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

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

Öz

Çay, en çok tüketilen içeceklerden biridir. Çayın, H2O2 ile oluşturulan oksidatif stres üzerindeki etkilerini araştırmak için Saccharomyces cerevisiae, oksidatif stres ve toksikoloji ile ilgili çalışmalarda model organizma, kullanılmıştır. Siyah, yeşil ve beyaz çay infüzyonlarından S. cerevisiae kültürleri hazırlandı ve 30°C'de 72 saat inkübe edildi. Kültürlerden elde edilen hücre peletlerinden glutatyon-S-transferaz enzim aktivitesi ve total protein spektrofotometrik, malondialdehit, glutatyon ve alfa tokoferol ve ergosterol analizleri HPLC ile, yağ asitleri ise GC cihazı ile yapıldı. Çay infüzyon gruplarında protein düzeyi kontrol ve H2O2 gruplarına göre daha yüksek (p<0.001) olmasına rağmen, malondialdehit düzeyi azalmıştır (p<0.001). Siyah çay infüzyonu ve siyah çay infüzyonu+H2O2 grupları dışındaki diğer çay infüzyon gruplarında glutatyon ve GST seviyeleri azaldı (p<0.001). Ergosterol seviyeleri hem çay infüzyonu hem de H2O2+çay infüzyonu gruplarında azaldı (p<0.05; p<0.001). Çay infüzyonlarında ve H2O2 gruplarında palmitik asit artarken (p<0.01), palmitoleik asit azalmıştır (p<0.05). Çay infüzyon gruplarında stearik ve oleik asit seviyeleri azaldı (p<0.05). Sonuç olarak, çayın suda çözünen bileşenlerinin, yağ asidi biyosentezi, diğer metabolik ürünlerin ve oksidatif stres üzerinde etkileri olduğu görülmüştür.

Anahtar Kelimeler

Kaynakça

Almajano, M. P., Carbo, R., Jiménez, J. A. L., & Gordon, M. H. (2008). Antioxidant and antimicrobial activities of tea infusions. Food chemistry, 108(1), 55-63. doi.org/10.1016/ j.foodchem.2007.10.040
Babich, H., Gottesman, R. T., Liebling, E. J., & Schuck, A. G. (2008). Theaflavin‐3‐gallate and theaflavin‐3′‐gallate, polyphenols in black tea with prooxidant properties. Basic & clinical pharmacology & toxicology, 103(1), 66-74. doi.org/10.1111/j.1742-7843.2008.00232.x
Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2), 79-99. doi.org/10.1080/07315724.2006.10719518
Dani, C., Bonatto, D., Salvador, M., Pereira, M. D., Henriques, J. A., & Eleutherio, E. (2008). Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 56(11), 4268-4272. doi.org/10.1021/jf800752s
Dias, T. R. (2013). White Tea (Camellia sinensis (L.)): an-tioxidant properties and beneficial health effects. International Journal of Food Science and Nutritional Diet, 2(2), 19-26.
Ding, Y., Zou, X., Jiang, X., Wu, J., Zhang, Y., Chen, D., & Liang, B. (2015). Pu-erh tea down-regulates sterol regulatory element-binding protein and stearyol-CoA desaturase to reduce fat storage in Caenorhaditis elegans. PloS one, 10(2), e0113815. doi.org/10.1371/journal.pone.0113815
Elhadad, M. A., Karavasiloglou, N., Wulaningsih, W., Tsilidis, K. K., Tzoulaki, I., Patel, C. J., & Rohrmann, S. (2020). Metabolites, nutrients, and lifestyle factors in relation to coffee consumption: an environment-wide association study. Nutrients, 12(5), 1470. doi.org/10.3390/nu12051470
Habig, W. H., Pabst, M. J., & Jakoby, W. B. (1974). Glutathione S-transferases: the first enzymatic step in mercapturic acid formation. Journal of biological Chemistry, 249(22), 7130-7139. doi.org/10.1016/S0021-9258(19)42083-8

