Belinha Iracema, Amorim Maria Amélia, Rodrigues Pedro, de Freitas Victor, Moradas-Ferreira Pedro, Mateus Nuno, Costa Vítor
Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, IBMC, Instituto de Biologia Molecular e Celular, Grupo de Microbiologia Celular e Aplicada, Universidade do Porto, Porto, Portugal.
J Agric Food Chem. 2007 Mar 21;55(6):2446-51. doi: 10.1021/jf063302e. Epub 2007 Feb 27.
Quercetin, the major flavonol found in several fruits and vegetables, is a natural antioxidant with potential anticancer and antiaging activities. In this paper, the effect of quercetin in Sacharomyces cerevisiae cells submitted to oxidative stress was studied. Hydrogen peroxide resistance increased in cells pretreated with quercetin. Cellular protection was correlated with a decrease in oxidative stress markers, namely, levels of reactive oxygen species, glutathione oxidation, protein carbonylation, and lipid peroxidation. The acquisition of H2O2 resistance was not associated with the induction of antioxidant defenses or with iron chelation. Oxidative stress is a limiting factor for longevity. In agreement, quercetin also increased 60% chronological life span. These results support the utilization of yeast as a useful model to screen in vivo for natural antioxidants with putative health beneficial effects.
槲皮素是在多种水果和蔬菜中发现的主要黄酮醇，是一种具有潜在抗癌和抗衰老活性的天然抗氧化剂。本文研究了槲皮素对遭受氧化应激的酿酒酵母细胞的影响。用槲皮素预处理的细胞对过氧化氢的抗性增加。细胞保护作用与氧化应激标志物的减少相关，即活性氧水平、谷胱甘肽氧化、蛋白质羰基化和脂质过氧化水平的降低。获得过氧化氢抗性与抗氧化防御的诱导或铁螯合无关。氧化应激是寿命的限制因素。与此一致的是，槲皮素还使时序寿命延长了60%。这些结果支持将酵母用作一种有用的模型，以在体内筛选具有假定健康有益作用的天然抗氧化剂。
