I found this comment (below) by David_42 in the thread you posted. However, others mentioned that while the yeast may not be affected that their experience shows that it oxygen level may contribute to the flavor of the beer.
""Over-oxygenation" - Let's nip this factoid now.
I asked a couple yeast techs from Wyeast about this last night. They said that you cannot stress the yeast by oxygenating the wort, unless you do it continuously for hours. Fully oxygenating the wort at the beginning of the fermentation is not a problem, unless there was something wrong with your starter & the yeast were stressed before pitching."