In Vitro Effects of Different Resveratrol Concentrations on the Structural State of Mitochondrial Membranes Isolated from Pea Leaves

In this study, the effects of different concentrations of antioxidant resveratrol on microviscosity of mitochondrial membranes isolated from pea leaves were investigated. It was shown that resveratrol in physiological (5 × 10^–6 M) and ultralow (5 × 10^–14 M) doses changed the microviscosity and altered the structure of the membrane lipid bilayer. This antioxidant is thought to affect the activity of membrane proteins due to altered structures of lipid molecules that surround them and, in turn, influence mitochondrial activity and function. No change was found in the range between physiological and ultralow doses, which is a “dead” zone. Moreover, resveratrol in physiological concentrations was found to shift thermally induced structural transition to the lower temperature region; therefore, it can interfere with the normal regulation of natural processes