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Additional file 14. A table with description of strains and plasmids generated and used in this study and graphical representation of over-expressed operons/genes

Cell viability of the yeast <i>S. cerevisiae</i> treated with EE96 and EL30 to EL70 eluates (1%).

<p>Data are means ±S.D. (n = 3), and are expressed as fluorescence normalized to OD₆₅₀ relative to control. Values followed by the same letter (a-b) are not statistically different (P<0.05), as measured by Duncan’s test.</p

Total phenolic content and evaluation of the free radical scavenging activity of EE96 and eluates EL30–EL70.

<p>Data are means ±S.D. (n = 3); values in the same column followed by the same letter (a-d) are not statistically different (P<0.05), as measured by Duncan’s test.</p><p>EE96, ethanolic extract of crude propolis extract prepared using SPE with 96% ethanol elution.</p><p>EL30-EL70, eluates of the crude propolis extract prepared using SPE with 30% to 70% ethanol elution.</p><p>GAE, gallic acid equivalent.</p

Phenolic compounds identified in eluate EL70 using mass spectrometry detection.

<p>CA, caffeic acid; CO, coumaric acid; FE, ferulic acid.</p

Cellular metabolic energy in the yeast <i>S. cerevisiae</i> treated with EE96 and EL30 to EL70 eluates (1%).

<p>Data are means ±S.D. (n = 3) and are expressed as luminescence relative to control. Values followed by the same letter (a–e) are not statistically different (P<0.05), as measured by Duncan’s test.</p

Preparation of the EL30 to EL70 eluates from the crude propolis extract by solid-phase extraction.

<p>Preparation of the EL30 to EL70 eluates from the crude propolis extract by solid-phase extraction.</p

Intracellular oxidation in the yeast <i>S. cerevisiae</i> treated with EL30 to EL70 eluates.

<p>Data are means (n = 3) and are expressed as fluorescence relative to control. Values followed by the same letter (a–e) are not statistically different (P<0.05), as measured by Duncan’s test.</p

LC-DAD (300 nm) chromatogram of the phenolic compounds in the incubation medium before (A) and after (B) 2 h of exposure of the yeast <i>S. cerevisiae</i> to eluate EL70 (1%).

<p>AU, arbitrary units.</p

LC-MS/MS of the phenolic compounds in the incubation medium before and after 2 h of exposure of the yeast <i>S. cerevisiae</i> to eluate EL70 (1%).

<p>Data are means ±S.D. (n = 3), and are expressed as the detected ions. CAIE, caffeic acid isoprenyl ester; CABE, caffeic acid benezyl ester; CAPE, caffeic acid phenethyl ester; CACE, caffeic acid cinnamyl ester; CO, coumaric acid; FE, ferulic acid.</p

Content levels of phenolic compounds in berry juice (mean, µg mL⁻¹).

a<p>sum of different glycosides.</p