The Effects of Different Vitis vinifera Extracts Against Oxidative Stress Induced in Saccharomyces cerevisiae with Fenton Reagent
Vol 1, Issue 1, 2018
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Abstract
Grape (Vitis vinifera) is a rich source of phenolic compounds widely grown across the world. The aim of the present study is to evaluate the role Vitis vinifera in protection of cellular compounds against reactive oxygen species modification. In addition this research was to evaluate and compare influence of H2O2 and FeCl2·2H2O treatments on fatty acids, phytosterols, vitamins and glutathione contents of grape juice in Saccharomyces cerevisiae. The results indicate that, S. cerevisiae yeast synthesized biochemical compounds such as fatty acids, phytosterols, vitamins and glutathione in distinct quantities in a different culture environment. It was concluded that these differences in quantities of chemical compounds resulted from the fact that grape samples which were added to the growth-media of S. cerevisiae instead of glucose caused some differenced in these biochemical compounds synthesis. Different grape varieties contain varying ratios of substances as food content. Particularly a different carbon sources has an inhibiting or stimulating effect on enzyme activities which are responsible for fatty acids, phytosterols, vitamins and glutathione synthesis and cause a difference in these compounds quantities.
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DOI: https://doi.org/10.24294/ajb.v1i1.635
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