The Effect of Berry Juices on the Level of Oxidative Stress in Yeast Cells Exposed to Acrylamide

Abstract

Many food products, especially highly processed, contain numerous toxic substances, one of which is acrylamide. The mechanism of its toxicity has been associated with oxidative stress. The aim of this study was to investigate the effect of berry juices (bilberry, black mulberry and raspberry) on the level of oxidative stress in Saccharomyces cerevisiae cells exposed to acrylamide. Our results show that berry juices significantly protect yeast cells from negative effects of acrylamide. The protective effects of berries were manifested by restoring the growth of yeast cells and decreasing both the level of reactive oxygen species and protein carbonyl groups. Furthermore, bilberry juice shows the most effective protection, probably due to the optimal content of antioxidants. Practical Applications As natural food ingredients, fruits are an important source of substances with antioxidant properties. In particular, berries with intense dark skin color, such as blueberries, mulberries and raspberries, are the primary object of interest by nutritionists and consumers all over the world. These fruits are not only a source of vitamins and trace elements which are necessary for human health, but also of antioxidants such as polyphenolic compounds. Polyphenols play an important role in the prevention of obesity, diabetes and cardiovascular diseases; they are also known for their anti-cancer and anti-aging action. Looking for new opportunities to use berry fruits, we decided to test their ability to protect the organism against the toxic effect of ingredients present in highly processed foodstuffs. Our results show that berry juices may provide effective protection against toxicity of acrylamide. These results are further evidence of the benefits arising from the consumption of fruits.