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The influence of two concentrations of sodium hypochlorite on human blood: changes in haemolysis, pH and protein
Author(s) -
Yamaguchi H.,
Hosoya N.,
Kobayashi K.,
Yokota T.,
Arai T.,
Nakamura J.,
Cox C. F.
Publication year - 2001
Publication title -
international endodontic journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.988
H-Index - 119
eISSN - 1365-2591
pISSN - 0143-2885
DOI - 10.1046/j.1365-2591.2001.00378.x
Subject(s) - sodium hypochlorite , hypochlorite , chemistry , chromatography , centrifugation , polyacrylamide gel electrophoresis , sodium , haemolysis , hemoglobin , polyacrylamide , nuclear chemistry , biochemistry , inorganic chemistry , enzyme , organic chemistry , biology , polymer chemistry , immunology
Aim To evaluate the in vitro effect of 2.5% and 5.0% sodium hypochlorite (NaOCl) on human blood. Methodology Each concentration of NaOCl was reacted with human blood for 5 min at volume ratios of 1 : 1, 1 : 6, 1 : 12, each creating changes in colour, pH and temperature. Reaction suspensions were separated by centrifugation, and absorption measurements made for separated bilirubin, Fe, and protein supernatants. Each supernatant was desalted, lyophilized, and treated by SDS polyacrylamide gel electrophoresis (SOS‐PAGE). Results Increased ratios and concentrations of NaOCl caused an increase in both pH and temperature. Protein supernatants tended to decompose on SDS‐PAGE. Supernatants showed increased decolourisation with 5.0% NaOCl. Concentrations of bilirubin, Ferrum and protein in supernatants decreased with increased NaOCl concentration. NaOCl had an effect on the protein component in blood. Conclusions These data suggest that changes in molecular structure are due to the chemical effects of NaOCl. Protein bands tended to show low molecular weight, suggesting that haemoglobin components effect the oxidation‐reduction reaction.