1 of 9 Received: 20/12/2025 Accepted:03/04/2026 Published: 28/04/2026 UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Revista Cienﬁca, FCV-LUZ / Vol. XXXVI hps://doi.org/10.52973/rcfcv-e362880 Eﬀecveness of organic tomato (Solanum lycopersicum L.) extracts added to yeast Cell Culture against H 2 O 2 Toxicity Eﬁcácia de extratos de tomate orgânicos adicionados à culvos de células de levadura contra la toxicidad por H 2 O 2 Selahattin Gönaylı 1 , İbrahim Akın Temizer 1 , Sevinç Aydın 2, * , Görkem Kırmızıkaya 1 , Tuba Okutan 1 , Ökkeş Yılmaz 1 ¹ Fırat University, Science Faculty, Biology Department, Elazığ, Turkey ² Munzur University, Tunceli Vocaonal School, Tunceli, Turkey *Corresponding author: sevincaydin2380@gmail.com ABSTRACT Growing tomatoes in season and organically are an important factor in terms of carrying higher levels of anoxidant molecules. This study aimed to demonstrate the protecve eﬀect of extracts obtained from naturally grown tomatoes, which are widely used as food, against oxidave damage caused by hydrogen peroxide on yeast cells (Saccharomyces cerevisiae L.). Lipophilic vitamins, phytosterol content, gluathione and oxidised gluathione content were analyzed by Shimadzu brand high performance liquid chromatography, while fay acid analysis was performed by Shimadzu GC 2010 Plus Gas Chromatography. Protein content was analyzed spectrophotometrically. The study groups were designed as control, hydrogen peroxide, tomato and tomato + hydrogen peroxide. In all groups added with hydrogen peroxide and tomato extract compared to the hydrogen peroxide group; it was observed that vitamin D2, α-Tocopherol, β-Sitosterol and Sgmasterol contents increased signiﬁcantly. Again, it was observed that ergosterol level increased signiﬁcantly in the D + hydrogen peroxide group compared to the hydrogen peroxide group. When the fay acid analysis results were examined, it was determined that in all groups added to the cultured yeast with hydrogen peroxide and tomato extracts (except the B + hydrogen peroxide group), there were increases in 16:0, 16:1, n-7, 17:0, 17:1 and 18:0 fay acid levels compared to the hydrogen peroxide group. On the other hand, when its eﬀect on protein and gluathione levels was examined, more signiﬁcant increases were determined in all groups with tomato extract addion compared to the hydrogen peroxide group. At the end of the study, it was observed that tomato extracts had posive eﬀects against hydrogen peroxide toxicity in yeast cells, although at diﬀerent levels in terms of fay acid, vitamin and phytosterol contents. Key words: Fay acids; vitamin; phytosterol. RESUMEN El culvo de tomates en temporada y orgánicamente es un factor importante para obtener frutos con mayor propiedades anoxidantes. Este estudio tuvo como objevo demostrar el efecto protector de los extractos obtenidos de tomates de culvo natural, ampliamente ulizados como alimento, contra el daños oxidavo causado por el peróxido de hidrógeno en células de levadura (Saccharomyces cerevisiae L.). El contenido de vitaminas lipolicas, ﬁtosterol, glutaón y disulfuro de glutaón se analizaron mediante la cromatograa líquida de alta resolución Shimadzu, mientras que el análisis de ácidos grasos se realizó mediante cromatograa de gases Shimadzu GC 2010 Plus. El contenido de proteínas se analizó espectrofotométricamente. Los grupos de estudio se diseñaron como control, peróxido de hidrógeno, tomate y tomate + peróxido de hidrógeno.En todos los grupos adicionados con peróxido de hidrógeno y extracto de tomate, en comparación con el grupo peróxido de hidrógeno, se observó un aumento signiﬁcavo en los niveles de vitamina D₂, α-tocoferol, β-sitosterol y esgmasterol. De nuevo, se observó un aumento signiﬁcavo en el nivel de ergosterol en el grupo D + peróxido de hidrógeno en comparación con el grupo peróxido de hidrógeno. Al examinar los resultados del análisis de ácidos grasos, se determinó que en todos los grupos que añadieron extractos de tomate y peróxido de hidrógeno a la levadura culvada (excepto el grupo B + peróxido de hidrógeno), se observaron aumentos en los niveles de ácidos grasos 16:0, 16:1, n-7, 17:0, 17:1 y 18:0 en comparación con el grupo peróxido de hidrógeno. Por otro lado, al examinar su efecto sobre los niveles de proteína y glutaón, se observaron aumentos más signiﬁcavos en todos los grupos con adición de extracto de tomate en comparación con el grupo peróxido de hidrógeno. Al ﬁnal del estudio, se observó que los extractos de tomate tuvieron efectos posivos contra la toxicidad del peróxido de hidrógeno en las células de levadura, aunque con diferentes niveles en cuanto al contenido de ácidos grasos, vitaminas y ﬁtosterol. Palabras clave: Acidos grasos; vitamina; ﬁtoesterol.

