PJB-2023-356
POSITIVE EFFECTIVES ON BIOCHEMICAL CONTENT OF ORGANIC TOMATO EXTRACTS ADDED TO YEAST CELL CULTURE AGAINST H2O2 TOXICITY
SELAHATTİN GÖNAYLI
Abstract
Yeast cells show strong resistance to toxic substances. Therefore, in this study, it was investigated whether the phytochemicals in tomato are protective against H2O2 by analyzing the biochemical effects of tomato extracts added to Saccharomyces cerevisae L. culture, which has oxidative damage caused by H2O2. When our results are compared in terms of lipophilic vitamins and phytosterol content analyzed with the HPLC device, in the H2O2 added groups; the content of the K2, C vitamins and d-Tocopherol was observed to be higher in all groups that had tomato extracts added to them. When the results of fatty acid analyses conducted with gas chromatography were inspected, it was determined that nearly all groups where H2O2 and tomato extracts were added to cultivated yeast demonstrated increases in some important fatty acids. Moreover, when the impact of the study on protein and GSH levels are inspected, clearer increases were determined in all groups with added tomato extracts.
Although varying degrees of differences are observed in fatty acid, vitamin and phytosterol contents against H2O2 toxicity in yeast cells, since tomato extracts show positive effects against H2O2 toxicity, if lipophilic molecules can be isolated, it may be beneficial for the nutrition and pharmaceutical industry.
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