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Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast.

Gamero-Sandemetrio E, Torrellas M, Rábena MT, Gómez-Pastor R, Aranda A, Matallana E - AMB Express (2015)

Bottom Line: The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations.Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance.Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY.

View Article: PubMed Central - PubMed

Affiliation: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. esther.gamero@uv.es.

ABSTRACT
The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications. In this study we analysed the antioxidant capacity of pure chemical compounds (quercetin, ascorbic acid, caffeic acid, oleic acid, and glutathione) added to molasses during biomass propagation, and we determine several oxidative damage/response parameters (lipid peroxidation, protein carbonylation, protective metabolites and enzymatic activities) to assess their molecular effects. Supplementation with ascorbic, caffeic or oleic acids diminished the oxidative damage associated to ADY production. Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY. Therefore, we propose the use of natural, food-grade antioxidant ingredients, such as argan oil, in industrial processes involving high cellular oxidative stress, such as the biotechnological production of the dry starter.

No MeSH data available.


Related in: MedlinePlus

Protein carbonylation after dehydration. PCADY (protein carbonylation in dry cells); PCBIOMASS (protein carbonylation in fresh cells). Protein carbonylation westerns and quantification as Ci/Pi, where Ci is protein carbonyl content quantified by image analysis and Pi is total protein from the coomassie-stained membranes. Error bars correspond to the SD of three independent experiments. (a) was significantly different from (b, c, d) with a p < 0.05. The sample labeled as (ab) was not significantly different from (a) and (b), but was significantly different from (c, d)
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Fig1: Protein carbonylation after dehydration. PCADY (protein carbonylation in dry cells); PCBIOMASS (protein carbonylation in fresh cells). Protein carbonylation westerns and quantification as Ci/Pi, where Ci is protein carbonyl content quantified by image analysis and Pi is total protein from the coomassie-stained membranes. Error bars correspond to the SD of three independent experiments. (a) was significantly different from (b, c, d) with a p < 0.05. The sample labeled as (ab) was not significantly different from (a) and (b), but was significantly different from (c, d)

Mentions: Protein carbonylation, other marker of oxidative insult, was then measured in fresh and dried biomass from molasses supplemented with ascorbic, caffeic and oleic acid, the best antioxidants in terms of lipid protection (Fig. 1). In general, caffeic acid and oleic acids diminished the degree of protein carbonylation after dehydration in a strain-dependent manner, while ascorbic acid may even increase it, as seen for strain D170 (6.09 ± 0.12 fold), which is consistent with the reduction in fermentative capacity and the increase in lipid peroxidation after ascorbic acid supplementation.Fig. 1


Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast.

Gamero-Sandemetrio E, Torrellas M, Rábena MT, Gómez-Pastor R, Aranda A, Matallana E - AMB Express (2015)

Protein carbonylation after dehydration. PCADY (protein carbonylation in dry cells); PCBIOMASS (protein carbonylation in fresh cells). Protein carbonylation westerns and quantification as Ci/Pi, where Ci is protein carbonyl content quantified by image analysis and Pi is total protein from the coomassie-stained membranes. Error bars correspond to the SD of three independent experiments. (a) was significantly different from (b, c, d) with a p < 0.05. The sample labeled as (ab) was not significantly different from (a) and (b), but was significantly different from (c, d)
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4666183&req=5

Fig1: Protein carbonylation after dehydration. PCADY (protein carbonylation in dry cells); PCBIOMASS (protein carbonylation in fresh cells). Protein carbonylation westerns and quantification as Ci/Pi, where Ci is protein carbonyl content quantified by image analysis and Pi is total protein from the coomassie-stained membranes. Error bars correspond to the SD of three independent experiments. (a) was significantly different from (b, c, d) with a p < 0.05. The sample labeled as (ab) was not significantly different from (a) and (b), but was significantly different from (c, d)
Mentions: Protein carbonylation, other marker of oxidative insult, was then measured in fresh and dried biomass from molasses supplemented with ascorbic, caffeic and oleic acid, the best antioxidants in terms of lipid protection (Fig. 1). In general, caffeic acid and oleic acids diminished the degree of protein carbonylation after dehydration in a strain-dependent manner, while ascorbic acid may even increase it, as seen for strain D170 (6.09 ± 0.12 fold), which is consistent with the reduction in fermentative capacity and the increase in lipid peroxidation after ascorbic acid supplementation.Fig. 1

Bottom Line: The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations.Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance.Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY.

View Article: PubMed Central - PubMed

Affiliation: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. esther.gamero@uv.es.

ABSTRACT
The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications. In this study we analysed the antioxidant capacity of pure chemical compounds (quercetin, ascorbic acid, caffeic acid, oleic acid, and glutathione) added to molasses during biomass propagation, and we determine several oxidative damage/response parameters (lipid peroxidation, protein carbonylation, protective metabolites and enzymatic activities) to assess their molecular effects. Supplementation with ascorbic, caffeic or oleic acids diminished the oxidative damage associated to ADY production. Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY. Therefore, we propose the use of natural, food-grade antioxidant ingredients, such as argan oil, in industrial processes involving high cellular oxidative stress, such as the biotechnological production of the dry starter.

No MeSH data available.


Related in: MedlinePlus