Abstract
Compared to the widely explored antioxidant activity from the clove bud extract, less data are available regarding the potential pharmacological use of clove leaves. Our study aimed to explore the antioxidant activity of clove leaves extract in the cellular level. Thus, we used the yeast Schizosaccharomyces pombe as model organisms. Our data indicate that, following extract treatment (100 ppm), the viability of the stationary phase cells of S. pombe was higher than without extract and that of calorie restriction treatments. 100 ppm extract treatment also increased cell viability against H2O2-induced oxidative stress. Those data indicate that the extract could promote oxidative stress tolerance response in yeast cells, which occurred either during the stationary phase or due to exogenous exposure. Higher dose of extract (500 ppm) showed opposite effects, as cell viability was lower than that without treatment. Analysis toward the mitochondrial activity revealed that the extract did not induce mitochondrial activity unlike the calorie restriction treatment. Based on our data, clove leaf extract promotes oxidative stress tolerance response in the yeast S. pombe, independent to that mitochondrial adaptive ROS signaling which commonly occurs in calorie restriction-induced oxidative stress tolerance response.
Highlights
Reactive oxygen species has been acknowledged as the main cause of oxidative stress [1]
The cells are capable of combating the accumulation of ROS via oxidative stress response, it is often insufficient and leads to the severe oxidative stress [2]
Such severe oxidative stresses conditions have been attributed to the prevalence of various cellular disorders and pathogenesis of diseases
Summary
Reactive oxygen species has been acknowledged as the main cause of oxidative stress [1]. Oxidative stress is attributed to the genetic mutations [3], accumulation of toxic amyloid body [4], organelle dysfunction [5], and cellular aging [6]. Such events may culminate to the development of diseases including degenerative diseases and metabolic diseases such as diabetes, Parkinson, cancer, and Alzheimer diseases [4, 7, 8]. Antioxidant properties from plant-derived flavonoid compounds have been widely studied as one of the strategies to induce and strengthen oxidative stress response in cellular systems. Extract from clove buds is applicable as food antioxidants, as applied for soybean oil [12] and sausages [13]
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