Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts

  1. Garre, E. 12
  2. Raginel, F. 4
  3. Palacios, A. 3
  4. Julien, A. 4
  5. Matallana, E. 12
  1. 1 Universitat de València
    info

    Universitat de València

    Valencia, España

    ROR https://ror.org/043nxc105

  2. 2 Instituto de Agroquímica y Tecnología de los Alimentos
    info

    Instituto de Agroquímica y Tecnología de los Alimentos

    Valencia, España

    ROR https://ror.org/018m1s709

  3. 3 Laboratory Excell Ibérica S.L., Logroño, La Rioja, Spain
  4. 4 Laboratory of Research and Development, Fermented Beverages Division, Lallemand S.A.S., Toulouse, France
Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 2010

Volumen: 136

Número: 3

Páginas: 295-303

Tipo: Artículo

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DOI: 10.1016/J.IJFOODMICRO.2009.10.018 PMID: 19914726 SCOPUS: 2-s2.0-71749093066 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

Objetivos de desarrollo sostenible

Resumen

The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry wine yeast is routinely used as starter for must fermentations. Many studies have shown the complexity of the cellular effects caused by water loss, including oxidative injuries on macromolecular components. However the technological interest of yeast drying was not addressed in those studies, and the dehydration conditions were far from the industrial practice. In the present study a molecular approach was used to characterize the relevant injuring conditions during pilot plant dehydrations under two different drying temperatures (i.e., 35 and 41 °C). We have analyzed expression changes for several stress gene markers and we have determined two biochemical redox indicators (glutathione and lipid peroxidation levels) during pilot plant dehydrations to produce active dry biomass, according to the standard practice in industry. The main gene expression response involves the induction of genes TRR1 and GRX5, corresponding to the two main redox balance systems, thioredoxins and glutathione/glutaredoxins. Elevated glutathione content and significant lipid peroxidation damage indicate the physiological impact of the oxidative stress on cellular components. The comparison between commercial stocks and pilot plant samples demonstrate the suitability of the molecular approach at the pilot plant scale to study physiological traits of industrial yeast products. © 2009 Elsevier B.V. All rights reserved.