Life span extension of model yeast Saccharomyces cerevisiae upon ethanol derived-clover bud extract treatment

Abstract

Antioxidant properties of clove bud have been widely studied due to its potential use in the pharmaceuticals field. One of the chemical bioactive compounds that show antioxidant activity is flavonoid. Our study revealed that the flavonoid content of ethanol-derived extract of clove bud was approximately 93.245 mg QE/100 gram. Less is known regarding the mode of actions of antioxidant from clove bud in cellular systems. In this study, we used model organism yeast Saccharomyces cerevisiae to study the action of antioxidant activity in cellular systems. We found that ethanol-derived clove bud extract (100 ppm) enhanced cells viability following H2O2-induced oxidative stress. Interestingly, clove bud extract increased yeast-antioxidative stress tolerance phenotype in a dose-independent manner. Suggesting, prooxidant activity of clove bud extract. Mitochondria have been known to involve in oxidative stress tolerance mechanisms primarily via mitochondrial adaptive ROS-signaling. Our data revealed that yeast mitochondrial membrane potential was unchanged following 100 ppm extract treatment yet significantly increased in higher extract treatment. Our study indicated that 100 ppm extract-supplementation in yeast culture resulted in a higher survival rate of yeast after 15-days of incubation, compared to that without extract treatments. We suggest that clove bud extract (100 ppm) could enhance oxidative stress tolerance phenotype in yeast S. cerevisiae, which then attributed on life span extension through its ROS scavenging activity. Further study must be conducted to confirm the underlying mechanisms of clove bud extract both physiologically and genetically.