Induction resistance of Candida sp. Y 390 to ethanol stress by kopyor coconut and virgin coconut oil

Abstract

Coconut has been known to have many advantageous effects on human health and can be used to prevent and protect human body from oxidative damage. The aim of this research was to determine the effect of kopyor coconut and virgin coconut oil (VCO) on cellular defense mechanism against oxidative damage by ethanol stress 17.5% (v/v). The effect of kopyor coconut and VCO addition was analyzed by observing viability of yeast cells (Candida sp. Y 390) that had been given ethanol stress. In addition, acitivity of superoxide dismutase (SOD) was also measured. Results showed that addition of kopyor coconut and VCO into growth medium at early incubation stage increased viability of yeast cells under ethanol stress. SOD activity of yeast cells grown on medium containing kopyor coconut or VCO was found to significantly increase. SOD activity of Candida sp. Y 390 that given 0.84 g kopyor coconut, 37 μL VCO and 74 μL VCO was 135.66, 122.26 and 157.97 U/mg protein respectively. It was found that activity of MnSOD was higher compared to CuZnSOD enzyme. These results suggest that addition of kopyor coconut and VCO triggers Candida sp. Y 390 resistance to ethanol stress by induction of MnSOD activity.