Revista Cienﬁca, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico INTRODUCTION The oxygen molecule, which is quite reacve, can be chemically reduced to reacve oxygen types (ROS), which are other smaller materials that have high reacvity [1]. These are radical types such as superoxide anion (O 2 ) and hydroxyl radicals (OH) and moreover non-radical oxygen types such as hydrogen peroxide (H 2 O 2 ) and singlet oxygen (O 2 ) [2]. Addionally, ROS products, which may be caused by environmental factors (such as UV, ionizing radiaon, pollutants, and heavy metals, cigaree), form a phenomenon with them being prooxidants and their ability to neutralize ROS products known as imbalance [2 , 3]. On the other hand, at the conclusion of this, injuries occur to cellular components such as membranes, proteins, lipids, nucleic acids [4]. Anoxidants, on the other hand, can turn ROS types that damage cells into products with lile to no toxicity by reducing them. Anoxidant mechanisms, similarly, to how they are created by body cells, can also be taken from the outside through nutrion. Anoxidants, natural anoxidants foremost, that are taken from nutrion (fruits and vegetables) and have protecve properes against free radicals are vitamins (A, C, E), ﬂavonoids, carotenoids, and polyphenols. Fruit anoxidants are known to protect ssues against stress and illnesses [5]. Yeast cells, being the foremost producers used worldwide in the biotechnology branch, are used more relavely to other industrial microorganisms. Especially in terms of the fact that the Saccharomyces cerevisiae L. yeast cell demonstrates macromolecular similaries to mammal cells, that its usage in nutrional goods is reasonable, that its price is appropriate, and that it is an easy microorganism to acquire, it has become a microorganism used more oﬅen in studies [6]. In addion, the Saccharomyces cerevisiae genome contains 16 chromosomes, and the fact that its enre genome has been sequenced provides great opportunies for studying various cellular processes [7]. Other reasons for choosing S. cerevisiae as a model organism are easy modiﬁcaon of its genec structure, easy isolaon of mutants, and the presence of haploid and diploid cell types [8]. Thanks to these features, S. cerevisiae yeast is widely used in the elucidaon of many unknowns such as cell cycle, protein secreon, membrane formaon, cytoskeleton funcon, cell diﬀerenaon, aging, gene funcon and chromosome structure [9]. Due to all these characteriscs, Saccharomyces cerevisiae was preferred in this study [10]. Saccharomyces cerevisiae L. yeast cells are known as the most widely accepted eukaryoc cell models for studying xenobioc and other toxic substance eﬀects [11] because they exhibit macromolecular similaries to mammalian cells [6] and resistance to toxic substances. Due to these similaries with animal cells, they were chosen in this study to serve as a precursor for animal model studies. Tomatoes (Solanum lycopersicum L.) are plants that have over 3,000 types, belong to the Solanaceae family, can be seen yearly or perennially in nearly every locaon of the world, have closed seeds and are dicotyledonous, and are believed to have originated from South America [12]. Alongside the fact that it was ﬁrst farmed in Europe, countries such as Türkiye, China, India, the USA, and Egypt have leﬅ Europe behind in terms of agriculture in modern days and are currently ranked in ﬁrst place for their product amounts [7]. This nutrion source that has a very important place in human nutrion, has rich natural anoxidants and micronutrient content including carotenoids (lycopene), ascorbic acid, potassium, folate, and phenolic compounds. Moreover, the chemical makeup of this fruit can vary depending on growth techniques, as well as culvaon and storing condions [8]. On the other hand, the phenolic compounds in tomatoes have been comprehensively characterized by various tomato genotypes. Alongside ﬂavonoids such as runa, quercen, naringenin, calconaringenin, and kaempferol derivaves, they have been reported as the main phenolic compounds in chlorogenic acids and related components (hydroxycinnamates) [13]. It has been reported that tomatoes are rich in many nutrients that are very important for human health, including vitamins (C, E, A, B1, B2 and folic acid), minerals (potassium, phosphorus, calcium, iron and magnesium), phenolic anoxidants, sugars, amino acids, lycopene, carotenoids, phenolic and dietary ﬁbers [14]. The nutrional beneﬁts of tomatoes are largely aributed to their phytochemical composion, and they have been reported as a funconal food that protects people against chronic degenerave diseases such as diabetes, microvascular complicaons, viral diseases, and cancers [15]. The most studied carotenoid in tomatoes [16] is lycopene, which has been reported as a powerful free radical scavenger that protects humans against cellular oxidave damage [17]. And previous studies have reported that whole tomatoes