The effect of orange juice against to H2O2 stress in Saccharomyces cerevisiae

Aslan A., CAN M. İ.

PROGRESS IN NUTRITION, vol.17, no.3, pp.250-254, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 3
  • Publication Date: 2015
  • Journal Name: PROGRESS IN NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.250-254
  • Keywords: S. cerevisiae, orange juice, oxidative damage, protein synthesis, SDS-PAGE, POMEGRANATE JUICE, SUPPRESSION, SOUTHEAST, PROTEINS, IMPEDES, EAST, RATS
  • Inonu University Affiliated: No

Abstract

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 37 degrees C 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) (p<0,05). 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.