BIOCHEMICAL INVESTIGATION OF VITAMIN AND PHYTOSTEROL CHANGES IN PISTACHIO EXTRACT IN SACCHAROMYCES CEREVISIAE

Abstract

In this study, the effects of Pistacia vera (pistachio, PV) extract grown in Kilis province on vitamin and phytosterol profiles in Saccharomyces cerevisiae under carbon tetrachloride (CCl₄)induced oxidative stress were investigated. S. cerevisiae FMC16 was used as a eukaryotic cell culture model and cultivated in YEDP medium containing yeast extract, bactopeptone, and glucose. Oxidative stress was induced by CCl₄ to evaluate the protective potential of pistachio extract against oxidative damage. Vitamin and phytosterol compositions of P. vera fruit extract were determined using highperformance liquid chromatography (HPLC). The phytochemical characterization of the extract revealed a total phenolic content (TPC) of 116.94 ± 0.27 µg gallic acid equivalents (GAE)/g and a total proanthocyanidin (TP) content of 5.41 mg catechin equivalents (CE)/g, indicating strong antioxidant capacity. Six experimental groups were designed: control, CCl₄, PV 200 µl (PV2), PV 400 µl (PV4), PV2 + CCl₄, and PV4 + CCl₄. Following sterilization, PV extract and CCl₄ were added to yeast cultures, which were incubated at 30 °C for 1, 3, 5, and 72 hours. Cell growth parameters, vitamin levels, and phytosterol contents in yeast cells were subsequently analyzed by HPLC. CCl₄ exposure caused significant reductions in several vitamins and sterols in S. cerevisiae, indicating pronounced oxidative stress. Ergosterol levels, which are essential for yeast cell membrane integrity, were significantly decreased in the CCl₄-treated group compared to the control. In contrast, Pistacia vera extract attenuated these reductions and improved antioxidant defense responses in yeast cells. Overall, pistachio extract exhibited protective effects against oxidative damage in S. cerevisiae. These findings suggest that P. vera may serve as a valuable natural antioxidant source for future network-based pharmacology and bioinformatics studies.