oﬀer a superior protecve eﬀect, especially compared to lycopene supplementaon alone [18]. Song et al. reviewed 14 relevant studies and found a signiﬁcant inverse associaon between lycopene intake and coronary heart disease [19], while another meta-analysis reviewed 25 studies and reported that high lycopene consumpon and serum lycopene concentraons reduced overall mortality by 37 %, cardiovascular disease by 14 %, and stroke risk by 23 % [20]. Furthermore, pathological impairments due to Alzheimer’s disease, Parkinson’s disease, and cerebral ischemia have been shown to improve with lycopene and tomato extract in both in vitro and animal studies [21]. Studies conducted on tomatoes unl now have been about determining the anoxidant content of tomatoes or whether beneﬁcial microorganisms have properes that beneﬁt the encouragement of this plant’s growth [22]. However, there are few studies examining the eﬀects of tomato components on yeast cell growth [23 , 24]. With this study, by conducng the analyses of the biochemical eﬀects of tomato extracts that were added to the culture of Saccharomyces cerevisae L. with oxidave damage formed by H 2 O 2 on some molecules (Protein, gluathione (GSH), oxidised gluathione (GSSG), fay acids, and A, D, E, K vitamins), studying whether or not the phytochemicals in tomatoes are protecve against the degenerave eﬀect caused by hydrogen peroxide (H 2 O 2 ) was aimed. MATERIALS AND METHODS Preparaon of the Saccharomyces cerevisiae culvaon environment Disolve 20 g peptone water, 20 g yeast extract and 40 g D-Glucose in 1 L of dislled water, within an ultrasonic water bath for 20 minutes (min), labelling and equal distribuon to 250 mL boles was conducted. 200 mL of growth medium was added to each bole, aﬅer which the autoclave (150L Vercal Autoclave – SUS304, 134 °C, 32 PSI, USA) was programmed to 121 o C at 15 atm pressure and it was sterilized for 15 min. The incubator (MEMMERT IN110, USA) was set to 30 o C and the mixture was leﬅ for incubaon for 72 hours (h) [25]. 2 of 9

Eﬀecveness organic tomato against H2O2 toxicity / Gönaylı et. al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Gathering of herbal materials and preparaon of plant extracts In this study, tomato samples grown organically in the summer season were collected from 4 diﬀerent regions of Elazığ (Türkiye). These regions were determined to be Baskil (B), Cip (C), Doğukent (D), and Sivrice (S). And sample materials were separately gathered while fresh and brought to the labs in which the experiments are conducted. 100 g of each tomato sample was weighed (Tree HRB-S 313 Stainless Steel Precision Balance, USA), homogenized (IKA T 25 Digital ULTRA-TURRAX, Germany) with the help of 250 mL of 85 % methanol in a blender and later ﬁltered with the use of ﬁltering paper (Merck, 0.2 μm). Disolved materials were evaporated and separated using a rotary evaporator (Merck, Heidolph Rotary Evaporator, Germany) at 50 °C. The resulng poron was dissolved in sulfoxide (DMSO) and completed to 50 mL of volume. 1 mL was taken from this mixture, added to S. cerevisiae culvaons (200 mL), and leﬅ at 30 °C for incubaon [26]. The groups were formed as follows aﬅer the preparaon of the growth medium environment: 1- Control Group (C): This group, the medium environment, was prepared to be 200 mL of dislled water, 2 g of yeast extract (1 %, w/v) (Biolife, Italy), 4 g bacto peptone (2 %, w/v) (Biolife, Italy) and 4 g glucose (2 %, w/v) (Merck, Germany). 2-Hydrogen Peroxide Group (H 2 O 2 ): This group containing 200 mL of dislled water, 2 g of yeast extract, 4 g bacto peptone and 4g of glucose was prepared. Moreover, 100 µL of H 2 O 2 soluon (35 %, Sigma Aldrich, USA) was added at the start of the incubaon process. 3-Groups with Added Tomato Extracts: This group containing 200 mL of dislled water, 2 g of yeast extract, 4 g bacto peptone and 4 g of glucose and 1 mL of tomato extract was added to the medium environment (B, C, D, S groups). 4-Groups with Added Tomato Extract + H 2 O 2 : This group containing 200 mL of dislled water 2 g of yeast extract, 4 g bacto peptone and 4 g of glucose was used and 1mL of tomato extract alongside 100 of µL H 2 O 2 soluon were added at the start of the incubaon process (B + H 2 O 2 , C + H 2 O 2 , D + H 2 O 2 , S + H 2 O 2 groups). Aﬅer the inoculate of yeast cells under sterile condions into the culvaon environment, the cultures were leﬅ at 30 °C for 72 h to incubate. At the end of this process, aﬅer the measurement of cell densies (METTLER TOLEDO Densito 30 PX, Germany) of the cultures under laboratory condions at 600nm, centrifuge (Hech Zentrifugen D-78532 Tulingen, Germany) at 100 cps for 5 s at + 4 °C was conducted, and the cells were collected. Aﬅer the collecon of cell pellets, their wet weights were determined. Aﬅer the cell pellets were homogenized (IKA T 25 Digital ULTRA-TURRAX, Germany) with 20 mM Tris HCl-base (pH = 7.4) and 20 mM (10 mL) ethylenediaminetetraacec acid (EDTA) mixture