Effectiveness of organic tomato (Solanum lycopersicum L.) extracts added to yeast Cell Culture against H₂O₂ Toxicity
Abstract
Growing tomatoes in season and organically are an important factor in terms of carrying higher levels of antioxidant molecules. This study aimed to demonstrate the protective effect of extracts obtained from naturally grown tomatoes, which are widely used as food, against oxidative 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 fatty 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 Stigmasterol 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 fatty 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 fatty 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 addition compared to the hydrogen peroxide group. At the end of the study, it was observed that tomato extracts had positive effects against hydrogen peroxide toxicity in yeast cells, although at different levels in terms of fatty acid, vitamin and phytosterol contents.
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