Zea mays leaf extracts protect Saccharomyces cerevisiae cell against oxidative stress-induced cell death

AbstractIntroductionThe versatile genetic malleability of yeast and the high degree of conservation between its cellular processes and those of human cells make it a model choice for pioneering research in molecular level studies. In the present study, we focused on the effect of three different extracts (chloroform, methanol, and aqueous) of Zea mays leaves on oxidant-exposed yeast cells.Materials and methodsEvidence from literature shows that yeast cells succumb to oxidative stress via apoptosis. Therefore apoptotic events were studied by various stains such as Giemsa, propidium iodide, 4,6-diamino-2-phenylindol dihydrochloride, ethidium bromide, and acridine orange/ethidium bromide. To quantify the extent of cell death in hydrogen peroxide and/or plant extract-treated yeast cells, sulforhodamine B assay and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay were conducted.ResultsThe results showed that all three extracts can effectively alleviate the toxicity of oxidative stress induced by hydrogen peroxide. From both cell viability assays, it could be inferred that oxidative stress caused significant death in yeast cells. Better protection was rendered by the methanolic extract, followed by the aqueous extract and the chloroform extract.ConclusionZea mays leaf extracts have a rich source of antioxidants and it can effectively protect the eukaryotic cells (yeast cells) from oxidative stress-induced by hydrogen peroxide