Efficacy of antioxidants in the yeast Saccharomyces cerevisiae correlates with their effects on protein thiols

被引:10
作者
Bednarska, Sabina [1 ]
Leroy, Pierre [2 ]
Zagulski, Marek [3 ]
Bartosz, Grzegorz [1 ,4 ]
机构
[1] Univ Rzeszow, Dept Biochem & Cell Biol, PL-35959 Rzeszow, Poland
[2] Univ Henri Poincare, Lab Phys Chem & Environm Microbiol, UMR 7564, CNRS, Nancy, France
[3] Polish Acad Sci, Inst Biochem & Biophys, Lab DNA Sequencing & Oligonucleotide Synth, Inst Biochem & Biophys, Warsaw, Poland
[4] Univ Lodz, Dept Mol Biophys, PL-90131 Lodz, Poland
关键词
Yeast; Free radicals; Thiols; Antioxidants; Redox status; Oxidative stress;
D O I
10.1016/j.biochi.2008.05.013
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
We have found previously that only a limited number of antioxidants are able to protect yeast cells against endogenous and exogenous oxidative stress. In search of factors determining this selectivity of antioxidant action we compared the ability of a set of antioxidants to: (i) protect a thiol-dependent enzyme alcohol dehydrogenase (ADH) against inactivation by superoxide, peroxynitrite and hydrogen peroxide; (ii) prevent H2O2-induced activation of Yapl p; and (iii) decrease extracellular redox potential of the medium. The results obtained provide demonstration with respect to yeast that the ability to lower redox potential and to maintain critical thiol groups in the reduced state is an important facet of the action of antioxidants. (C) 2008 Elsevier Masson SAS. All rights reserved.
引用
收藏
页码:1476 / 1485
页数:10
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