Sifat prooksidan dan antioksidan vitamin c dan teh hijau pada sel khamir Candida sp. berdasarkan peroksidasi LIPID

Abstract

Yeast Candida sp. can be used as a powerful tool to investigate prooxidant and antioxidant properties of substance in cell level, since its manipulation is easy, simple, and rapid. Lipid peroxidation is lipid-decomposing process in cells to produce stable and simple molecules. This is triggerd by free radicals such as: hydroxyl radicals, alkoxyl, peroxyl, etc. Lipid peroxidation in yeast cell can be inhibited by antioxidant addition such as: vitamin C and green tea. However, these antioxidants may have prooxidant properties and possible negative effects on healthy cell. This research had been done to study pro- and antioxidant properties of vitamin C and green tea based on lipid peroxidation in yeast cell by measuring malondialdehyde (MDA) as product of lipid-decomposing process. Prooxidant or antioxidant property of a substance was marked by augmentation or inhibition of MDA production in the cell respectively.