Monitoring of Hydroxyl Radical Induced Oxidation of Yeast Cells Using Biological Autoluminescence

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985882%3A_____%2F19%3A00518815" target="_blank" >RIV/67985882:_____/19:00518815 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.23919/measurement47340.2019.8779909" target="_blank" >http://dx.doi.org/10.23919/measurement47340.2019.8779909</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.23919/measurement47340.2019.8779909" target="_blank" >10.23919/measurement47340.2019.8779909</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring of Hydroxyl Radical Induced Oxidation of Yeast Cells Using Biological Autoluminescence

Popis výsledku v původním jazyce

It is known that the excessive oxidative processes (oxidative stress) in organisms are correlated with various diseases. Here we show the non-invasive monitoring of oxidative stress of yeast Saccharomyces cerevisiae cells using biological autoluminescence (BAL). The physical nature of this specific phenomenon is briefly introduced, and the results of BAL measurements from yeast cell solutions with the presence of hydrogen peroxide and ferrous ions are presented. The results confirm the assumption that the BAL intensity is mediated by hydroxyl radical, produced by the Fenton reaction, which causes oxidation of cells and initiates biochemical reactions leading to BAL generation. Since oxidative stress induced BAL from yeast cells has not been widely analyzed before in the literature, our results could be a useful contribution to this field of research

Název v anglickém jazyce

Monitoring of Hydroxyl Radical Induced Oxidation of Yeast Cells Using Biological Autoluminescence

Popis výsledku anglicky

It is known that the excessive oxidative processes (oxidative stress) in organisms are correlated with various diseases. Here we show the non-invasive monitoring of oxidative stress of yeast Saccharomyces cerevisiae cells using biological autoluminescence (BAL). The physical nature of this specific phenomenon is briefly introduced, and the results of BAL measurements from yeast cell solutions with the presence of hydrogen peroxide and ferrous ions are presented. The results confirm the assumption that the BAL intensity is mediated by hydroxyl radical, produced by the Fenton reaction, which causes oxidation of cells and initiates biochemical reactions leading to BAL generation. Since oxidative stress induced BAL from yeast cells has not been widely analyzed before in the literature, our results could be a useful contribution to this field of research

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

20201 - Electrical and electronic engineering

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 12th International Conference on Measurement, MEASUREMENT 2019

ISBN

978-809726293-8

ISSN

—

e-ISSN

—

Počet stran výsledku

4

Strana od-do

248-251

Název nakladatele

IEEE

Místo vydání

Bratislava

Místo konání akce

Smolenice

Datum konání akce

27. 5. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000502830700055