Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation

Autores
Torres, Sebastián; Verón, Hernan; Isla, Maria Ines; Dantur, Karina Ines; Fernandez Espinar, María Teresa; Gil Ponce, José Vicente
Año de publicación
2017
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Consumption of cactus pears from Opuntia ficus-indica are strongly recommended due their health-promoting features. However, long-term storage represents the main drawback to the commercialization of this fruit. The development of a fermented cactus pear juice (F-CPJ) using autochthonous lactic acid bacteria constitutes an important biotechnology for the exploit of this fruit. The aim of this study was to evaluate the effect of F-CPJ with autochthonous Lactobacillus plantarum S-811 on oxidative stress tolerance of Saccharomyces cerevisiae. S. cerevisiae is a fast-growing and easy to grow eukaryotic organism and is an excellent model for evaluating in a living organism the protective effect against oxidative stress. To evaluate the antioxidant response induced by CPJ and F-CPJ, cultures of S. cerevisiae were incubated with the juices (amounts equivalent to 50, 250 and 500 mg/L of phenolics) during 18 h at 28 °C. Cells were then exposed to sub-lethal oxidative stress, using 0.5 or 4 mM H2O2. After stress treatments, cells were cultured in YPD medium and incubated for 18 h at 28 °C. To evaluate the oxidant effect in each culture, growth-ratio curves (GRC) and effect curves (EC) were constructed as follows: RC = quotient between the growth curve (GC) of the culture exposed to oxidant and the GC of the non-exposed culture; EC = GRC for the culture pre-incubated with the juice was divided by the GRC for the culture pre-incubated without juice. Against a final concentration of 0.5 mM H2O2 there was not observed a significant protective effect by any of the evaluated juices. However, against 4 mM H2O2, CPJ and F-CPJ showed a significant protective effect, that was much higher with the F-CPJ (up to 15 times protection) than CPJ (up to 4 times protection). These results suggest that F-CPJ with L. plantarum S-811 could be a suitable choice for the development of a CPJ with improved functional properties.
Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Verón, Hernan. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Dantur, Karina Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Tecnología Agroindustrial del Noroeste Argentino. Provincia de Tucumán. Ministerio de Desarrollo Productivo. Estación Experimental Agroindustrial "Obispo Colombres" (p). Instituto de Tecnología Agroindustrial del Noroeste Argentino; Argentina
Fil: Fernandez Espinar, María Teresa. Consejo Superior de Investigaciones Científicas; España
Fil: Gil Ponce, José Vicente. Consejo Superior de Investigaciones Científicas; España
IX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier world
Coquimbo
Chile
Universidad de Chile
Materia
OXIDATIVE STRESS TOLERANCE
Saccharomyces cerevisiae
FERMENTED CACTUS PEAR JUICE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/236597
Acceder
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spelling Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementationTorres, SebastiánVerón, HernanIsla, Maria InesDantur, Karina InesFernandez Espinar, María TeresaGil Ponce, José VicenteOXIDATIVE STRESS TOLERANCESaccharomyces cerevisiaeFERMENTED CACTUS PEAR JUICEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Consumption of cactus pears from Opuntia ficus-indica are strongly recommended due their health-promoting features. However, long-term storage represents the main drawback to the commercialization of this fruit. The development of a fermented cactus pear juice (F-CPJ) using autochthonous lactic acid bacteria constitutes an important biotechnology for the exploit of this fruit. The aim of this study was to evaluate the effect of F-CPJ with autochthonous Lactobacillus plantarum S-811 on oxidative stress tolerance of Saccharomyces cerevisiae. S. cerevisiae is a fast-growing and easy to grow eukaryotic organism and is an excellent model for evaluating in a living organism the protective effect against oxidative stress. To evaluate the antioxidant response induced by CPJ and F-CPJ, cultures of S. cerevisiae were incubated with the juices (amounts equivalent to 50, 250 and 500 mg/L of phenolics) during 18 h at 28 °C. Cells were then exposed to sub-lethal oxidative stress, using 0.5 or 4 mM H2O2. After stress treatments, cells were cultured in YPD medium and incubated for 18 h at 28 °C. To evaluate the oxidant effect in each culture, growth-ratio curves (GRC) and effect curves (EC) were constructed as follows: RC = quotient between the growth curve (GC) of the culture exposed to oxidant and the GC of the non-exposed culture; EC = GRC for the culture pre-incubated with the juice was divided by the GRC for the culture pre-incubated without juice. Against a final concentration of 0.5 mM H2O2 there was not observed a significant protective effect by any of the evaluated juices. However, against 4 mM H2O2, CPJ and F-CPJ showed a significant protective effect, that was much higher with the F-CPJ (up to 15 times protection) than CPJ (up to 4 times protection). These results suggest that F-CPJ with L. plantarum S-811 could be a suitable choice for the development of a CPJ with improved functional properties.Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Verón, Hernan. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Dantur, Karina Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Tecnología Agroindustrial del Noroeste Argentino. Provincia de Tucumán. Ministerio de Desarrollo Productivo. Estación Experimental Agroindustrial "Obispo Colombres" (p). Instituto de Tecnología Agroindustrial del Noroeste Argentino; ArgentinaFil: Fernandez Espinar, María Teresa. Consejo Superior de Investigaciones Científicas; EspañaFil: Gil Ponce, José Vicente. Consejo Superior de Investigaciones Científicas; EspañaIX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier worldCoquimboChileUniversidad de ChileUniversidad de Chile2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/236597Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation; IX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier world; Coquimbo; Chile; 2017; 127-127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://mel.cgiar.org/reporting/download/hash/4b547b136993d64aa22dbd30633ad60cInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:45Zoai:ri.conicet.gov.ar:11336/236597instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:46:45.795CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
title Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
spellingShingle Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
Torres, Sebastián
OXIDATIVE STRESS TOLERANCE
Saccharomyces cerevisiae
FERMENTED CACTUS PEAR JUICE
title_short Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
title_full Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
title_fullStr Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
title_full_unstemmed Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
title_sort Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation
dc.creator.none.fl_str_mv Torres, Sebastián
Verón, Hernan
Isla, Maria Ines
Dantur, Karina Ines
Fernandez Espinar, María Teresa
Gil Ponce, José Vicente
author Torres, Sebastián
author_facet Torres, Sebastián
Verón, Hernan
Isla, Maria Ines
Dantur, Karina Ines
Fernandez Espinar, María Teresa
Gil Ponce, José Vicente
author_role author
author2 Verón, Hernan
Isla, Maria Ines
Dantur, Karina Ines
Fernandez Espinar, María Teresa
Gil Ponce, José Vicente
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv OXIDATIVE STRESS TOLERANCE
Saccharomyces cerevisiae
FERMENTED CACTUS PEAR JUICE
topic OXIDATIVE STRESS TOLERANCE
Saccharomyces cerevisiae
FERMENTED CACTUS PEAR JUICE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Consumption of cactus pears from Opuntia ficus-indica are strongly recommended due their health-promoting features. However, long-term storage represents the main drawback to the commercialization of this fruit. The development of a fermented cactus pear juice (F-CPJ) using autochthonous lactic acid bacteria constitutes an important biotechnology for the exploit of this fruit. The aim of this study was to evaluate the effect of F-CPJ with autochthonous Lactobacillus plantarum S-811 on oxidative stress tolerance of Saccharomyces cerevisiae. S. cerevisiae is a fast-growing and easy to grow eukaryotic organism and is an excellent model for evaluating in a living organism the protective effect against oxidative stress. To evaluate the antioxidant response induced by CPJ and F-CPJ, cultures of S. cerevisiae were incubated with the juices (amounts equivalent to 50, 250 and 500 mg/L of phenolics) during 18 h at 28 °C. Cells were then exposed to sub-lethal oxidative stress, using 0.5 or 4 mM H2O2. After stress treatments, cells were cultured in YPD medium and incubated for 18 h at 28 °C. To evaluate the oxidant effect in each culture, growth-ratio curves (GRC) and effect curves (EC) were constructed as follows: RC = quotient between the growth curve (GC) of the culture exposed to oxidant and the GC of the non-exposed culture; EC = GRC for the culture pre-incubated with the juice was divided by the GRC for the culture pre-incubated without juice. Against a final concentration of 0.5 mM H2O2 there was not observed a significant protective effect by any of the evaluated juices. However, against 4 mM H2O2, CPJ and F-CPJ showed a significant protective effect, that was much higher with the F-CPJ (up to 15 times protection) than CPJ (up to 4 times protection). These results suggest that F-CPJ with L. plantarum S-811 could be a suitable choice for the development of a CPJ with improved functional properties.
Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Verón, Hernan. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Dantur, Karina Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Tecnología Agroindustrial del Noroeste Argentino. Provincia de Tucumán. Ministerio de Desarrollo Productivo. Estación Experimental Agroindustrial "Obispo Colombres" (p). Instituto de Tecnología Agroindustrial del Noroeste Argentino; Argentina
Fil: Fernandez Espinar, María Teresa. Consejo Superior de Investigaciones Científicas; España
Fil: Gil Ponce, José Vicente. Consejo Superior de Investigaciones Científicas; España
IX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier world
Coquimbo
Chile
Universidad de Chile
description Consumption of cactus pears from Opuntia ficus-indica are strongly recommended due their health-promoting features. However, long-term storage represents the main drawback to the commercialization of this fruit. The development of a fermented cactus pear juice (F-CPJ) using autochthonous lactic acid bacteria constitutes an important biotechnology for the exploit of this fruit. The aim of this study was to evaluate the effect of F-CPJ with autochthonous Lactobacillus plantarum S-811 on oxidative stress tolerance of Saccharomyces cerevisiae. S. cerevisiae is a fast-growing and easy to grow eukaryotic organism and is an excellent model for evaluating in a living organism the protective effect against oxidative stress. To evaluate the antioxidant response induced by CPJ and F-CPJ, cultures of S. cerevisiae were incubated with the juices (amounts equivalent to 50, 250 and 500 mg/L of phenolics) during 18 h at 28 °C. Cells were then exposed to sub-lethal oxidative stress, using 0.5 or 4 mM H2O2. After stress treatments, cells were cultured in YPD medium and incubated for 18 h at 28 °C. To evaluate the oxidant effect in each culture, growth-ratio curves (GRC) and effect curves (EC) were constructed as follows: RC = quotient between the growth curve (GC) of the culture exposed to oxidant and the GC of the non-exposed culture; EC = GRC for the culture pre-incubated with the juice was divided by the GRC for the culture pre-incubated without juice. Against a final concentration of 0.5 mM H2O2 there was not observed a significant protective effect by any of the evaluated juices. However, against 4 mM H2O2, CPJ and F-CPJ showed a significant protective effect, that was much higher with the F-CPJ (up to 15 times protection) than CPJ (up to 4 times protection). These results suggest that F-CPJ with L. plantarum S-811 could be a suitable choice for the development of a CPJ with improved functional properties.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/236597
Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation; IX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier world; Coquimbo; Chile; 2017; 127-127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/236597
identifier_str_mv Improvement of oxidative stress tolerance in saccharomyces cerevisiae by fermented cactus pear juice supplementation; IX International Congress on Cactus Pear and Cochineal: CAM crops for a hotter and drier world; Coquimbo; Chile; 2017; 127-127
CONICET Digital
CONICET
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language eng
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https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Universidad de Chile
publisher.none.fl_str_mv Universidad de Chile
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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