and centrifuged, the measurements of the supernatant poron alongside the GSH and protein were conducted, while the remaining pellet poron was homogenized with 10 mL of the n-hexane/isopropanol mixture at a rao of 3/2 (v/v) and used for the analyses of vitamins (A, D, E, K) and sterols (ergosterol) [22]. The determinaon of total protein Intracellular total protein measurements of samples obtained from cell pellets were conducted spectrophotometrically (Shimadzu UV mini 1240 brand, USA) according to the method deﬁned by Lowry et al. [27]. Aﬅer adding Lowry solvent, the samples were allowed to stand for 10 min. Subsequently, the Folin reacve dislled with water at a rao of 1/1 (v/v) was added, and the samples was leﬅ to rest for 30 min under a dark environment. At the conclusion of the process, total protein calculaon was made according to the calibraon curve created from pure protein (albumin) and veriﬁed at 750 nm. And the calculaon was made by performing 5 trials from each group. The resulng conclusions were expressed as mg/g. The determinaon of glutathione and glutathione disulﬁde values with the High performance liquid chromatography device One mL of the remaining sample from the supernatant was taken and 10 % Perchloric Acid was added (to dissolve the proteins), followed up by the centrifuge process at 100 cps for 5 s, newly formed supernatant was transferred to the autosampler vials. The analyses were conducted in the HPLC (High performance liquid chromatography) device. To this end, 50 mmol of the NaClO 4 (0,1 % H 3 PO 4 ) tampon was used as the mobile phase while the ODS 3 HPLC column (150 mm x 4.6, 5 μm) was used as the column. The mobile phase ﬂow rate was set to 1,0 mL/min, while the DAD detector’s wavelength was set to 215 nm. The resulng values were calculated using the LabSoluons 5.67 (Kyoto Japan) program [28]. Extracon of lipids and vitamins The extracon process of the fay acids, A, D, E, and K vitamins, ergosterol, and other sterols belonging to the obtained sample mixtures was conducted according to the method deﬁned by Hara and Radin [29]. To this end, samples were homogenized (IKA T 25 Digital ULTRA-TURRAX, Germany) for 30 sec. with the hexane-isopropanol mixture at a rao of 3:2 (v/v), and the obtained homogenate was centrifuged at 83,33 cps for 10 s. Finally, the analyses of the fay acids, A, D, E, and K vitamins, ergosterol and other sterols of this obtained supernatant poron was conducted. Determinaon of A, D, E, and K vitamins alongside Ergosterol content with the High performance liquid chromatography device Aﬅer the addion of 10 % methanolic potassium hydroxide (KOH) soluon to the samples reserved for this determinaon, they were vortexed (DLAB MX-S, China). Aﬅerwards, this mixture was leﬅ to rest at 85 o C for 15 min. Aﬅer this me, the tubes were leﬅ to cool at room temperature and then mixed with water. For the non-saponiﬁed lipophilic molecules, on the other hand, 5 mL of hexane was used alongside the extract. The hexane phase ulized for this, nitrogen gas was ulized, and it was evaporated. Aﬅer the remaining residue was dissolved with 1,0 mL (% 60 + % 40 v/v) of acetonitrile/methanol mixture, it was transferred to autosampler vials. Analyses were conducted using the Shimadzu brand HPLC device. The acetonitrile/methanol (% 60+% 40, v/v) mixture was used as the mobile phase for this measurement [30]. 3 of 9

Revista Cienﬁca, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Preparaon of fay acid methyl esters and analysis with Gas Chromatography To determine the fay acid composion, samples were shaken in a vortex device (DLAB MX-S, China) aﬅer adding 2 % methanolic sulfuric acid. Aﬅerwards, this obtained mixture was leﬅ to be methylated at 55 ºC for 15 h. To protect the lipid fracon against oxidaon; BHT (Butylated hydroxytoluene) (0.001mL) was used in lipid isolaon. And aﬅer the 15-h duraon, the tubes were cooled at room temperature and properly mixed with the addion of 5 % sodium chloride (NaCl). And this way, the formed fay acid methyl esters were extracted with hexane. The hexane phase formed at the end of this process, on the other hand, was taken with a pipee, treated with 2 % potassium bicarbonate (KHCO 3 ), and leﬅ for phase separaon for 4 hours [31]. Methylaon esters were dissolved in 1 mL of n-hexane and transferred to 2 mL capped autosampler vials and analyzed using Shimadzu GC-10 Gas Chromatography. A SP-2380 capillary GC column (L × ID: 30m × 0.25mm, df: 0.20 µm) was used for analysis (90 % biscyanopropyl/10 % cyanopropylphenyl siloxane). Stascal analysis Stascal Analyses were conducted with the SPSS 20.0 (SPSS Inc., Chicago, IL, USA) package program. The comparisons between the control and experimental groups were conducted with the ANOVA (Analysis of Variance; one-way ANOVA) test, while inter-group comparisons were conducted with the LSD test. RESULTS AND DISCUSSION Protein, GSH and GSSG levels The changes in protein, GSH, and GSSG values of