Insight into the antioxidant effect of fermented and non-fermented Spirulina water and ethanol extracts at the proteome level using a yeast cell model

Masten Rutar, Jasmina (author), Cillero-Pastor, Berta (author), Mohren, Ronny (author), Poklar Ulrih, Nataša (author), Ogrinc, Nives (author), Jamnik, Polona (author)

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

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