Efficacy of antioxidants in the yeast Saccharomyces cerevisiae correlates with their effects on protein thiols.

We have found previously that only a limited number of antioxidants are able to protect yeast cells against endogenous and exogenous oxidative stress. In search of factors determining this selectivity of antioxidant action we compared the ability of a set of antioxidants to: (i) protect a thiol-dependent enzyme alcohol dehydrogenase (ADH) against inactivation by superoxide, peroxynitrite and hydrogen peroxide; (ii) prevent H(2)O(2)-induced activation of Yap1 p; and (iii) decrease extracellular redox potential of the medium. The results obtained provide demonstration with respect to yeast that the ability to lower redox potential and to maintain critical thiol groups in the reduced state is an important facet of the action of antioxidants.