Cell Biology and Toxicology

, Volume 25, Issue 4, pp 363–378

Acrolein toxicity involves oxidative stress caused by glutathione depletion in the yeast Saccharomyces cerevisiae

Authors

    • Department of Biochemistry and Cell BiologyUniversity of Rzeszów
  • S. Bednarska
    • Department of Biochemistry and Cell BiologyUniversity of Rzeszów
  • G. Bartosz
    • Department of Biochemistry and Cell BiologyUniversity of Rzeszów
    • Department of Molecular BiophysicsUniversity of Łódź
  • T. Biliński
    • Department of Biochemistry and Cell BiologyUniversity of Rzeszów
Article

DOI: 10.1007/s10565-008-9090-x

Cite this article as:
Kwolek-Mirek, M., Bednarska, S., Bartosz, G. et al. Cell Biol Toxicol (2009) 25: 363. doi:10.1007/s10565-008-9090-x

Abstract

Exposure of yeast cells to allyl alcohol results in intracellular production of acrolein. The toxicity of so formed acrolein involves oxidative stress, as (1) strains deficient in antioxidant defense are hypersensitive to allyl alcohol, (2) exposure to allyl alcohol increases the level of thiobarbituric-acid-reactive substances and decreases glutathione level in the cells, (3) hypoxic and anoxic atmosphere and antioxidants protect against allyl alcohol toxicity, and (4) allyl alcohol causes activation of Yap1p. No increased formation of reactive oxygen species was detected in cells exposed to allyl alcohol, so oxidative stress is due to depletion of cellular thiols and thus alteration in the redox state of yeast cells.

Keywords

YeastSaccharomyces cerevisiaeAcroleinAllyl alcoholOxidative stressGlutathione

Abbreviations

AA

allyl alcohol

Acr

acrolein

ADH

alcohol dehydrogenase

H2DCF-DA

dihydrodichlorofluorescein diacetate

HE

dihydroethidine

Pyr

pyrazole

ROS

reactive oxygen species

Copyright information

© Springer Science+Business Media B.V. 2008