Effect of plant derived epinephrine on Saccharomyces cerevisiae

Abstract

Epinephrine, a hormone known to produce ‘fight or flight’ response in higher animals, stimulates the hepatic cells to release stored glucose. The receptor for epinephrine is known to be a G-protein coupled receptor (GPCR). Baker’s yeast, also known as Saccharomyces cerevisiae, is reported to have a Gprotein coupled receptor (GPCR). The G-protein coupled receptor (GPCR) has a role in sensing glucose activation of adenylate cyclase during the switch from respirative/gluconeogenic metabolism to fermentation. Epinephrine, having varying roles in the animal system, has been reported in certain plant species. In the present study, Epinephrine quantified from extracts of G. globosa and P. oleracea was evaluated for its effect on the yeast cells.