INTRODUCTION: Stored blood for use in diseases such as acute blood loss, injury and anemia can be maintained for about a month. It was reported that some negative changes called "storage lesions" occur in stored bloods time dependently. In order to delay these changes, preservatives are added to stored bloods. In this study, we aimed to determine the effects of resveratrol and serotonin on oxidative DNA and mitochondrial damage and lipid peroxidation in stored blood.
METHODS: Blood was taken from 10 volunteers to different blood bags and each blood separated into 3 groups (control, resveratrol and serotonin groups). Malondialdehyde (MDA), ubiquinone-10 (CoQ10) and 8-hydroxy-2-deoxyguanosine/106deoxyguanosine (8-OHdG/106dG) levels were determined at baseline and on the 7th, 14th, 21st and 28th day after addition of resveratrol and serotonin.
RESULTS: MDA, CoQ10 and 8-OHdG/106dG levels increased over time in the control and serotonin groups (p<0.05). However, resveratrol protected against the time-dependent increase in MDA and CoQ10 values (p>0.05). MDA and CoQ10 levels were significantly lower in the resveratrol-treated group on the 21st and 28th days compared with the other groups (p<0.05).
DISCUSSION AND CONCLUSION: These results show that oxidation sensitivity increased time dependently in stored blood. However, the addition of resveratrol allowed for the extension of the bloods shelf life by protecting against increased lipid peroxidation and oxidized CoQ10.