S. cerevisiae pellets with added tomato extracts relave to the control and H 2 O 2 groups have been demonstrated in TABLE I. According to our ﬁndings, the total protein amount, relave to the control group, demonstrated decreases in the H 2 O 2 group (P < 0.01) while the S + H 2 O 2 group demonstrated a mild increase (P < 0.05). On the other hand, no diﬀerences in the other groups relave to the control group were found (P > 0.05). Groups which were given tomato extracts, when compared to the H 2 O 2 group, demonstrated higher protein levels than the H 2 O 2 group (P < 0.05, P < 0.01). When the GSH level is compared to the control group, it was demonstrated that although it decreased in code B and C groups with added extract (P < 0.05), the D and S groups demonstrated signiﬁcant increases (P < 0.01). Alongside this ﬁnding, when the groups with added extract are compared to the H 2 O 2 group, all groups with added extract demonstrated increases of varying levels in GSH levels compared to the H 2 O 2 group (P < 0.05, P < 0.01, P < 0.001). When the GSSG group is compared to the control group, the B group demonstrated disnct (P < 0.001), the C group demonstrated no stascal diﬀerences, while other groups demonstrated paral decreases (P < 0.05). When the groups with added extract are compared to the H 2 O 2 group, it was determined that the H 2 O 2 group demonstrated disnct decreases (P < 0.001) (TABLE I). TABLE I The variaon of intracellular total protein and GSH levels in S. cerevisiae pellets supplemented with tomato (Solanum lycopersicum L.) extracts compared to the control and H 2 O 2 group Groups Total protein (mg/g) GSH (µg/g) GSSG (µg/g) Control 1.41 ± 0.04 135.34 ± 0.98 29.03 ± 1.36 B 1.47 ± 0.12 c 101.52 ± 2.07 b 55.41 ± 1.11 d C 1.52 ± 0.02 a 111.41 ± 1.97 b 31.59 ± 1.33 a D 1.41 ± 0.07 a 164.78 ± 2.64 c 21.21 ± 1.21 b S 1.55 ± 0.07 a 171.31 ± 3.95 c 23.25 ± 1.08 b H 2 O 2 1.18 ± 0.03 b 101.52 ± 3.71 b 48.18 ± 0.85 c B+ H 2 O 2 1.32 ± 0.04 a, b 124.89 ± 1.11 a, b 24.32 ± 0.49 a, d C+ H 2 O 2 1.34 ± 0.03 a, b 149.21 ± 3.99 a, c 30.51 ± 0.74 a, d D+ H 2 O 2 1.32 ± 0.05 a, b 139.18 ± 3.68 a, b 19.32 ± 0.32 b, d S+ H 2 O 2 1.59 ± 0.07 b, c 167.49 ± 5.61 c, d 27.96 ± 0.88 a, d *2 nd leerings express the comparison of added tomato extracts with the H 2 O 2 group. All of the speciﬁed protein contents of tomatoes have also always been a topic of interest in medical terms [32]. In the groups we formed to observe the impact of tomato extracts on the protein content of yeast cells; determined that compared to both the control group and the H 2 O 2 group, all groups demonstrated increases in total protein content. When studies in literature are inspected, it was reported that all studied extracts’ anoxidant acvies (such as glutathione, SOD, peroxidase, catalase, ABTS, DPSS, and NO and DPHH free radical cleaning acvies) are posively correlated with ﬂavonoid compounds’ amounts [33]. Similarly to these studies, especially in tomato extracts compared to the H 2 O 2 group in our study; it was found that GSH, which is an indicator of anoxidant, increased, alongside which GSSG values, a decrease in which is considered to be posive, demonstrated decreases compared to the H 2 O 2 group. Fay acid content The amounts of fay acids obtained by gas chromatography are shown in TABLE II. In the S. cerevisiae pellets of groups formed only with tomato extract; It determined that palmic acid (C16:0), palmitoleic acid (C16:1, n-7), stearic acid (C18:0), oleic acid (C18:1 n-9), and linoleic acid (18:2 n-6) were observed in high amounts, while the levels of fay acids such as lauric acid (C12:0), myrisc acid (C14:0), heptadecanoic acid (17:0), heptadecenoic acid (C17:1), and linolenic acid (C18:3 n-3) were determined to have low amounts. When this diﬀerence in fay acid levels among the groups is inspected, it was determined that while disnct decreases in the palmic acid levels were observed in the B group (P < 0.001), it was determined that the decreases observed in groups C, D, and S were not stascally signiﬁcant (TABLE II). 4 of 9

Eﬀecveness organic tomato against H2O2 toxicity / Gönaylı et. al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico TABLE II The variaon of fay acid percentage in S. cerevisiae pellets supplemented with tomato (Solanum lycopersicum L.) extracts compared to the control group Fay acids Experimentaon Groups Control H 2 O 2 B C D S C14:0 1.93 ± 0.13 1.11 ± 0.11 0.41 ± 0.03 d 0.88 ± 0.02 d 0.74 ± 0.04 d 0.67 ± 0.05 d C16:0 28.74 ± 0.36 25.77 ± 0.76 b 23.68 ± 0.33 d 27.96 ± 0.99 a 27.77 ± 0.45 a 26.56 ± 0.91 a C16:1 n-7 18.66 ± 0.34 15.13 ± 0.24 c 10.07 ± 0.27 d 19.19 ± 0.55 a 17.67 ± 0.82 a 14.14 ± 0.34 c C17:0 0.62 ± 0.03 0.55 ± 0.03 0.44 ± 0.02 b 0.82 ± 0.07 b 0.76 ± 0.04 b 0.69 ± 0.08 a C17:1 0.47 ± 0.03 0.44 ± 0.04 0.26 ± 0.01 c 0.59 ± 0.06 a 0.53 ± 0.06 a 0.43 ± 0.02 C18:0 15.11 ± 0.51 21.30 ± 0.51 d 17.04 ± 0.47 b 18.41 ± 0.49 c 22.83 ± 0.74 d 21.74 ± 0.34 d C18:1 n-9 22.94 ± 0.85 22.96 ± 