Protective Effects of Orange Juice Extract on Chromium-Induced Oxidative Damage in Saccharomyces Cerevisiae
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 3
Abstract
Chromium is a highly toxic non-essential metal which is used in the production of steel and other alloys, in metal finishes and leather tanning. Chromium exposure has been linked to inhibition of growth or metabolic activity and may arise due to enhanced generation of reactive oxygen species (ROS) and oxidative damage in metal-treated micro-organisms. The yeast Saccharomyces cerevisiae provides an attractive alternative system for elucidating the mechanism(s) of metal toxicity. In this study, seven groups were created. i: Control group, ii: K2Cr2O7 group, iii: 5 mM K2Cr2O7+ orange juice (OJ) group, iv: 10 mM K2Cr2O7 + OJ group, v: 15 mM K2Cr2O7 + OJ group, vi: 20 mM K2Cr2O7 + OJ group, vii: 25 mM K2Cr2O7 + OJ group. After sterilization, fruit juice (20%) and K2Cr2O7 were added at different concentrations to Saccharomyces cerevisiae (S. cerevisiae) cultures which were developed at 30°C for 1h, 3h, 5h and 24 hours (overnight). S. cerevisiae cell growth was analyzed by spectrophotometer, total protein alterations was identified by SDSPAGE electrophoresis and measured with biuret method. As a results; cell growth increased in OJ groups to which OJ was taken in comparison to the positive control (K2Cr2O7) group at different growing times (1, 3, 5 and 24 hours) (p<0,05). As a result OJ has a protective effect for reduce the oxidative damage and raised cell growing and improve protein synthesis in S. cerevisiae culture.
Authors and Affiliations
Z. Mellouk1, T. Hachimi Idrissi2, J. Kruyt2
Keywords
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- EP ID EP384557
- DOI 10.9790/3008-1103031923
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