Bioanálisis
Inhibición del estrés oxidativo inducido con peróxido de hidrógeno en Saccharomyces cerevissiae (evaluación de un extracto acuoso de Camellia sinensis)
Fecha de recepción: 14/05/2021
Fecha de aceptación:
26/05/2021
Palabras Claves: compuestos fenólicos, antioxidante, modelo biológico, peróxido de hidrogeno.
Title
Inhibition of hydrogen peroxide induced oxidative stress in Saccharomyces cerevissiae (evaluation of an extract of Camellia sinensis)
Abstract
The research aimed to evaluate the antioxidant effect of an organic aqueous extract of green tea (Camellia sinensis), by inducing an oxidative stress with hydrogen peroxide (H2O2) to Saccharomyces cerevissiae. Materials and methods: Green tea leaves were used to obtain the aqueous extract. Prior to the evaluation of the extract, the concentration of phenolic compounds was determined by the Folin-Ciocalteu method. For the evaluation of the antioxidant capacity, the biological model of S. cerevissiae was used. Results: The concentration of total phenolic compounds in the extract was 216.23±2.13 mg of GAE / g PM. In the evaluation of the antioxidant activity, a marked inhibitory effect of the oxidative stress in the presence of H2O2 was observed. Conclusion: the high content of bioactive compounds present in C. sinensis, represent an alternative in the treatment and prevention of diseases linked to a high expression of reactive oxygen species.
Key Word
Phenolic compounds, Antioxidant, Biological model, Hydrogen peroxide
Introduction
Tea (Camellia sinensis) is a popular, socially accepted, safe and healthy beverage that is widely consumed around the world. Tea is beneficial to prevent and cure a variety of diseases related to oxidative stress (1-3). The health benefits ascribed to the consumption of teas are thought to be associated with their high content of bioactive ingredients such as polyphenols. The latter are secondary plant metabolites and include the subclasses of flavonoids, flavones, flavonols, flavanols, isoflavones, flavanones and anthocyanidins (4).The major active flavonoids in green tea are epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG) (5,6). The structural features of green tea catechins that significantly contribute to their antioxidant action are the presence/absence of the galloylmoiety and the number and positions of the hydroxyl groups on the rings. The latter determine their ability to interact with biological matter through hydrogen bonding, or electron and hydrogen transfer processes within their antioxidant activities. In fact, the antioxidant mechanism implies hydrogen atom transfer or single electron transfer reactions, or both (7). The objective of this research was to evaluate, the effect antioxidant in Saccharomyces cerevissiae, of aqueous extract organic green tea artisanal (China).
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