Glutathione Transport Systems of the Budding YeastSaccharomyces cerevisiae

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

“…Moreover, the GSH 80 and DYP+GSH 80 wines showed similar concentrations (67.3 and 69.8 mg/L respectively), which were significantly higher when compared to the other treatments. The GSH assimilation during alcoholic fermentation might be carried out by cellular transporters, which have already been characterised by Miyake et al (1998) and Bourbouloux et al (2000). GSH could be assimilated and secreted by yeast during alcoholic fermentation; therefore, the amount of GSH might be affected by factors such as yeast strain, oxygen level, initial GSH concentrations and nutriment status of the juice (Kritzinger et al, 2013b).…”

Involvement of the VDE Homing Endonuclease and Rapamycin in Regulation of the Saccharomyces cerevisiae GSH11 Gene Encoding the High Affinity Glutathione Transporter

“…an inducible high affinity transporter (GSH-P1) and a constitutive low affinity one (GSH-P2) (17). GSH-P1 mediates transport of pentapeptides as well as enkephalin, but it should be mentioned that the affinity of GSH-P1 to the oligopeptides is much lower than that to glutathione (1).…”

The Influence of Yeast Strain Combinations on the Quality of Sauvignon Blanc Wine

“…It can be concluded that yeast strain combination and, consequently, fermentation kinetics strongly influence the final concentration of GSH in wine. Additionally, the concentration of GSH in finished wines was lower than in the initial must, as reported by others (Lavigne et al, 2007;Du Toit et al, 2007), which is probably a consequence of yeast GSH uptake (Miyake et al, 1998), induced by nitrogen or sulfur limitation, and its use as a major sulfur reserve compound (Mehdi and Panninckx, 1997;Miyake et al, 1999) It was expected that higher concentrations of GSH would contribute to enhanced sensory quality of wines due to reduced wine oxidation. However, GSH concentrations were probably too low (3.7 mg L -1 on average, which is lower than that obtained by Janeš et al, (2010) (12 mg L -1 on average)) to correlate with the flavor of wine.…”

“…The increase in GSH concentration observed during fermentation has also been shown by other authors and might be due to the release of yeast intracellular GSH during autolysis (Park et al, 2000;Lavigne et al, 2007). However, in the case of wine D, the concentration of GSH decreased significantly during fermentation, indicating either an extensive uptake of GSH by T. delbrueckii as shown for S. cervisiae (Miyake et al, 1998), or an early oxidation of GSH due to reduced fermentation rate. The highest GSH concentration was observed in wine A at the end of fermentation and might be attributed to the yeast starter cultures' fermentation rate (relatively constant and fast towards the end).…”

“…Typically, the GSH concentration decreases during the first day of fermentation, subsequently rising to reach values of 0.1 − 5.1 mg L -1 (Okuda and Yokotsuka, 1999;Park et al, 2000), and at the endpoint of fermentation is usually lower than in the initial must (Lavigne et al, 2007;Du Toit et al, 2007). In addition to its strong antioxidant properties, GSH might be also transported into the yeast cells and involved in yeast sulfur metabolism (Mehdi and Panninckx, 1997;Miyake et al, 1998;Miyake et al, 1999). During the wine maturing on lees, the GSH concentration slightly increases again and is maintained for several months (Lavigne et al, 2007).…”