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Effect of Beta-lactoglobulin in oxidatively stressed yeast Saccharomyces cerevisiae cells
Rivera-Baigés, José C.
Rivera-Baigés, José C.
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Abstract
Beta-lactoglobulin (β-Lg) is the most abundant protein in the serum of bovine milk.
However, it should be mentioned that this protein is absent in human milk. According to
previous studies, the peptides contained in β-Lg are precursors of glutathione.
Glutathione is a powerful antioxidant produced by human cells to maintain oxidation-
reduction balance. Therefore, we theorize that β-Lg may have antioxidant effects. There
are no studies in the literature that test this idea. The objectives of this study are to
establish a method to induce oxidative stress in yeast Saccharomyces cerevisiae and to
evaluate if β-Lg exerts a protective effect on these oxidatively challenged cells. First, we
needed to determine if β-Lg had an effect on cellular viability. None of the concentrations
tested had an effect on the viability of cells (P=0.1674). Different ways of inducing
oxidative stress in yeast were analyzed, among them: exposure to C-type ultraviolet
radiation, dihydrogen peroxide, menadione and menadione sodium bisulfite (MSB). The
compound that produced the most reliable results was MSB. 40% of cell death was achieved
using 0.5 mM MSB. MSB-treated cells were co-incubated with 6.25 mg / mL of β-Lg. The
results show that the yeast treated with β-Lg had a 10.94% higher surviving rate than the
cells with no β-Lg (P <0.0001). These results suggest that the β-Lg protein exerts a
protective effect on oxidatively stressed cells.
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2019-04-12
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Keywords
Beta-lactoglobulin, oxidative stress, antioxidant