0.88 a 30.65 ± 1.86 d 21.42 ± 0.58 a 18.73 ± 0.66 c 21.12 ± 0.46 a C18:2 n-6 8.83 ± 0.41 10.98 ± 0.81 b 15.28 ± 0.54 d 7.84 ± 0.23 a 8.58 ± 0.16 a 12.67 ± 0.32 C18:3 n-3 1.26 ± 0.02 0.84 ± 0.03 1.75 ± 0.06 c 2.07 ± 0.02 d 1.65 ± 0.06 b 1.72 ± 0.08 b When groups that were given H 2 O 2 and the extract are compared to the H 2 O 2 group, it was observed that compared to the H 2 O 2 group, palmic acid amounts demonstrated a paral increase diﬀerence S + H 2 O 2 group relave to the H 2 O 2 group (P < 0.05) (TABLE III). Compared to the control group, on the other hand, it was determined that palmic acid levels demonstrated paral decreases in the H 2 O 2 , B + H 2 O 2 , C + H 2 O 2 , and D + H 2 O 2 groups (P < 0.05, P > 0.05) (TABLES II and III). Palmitoleic acid levels, on the other hand, demonstrated a decrease in the B, S, H 2 O 2 , B + H 2 O 2 , C + H 2 O 2 relave to the control group (P < 0.001, P < 0.01). Groups that were given H 2 O 2 and tomato extracts, when compared to the H 2 O 2 group, once again demonstrated that fay acid decreased in the B + H 2 O 2 group (P < 0.05), while demonstrang increases in the C + H 2 O 2 , D + H 2 O 2 , and S + H 2 O 2 groups (P < 0.05, p < 0.01) (TABLES II, III). It was found that stearic acid levels, when compared to the control group, demonstrated increases in varying levels in both the groups made only with the addion of tomato and all groups which were given tomatoes + H 2 O 2 (P < 0.05, P < 0.01, P < 0.001). Even though oleic acid amounts demonstrated disnct increases in the B group relave to the control group (P < 0.001), it was determined that signiﬁcant decreases in the D group were observed (P < 0.01). When the same fay acid in the groups with added H 2 O 2 and tomato extract is compared to the H 2 O 2 group, paral decreases were determined in the C + H 2 O 2 , D + H 2 O 2 , and S + H 2 O 2 groups (P < 0.05) (TABLE III). The linoleic acid level, relave to the control group, was found to demonstrate disnct increases in the B and S groups (P < 0.001). When a comparison between the same fay acid in groups with added H 2 O 2 and extract with the H group is conducted, signiﬁcant increases were observed in the B + H 2 O 2 group. It was determined that linolenic acid, which is among essenal oil acids (C18:3, n-3), demonstrated varying levels of increases relave to the control group in groups that were given extract + H 2 O 2 (P < 0.05, P < 0.01, P < 0.001). Myrisc and lauric acids, relave to the control group, were observed to decrease in varying levels in both the group with added extract and the group with added extract + H 2 O 2 (TABLES II and III). TABLE III The variaon of fay acid percentage in S. cerevisiae pellets supplemented with tomato (Solanum lycopersicum L.) extracts and H 2 O 2 compared to the H 2 O 2 group Fay acids Experimentaon Groups H 2 O 2 B+ H 2 O 2 C+ H 2 O 2 D+ H 2 O 2 S+ H 2 O 2 C16:0 25.77 ± 0.76 b 25.54 ± 0.24 b, a 26.92 ± 0.39 a, a 26.47 ± 0.55 b, a 28.87 ± 0.31 a, b C16:1 n-7 15.13 ± 0.24 c 13.78 ± 0.17 d, b 17.05 ± 0.35 b, b 18.34 ± 0.32 a, c 18.28 ± 0.44 a, c C17:0 0.55 ± 0.03 0.54 ± 0.02 a 0.65 ± 0.07 a 0.69 ± 0.04 a 0.87 ± 0.08 a C17:1 0.44 ± 0.04 0.43 ± 0.02 a 0.47 ± 0.03 a 0.51 ± 0.02 a 0.48 ± 0.02 a C18:0 21.30 ± 0.51 d 20.83 ± 0.67 c,a 22.43 ± 0.89 d,a 21.07 ± 0.74 d,a 21.51 ± 0.84 d,a C18:1 n-9 22.96 ± 0.88 a 22.69 ± 0.86 c,a 19.06 ± 0.78 d,b 19.21 ± 0.86 d,b 18.88 ± 0.56 d,b C18:2 n-6 10.98 ± 0.81 b 13.26 ± 0.74 d,c 10.18 ± 0.63 b, a 10.87 ± 0.78 b, a 7.73 ± 0.82 a, c C18:3 n-3 0.84 ± 0.03 1.84 ± 0.04 c 1.88 ± 0.06 d 1.46 ± 0.07 b 1.78 ± 0.09 b 5 of 9

Revista Cienﬁca, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Studies conducted unl today have reported that H 2 O 2 is not freely diﬀused in cell membranes, and that with the E. coli, S. cerevisiae and the mammal cell being in the forefront, the Jurcat-T cells form a barrier system against H 2 O 2 diﬀusion [34]. It was determined that fay acid synthetase (FAS) is a key molecule in making H 2 O 2 ’s entrance into the cell more diﬃcult through the forming of a related mechanism [35]. In another study regarding this mechanism, the eﬀect of nitrogen sources on the fay acid makeup of S. cerevisiae was inspected and the fact that the yeast environment impacted the fay acid makeup was emphasized. As a reason for this ﬁnding, the fact that the plasma membrane is the ﬁrst cell part that contacts the environment the yeast is contained in [36]. Another similar study conducted fay acid analysis through 4 diﬀerent methods and 2 separate S. cerevisiae strands. And at the end of this study, it was determined that the method involving the mixture also containing CCl 4 demonstrated more disnct increases compared to other methods [37]. This study, which used tomato extracts, showed similar results to the previous study in the reference. Speciﬁcally, it was determined that relavely to the group with added tomato extracts, the H 2 O 2 group demonstrated generally higher fay acid