Estudios científicos
Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress
Abstract:
Understanding the molecular mechanisms underlying the "French paradox" has contributed to a growing interest in the investigation of the biological activity of red wine polyphenols (RWP). The main goal of this research is to provide valuable information on how RWP could exert their biological action at the cellular level. So, we report a proteomic analysis of S. cerevisiae exposed to both pro-oxidant (H2O2) and antioxidant (wine) agents. Cellular proteome analysis shows that RWP modify the level of certain proteins. Under both normal conditions (Wine treatment) and oxidative stress situations (Wine + H2O2 treatment), the proteins involved in the metabolism and biosynthesis of biomolecules were down-regulated, while one ribosomal protein was up-regulated, probably performing its ribosome-independent functions, and so contributing to the stress defense system. Considering this action mechanism, we suggest that RWP may be acting as mild pro-oxidants and, therefore, exerting a hormetic effect that leads to the strengthening of cells' antioxidant capacity.
Comentarios divulgativos:
En este estudio los investigadores analizaron el proteoma de la levadura Saccharomices cerevisae tras ser expuesta a un agente prooxidante como el H2O2 y/o a los polifenoles del vino tinto, antioxidantes.
Los resultados mostraron que tanto en el proteoma de la levadura expuesta al H2O2, como en proteoma de aquellas expuestas a los polifenoles del vino + H2O2 disminuía la presencia de proteínas relacionadas con el metabolismo y la biosíntesis molecular y se incrementaba la presencia una proteína ribosomal, la cual se relacionó con la estimulación del sistema de defensa celular. De modo que los polifenoles del vino tinto podrían tener un ligero perfil prooxidante que ejerza un efecto hormético y active/estimule los mecanismos antioxidantes celulares.
