Comparative study of the antioxidant activity of the essential oils of five plants against the H2O2 induced stress in Saccharomyces cerevisiae

Khadija Ridaoui; Ismail Guenaou; Ikram Taouam; Mounia Cherki; Noureddine Bourhim; Abdelaziz Elamrani; Mostafa Kabine

doi:10.1016/j.sjbs.2021.10.040

Comparative study of the antioxidant activity of the essential oils of five plants against the H₂O₂ induced stress in Saccharomyces cerevisiae

Saudi J Biol Sci. 2022 Mar;29(3):1842-1852. doi: 10.1016/j.sjbs.2021.10.040. Epub 2021 Oct 22.

Authors

Khadija Ridaoui¹, Ismail Guenaou¹, Ikram Taouam¹, Mounia Cherki¹, Noureddine Bourhim¹, Abdelaziz Elamrani², Mostafa Kabine¹

Affiliations

¹ Department of Biology, Laboratory of Health and Environment, Faculty of Science Ain Chock, Hassan II University of Casablanca, Morocco.
² Laboratory of Organic Synthesis, Extraction, and Valorization, Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, B.P 2693 Maarif, Casablanca, Morocco.

Abstract

The purpose of this work was to investigate the protective effect of five essential oils (EOs); Rosmarinus officinalis, Thymus vulgaris, Origanum compactum Benth., Eucalyptus globulus Labill. and Ocimum basilicum L.; against oxidative stress induced by hydrogen peroxide in Saccharomyces cerevisiae. The chemical composition of the EOs was analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The in vitro antioxidant activity was evaluated and the protective effect of EOs was investigated. Yeast cells were pretreated with different concentrations of EOs (6.25-25 µg/ml) for an hour then incubated with H₂O₂ (2 mM) for an additional hour. Cell viability, antioxidants (Catalase, Superoxide dismutase and Glutathione reductase) and metabolic (Succinate dehydrogenase) enzymes, as well as the level of lipid peroxidation (LPO) and protein carbonyl content (PCO) were evaluated. The chemical composition of EOs has shown the difference qualitatively and quantitatively. Indeed, O. compactum mainly contained Carvacrol, O. basilicum was mainly composed of Linalool, T. vulgaris was rich in thymol, R. officinalis had high α-Pinene amount and for E. globulus, eucalyptol was the major compound. The EOs of basil, oregano and thyme were found to possess the highest amount of total phenolic compounds. Moreover, they have shown the best protective effect on yeast cells against oxidative stress induced by H₂O₂. In addition, in a dose dependent manner of EOs in yeast medium, treated cells had lower levels of LPO, lower antioxidant and metabolic enzymes activity than cells exposed to H₂O₂ only. The cell viability was also improved. It seems that the studied EOs are efficient natural antioxidants, which can be exploited to protect against damages and serious diseases related to oxidative stress.

Keywords: ABTS, 2,2-azino-bis(3-etilbenzotiazolin)-6-sulfonic acid; ANOVA, Analysis of variance; Antioxidants; BHA, Butylated hydroxyanisole; BHT, Butylated hydroxytoluene; BSA, bovine serum albumin; CAT, catalase; DCIP, 6-Dichlorophenolindophenol; DNPH, 2,4- dinitro-phenylhydrazine reagent; DPPH, 2,2-diphenyl-1-picrylhydrazyl; EDTA, Ethylene diamine tetra acetic acid; EOs, essential oils; Essential oils; FID, flame ionization detector; GC, gas chromatography; GC/MS, gas chromatography-mass spectrometry; GR, Glutathione reductase; GSH, Reduced glutathione; GSSG, Oxidized glutathione; H2O2, Hydrogen peroxide; Hydrogen peroxide; LPO, Lipid peroxidation; MDA, Malondialdehyde; MgCl2, Magnesium chloride; NADH, Nicotinamide adenine dinucleotide; NADHP, Nicotinamide adenine dinucleotide phosphate; NaAc, Sodium acetate; NaCl, Sodium chloride; OH, Hydroxyl radical; Oxidative stress; PBS, Phosphate buffer saline; PCO, Protein carbonylation; PMSF, Phenylmethylsulfonylfluoride; ROS, Reactive oxygen species; RP, reducing power; S.c, S. cerevisiae; S.cerevisiae; SD, standard deviation; SDH, Succinate dehydrogenase; SDS, Sodium dodecyl sulphate; SEM, Standard error of the means; SOD, Superoxide dismutase; TBA, Thiobarbituric acid; TBARS, Thiobarbituric acid reactive substances; TCA, Trichloroacetic acid; YPG, yeast-extract-peptone-glucose; Yeast.