Is Pomegranate juice has a vital role for protective effect on Saccharomyces cerevisiae growth?

被引：0

作者：

Aslan, Abdullah ^{[1
]}

Baspinar, Serpil ^{[2
]}

Yilmaz, Okkes ^{[1
]}

机构：

[1] Firat Univ, Fac Sci, Dept Biol, TR-23169 Elazig, Turkey

[2] Firat Univ, Hlth Serv Vocat High Sch, TR-23169 Elazig, Turkey

来源：

PROGRESS IN NUTRITION | 2014年 / 16卷 / 03期

关键词：

S; cerevisiae; Pomegranate juice; oxidative damage; SDS-PAGE; POLYUNSATURATED FATTY-ACIDS; PROTEINS; CELLS; H2O2;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

In this study, four groups were composed. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. After sterilization, pj (20%) and H2O2 (6% v/v) were inserted to Saccharomyces cerevisiae (S. cerevisiae) cultures and the cultures were developed at 60 degrees C for 1h, 2h, 4h and 72 hours (overnight). Fatty acids and vitamin values were gauged by HPLC and GC, the total protein was determined by SDS- PAGE. with respect to our studies results; fatty acid synthesis rised in groups to which PJ was taken in proportion to the control group (p< 0,05). Vitamin ingredient also rised particularly in the group to which PJ was taken in proportion to the control (p< 0,05). In addition, cell intensity was gauged to be upward of in PJ groups in proportion to the control (p< 0,05), whereas banding was observed more in PJ groups in proportion to the control. As a result PJ has a protective role for decrease the oxidative damage in S. cerevisiae.

引用

页码：212 / 217

页数：6

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