Protein expression product alterations in Saccharomyces cerevisiae

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dc.authoridAslan, Abdullah -- 0000-0002-6243-4221;
dc.contributor.authorAslan, Abdullah
dc.contributor.authorCan, Muhammed İsmail
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:14:55Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:14:55Z
dc.date.issued2017
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractLemon is very rich in terms of vitamin C and thus it has antioxidant properties. In this study, the effects of lemon juice on cellular development in yeasts and protein expression have been examined. Seven groups were created in this study: 1: Control group; 2: K2Cr2O7 group; 3: 5 mM K2Cr2O7 + lemon juice (LJ) group; 4: 10 mM K2Cr2O7 + LJ group; 5: 15 mM K2Cr2O7 + LJ group; 6: 20 mM K2Cr2O7 + LJ group; 7: 25 mM K2Cr2O7 + LJ group. After sterilization, fruit juice (15%) and K2Cr2O7 were added different concentration to Saccharomyces cerevisiae (S. cerevisiae) cultures and the cultures were developed at 30 degrees C for 1h, 3h, 5h and 24 hours (overnight). S. cerevisiae cell growth was analysed by spectrophotometer, total protein alterations was identified by SDS-PAGE electrophoresis and measured with biuret method. As a results: cell growth and protein expression amount increased in LJ groups to which LJ was taken in comparison to the positive control (K2Cr2O7) group at different growing times (1, 3, 5 and 24 hours) (p<0,05). These results indicated LJ has a protective effect for reduce the oxidative damage and raised cell growing and encourage protein synthesis in S. cerevisiae culture.
dc.identifier.doi10.23751/pn.v19i1.5386
dc.identifier.endpage85en_US
dc.identifier.issn1129-8723
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage81en_US
dc.identifier.urihttps://doi.org/10.23751/pn.v19i1.5386
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4209
dc.identifier.volume19en_US
dc.identifier.wosWOS:000399099500009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectS. cerevisiae
dc.subjectProtein Expression
dc.subjectLemon Juice
dc.subjectChromium
dc.subjectSDS-PAGE
dc.titleProtein expression product alterations in Saccharomyces cerevisiae
dc.typeArticle

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