Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress

LINGUA, MARIANA S.; NEME TAUIL, RICARDO M.; BATTHYÁNY, CARLOS; WUNDERLIN, DANIEL A.; BARONI, MARÍA V.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2019 vol. 56 p. 4129 - 4138

0022-1155

Understanding the molecular mechanisms underlying the ?French paradox? has contributed to a growing interest in the investigation of the biological activity of red wine polyphenols (RWP). The main goal of this research is to provide valuable information on how RWP could exert their biological action at the cellular level. So, we report a proteomic analysis of S. cerevisiae exposed to both pro-oxidant (H2O2) and antioxidant (wine) agents. Cellular proteome analysis shows that RWP modify the level of certain proteins. Under both normal conditions (Wine treatment) and oxidative stress situations (Wine + H2O2 treatment), the proteins involved in the metabolism and biosynthesis of biomolecules were down-regulated, while one ribosomal protein was up-regulated, probably performing its ribosome-independent functions, and so contributing to the stress defense system. Considering this action mechanism, we suggest that RWP may be acting as mild pro-oxidants and, therefore, exerting a hormetic effect that leads to the strengthening of cells? antioxidant capacity.