contents. In the study conducted with tomatoes, it was determined that the C12:0, C14:0, C18:1 n-9 values and the H 2 O 2 group’s Σ MUFA values were found to be higher than the H 2 O 2 + D groups. Addionally, increases in C18:1 n-9, C18:2 n-6 and C18:3 n-3 fay acids were detected in the tomato-added groups (B, B1, B2, B3, B4, B + H 2 O 2 , B2 + H 2 O 2 and B3 + H 2 O 2 ). This suggests that carbon sources such as fruit sugars and other minerals found in diﬀerent fruit extracts in the growing medium of Saccharomyces cerevisiae cause an increase in fay acid levels and radical groups in the fruit extracts. This is because the varying proporons of these substances and carbon sources found in fruits can aﬀect the acvity of enzymes responsible for the synthesis of certain fay acids, leading to changes in the fay acid composion. On the other hand, as a cause for this, it was reported that S. cerevisiae’s exposure to H 2 O 2 may lead to diﬀerences in the permeability and biophysiological properes of lipid components [34]. Lipophilic molecule analysis As lipophilic molecules, the analysis of ADEK vitamins and phytosterols are depicted in tables 4 and 5. The vitamin K2 amount , relave to the control group, was observably at high levels in groups with added tomato extracts (P < 0.05, P < 0.01) while out of the groups with simultaneously added tomato extracts and H 2 O 2 , the C + H 2 O 2 , D + H 2 O 2 , and S + H 2 O 2 groups demonstrated it at high levels (P < 0.05, P < 0.01), δ-tocopherol levels, compared to the control, demonstrated decreases in the B, C, B + H 2 O 2 , and C + H 2 O 2 groups while (P < 0.05, P < 0.01) demonstrang no stascal diﬀerences in other groups. When the vitamin D levels are compared relave to the control group, the C, D, and S groups demonstrated high levels of the vitamin (P < 0.05, P < 0.01). H 2 O 2 and extract-added groups, relave to the H 2 O 2 group, demonstrated a leaning to increases in the B + H 2 O 2 , C + H 2 O 2 , D + H 2 O 2 , and S + H 2 O 2 groups (P < 0.05, P < 0.01). The α-Tocopherol content, on the other hand, demonstrated decreases in the B, D, and S groups (P < 0.01, P < 0.05) while demonstrang a paral increase in the C group (P < 0.05) (TABLE IV). TABLE IV The variaon of lipophilic molecules in S. cerevisiae pellets supplemented with tomato (Solanum lycopersicum L.) extracts compared to the control group (µg/g) Lipophilic molecules Experimentaon Groups Control H 2 O 2 B C D S K2 0.41 ± 0.02 0.59 ± 0.05 b 0.64 ± 0.03 b 0.57 ± 0.04 b 0.75 ± 0.06 b 0.82 ± 0.08 c δ -Tokoferol 0.28 ± 0.01 0.22 ± 0.02 a 0.13 ± 0.01 c 0.19 ± 0.02 b 0.23 ± 0.02 a 0.24 ± 0.02 a D2 1.06 ± 0.02 0.61 ± 0.08 c 1.02 ± 0.03 a 1.57 ± 0.12 b 1.97 ± 0.09 c 1.39 ± 0.07 b α-Tokoferol 2.61 ± 0.13 0.58 ± 0.03 d 1.59 ± 0.11 c 3.37 ± 0.17 b 1.88 ± 0,16 c 2.29 ± 0.18 b Ergosterol 121.52 ± 2.21 111.33 ± 4.07 a 78.35 ± 1.52 c 126.57 ± 1.29 a 113.54 ± 1.46 a 134.82 ± 2.3 b K1 0.68 ± 0.07 1.47 ± 0.07 d 2.94 ± 0.12 d 2.96 ± 0.13 d 2.18 ± 0.11 d 2.62 ± 0.14 d Sgmasterol 21.48 ± 0.97 11.47 ± 0.05 d 10.82 ± 0.87 c 20.16 ± 0.32 a 22.38 ± 0.88 a 21.11 ± 0.67 a β-Sitosterol 1.04 ± 0.05 1.31 ± 0.05 b 3.88 ± 0.28 d 3.17 ± 0.11 d 1.93 ± 0.12 c 3.23 ± 0.29 d The α-Tocopherol levels were found to increase in all groups with added extract. (P < 0.001). However, groups with added H 2 O 2 , when compared to the control group, demonstrated low levels (P < 0.01) (TABLE V). Moreover, H 2 O 2 and extract-added groups were determined to demonstrate disnctly higher levels of K1 compared to the control group levels (P < 0.001) (TABLE V). Even though the ergosterol level in the membrane structure of yeast cells was found to demonstrate signiﬁcant diﬀerences in the B group relave to the control group (P < 0.01), it was found to parally increase in the S group (P < 0.05). From the H 2 O 2 added groups, B + H 2 O 2 demonstrated disnct decreases (P < 0.01), D + H 2 O 2 demonstrated disnct increases (P < 0.01). Sgmasterol levels, relave to the control group, were found to decrease in the B group (P < 0.001). H 2 O 2 -added groups, when compared, demonstrated that paral increases occurred in the C + H 2 O 2 and D + H 2 O 2 groups relave to the H 2 O 2 group. However, if the control group and the H 2 O 2 group are compared, it was found that decreases of varying levels occurred relave to the control group (P < 0.05, P < 0.01, P < 0.001) (Table V). From phytosterols, β-Sitosterol levels were found to demonstrate increases of varying levels in both the groups with added extract and added extract + H 2 O 2 (P < 0.05, P < 0.01, P < 0.001) (TABLE IV, V). 6 of 9

