Aslan Abdullah, Can Muhammed İsmail, Boydak Didem
Firat University, Faculty of Science, Department of Biology, Elazığ-TURKEY.
Afr J Tradit Complement Altern Med. 2014 Jun 4;11(4):14-8. doi: 10.4314/ajtcam.v11i4.3. eCollection 2014.
Pomegranate juice has a number of positive effects on both human and animal subjects.
Four groups were used in this study. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. Following the sterilization method for pomegranate juice (10%) and H2O2 (6% v/v), Saccharomyces cerevisiae cultures were added and the cultivation incubated at 35°C for 72 hours. Fatty acids and vitamin concentrations were measured using HPLC and GC and the total protein bands profile were determined by SDS-PAGE.
According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (p<0,05). Fatty acid synthesis, vitamin control and cell density increased in groups to which PJ was given in comparison with the control group (p<0,05). Pomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control.
Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.
石榴汁对人类和动物都有许多积极影响。
本研究使用了四组。i：对照组，ii：过氧化氢（H2O2）组，iii：石榴汁（PJ）组，iv：PJ + H2O2组。按照石榴汁（10%）和H2O2（6% v/v）的灭菌方法，加入酿酒酵母培养物，并在35°C下培养72小时。使用高效液相色谱法（HPLC）和气相色谱法（GC）测量脂肪酸和维生素浓度，并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）测定总蛋白条带图谱。
根据我们的结果，在脂肪酸和维生素方面，研究组之间存在统计学上的显著差异（p<0.05）。与对照组相比，给予PJ的组中脂肪酸合成、维生素控制和细胞密度增加（p<0.05）。与对照组相比，石榴汁增加了酿酒酵母中的维生素、脂肪酸和总蛋白表达。
石榴汁对酿酒酵母的脂肪酸、维生素和蛋白质合成有积极影响。因此，我们认为它显著降低了氧化损伤，从而对酵母发育产生了积极影响。
