{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T01:11:50Z","timestamp":1775783510257,"version":"3.50.1"},"reference-count":63,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2019,2,22]],"date-time":"2019-02-22T00:00:00Z","timestamp":1550793600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China;","award":["31571832, 31772019, 81803548;"],"award-info":[{"award-number":["31571832, 31772019, 81803548;"]}]},{"name":"Tianjin Innovative Research Team Grant","award":["TD13-5087"],"award-info":[{"award-number":["TD13-5087"]}]},{"name":"Tianjin Natural Science Grant","award":["16JCQNJC14600 and 16JCZDJC34000"],"award-info":[{"award-number":["16JCQNJC14600 and 16JCZDJC34000"]}]},{"name":"Key Program of Tianjin Municipal Health Bureau","award":["2013-GG-05"],"award-info":[{"award-number":["2013-GG-05"]}]},{"name":"Open Project of Tianjin Key Laboratory of Food Biotechnology and Talent Grant of TJCU","award":["R170106"],"award-info":[{"award-number":["R170106"]}]},{"name":"College Student Innovation and Entrepreneurship Training","award":["201710069071"],"award-info":[{"award-number":["201710069071"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Oxidative stress leads to various diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and even cancer. The dietary flavonol glycoside, hyperoside (quercetin-3-O-galactoside), exerts health benefits by preventing oxidative damage. To further understand its antioxidative defence mechanisms, we systemically investigated the regulation of hyperoside on oxidative damage induced by hydrogen peroxide, carbon tetrachloride, and cadmium in Saccharomyces cerevisiae. Hyperoside significantly increased cell viability, decreased lipid peroxidation, and lowered intracellular reactive oxygen species (ROS) levels in the wild-type strain (WT) and mutants gtt1\u2206 and gtt2\u2206. However, the strain with ctt1\u2206 showed variable cell viability and intracellular ROS-scavenging ability in response to the hyperoside treatment upon the stimulation of H2O2 and CCl4. In addition, hyperoside did not confer viability tolerance or intercellular ROS in CdSO4-induced stress to strains of sod1\u2206 and gsh1\u2206. The results suggest that the antioxidative reactions of hyperoside in S. cerevisiae depend on the intercellular ROS detoxification system.<\/jats:p>","DOI":"10.3390\/molecules24040788","type":"journal-article","created":{"date-parts":[[2019,2,22]],"date-time":"2019-02-22T03:49:44Z","timestamp":1550807384000},"page":"788","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":69,"title":["Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a Model"],"prefix":"10.3390","volume":"24","author":[{"given":"Yuting","family":"Gao","sequence":"first","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lianying","family":"Fang","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiangxing","family":"Wang","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ruoni","family":"Lan","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Meiyan","family":"Wang","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gang","family":"Du","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenqiang","family":"Guan","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianfu","family":"Liu","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Margaret","family":"Brennan","sequence":"additional","affiliation":[{"name":"Centre for Food Research and Innovation, Department of Wine, Food and Molecular Bioscience, Lincoln University, Lincoln 7647, New Zealand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hongxing","family":"Guo","sequence":"additional","affiliation":[{"name":"The Third Central Clinical College, Tianjin Medical University, Jintang Road, Hedong, Tianjin 300170, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2479-8478","authenticated-orcid":false,"given":"Charles","family":"Brennan","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"},{"name":"Centre for Food Research and Innovation, Department of Wine, Food and Molecular Bioscience, Lincoln University, Lincoln 7647, New Zealand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3710-3607","authenticated-orcid":false,"given":"Hui","family":"Zhao","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,2,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.jff.2017.08.008","article-title":"Detection of cellular redox reactions and antioxidant activity assays","volume":"37","author":"Meng","year":"2017","journal-title":"J. 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