Hara, A., & Radin, N. S. (1978). Lipid extraction of tissues with a low-toxicity solvent. Analytical biochemistry, 90(1), 420-426. doi.org/10.1016/0003-2697(78)90046-5
Hata, M., Ishii, Y., Watanabe, E., Uoto, K., Kobayashi, S., Yoshida, K. I., ... & Ando, A. (2010). Inhibition of ergosterol synthesis by novel antifungal compounds targeting C-14 reductase. Medical mycology, 48(4), 613-621. doi.org/10.3109/13693780903390208
Hilal, Y., & Engelhardt, U. (2007). Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2(4), 414-421. doi: 0.1007/s00003-007-0250-3
Horžić, D., Komes, D., Belščak, A., Ganić, K. K., Iveković, D., & Karlović, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food chemistry, 115(2), 441-448. doi.org/10.1016/j.foodchem.2008.12.022
Hu, Z., He, B., Ma, L., Sun, Y., Niu, Y., & Zeng, B. (2017). Recent advances in ergosterol biosynthesis and regulation mechanisms in Saccharomyces cerevisiae. Indian journal of microbiology, 57(3), 270-277. doi 10.1007/s12088-017-0657-1
Huang, Y., Tsang, S. Y., Yao, X., & Chen, Z. Y. (2005). Biological properties of baicalein in cardiovascular system. Current Drug Targets-Cardiovascular & Hematological Disorders, 5(2), 177-184. doi.org/ 10.1016/j.procbio.2004.12.018
Huang, G., Cai, W., & Xu, B. (2019). Vitamin D2, ergosterol, and vitamin B2 content in commercially dried mushrooms marketed in China and increased vitamin D2 content following UV-C irradiation. International Journal for Vitamin and Nutrition Research, 87(5–6), 237-246. doi.org/10.1024/0300-9831/a000294
Izah, S. C., Enaregha, E. B., & Epidi, J. O. (2019). Vitamin content of Saccharomyces cerevisiae biomass cultured in cassava wastewater. MOJ Toxicol, 4(1), 42-45.
Jain, A., Manghani, C., Kohli, S., Nigam, D., & Rani, V. (2013). Tea and human health: The dark shadows. Toxicology letters, 220(1), 82-87. doi.org/10.1016/j.toxlet.2013.04.010
Karatepe, M. (2004). Simultaneous determination of ascorbic acid and free malondialdehyde in human serum by HPLC-UV. LC-GC North America, 22(6), S104-S104.
Katsanidis, E., & Addis, P. B. (1999). Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue. Free Radical Biology and Medicine, 27(11-12), 1137-1140. doi.org/10.1016/S0891-5849(99) 00205-1
Kırmızıkaya, G., Karakaya, M., & Babaoğlu, A. S. (2021). Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage. Journal of Food Processing and Preservation, 45(4), e15359. doi.org/10.1111/jfpp.15359
Leung, L. K., Su, Y., Chen, R., Zhang, Z., Huang, Y., & Chen, Z. Y. (2001). Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of nutrition, 131(9), 2248-2251. doi.org/10.1093/jn/131.9.2248
Lopez-Cervantes, J., Sanchez-Machado, D. I., & Rios-Vazquez, N. J. (2006). High-performance liquid chromatography method for the simultaneous quantification of retinol, α-tocopherol, and cholesterol in shrimp waste hydrolysate. Journal of Chromatography A, 1105(1-2), 135-139. doi.org/ 10.1016/j.chroma.2005.08.010
Lorenz, M. (2013). Cellular targets for the beneficial actions of tea polyphenols. The American journal of clinical nutrition, 98(6), 1642S-1650S. doi: 10.3945/ ajcn.113,058230
Lowry, O. H. (1951). Protein measurement with the Folin phenol reagent. J biol Chem, 193, 265-275. doi:10.1016/s0021-9258(19)52451-6
Mantzouridou, F., Naziri, E., & Tsimidou, M. Z. (2009). Squalene versus ergosterol formation using Saccharomyces cerevisiae: combined effect of oxygen supply, inoculum size, and fermentation time on yield and selectivity of the bioprocess. Journal of agricultural and food chemistry, 57(14), 6189-6198. doi.org/10.1021/ jf900673n
