Research on the effects of exposure to chromium III chloride salt on yeasts and the effects of vitamin c, malondialdehyde, glutathione, antioxidant vitamins and enzymes

In this study, 10, 15 and 20 ppm vitamin C is added to the environment of the (Including 10 and 40 ppm chromium) yeast (Saccharomyces cerevisia) which is exposed to Chromium III chloride (CrCL3.6H2O) salt. These yeasts are then 12, 24 and 36 hours later, the survival rate, A, E and C vitamins, reduced glutathione (GSH) and oxidized glutathione (GSSG) and malondialdehyde (MDA) Quantities high performance liquid chromatography (HPLC) and the GSH-Px (Glutathione Peroxidase), GSH-Rd (Glutathione Reductase) and SOD (Superoxide Dismutase) antioxidant enzyme activities determined by the spectrophotometer. Two different dose of chrome and 10, 15 and 20 ppm of vitamin C have been applied to the stock environment, the amount of protein have been investigated at the 12, 24 and 36 hours of yeasts. Reduction in the amount of protein (p<0,05) has been observed due to time and increasing chromium dose in yeasts. And increase in the amount of protein (p<0,05) has been observed due to time and increasing dose of vitamin C. İncrease in the amount of MDA (p<0,05) and GSH / GSSG ratio reductions (p<0,05) has been determined due to dosage of the chromium. Participating in a nutrient medium, depending on the dose of vitamin C of yeasts; reductions in the amounts of MDA (p<0,05), GSH / GSSG ratio and increase in (p<0,05) has been determined increasing chromium doses depending on the yeast GSH, A, E and vitamin C in amounts of reduction (p<0,05), GSSG in amounts of GSH-Px, GSH-Rd and SOD activity and increase in (p<0,05) has been observed. There has been an increase GSH-Px, SOD activity and GSH-Rd in the increase in (p<0,05) GSH yeasts, A, E and vitamin C in amounts of reduction (p<0,05), GSSG quantities, due to time. Due to dose increase, there has been an increase in the amount of GSH, A, E, C vitamins of yeast which enters the stock environment and there has been a decrease in the amount of (p<0,05), the amount of GSSG, GSH-Px, GSH-Rd and SOD activities. All of these results, it has been determined that compared to control group chromium reduces the amount of GSH with antioxidant vitamins, and increases the antioxidant enzyme activities with MDA and GSSG amounts. But in addition to chromium added to the culture media, adding vitamin C increases the amount of GSH and antioxidant vitamins, and reduces the antioxidant enzyme activities. As a result, it has been concluded that the chromium increases the formation of free radicals, vitamin C reduces free radical formation due to its antioxidant function.