Relationship between the Interactions of Ferulic and p-Coumaric Acids with Catalase and their Antioxidant Potential in Yeast Cells
Rodrigo de Paulo Osorio, Jessica da Silva Cappato, Tamires de Almeida Cruz, Carlos Mauricio Rabello de Sant’Anna, Cristiano Jorge RigerIntroduction:
Several pathologies are associated with intracellular redox imbalances; therefore, endogenous components such as the enzyme catalase and exogenous components such as phenolic acids are of crucial importance in the prevention and maintenance of this redox homeostasis with consequent cellular protection. In this context, this study investigated the influence of ferulic and p-coumaric acids on catalase activity and on the potential intracellular antioxidant response.
Methods:
Saccharomyces cerevisiae cells were used as a eukaryotic biological model, highlighting the catalase-deficient cell line (ΔΔΔΔctt1) to evaluate the relevance of the enzyme in the action promoted by the compounds. We used cell survival, catalytic activity, antioxidant capacity, and molecular docking assays. Hydrogen peroxide (2.0 mM) was used as a stressor.
Results:
Phenolic acids promoted antioxidant action at a non-cytotoxic concentration (60 μM), both in the analysis of cell death and in the reduction of intracellular oxidation levels with 2',7'- dichlorofluorescein, with emphasis on ferulic acid. The docking results indicated that phenolic acids have the possibility of establishing predominantly hydrophobic interactions with the catalase enzyme in a cavity distant from the catalytic site.
Discussion:
In this case, the verified antioxidant potential of the phenolic compounds ferulic and p-coumaric acids may add to the antioxidant action of the endogenous defense systems, without necessarily having a direct action on this system.
Conclusion:
This showed that ferulic and p-coumaric acids can affect catalase activity, but it is suggested that their antioxidant power does not intrinsically depend on the action of this enzyme.