Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae
Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae
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DOI：
10.1016/j.ijfoodmicro.2010.05.020
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发表时间：
2010-07-15
影响因子：
5.4
通讯作者：
Mannazzu, Ilaria
中科院分区：
文献类型：
--
作者：
Landolfo, Sara;Zara, Giacomo;Mannazzu, Ilaria
在发酵过程中，高糖缺乏脂肪营养的培养基中，酿酒酵母。对细胞膜和蛋白质造成氧化应激和氧化损伤。考虑到细胞膜是重要的压力感受器，以及在低氧条件下葡萄酒酵母通过结合生长介质中的脂类来调节细胞膜组成，本工作以两株酿酒酵母为研究对象，研究了脂类营养对葡萄酒酵母氧化应激反应的影响。将氧化应激、氧化损伤和抗氧化反应的生物标志物与添加油酸和麦角甾醇的合成HUM在缺乏脂肪营养的发酵过程中的活力和醋酸产量一起进行了评估。二氢乙二胺(DHE)和碘化丙啶(PI)染色细胞的流式细胞术和蛋白质羰基的Western印迹结果表明，脂质营养的有效性导致细胞内活性氧含量显著降低，膜和蛋白质的氧化损伤显著减少。相应地，脂肪营养补饲可提高细胞活力和超氧化物歧化酶活性，减少海藻糖积累、蛋白酶A活性和醋酸的产生。综上所述，这些结果与补充脂质营养可以减轻酿酒酵母在不利条件下生长过程中的氧化应激和氧化损伤的假设是一致的。(C)2010爱思唯尔B.V.保留所有权利。
During fermentation of high-sugar-containing medium lacking lipid nutrients, wine yeasts. undergo oxidative stress and oxidative damage to cell membranes and proteins. Considering that cell membranes are important stress sensors, and that under hypoxic conditions wine yeasts modulate cell membranes composition by incorporating lipids available in the growth medium, in the present work, the effects of lipid nutrition on wine yeast oxidative stress response were evaluated on two strains of Saccharomyces cerevisiae. Biomarkers of oxidative stress, oxidative damage and antioxidant response were evaluated together with viability and acetic acid production during fermentation of a synthetic must lacking lipid nutrients as compared to added oleic acid and ergosterol. The results show that the availability of lipid nutrients causes a significant reduction in the intracellular content of reactive oxygen species and in the oxidative damage to membranes and proteins, as indicated by flow cytometry of cells stained with dihydroethidum (DHE) and propidium iodide (PI) and by Western blot of protein carbonyls. Accordingly, lipid nutrients feeding results in the increase in cell viability and superoxide activity, and the reduction in trehalose accumulation, proteinase A activity and production of acetic acid. In summary, these results are compatible with the hypothesis that the supplementation of lipid nutrients mitigates oxidative stress and oxidative damage in wine strains of S. cerevisiae during growth under unfavourable conditions. (C) 2010 Elsevier B.V. All rights reserved.