THE IRON-INDUCED CHEMILUMINESCENCE OF EGG-YOLK LIPOPROTEINS ENHANCED BY THE DYE NILE BLUE

The activating ability of several dyes has been investigated, including rhodamines, Nile blue, methyl violet, and malachite green. Egg yolk lipoproteins with Fe2+ ions added were used as a model system. It was shown that rhodamines activated mainly early stages of the chemiluminescence, while the Nile blue dye activated the later stages of the luminescence (mainly the stage of the stationary chemiluminescence). The dye Nile blue in the concentrations of 4 mkM increased the intensity of the chemiluminescence by one order of magnitude.