Susceptibility to onion-induced hemolysis in dogs with hereditary high erythrocyte reduced glutathione and potassium concentrations

Osamu Yamoto From the Department of Veterinary Internal Medicine, Faculty of Veterinary Medicine, Hokkaido University, Sapporo, 060, Japan.

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Yoshimitsu Maede From the Department of Veterinary Internal Medicine, Faculty of Veterinary Medicine, Hokkaido University, Sapporo, 060, Japan.

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Summary

The hemolytic effect of onion consumption in dogs with hereditary high erythrocyte reduced glutathione and potassium concentrations (designated HK dogs) was compared with that in clinically normal dogs. Twelve hours after oral administration of boiled onions (200 g/dog), hemoglobin concentration decreased to 84.4% of the initial value in hk dogs; it decreased only to 90.5% in clinically normal dogs. At 24 hours, methemoglobin concentration was significantly (P< 0.05) higher in HK dogs than in clinically normal dogs. The concentration of erythrocyte oxidized glutathione increased about fivefold at 10 hours in HK dogs, whereas it did not change during the experimental period in clinically normal dogs. In addition, at 12 hours, the proportion of erythrocytes containing Heinz bodies increased to 24.4% in hk dogs, but increased only to 1.2% in clinically normal dogs. Thus, results indicated that HK dogs were more susceptible to the oxidant action of onions than were clinically normal dogs.

Summary

The hemolytic effect of onion consumption in dogs with hereditary high erythrocyte reduced glutathione and potassium concentrations (designated HK dogs) was compared with that in clinically normal dogs. Twelve hours after oral administration of boiled onions (200 g/dog), hemoglobin concentration decreased to 84.4% of the initial value in hk dogs; it decreased only to 90.5% in clinically normal dogs. At 24 hours, methemoglobin concentration was significantly (P< 0.05) higher in HK dogs than in clinically normal dogs. The concentration of erythrocyte oxidized glutathione increased about fivefold at 10 hours in HK dogs, whereas it did not change during the experimental period in clinically normal dogs. In addition, at 12 hours, the proportion of erythrocytes containing Heinz bodies increased to 24.4% in hk dogs, but increased only to 1.2% in clinically normal dogs. Thus, results indicated that HK dogs were more susceptible to the oxidant action of onions than were clinically normal dogs.

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