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Oxidative stress during aging of the yeast in a stationary culture and its attenuation by antioxidants
Author(s) -
Owsiak Alina,
Bartosz Grzegorz,
Bilinski Tomasz
Publication year - 2010
Publication title -
cell biology international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.932
H-Index - 77
eISSN - 1095-8355
pISSN - 1065-6995
DOI - 10.1042/cbi20100134
Subject(s) - antioxidant , superoxide dismutase , oxidative stress , ascorbic acid , yeast , saccharomyces cerevisiae , biochemistry , chemistry , strain (injury) , enzyme , glutathione , melatonin , food science , oxidative phosphorylation , biology , endocrinology , anatomy
Oxidative stress during aging of Saccharomyces cerevisiae in stationary culture was documented by demonstration of progressive increase in the formation of superoxide, decrease in the content of acid‐soluble thiols and of acid‐soluble antioxidant capacity of cell extracts, and accumulation of aldehydes and protein carbonyl groups in two yeast strains and decreases in activities of antioxidant enzymes. Cells of a CuZn‐SOD (superoxide dismutase)‐1‐deficient strain showed a higher loss of viability than cells of an isogenic wild‐type strain. Cell survival was augmented, and changes in biochemical parameters were ameliorated, by addition of exogenous antioxidants (ascorbic acid, glutathione and melatonin) in both strains.