Oxidative stress during aging of the yeast in a stationary culture and its attenuation by antioxidants

Authors

  • Alina Owsiak,

    Corresponding author
    1. Department of Biochemistry and Cell Biology, University of Rzeszow, St. Pigonia 6, 35959 Rzeszw, Poland
      email owsiak@univ.rzeszow.pl
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  • Grzegorz Bartosz,

    1. Department of Biochemistry and Cell Biology, University of Rzeszow, St. Pigonia 6, 35959 Rzeszw, Poland
    2. Department of Molecular Biophysics, University of Lodz, Banacha 1216, 90237 Lodz, Poland
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  • Tomasz Bilinski

    1. Department of Biochemistry and Cell Biology, University of Rzeszow, St. Pigonia 6, 35959 Rzeszw, Poland
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email owsiak@univ.rzeszow.pl

Abstract

Oxidative stress during aging of Saccharomyces cerevisiae in stationary culture was documented by demonstration of progressive increase in the formation of superoxide, decrease in the content of acid-soluble thiols and of acid-soluble antioxidant capacity of cell extracts, and accumulation of aldehydes and protein carbonyl groups in two yeast strains and decreases in activities of antioxidant enzymes. Cells of a CuZn-SOD (superoxide dismutase)-1-deficient strain showed a higher loss of viability than cells of an isogenic wild-type strain. Cell survival was augmented, and changes in biochemical parameters were ameliorated, by addition of exogenous antioxidants (ascorbic acid, glutathione and melatonin) in both strains.

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