Biochemical Investigation of Vitamin and Phytosterol Changes in Pistachio Extract in Saccharomyces cerevisiae

Year 2025, Volume: 14 Issue: 4, 2101 - 2114, 31.12.2025

Zehra Gökçe

https://doi.org/10.17798/bitlisfen.1702182

Abstract

In this study, the effects of Pistacia vera (pistachio, PV) extract grown in Kilis province on vitamin and phytosterol profiles in Saccharomyces cerevisiae under carbon tetrachloride (CCl₄)-induced oxidative stress were investigated. S. cerevisiae FMC16 was used as a eukaryotic cell culture model and cultivated in YEDP medium containing yeast extract, bactopeptone, and glucose. Oxidative stress was induced by CCl₄ to evaluate the protective potential of pistachio extract against oxidative damage.
Vitamin and phytosterol compositions of P. vera fruit extract were determined using high-performance liquid chromatography (HPLC). The phytochemical characterization of the extract revealed a total phenolic content (TPC) of 116.94 ± 0.27 µg gallic acid equivalents (GAE)/g and a total proanthocyanidin (TP) content of 5.41 mg catechin equivalents (CE)/g, indicating strong antioxidant capacity. Six experimental groups were designed: control, CCl₄, PV 200 µl (PV2), PV 400 µl (PV4), PV2 + CCl₄, and PV4 + CCl₄. Following sterilization, PV extract and CCl₄ were added to yeast cultures, which were incubated at 30 °C for 1, 3, 5, and 72 hours. Cell growth parameters, vitamin levels, and phytosterol contents in yeast cells were subsequently analyzed by HPLC.
CCl₄ exposure caused significant reductions in several vitamins and sterols in S. cerevisiae, indicating pronounced oxidative stress. Ergosterol levels, which are essential for yeast cell membrane integrity, were significantly decreased in the CCl₄-treated group compared to the control. In contrast, Pistacia vera extract attenuated these reductions and improved antioxidant defense responses in yeast cells. Overall, pistachio extract exhibited protective effects against oxidative damage in S. cerevisiae. These findings suggest that P. vera may serve as a valuable natural antioxidant source for future network-based pharmacology and bioinformatics studies.

Keywords

Pistacia vera , Saccharomyces cerevisiae , Oxidative stress , Vitamins , Phytosterols.

Ethical Statement

The study is complied with research and publication ethics

Supporting Institution

Kilis 7 Aralık University Project Support and Coordination

Project Number

(BAP Project number 12352).

Thanks

Kilis 7 Aralık University Project Support and Coordination provided funding for this endeavor (BAP Project number 12352). I would like to express my sincere gratitude to my advisor, Prof. Dr. Ökkeş Yılmaz, for his valuable guidance during the analysis stages.

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