Eﬀecveness organic tomato against H2O2 toxicity / Gönaylı et. al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico TABLE V The variaon of lipophilic molecules in S. cerevisiae pellets supplemented with tomato (Solanum lycopersicum L.) extracts and H 2 O 2 compared to the H 2 O 2 group (µg/g) Lipophilic molecules Experimentaon Groups H 2 O 2 B+ H 2 O 2 C+ H 2 O 2 D+ H 2 O 2 S+ H 2 O 2 K2 0.59 ± 0.05 0.49 ± 0.03 b 0.64 ± 0.05 b 0.68 ± 0.06 b 0.63 ± 0.07 c δ-Tokoferol 0.22 ± 0.02 0.12 ± 0.02 c 0.18 ± 0.03 a 0.24 ± 0.04 a 0.28 ± 0.05 a D2 0.61 ± 0.08 0.85 ± 0.07 b 0.95 ± 0.08 b 1.96 ± 0.07 c 1.46 ± 0.08 b α-Tokoferol 0.58 ± 0.03 1.56 ± 0.08 d 1.81 ± 0.11 d 2.08 ± 0.05 d 1.63 ± 0.05 d Ergosterol 111.33 ± 4.07 90.18 ± 3.03 c 101.83 ± 2.45 a 149.56 ± 2.12 c 115.71 ± 2.30 a K1 1.47 ± 0.07 1.42 ± 0.12 a 1.56 ± 0.13 a 1.36 ± 0.11 a 1.46 ± 0.14 a Sgmasterol 11.47 ± 0.05 11.77 ± 0.11 a 17.04 ± 0.22 b 23.24 ± 0.28 b 12.49 ± 0.77 a β-Sitosterol 1.31 ± 0.05 2.27 ± 0.11 b 1.81 ± 0.06 b 3.37 ± 0.21 d 2.33 ± 0.11 b The pigment that provides many anoxidant properes to tomatoes as well as its red color is lycopene, being a pigment known to be capable of prevenng degenerave illnesses such as cancer and can ﬁght against these illnesses [38]. Lycopene is more eﬀecve in catching single oxygens than other carotenoids. The acve radicals of carotenoids, by connecng direct radicals, electron transfer, or by giving H 2 , have an oxidave; been reported that this can deacvate materials [32]. Some conducted studies have reported that β-carotenes, which have high oxidave properes (due to their chain breaking capabilies), lose their anoxidant acvies if oxygen pressure increases [39]. Moreover, carotenoid consumpon, has been reported to decrease the occurrence rate of embolism, bone calciﬁcaon, and nerve illnesses as it increases [40]. Outside of β-carotene, tomatoes also contain carotenoids such as phytoene, phytoﬂuene, phenolic compounds such as coumaric and chlorogenic acids, high levels of vitamin C, and tocopherol materials, increasing the nutriousness of tomatoes. On the other hand, studies conducted on tomatoes when inspected, reveal that the number of studies aiming to understand the impact of the phytochemicals in tomatoes on health is low [41]. A study conducted, the vitamin synthesis of diﬀerent sugars (glucose, molasses, saccharose, and lactose) in isolated Rhodotolura glunis yeast was studied. At the conclusion of the study, it was reported that the highest vitamin synthesis occurred in environments with high saccharose, while the same impact was not observed in environments with lactose [41]. This study aimed to invesgate the eﬀects of tomato extracts on vitamin and tocopherol content in yeast, thereby pioneering research into the role of these mechanisms in human metabolism. As a result of this study, groups with added tomatoes, relavely to the control group, demonstrated increases in K1, K2 vitamins β-Sitosterol, vitamin C contents in the B, C, D, S groups while the α-Tocopherol content increased in the C group, and the Ergosterol content demonstrated increases in the C and S groups in the studies conducted relave to the H 2 O 2 group, we also determined that β-Sitosterol contents increased in the B + H 2 O 2 , C + H 2 O 2 , D + H 2 O 2 , S + H 2 O 2 groups, Ergosterol content increased in the D + H 2 O 2 and S + H 2 O 2 groups. Likely, these diﬀerences suggest that they are due to the sugar content of diﬀerent tomato batches. This study has shown that these changes are parallel to the rate of change in lipophilic molecules in the fruit extracts used. Alongside the beneﬁts of carotenoid and vitamin contents, studies reporng on the fact that phenolic components in tomatoes are eﬀecve in prevenng allergic, inﬂammatory, microbial and cancer illnesses, moreover that it is eﬀecve in prevenng microbial and cancer illnesses and prevenng the forming of illnesses such as strokes and heart aacks are also present. All these properes formed the basis of this study. CONCLUSION In light of the data we obtained, we determined that S. cerevisiae developed a defense mechanism against H 2 O 2 radicals in the groups where tomato (Solanum lycopersicum L.) extracts were added to the nutrient medium. In our results, the increase in GSH values, especially in tomato groups added with H 2 O 2 , showed the protecve eﬀect of tomatoes against oxidave stress of H 2 O 2 . The same can be said for lipophilic molecules. However, this study observed slight diﬀerences in anoxidant acvity and the key compounds aﬀecng it, namely lipophilic molecules and fay acid content, in samples collected from diﬀerent regions. In light of the ﬁndings of this study, it can be said that in order for these compounds in tomatoes to contribute to human nutrion as food addives, it is necessary to isolate these compounds from tomatoes (Solanum lycopersicum L.), conduct studies with other yeast species, and perform animal experiments if necessary. At the same me, if these beneﬁcial compounds are isolated, they may hold promise for the producon of supplements and drugs for the prevenon and treatment of cancer and similar diseases. Funding This project was supported by the Fırat University Scienﬁc Research Projects Coordinaon Unit (FÜBAP) with the project number FF.21.10. 7 of 9

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