The effect of orange juice against to H2O2 stress in Saccharomyces cerevisiae
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Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mattioli 1885 S.p.A.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, seven groups were composed. i: Control group, ii: H2O2 group, iii: 5 mM H2O2 + orange juice (OJ) group, iv: 10 mM H2O2 + OJ group, v: 15 mM H2O2 + OJ group vi: 20 mM H2O2 + OJ group, vii: 25 mM H2O2 + OJ group. After sterilization, fruit juice (25%) and H2O2 were inserted different concentration to Saccharomyces cerevisiae (S. cerevisiae) cultures and the cultures were developed at 37C for 1h, 3h, 5h and 24 hours (overnight). S. cerevisiae cell growth was determined by spectrophotometer, total protein alteration was identified by SDS-PAGE electrophoresis and calculated with biuret method. With respect to our studies results; cell growth rised in fruit juice groups to which OJ was taken in proportion to the positive control (H2O2) group at different growing times (1, 3, 5 and 24 hours) (p0,05). As a result orange fruit juices has a protective role for decrease the oxidative damage and increased cell growing and stimulating protein synthesis in S. cerevisiae. © Mattioli 1885.
Açıklama
Aslan, Abdullah (Aksaray, Yazar)
Anahtar Kelimeler
S. Cerevisiae, Orange Juice, Oxidative Damage, Protein Synthesis, SDS-PAGE
Kaynak
Progress in Nutrition
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
17
Sayı
3