Martin, C. E., Oh, C. S., & Jiang, Y. (2007). Regulation of long chain unsaturated fatty acid synthesis in yeast. Biochimica et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids, 1771(3), 271-285. doi.org/10.1016/j.bbalip.2006.06.010
Meng, D., Zhang, P., Li, S., Ho, C. T., & Zhao, H. (2017). Antioxidant activity evaluation of dietary phytochemicals using Saccharomyces cerevisiae as a model. Journal of functional foods, 38, 36-44. doi.org/10.1016/j.jff.2017.08.041
Negishi, H., Xu, J. W., Ikeda, K., Njelekela, M., Nara, Y., & Yamori, Y. (2004). Black and green tea polyphenols attenuate blood pressure increases in stroke-prone spontaneously hypertensive rats. The Journal of nutrition, 134(1), 38-42. doi.org/ 10.1093/jn/134.1.38
Pastoriza, S., Mesías, M., Cabrera, C., & Rufián-Henares, J. A. (2017). Healthy properties of green and white teas: an update. Food & function, 8(8), 2650-2662. doi:10.1039/c7fo00611j
Pronk, J. T., van der Linden-Beuman, A., Verduyn, C., Scheffers, W. A., & van Dijken, J. P. (1994). Propionate metabolism in Saccharomyces cerevisiae: implications for the metabolon hypothesis. Microbiology, 140(4), 717-722. doi.org/10.1099/00221287-140-4-717
Spector, A., Kuszak, J. R., Ma, W., & Wang, R. R. (2001). The Effect of Aging on Glutathione Peroxidase-I Knockout Mice—Resistance of the Lens to Oxidative Stress. Experimental eye research, 72(5), 533-545. doi.org/10.1006/exer. 2001.0980
Takim, K., & Aydemir, M. E. (2022). GC-MS and LC-MS Pesticide Analysis of Black Teas Originating from Sri Lanka, Iran, Turkey, and India. Toxics, 11(1), 34. doi.org/10.3390/toxics11010034
Tan, F., Tan, C., Zhao, A., & Li, M. (2011). Simultaneous determination of free amino acid content in tea infusions by using high-performance liquid chromatography with fluorescence detection coupled with alternating penalty trilinear decomposition algorithm. Journal of agricultural and food chemistry, 59(20), 10839-10847. doi.org/10.1021/jf2023325
Tang, Y. Y., He, X. M., Sun, J., Li, C. B., Li, L., Sheng, J. F., ... & Ling, D. N. (2019). Polyphenols and alkaloids in byproducts of longan fruits (Dimocarpus Longan Lour.) and their bioactivities. Molecules, 24(6), 1186. doi.org/10.3390/molecules24061186
Tufarelli, V. (2014). Enhancing egg quality by dietary vitamin E and selenium supplementation. Vitamins and Minerals, 3, e131.
Yen, G. C., Chen, H. Y., & Peng, H. H. (1997). Antioxidant and pro-oxidant effects of various tea extracts. Journal of Agricultural and Food Chemistry, 45(1), 30-34. doi.org/10.1021/jf9603994
Yilmaz, Ö., Keser, S., Tuzcu, M., Güvenc, M., Cetintas, B., Irtegün, S., ... & Sahin, K. (2009). A practical HPLC method to measure reduced (GSH) and oxidized (GSSG) glutathione concentrations in animal tissues. Journal of Animal and Veterinary Advances, 8(2), 343-347.
Yuan, H., Zhong, J., Yi, J., Zhao, Y., & Cao, J. (2009). Effect of Pu-Erh tea on lipogenesis and expression of relative genes in obese rats fed with high fat diet. Acta Nutrimenta Sinica, 31(2), 167-171.

Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

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

Erken Görünüm Tarihi

27 Mayıs 2023

Yayımlanma Tarihi

31 Ekim 2023

Gönderilme Tarihi

20 Aralık 2022

Kabul Tarihi

3 Mart 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 5

DOI

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

IZ

https://izlik.org/JA35GT84HG

Kaynak Göster

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

Abstract

Keywords

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

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149