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- MakaleAçık Erişim2026Scopus SJRQ4Effectiveness of organic tomato (Solanum lycopersicum L.) extracts added to yeast Cell Culture against H2O2 Toxicity; [Eficácia de extratos de tomate orgânicos adicionados à cultivos de células de levadura contra la toxicidad por H2O2]
Gonayli, Selahattin; Temizer, Ibrahim Akin; Aydin, Sevinq; Kirmizikaya, Gorkem; Okutan, Tuba; Yilmaz, Okke$
Growing tomatoes in season and organically are an important factor in terms of carrying higher levels of antioxidant molecules. This study aimed to demonstrate the protective effect of extracts obtained from naturally grown tomatoes, which are widely used as food, against oxidative damage caused by hydrogen peroxide on yeast cells (Saccharomyces cerevisiae L.). Lipophilic vitamins, phytosterol content, gluathione and oxidised gluathione content were analyzed by Shimadzu brand high performance liquid chromatography, while fatty acid analysis was performed by Shimadzu GC 2010 Plus Gas Chromatography. Protein content was analyzed spectrophotometrically. The study groups were designed as control, hydrogen peroxide, tomato and tomato + hydrogen peroxide. In all groups added with hydrogen peroxide and tomato extract compared to the hydrogen peroxide group; it was observed that vitamin D2, α-Tocopherol, β-Sitosterol and Stigmasterol contents increased significantly. Again, it was observed that ergosterol level increased significantly in the D + hydrogen peroxide group compared to the hydrogen peroxide group. When the fatty acid analysis results were examined, it was determined that in all groups added to the cultured yeast with hydrogen peroxide and tomato extracts (except the B + hydrogen peroxide group), there were increases in 16:0, 16:1, n-7, 17:0, 17:1 and 18:0 fatty acid levels compared to the hydrogen peroxide group. On the other hand, when its effect on protein and gluathione levels was examined, more significant increases were determined in all groups with tomato extract addition compared to the hydrogen peroxide group. At the end of the study, it was observed that tomato extracts had positive effects against hydrogen peroxide toxicity in yeast cells, although at different levels in terms of fatty acid, vitamin and phytosterol contents.
- MakaleAçık Erişim2026Scopus SJRQ4Protective effects of Sodium Tetraborate on fatty acid profiles in rat hearts subject to Lead toxicity; [Efecto protector del tetraborato de sodio sobre los perfiles de ácidos grasos en el corazon de ratas, expuestas a toxicidad por plomo]
Aydin, Sevinç
This study was designed to observe the effects of sodium tetraborate on preventing lead metal toxicity damage to fatty acids in rat heart tissue. After the heart tissues were homogenized with Tris-HCl buffer, the separated pellet part was prepared for fatty acid analysis. The fatty acids in the obtained lipid extract were converted to methyl ester form and analyzed with SHIMADZU GC 2010 PLUS gas chromatography. When comparing the lead group with the lead + sodium tetraborate group, partial increases were observed in saturated fatty acid levels such as myristic acid (14:0), pentadecanoic acid (15:0), and palmitic acid (16:0), while varying increases were seen in some monounsaturated fatty acid levels such as palmitoleic acid (16:1, n-7), and oleic acid (18:1, n-9). Moreover, demonstrated varying levels of increases in all polyunsaturated fatty acids excluding the arachidonic acid (20:4, n-6) and adrenic acid (22:4, n-6) fatty acids. As the most notable fatty acid change in our study, arachidonic acid (20:4, n-6) fatty acid increasing in the lead group while decreasing in the sodium tetraborate group demonstrates that sodium tetraborate decreased the negative effects of oxidative stress on fatty acids. The results of this study provide supporting evidence for the potential use of sodium tetraborate in drug design to prevent the toxic effects of lead.
