Eficácia de extratos de tomate orgánicos adicionados a cultivos de células de levadura contra la toxicidad por H₂O₂
Resumen
El cultivo de tomates en temporada y orgánicamente es un factor importante para obtener frutos con mayor propiedades antioxidantes. Este estudio tuvo como objetivo demostrar el efecto protector de los extractos obtenidos de tomates de cultivo natural, ampliamente utilizados como alimento, contra el daños oxidativo causado por el peróxido de hidrógeno en células de levadura (Saccharomyces cerevisiae L.). El contenido de vitaminas lipofílicas, fitosterol, glutatión y disulfuro de glutatión se analizaron mediante la cromatografía líquida de alta resolución Shimadzu, mientras que el análisis de ácidos grasos se realizó mediante cromatografía 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 significativo en los niveles de vitamina D₂, α-tocoferol, β-sitosterol y estigmasterol. De nuevo, se observó un aumento significativo 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 cultivada (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 glutatión, se observaron aumentos más significativos 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 positivos 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.
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