Oxidative Damage Mediated by Herbicides on Yeast Cells

Braconi, Daniela; Possenti, Silvia; Laschi, Marcella; Geminiani, Michela; Lusini, P; Bernardini, Giulia; Santucci, Annalisa

doi:10.1021/jf800074p

Cited by 19 publications

(18 citation statements)

References 49 publications

(58 reference statements)

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“…Multiple studies have reported the effects of herbicides on yeast biological parameters. Herbicide treatments are able to affect yeast growth by affecting the enzymatic activity of catalase and superoxide dismutase, as well as inducing oxidative modifications of proteins 27 .…”

Section: Resultsmentioning

confidence: 99%

The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

Kong

et al. 2016

Sci Rep

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Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

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Section: Resultsmentioning

confidence: 99%

The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

Kong

et al. 2016

Sci Rep

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“…Defining the decisive molecular balance of living beings as that maintained between reactive species and anti-reactive species, as opposed to the original balance defined as that between oxidants and antioxidants changes how we think of the causes of disease. It unifies the causes of diseases as depicted by Based on the research results up to now, excess species are observed inside living beings, whether from internal factors such as genetic defects [49] and immune reactions [50], or from external factors such as infections [51], toxification [52], mechanical damage including (e.g., burning, radiation, freezing) [53], nutritional deficiency [54], or hypoxia. [55].…”

Section: Resultsmentioning

confidence: 99%

Window Period for Oxidative Stress Attenuating Intervention (WPOS Theory)

Zhu¹

2009

Am. J. Biomed. Sci.

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Clinical trials of antioxidant intervention involving hundreds of human participants have shown almost entirely no positive results or even adverse ones. Other in vitro and animal tests have presented a preponderance of evidence that antioxidant intervention protects cell from damage and is effective in disease prevention. In this review we compared the results from in vitro tests and animal tests with those derived from human clinical trials and found out that there are important differences between them. For in vitro and animal tests, the cells or animals under study either have abnormal levels of oxidative stress before antioxidant intervention or their oxidative stress levels are increased to abnormal levels immediately afterwards. Clinical trials based on data from the general human population gave no benefits or even adverse results, although benefits were observed for clinical trials involving participants with abnormal levels of oxidative stress, such as those with diabetes. I propose a novel theory, "Window Period for Oxidative Stress Attenuating Intervention" (WPOS), that can give a reasonable explanation for the confusing results encountered in the research of oxidative stress up to now. It suggests that antioxidant intervention will play a key role in preventing but not curing disease.

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“…They also allowed us to highlight how significant amounts of herbicides can inhibit initial wine-making steps and have negative impacts on yeast fermentative ability, being fermentation the most important biological process that oenological S. cerevisiae strains are supposed to properly carry out. Protein oxidation, and specifically carbonylation [96,97] and thiol oxidation [97,98] of enzymes involved in the fermentative processes as well as in the cell rescue and defense, was suggested to play a key role in herbicide-induced toxicity. Interestingly, we were also able to show a nearly random carbonylation of proteins in response to the herbicide Proper Energy [96], a phenomenon that might mediate the dramatic effects that this specific herbicide was found to have in our yeast model [99].…”

Section: Active Ingredients Vs Pesticide Formulationsmentioning

confidence: 99%