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Insight into the antioxidant effect of fermented and non-fermented Spirulina water and ethanol extracts at the proteome level using a yeast cell model
ID
Masten Rutar, Jasmina
(
Author
),
ID
Cillero-Pastor, Berta
(
Author
),
ID
Mohren, Ronny
(
Author
),
ID
Poklar Ulrih, Nataša
(
Author
),
ID
Ogrinc, Nives
(
Author
),
ID
Jamnik, Polona
(
Author
)
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MD5: F72643EFEC062E1284DC5C91C9DBAB85
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https://www.mdpi.com/2076-3921/10/9/1366
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Abstract
Spirulina is rich in various antioxidants and nutraceuticals and it has proven to be effective in the treatment of various pathological conditions. This study explores the antioxidant effect of fermented and non-fermented Spirulina extracts on the proteome level using the yeast Saccharomyces cerevisiae as a model organism. Yeast cells were treated with fermented Spirulina water extract (SV), non-fermented Spirulina water extract (NFV), fermented Spirulina ethanol extract (SE), and nonfermented Spirulina ethanol extract (NFE). Cell lysates were prepared, and label-free quantitative proteome analysis was performed. In SV, when compared to NFV samples, the levels of most differentially expressed proteins were upregulated. Alternatively, SE compared to NFE samples showed a significant downregulation for the majority of the analyzed proteins involved in different cellular processes. Additionally, a higher downregulation of stress response related proteins was observed in SE compared to NFE samples, while their abundance in SV samples increased compared to NFV. This study provided a global view, on a proteome level, of how cells cope with exogenous antioxidants and remodel their cellular processes to maintain metabolic and redox balance. Furthermore, it combined for the first time the analysis of different extract effect, including the contribution of lactic acid fermentation to the cell activity.
Language:
English
Keywords:
Spirulina
,
lactic acid fermentation
,
Saccharomyces cerevisiae
,
ethanol
,
proteome
,
antioxidant
,
stress response
Work type:
Article
Typology:
1.01 - Original Scientific Article
Organization:
BF - Biotechnical Faculty
Publication status:
Published
Publication version:
Version of Record
Year:
2021
Number of pages:
15 str.
Numbering:
Vol. 10, iss. 9, art. 1366
PID:
20.500.12556/RUL-135983
UDC:
577
ISSN on article:
2076-3921
DOI:
10.3390/antiox10091366
COBISS.SI-ID:
74719747
Publication date in RUL:
05.04.2022
Views:
686
Downloads:
123
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Record is a part of a journal
Title:
Antioxidants
Shortened title:
Antioxidants
Publisher:
MDPI
ISSN:
2076-3921
COBISS.SI-ID:
522976025
Licences
License:
CC BY 4.0, Creative Commons Attribution 4.0 International
Link:
http://creativecommons.org/licenses/by/4.0/
Description:
This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:
01.09.2021
Secondary language
Language:
Slovenian
Keywords:
mikroalge
,
spirulina
,
fermentacija
,
antioksidanti
,
proteomika
Projects
Funder:
ARRS - Slovenian Research Agency
Funding programme:
Young researchers
Funder:
ARRS - Slovenian Research Agency
Project number:
1000-17-0106
Funder:
ARRS - Slovenian Research Agency
Project number:
J4-1773
Name:
Mlečnokislinska fermentacija kot način obogatitve mikroalgne biomase z novimi nutrienti
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