The effect of glucose and maltose concentrations on pyruvate and ascorbate production,antioxidant enzyme activities and LPO levels in Fusarium equiseti |
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| Affiliation: | 1. Department of Pharmacology and Toxicology, Faculty of Pharmacy, Zagazig University, Egypt;2. Department of Pharmacology and Toxicology, Faculty of Pharmacy, King Abdulaziz University, Saudi Arabia;1. Center for Surgery and Public Health, Harvard Medical School and Harvard School of Public Health, Department of Surgery, Brigham and Women''s Hospital, Boston, Massachusetts;2. Department of Surgery, Aga Khan University Hospital, Karachi, Pakistan;3. Medical College, Aga Khan University, Karachi, Pakistan;4. Department of Surgery, Howard University College of Medicine, Washington, DC;1. Division of Molecular and Structural Biology, CSIR-Central Drug Research Institute, Lucknow, India;2. Genomics and Molecular Medicine, CSIR-Institute of Genomics and Integrative Biology, Delhi, India;3. Ispat General Hospital, Rourkela, India;4. National Institute of Malaria Research, New Delhi, India;5. King George’s Medical University, Lucknow, India |
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| Abstract: | Changes in pyruvate and ascorbate production and antioxidant enzyme activities together with lipid peroxidation levels in Fusarium equiseti were investigated in relation to changes in the concentrations of glucose and maltose as carbon sources in the range of 5–25 g/l in Armstrong Fusarium Medium (AFM). The highest pyruvate concentration obtained at 20 g/l maltose was 67.5 ± 0.69 μg/ml while ascorbic acid reached a maximum value at 25 g/l glucose of 1866±26.1 μg/ml The maximum superoxide dismutas (SOD) activities related to increased pyruvate production were determined in AFM medium containing 20 g/l glucose as 41.49±0.65 and maltose as 61.12±0.8 IU/mg. Catalase (CAT) activity variations showed coherence with SOD activity in a medium containing maltose and reached 219.11±2.8 IU/mg while they were decreased with increasing glucose concentration. glutathione peroxidase (GSH-Px) activities in F. equiseti did not change significantly with glucose and maltose concentration and were determined to be 1.21±0.22 and 1.67±0.15 IU/mg, respectively. Minimum lipid peroxidation levels for each carbon source were determined in both 20 g/l maltose and glucose concentrations as 0.9 and 1.62 nmol MDA/g wet weight. |
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