The Protective Effect of Tomato Extract Against to Chromium-Induced Damage in Saccharomyces cerevisiae

Öz

In this study 4 groups were formed. Groups: (i) Control group; (ii) Tomato extract Group (DE); (iii) Chromium group; (iv) Tomato extract + Chromium group. S. cerevisiae cultures were developed at 30 ° C for 1 hour, 3 hours, 5 hours and 24 hours. Cell development and lipid peroxidation MDA (malondialdehyde) analyzes were determined by spectrophotometer. Total protein changes were determined by SDS-PAGE electrophoresis and calculated by the Bradford method. According to the results, cell development and total protein synthesis increased in the Tomato extract + Chromium group (1, 3, 5 and 24 hours) and MDA level decreased compared to the chromium group. As a result, tomato extract has a role in promoting cell growth and total protein synthesis as well as reducing oxidative damage in S. cerevisiae culture.

Domates Ekstraktının Saccharomyces cerevisiae’de Oluşturulan Krom Hasarına Karşı Koruyucu Etkisi

Öz

Bu çalışmada 4 grup oluşturulmuştur. Gruplar: (i) Kontrol grubu; (ii) Domates ekstraktı grubu (DE); (iii) Krom grubu; (iv) DE + Krom grubu. S. cerevisiae kültürleri 1 saat, 3 saat, 5 saat ve 24 saat boyunca 30 °C'de geliştirildi. Hücre gelişimi ve lipit peroksidasyonu MDA (malondialdehit) analizleri spektrofotometre ile belirlendi. Total protein değişiklikleri SDS-PAGE elektroforezi ile tespit edildi ve Bradford metodu ile hesaplandı. Elde edilen sonuçlara göre; krom grubu ile kıyaslandığında hücre gelişimi ve total protein sentezi, DE’ de (1, 3, 5 ve 24 saat) artarken, MDA seviyesinde azalış göstermiştir. Sonuç olarak DE’nin S. cerevisiae kültüründe oksidatif hasarı azaltmasının yanı sıra, hücre büyümesini ve total protein sentezini teşvik edici bir role sahip olduğunu söyleyebiliriz

Anahtar Kelimeler

• Saccharomyces cerevisiae,SDS-PAGE,Domates ekstraktı,Krom,protein,oksidatif hasar

Kaynakça

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