Harry S. Truman College1, Biology, Chicago, IL 60640 Harry. S. Truman College2, Biology, Chicago, IL 60640 Harper College3, Math and Science, Palatine, IL 60067
Biochemistry
THE ANTIOXIDANT EFFECTS OF NUTRITIVE FOOD EXTRACTS ON SACCHAROMYCES CEREVISIAE,
L. S. Strozier1, L. M. Simons1, Y. Harris*2, Harry S. Truman College1, Department of Biology and Biotechnology, Chicago, IL 60640, Harper College2, Department of Math and Science, Palatine, IL 60067.
Saccharomyces cerevisiae serves as a model organism for the study of potential antioxidant effects on cells under oxidative stress. Enzyme production in response to oxidative stress in S. cerevisiae is similar to enzyme production in mammalian cells under similar circumstances. Through the use of internal mechanisms such as peroxisomes and mitochondria yeast are able to combat oxidative stress well. Through this study the effects of antioxidants on the cells ability to reproduce were observed, as well as the ability of antioxidants to alleviate oxidative stress in the cells. Exposure to oxidative agents and antioxidants occurred during the log phase of S. cerevisiae, being the most sensitive part of the growth phase. Cell cultures received a pretreatment of the oxidizing agent or the antioxidant, and one hour later they were challenged with a higher dose of the extract. Cells were monitored and counted every hour after exposure for ten hours. Cells were counted using a hemacytometer and the corresponding optical density was measured at 600 nm. As anticipated when the cells were exposed to an oxidizing agent their rate of growth decreased. Results varied from exposure to different antioxidants. Through the introduction of garlic extract to the cell culture the incidence of cell-to-cell bonding was decreased.
[Abstract (DOC)]