Keywords
oxidative stress
Saccharomyces cerevisiae
Spirulina
How to Cite
Abstract
Because of some studies that have shown the occurrence of high correlation between free radicals generation and chronic degenerative diseases, the option for consuming antioxidant functional foods has been increasing. The excess of reactive species in the organism results in an oxidative stress that causes cellular and tissues damages. The microalgae Spirulina has been investigated due to its nutritional and antioxidant properties. The present study assessed the antioxidant capacity of microalgae Spirulina on Saccharomyce cerevisiae yeast, as a biological model, which has been exposed to stressor 1.1’ - dimethyl - 4.4’ - bipyridyl (paraquat) at 0.10 and 15 mM concentrations. The antioxidant potential was evaluated on cellular survival by plaque assay and on lipoperoxidation technique (values of TBA). The cellular survival rate increased significantly (p ≤ 0.05) when treated with both paraquat and Spirulina, in comparison to those treated only with paraquat. The stressor agent caused a significant increase (p ≤ 0.05) in lipoperoxidation values (TBA), which was attenuated by treating with Spirulina, not differing from the control treatment (p > 0.05). Therefore, the microalgae Spirulina shows antioxidant capacity, which protects yeast cells against the oxidative damages caused by paraquat.References
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