Responses of Saccharomyces cerevisiae Cells Grown in Cultures Prepared from Different Tea Infusions to Oxidative Stress

Görkem Kırmızıkaya; Tuba Okutan; Oğuz Ayhan Kireçci; Prof. Dr. Ökkeş Yılmaz

doi:10.18016/ksutarimdoga.vi.1221661

EN TR

Responses of Saccharomyces cerevisiae Cells Grown in Cultures Prepared from Different Tea Infusions to Oxidative Stress

Abstract

Tea is one of the most consumed beverages. Saccharomyces cerevisiae, a model organism in studies on oxidative stress and toxicology, was used to investigate the effects of tea on oxidative stress induced by H2O2. S. cerevisiae cultures were prepared from black, green and white tea infusions and incubated at 30°C for 72 hours. Glutathione-S-transferase enzyme activity and total protein spectrophotometric, malondialdehyde, glutathione and alpha-tocopherol and ergosterol analyses from cell pellets obtained from cultures were performed by HPLC, and fatty acids were performed by GC device. Although protein level in tea infusion groups was higher (p<0.001) compared to control and H2O2 groups, malondialdehyde level decreased (p<0.001). Glutathione and GST levels were decreased in other tea infusion groups except for black tea infusion and black tea infusion+H2O2 groups (p<0.001). Ergosterol levels decreased in both tea infusion and H2O2+tea infusion groups (p<0.05; p<0.001). While palmitic acid increased (p<0.01) in tea infusions and H2O2 groups, palmitoleic acid decreased (p<0.05). Stearic and oleic acid levels decreased in tea infusion groups (p<0.05). As a result, it has been observed that the water-soluble components of tea have effects on fatty acid biosynthesis, other metabolic products and oxidative stress.

Keywords

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Görkem Kırmızıkaya ^*
0000-0001-8516-4933
Türkiye

Tuba Okutan
0000-0001-8745-0343
Türkiye

Oğuz Ayhan Kireçci
0000-0003-2205-4758
Türkiye

Prof. Dr. Ökkeş Yılmaz
0000-0002-8276-4498
Türkiye

Early Pub Date

May 27, 2023

Publication Date

October 31, 2023

Submission Date

December 20, 2022

Acceptance Date

March 3, 2023

Published in Issue

Year 1970 Volume: 26 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1221661

IZ

https://izlik.org/JA35GT84HG

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RIS / Bibtex

APA

Kırmızıkaya, G., Okutan, T., Kireçci, O. A., & Yılmaz, P. D. Ö. (2023). Responses of Saccharomyces cerevisiae Cells Grown in Cultures Prepared from Different Tea Infusions to Oxidative Stress. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(5), 957-965. https://doi.org/10.18016/ksutarimdoga.vi.1221661

Responses of Saccharomyces cerevisiae Cells Grown in Cultures Prepared from Different Tea Infusions to Oxidative Stress

Responses of Saccharomyces cerevisiae Cells Grown in Cultures Prepared from Different Tea Infusions to Oxidative Stress

Abstract

Keywords

Farklı Çay İnfüzyonlarından Hazırlanan Kültürlerde Yetiştirilen Saccharomyces cerevisiae Hücrelerinin Oksidatif Strese Tepkileri

Öz

Anahtar Kelimeler

References

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Early Pub Date

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