Üzüm Çekirdeği Ekstraktının Saccharomyces cerevisiae’de Oluşturulan Hidrojen Peroksit Hasarına Karşı Koruyucu Etkisi

Bu çalışmada üzüm çekirdeği ekstraktının Saccharomyces cerevisiae’de hidrojen peroksit hasarına karşı koruyucu etkisinin olup olmadığı moleküler biyolojik yönden araştırılmıştır. Bu araştırmada 4 grup oluşturulmuştur. Gruplar: (i) Kontrol grubu; (ii) Üzüm çekirdeği ekstraktı (ÜÇE) grubu; (iii) H2O2 grubu; (iv) ÜÇE + H2O2 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; H2O2 grubu ile kıyaslandığında, ÜÇE+H2O2 grubunda (1, 3, 5 ve 24 saat) hücre gelişimi ve total protein sentezi artarken, MDA düzeyi azalış göstermiştir. Sonuç olarak üzüm çekirdeğinin S. cerevisiae kültüründe oksidatif hasarı azaltmasının yanı sıra, hücre büyümesini ve total protein sentezini teşvik edici bir role sahiptir.

Anahtar Kelimeler:

Saccharomyces cerevisiae, SDS-PAGE, Üzüm Çekirdeği, H2O2, protein, oksidatif hasar

The Protective Effect of Grape Seed Extract Against to Hydrogen Peroxide -Induced Damage in Saccharomyces cerevisiae

In this study, it was investigated whether grape seed extract had a protective effect against hydrogen peroxide damage in Saccharomyces cerevisiae the aspect of molecular biology. In this study 4 groups were formed. Groups: (i) Control group; (ii) Grape seed extract group; (iii) H2O2 group; (iv) Grape seed extract + H2O2 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 ÜÇE + H2O2 group (1, 3, 5 and 24 hours) and MDA level decreased compared to the H2O2 group. As a result, grape seed extract has a role in promoting cell growth and total protein synthesis as well as reducing oxidative damage in S. cerevisiae culture.

Keywords:

Saccharomyces cerevisiae, SDS-PAGE, H2O2, protein, Grape seed, oxidative damage,

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