THE IMPACT OF IONIZED WATER SUPPLEMENTED WITH GLUTATION AND VITAMIN C DURING ACUTE HYPERTHERMIC EXPOSURE ON THE CONCENTRATION OF TOTAL PROTEINS IN THE BLOOD SERUM AT WHITE LABORATORY RATS

Alkaline water is in the focus of scientific interest over the last decade, due to its ability to alkalize the organism as well as its antioxidant effect. The aim of our research is to determine the impact of ionized water by adding enzymatic and non-enzymatic antioxidants, glutathione and vitamin C, during hyperthermic stress, on the concentration of total proteins. The experiment performed on a white laboratory Wistar rats, a female sex, weighing 180-220 g, young rats, divided into three groups of 15 individuals. Oxidative stress was caused by acute hyperthermic exposure at 41˚C. The first group is the control group (KPM), the second group is treated with ionized water (TAM), and the third group with ionized water with added glutathione and vitamin C (TAD). The duration of treatment lasted 21 days. Acute hyperthermic exposure caused a significant difference in total protein concentration between the 7th and 14th day taken as the starting points and the 21st day of treatment, respectively, on the day of hyperthermic exposure of rats. Such a significant difference was observed in the KPM and the TAM group (p <0.001), whereas the TAD group is an exception where no statistically significant difference was observed in the same period (p> 0.05). Animals treated with ionized water on day 14 showed a significantly higher total protein concentration (p <0.01) compared to the group receiving only natural water, which is consistent with the finding obtained by comparison between the KPM and TAD group at 21st day where the difference is also statistically significant (p <0.05). The acute application of the treatment with ionized water, without or in combination with other antioxidants, in the absence of hyperthermic stress does not lead to a significant alteration in protein concentration. The hyperthermic exposure intensifies the production of oxygen radicals and the potential for oxidative modification of proteins and molecules with a protein structure. Individual action of ionized water as well as synergism with the added antioxidants caused a high protective effect on oxidative damage. Because of this, the effect of oxidative cleavage is less pronounced in rats treated with ionized water and antioxidants because they have a stronger antioxidant defense that prevents oxidative modification of proteins and all biomolecules in the body.