Effect of Ethanol-Derived Clove Leaf Extract on the Oxidative Stress Response in Yeast Schizosaccharomyces pombe
Effect of clove leaf extract on the cell viability of the yeast S. pombe against H2O2-induced oxidative stress: (a) 1 mM H2O2, (b) 2 mM H2O2, and (c) 3 mM H2O2. The cell viability was assayed by using the spot assay. Yeast cells were cultured for nine days in YES liquid medium supplemented with 100, 200, and 500 ppm of clove leaf extract. Every 3, 6, and 9 days of incubation, yeast cells were spotted on the top of YES agar medium containing H2O2 and incubated for three days at 30°C. The culture of yeast in YES medium without supplementation of clove leaf extract (0 ppm) was used as negative control. Yeast cells grown in YES medium with lower glucose concentration (0.5% glucose) was used as positive control.