The determination of the effect of Curcumin on Saccharomyces cerevisiae totally protein expression changes and cell growth

Main Article Content

Seda Beyaz
Ozlem Gok
Abdullah Aslan

Keywords

Curcumin, H2O2, oxidative damage, protein, Saccharomyces cerevisiae, SDS-PAGE

Abstract

The use of turmeric for the treatment of various diseases stems mainly from its active biological functions, namely anti-inflammatory, antioxidant, anti-microbial, anti-alzheimer, anti-tumor, anti-diabetic and anti-rheumatism activities. Turmeric is a hypoglycemic, hepatoprotective, nephroprotective, cardioprotective and neuroprotective molecule, and it is reported to suppress thrombosis and protect against myocardial infarction. In this study, four groups were formed to investigate whether Curcumin has a protective role against the damage caused by hydrogen peroxide (H2O2) in Saccharomyces cerevisiae. Groups: (i) Control Group: Yeast cultivated group only; (ii) Curcumin Group: Curcumin group (% 8); (iii) H2O2 Group: Group given H2O2 (15 mM); (iv) Curcumin + H2O2 Group: Group given Curcumin (% 8) + H2O2 (15 mM). Saccharomyces cerevisiae cultures were developed at 30 °C for 1, 3, 5 and 24 hours. Cell growth, lipid peroxidation MDA (malondialdehyde) analysis and GSH (glutathione) levels were determined by spectrophotometer. Total protein changes were detected by SDS-PAGE electrophoresis and calculated by Bradford method. According to the results obtained; Cell growth (1, 3, 5 and 24 hours), total protein synthesis and GSH levels (24 hours) increased in Curcumin groups, while MDA level decreased (24 hours) when compared with H2O2 group. As a result, it was determined that Curcumin Saccharomyces cerevisiae culture has an effect that promotes cell growth and total protein synthesis as well as reducing oxidative damage.

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