The protective effect of kiwi fruit extract against to chromium effect on protein expression in Saccharomyces cerevisiae

Abdullah Aslan, Ozlem Gok, Orhan Erman

Abstract


In this study, five groups were composed. i: Control group, ii: K2Cr2O7 group, iii: 10 mM K2Cr2O7+ kiwi juice (KWJ) group, iv: 20 mM K2Cr2O7 + KWJ group, v: 25 mM K2Cr2O7 + KWJ group. After sterilization, fruit juice (20%) and K2Cr2O7 were added different concentration to Saccharomyces cerevisiae (S. cerevisiae) cultures and the cultures were growned at 30°C for 1h, 3h, 5h and 24 hours [overnight (ON)]. S. cerevisiae cell growth was determined by spectrophotometer, total protein changes was detected by SDS-PAGE electrophoresis and reckoned with Bradford method. According to our studies results; cell growth rised in KWJ groups to which KWJ 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 KWJ has a protecting for decrease the oxidative damage and increased cell growing and induced protein synthesis in S. cerevisiae culture.


Keywords


kiwi fruit juice, SDS-PAGE, protein, chromium, oxidative damage, cell growth

Full Text: PDF
Views:  Abstract - 26 PDF - 7

DOI: 10.23751/pn.v19i4.6249

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM

Article Metrics Graph

Metrics powered by OpenJournalSystems.com


Copyright (c) 2018 Progress in Nutrition

ISSN: 1129-8723