Observación del efecto reductor de N-Acetilcisteína en el metabolismo de levaduras

Sebastián Chapela, María Milagros Romo Manzini, Hilda Burgos, Manuel Alonso, Carlos Alberto Stella

Resumo


La investigación se centra en el diseño de didácticas experimentales utilizando materiales de fácil adquisición y métodos sencillos de poner en práctica. Se plantea como modelo de estudio el uso de la levadura de panadería Saccharomyces cerevisiae, ya que presenta muchas de las vías metabólicas estudiadas en células superiores. En este trabajo se propuso desarrollar un ensayo que permita observar macroscópicamente la capacidad de la N-Acetilcisteína (NAC) de estimular el poder reductor de la levadura utilizando el cambio de coloración del indicador Azul de Metileno (AM).


Palavras-chave


estrés oxidativo; antioxidante; metabolismo

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Referências


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DOI: https://doi.org/10.16923/reb.v14i1.571

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