can improve the production and quality of erythrocytes in mice. This study provides a basis for further research on the effect of vitamin E in humans who consume alcoholic drinks.

Limitations

Future Directions

Future studies should investigate the effect of vitamin E on the production and quality of erythrocytes in humans who consume alcoholic drinks. Additionally, the optimal dosage and duration of vitamin E administration should be determined to maximize its protective effects on red blood cells.

References

[List of references cited in the study]

Note

This research is only conducted on mice. The results may not necessarily be directly applied to humans. Further research needs to be done to determine the effect of vitamin E in humans who consume alcoholic drinks.
Frequently Asked Questions (FAQs) about the Effect of Vitamin E on Mice Erythrocytes on Tuak

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of vitamin E on the production and quality of erythrocytes in male mice given tuak, a type of wine drink.

Q: What is tuak?

A: Tuak is a traditional wine drink that contains alcohol, which can damage red blood cells.

Q: What is the role of vitamin E in protecting red blood cells?

A: Vitamin E, as an antioxidant, plays a significant role in protecting red blood cells from damage due to free radicals produced by alcohol.

Q: What were the treatment groups in this study?

A: The treatment groups in this study were:

Control group (P0): 5 mice given 0.5 ml of distilled water for 30 days.
Treatment Group I (P1): 5 mice given 0.5 ml of palm wine (alcohol 20%) for 15 days, then proceeded with the provision of 0.5 ml of distilled water over the next 15 days.
Treatment Group II (P2): 5 mice given 0.5 ml of wine (alcohol 20%) for 30 days.
Treatment Group III (P3): 5 mice given 0.5 ml of wine (alcohol 20%) for the first 15 days and the next 15 days were given vitamin E 0.33 mg/day orally.
Treatment Group IV (P4): 5 mice given 0.5 ml of wine (alcohol 20%) for 30 days, then given vitamin E 0.33 mg/day orally starting day 16.
Treatment Group V (P5): 5 mice given 0.5 ml of wine (alcohol 20%) and vitamin E 0.33 mg/day orally for 30 days.

Q: What were the results of this study?

A: The results showed that the administration of vitamin E 0.33 mg/day simultaneously with wine exposure for 30 days had a positive effect on the production and quality of erythrocyte mice. This is indicated by:

Increased number of reticulocytes: Reticulocytes are immature pink blood cells. An increase in the number of reticulocytes shows an increase in the production of red blood cells.
Increased number of erythrocytes: Erythrocytes are red blood cells that function to carry oxygen throughout the body. An increase in the number of erythrocytes indicates an increase in blood capacity in transporting oxygen.
Morphological improvement of abnormal erythrocytes: Tuak can cause damage to the morphology of erythrocytes. Giving vitamin E helps repair the damage.
Increased hemoglobin levels: Hemoglobin is a protein in red blood cells that binds oxygen. Increased hemoglobin levels show an increase in the capacity of binding oxygen by the blood.
Increased number of hematocrit: Hematocrit is a percentage of blood volume consisting of red blood cells. An increase in the number of hematocrit shows an increase in the volume of red blood cells in the blood.

Q: What are the implications of this study?

A: This study provides evidence that the provision of vitamin E can help overcome the negative impact of consumption of palm wine on the production and quality of erythrocytes in mice. This is very important considering that wine contains alcohol, which can damage red blood cells.

Q: What are the limitations of this study?

A: This research is only conducted on mice. The results may not necessarily be directly applied to humans. Further research needs to be done to determine the effect of vitamin E in humans who consume alcoholic drinks.

Q: What are the future directions of this research?

A: Future studies should investigate the effect of vitamin E on the production and quality of erythrocytes in humans who consume alcoholic drinks. Additionally, the optimal dosage and duration of vitamin E administration should be determined to maximize its protective effects on red blood cells.

Q: Can vitamin E be used as a treatment for anemia caused by alcohol consumption?

A: While this study suggests that vitamin E may have a positive effect on the production and quality of erythrocytes in mice, further research is needed to determine its effectiveness as a treatment for anemia caused by alcohol consumption in humans.

Q: How can vitamin E be administered to maximize its protective effects on red blood cells?

A: The optimal dosage and duration of vitamin E administration should be determined to maximize its protective effects on red blood cells. Additionally, vitamin E should be administered in conjunction with other treatments, such as iron supplements, to maximize its effectiveness.