BACKGROUND: Pomegranate juice has a number of positive effects on both human and animal subjects. MATERIAL AND METHODS: Four groups were used in this study. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. Following the sterilization method for pomegranate juice (10%) and H2O2 (6% v/v), Saccharomyces cerevisiae cultures were added and the cultivation incubated at 35°C for 72 hours. Fatty acids and vitamin concentrations were measured using HPLC and GC and the total protein bands profile were determined by SDS-PAGE. RESULTS: According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (p<0,05). Fatty acid synthesis, vitamin control and cell density increased in groups to which PJ was given in comparison with the control group (p<0,05). Pomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. CONCLUSION: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.
BACKGROUND:Pomegranate juice has a number of positive effects on both human and animal subjects. MATERIAL AND METHODS: Four groups were used in this study. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. Following the sterilization method for pomegranate juice (10%) and H2O2 (6% v/v), Saccharomyces cerevisiae cultures were added and the cultivation incubated at 35°C for 72 hours. Fatty acids and vitamin concentrations were measured using HPLC and GC and the total protein bands profile were determined by SDS-PAGE. RESULTS: According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (p<0,05). Fatty acid synthesis, vitamin control and cell density increased in groups to which PJ was given in comparison with the control group (p<0,05). Pomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. CONCLUSION:Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.
Authors: Vítor M V Costa; Maria Amélia Amorim; Alexandre Quintanilha; Pedro Moradas-Ferreira Journal: Free Radic Biol Med Date: 2002-12-01 Impact factor: 7.376
Authors: Vanderlei Folmer; Nuno Pedroso; Ana C Matias; Sílvia C D N Lopes; Fernando Antunes; Luísa Cyrne; H Susana Marinho Journal: Biochim Biophys Acta Date: 2008-01-08
Authors: Ana C Matias; Nuno Pedroso; Nuno Teodoro; H Susana Marinho; Fernando Antunes; José Manuel Nogueira; Enrique Herrero; Luísa Cyrne Journal: Free Radic Biol Med Date: 2007-08-15 Impact factor: 7.376