Saccharomyces cerevisiae’de Krom $(K_2Cr_2O_7)$ ile Oluşturulan Oksidatif Hasara Goji Berry’nin Koruyucu Etkileri

Kurt üzümü antioksidan özellikleri sayesinde son zamanlarda kullanılan fonksiyonel gıdalar arasında yer almaktadır. Anti-oksidatif, kardiyo-protektif, nöro-protektif, anti-diyabet, anti-kanser ve anti-tümör özelliklerinin yanı sıra daha birçok hastalığın tedavisinde koruyucu rol oynadığı bilinmektedir. Bu çalışmada kurt üzümü’nün Saccharomyces cerevisiae de krom $(K_2Cr_2O_7)$ hasarına karşı koruyucu bir rolü olup olmadığını araştırmak için 4 grup oluşturulmuştur. Gruplar; (1) Kontrol grubu; (2) Kurt Üzümü Grubu (%10); (3) Krom $(K_2Cr_2O_7)$Grubu (10 mM); (4) Kurt Üzümü (% 10) + Krom$(K_2Cr_2O_7)$ (10 mM) Grubu. Saccharomyces cerevisiae kültürleri 1h, 3h, 5h ve 24h boyunca 30 °C'de geliştirilmiştir. Malondialdehit (MDA) düzeyleri, katalaz aktivite tayini (CAT), glutatyon (GSH) seviyeleri ve hücre gelişimi spektrofotometre ile ölçülmüştür. SDS-PAGE elektroforez analizi ile total protein değişiklikleri tespit edilmiş ve bradford metodu ile hesaplanmıştır. Çalışma sonuçlarımıza göre; Krom $(K_2Cr_2O_7)$grubu ile kıyaslandığında, Kurt Üzümü + Krom $(K_2Cr_2O_7)$ grubunda hücre gelişimi (1h, 3h, 5h ve 24h, total protein sentezi (24h), GSH seviyeleri (24h) ve katalaz aktiviteleri (24h) artarken, MDA düzeyi (24h) azalış göstermiştir. Sonuç olarak, kurt üzümü yaprağı’nın Saccharomyces cerevisiae kültüründe Krom $(K_2Cr_2O_7)$ kaynaklı oksidatif hasarı azaltarak, total protein sentezini olumlu yönde arttırdığı belirlenmiştir. Bu nedenle Saccharomyces cerevisiae kültüründe kurt üzümü yaprağı tedavisinin hücre gelişimi ve büyümesinde teşvik edici bir role sahip olduğunu söyleyebiliriz.

The Protective Effects of Goji berry Against Oxidative Damage Caused by Chromium $(K_2Cr_2O_7)$ in Saccharomyces cerevisiae

Goji berry is among the functional foods that have been used recently due to its antioxidant properties. In addition to its anti-oxidative, cardio-protective, neuro-protective, anti-diabetes, anti-cancer and anti-tumor properties, it is known to play a protective role in the treatment of many other diseases. In this study, 4 groups were formed to investigate whether Goji berries have a protective role against chromium$(K_2Cr_2O_7)$ damage in Saccharomyces cerevisiae. Groups; (1) Control group; (2) Goji berry Group (10%); (3) Chromium$(K_2Cr_2O_7)$ Group (10 mM); (4) Goji berry (10%) + Chromium $(K_2Cr_2O_7)$ (10 mM) Group. Saccharomyces cerevisiae cultures were developed at 30 °C for 1h, 3h, 5h and 24h. Malondialdehyde (MDA) levels, catalase activity assay (CAT), glutathione (GSH) levels and cell growth were measured by spectrophotometer. Total protein changes were determined by SDS- PAGE electrophoresis analysis and calculated by the bradford method. According to our study results, when compared to the Chromium $(K_2Cr_2O_7)$ group, cell development (1h, 3h, 5h and 24h), total protein synthesis (24h), GSH levels (24h) and catalase activities (24h) increased in the Goji berry + Chromium $(K_2Cr_2O_7)$ group. As a result, it was determined that Goji berry leaf positively increased total protein synthesis by reducing chromium $(K_2Cr_2O_7)$ induced oxidative damage in Saccharomyces cerevisiae culture. Therefore, we can say that Goji berry leaf treatment has a stimulating role in cell development and growth in the culture of Saccharomyces cerevisiae.

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