Effect of vanillic acid against oxidative stress induced by glyphosate in Saccharomyces cerevisiae

Abstract

Glyphosate is a widely used broad-spectrum herbicide. Vanilic acid is a phenolic acid found naturally in many plants. In this study, the effect of vanilic acid against oxidative stress induced by glyphosate in Saccharomyces cerevisiae was investigated. S. cerevisiae was proliferated and developed in YEDP medium. Both glyphosate and vanilic acid were added to the development environment of Saccharomyces cerevisiae to be 200, 400 and 800 mg per liter. At the end of the experiment, Saccharomyces cerevisiae samples (Reduced glutathione (GSH), oxidized glutathione (GSSG), Malondialhedit (MDA), fatty acid, E, D, K vitamins and phytosterol) were analyzed in HPLC and GC devices. Antioxidant potential of vanillic acid was also identified. In this study, the effect of vanillic acid against oxidative stress and toxicity caused by glyphosate in S. cerevisiae was investigated for the first time. In S. cerevisiae administered glyphosate, there were statistically significant changes in MDA, GSH, GSSG, protein, fatty acid, E, D, K vitamins and phytosterol levels, but the vanilic acid applied was detected statistically significantly reduced the changes in these parameters. As a result of analysis by gas chromatography, the yeast cell of octanoic acid (8: 0), lauric acid (12: 0), myristic acid (14: 0), palmitic acid (16: 0), palmitoleic acid (16:1 n-7), stearic acid (18: 0), oleic acid (18:1 n-9) and linoleic acid (18:2 n-6) acids were observed. Vitamin D, E and K were analyzed with HPLC device. As a result of this analysis, molecules such as K2, δ-tocopherol, D2, D3, α-tocopherol, ergosterol, K1, stigmasterol, β-sitosterol were identified. Biochemical analysis showed that cell density in culture medium containing 800 mg per liter of glyphosate decreased. It was found that vanilic acid showed beneficial effects against oxidative stress caused by glyphosate in Saccharomyces cerevisiae.

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“…Vanilic acid (100 mg) was prepared by dissolving in 10 mL of dimethyl sulfoxide (DMSO) (Özcan et al, 2019). Vanillic acid is a phenolic compound with known antioxidant effect (Dianat et al, 2016;Anbalagan et al, 2017;Özcan et al, 2019).…”