Biochemical effects of organically grown tomato and red pepperextracts on H2O2-damaged Saccharomyces cerevisiae l.

In our study, the biochemical effects of phytochemicals in methanolic extracts of tomato and red pepper against H2O2 toxicity on Saccharomyces cerevisiae were investigated. When we compare our results in terms of lipophilic vitamins and phytosterol contents, against the H2O2 group; It was determined that the amount of vitamins K2, D2 and a-Tocopherol was higher in all groups to which tomato extracts were added, however, the amount of α-Tocopherol, B-Sitosterol and vitamin K1 was higher in the groups to which red pepper extracts were added than in the tomato groups. When the fatty acid analysis results were examined, except for the D1+H group, in which H2O2 and tomato extract were added to the S. cerevisiae culture, compared to the H2O2 group; While increases were observed in the levels of 16:0, 17:0, 17:1, 18:0, 16:1, n-7, 18:1, n-9 fatty acids, these fatty acids were decreased in the same groups to which red pepper extracts were added (p< 0.05, p<0.01). When the effect on total protein and GSH values was examined, it was determined that there were more significant increases (p>0.05, p<0.05, p<0.01, p<0.001) in all groups to which tomato extracts were added. It was determined that there was a lesser increase in the groups to which red pepper extracts were added compared to the tomato groups (p<0.05). When the effects of malondialdehyde level on the activities of antioxidant enzymes such as Glutathione transferase, Catalase and Superoxide dismutase were examined, it was determined that MDA values decreased significantly in both tomato and red pepper groups compared to H2O2 group (p<0.01, p<0.001). On the activities of antioxidant enzymes, increases in some groups of tomato and red pepper extracts and decreases in some groups were determined (p<0.05, p<0.01, p<0.001). As a result, it was observed that tomato and red pepper extracts had different metabolic effects against H2O2 toxicity on S. cerevisiae. Despite these differences, it was observed that both vegetable extracts had positive effects against H2O2 toxicity.