Systemic Amyloidosis Model on Young Mice

Megakaryocytes of the Spleen in Experimental Amyloidosis and Effect of Red Wine

Amyloidosis was modeled in young mice by administration of aqueous solution of soy cream substitute and then, amyloidogenesis was corrected by oral administration of dry red wine. In mice with amyloidosis, the area of megakaryocytes decreased by 1.69 times, the relative content of oxyphilic forms of megakaryocytes increased by 4.33 times, and ploidy did not change in comparison with the corresponding parameters in intact mice. Administration of red dry grape wine against the background of formation of systemic amyloidosis changed the reaction of megakaryocytes: the content of polychromatophilic forms was comparable to the level of intact control, the content of oxyphilic forms decreased by 3.11 times, the RNA and DNA content in megakaryocyte nuclei decreased proportionally, and the ploidy decreased. Thus, red grape wine reduced the response of the megakaryocyte genome to the external supply of amyloidogenic substance.

Hepatic Mast Cells in Mice with Experimental Amyloidosis

We studied the response of mast cells in mouse liver to experimental amyloidosis modeled by administration of aqueous solution of soy cream substitute and its correction by spontaneous dry red wine intake per os. Mast cells in mice with amyloidosis and intact mice were presented by α-ortho- and β₁-metachromatic non-degranulating forms. In mice with amyloidosis, the relative content of β1-metachromatic mast cells in the capsule and parenchyma of the liver was by 1.8 and 1.5 times higher than in intact animals, respectively. In mice with amyloidosis receiving dry red wine, the proportions of mast cells with different degrees of metachromasy and degranulation were similar to those in intact mice, but the relative content of β₁-metachromatic mast cells in the liver parenchyma in these animals was by 1.6 times higher than in intact mice. Therefore, mast cells respond to amyloidosis development by changes in both the metachromasy and degranulation degree; dry red wine can be considered as a factor of amyloidosis prevention.