Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Bahut, Florian; Liu, Youzhong; Romanet, Rémy; Coelho, Christian; Sieczkowski, Nathalie; Alexandre, Hervé; Schmitt‐Kopplin, Philippe; Nikolantonaki, Maria

doi:10.1016/j.foodres.2019.06.008

Cited by 14 publications

(13 citation statements)

References 42 publications

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“…Each yeast derivative was mixed at 1 g/L in hydro alcoholic solution (12% (v/v) of ethanol with 0.01% (v/v) of formic acid to reach a pH of 3.2) previously deoxygenated by bubbling nitrogen through for 10 min. After an hour of stirring at room temperature and in the dark with a rotary stirrer, samples were centrifuged (15 min at 9,000 g at 10 °C) and the supernatants were separated and kept at 4 °C until analysis (Bahut et al, 2019).…”

Section: Sample Setsmentioning

confidence: 99%

“…GSH is the most abundant nonproteinaceous thiol in yeast, but the accumulation of low concentrations of other sulfhydrylcontaining compounds could greatly impact the global reactivity of the matrix against free radicals, or oxidative species (Rodriguez-Bencomo et al, 2014;Roussis et al, 2010). Therefore, the increasing level of these compounds with the enrichment process could explain the differential activities of YD7 and YD6 (which differ only in the production process) and also the highest antiradical activity of YD3, YD7 and YD8 (Bahut et al, 2019).…”

Section: Radical Scavenging Activitymentioning

confidence: 99%

“…Amongst the numbers of compounds released by YDs in wine, glutathione (GSH) receives most of the scientific attention (Bahut et al, 2019;Kritzinger et al, 2013). This tripeptide containing a cysteine residue is well known to be present naturally in grapes, wine and yeasts.…”

Section: Introductionmentioning

confidence: 99%

“…However, many of these studies about the impact of YDs on wine stability agree to highlight the combined effect of GSH with other compounds released by YDs. Indeed, the metabolic changes related to GSH accumulation in yeast can subsequently impact the diversity of metabolites released by YDs (Bahut et al, 2019). The objective of the present study was to characterize the antiradical effect of different YD products and to give insights into their chemical composition.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

et al. 2020

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Section: Sample Setsmentioning

confidence: 99%

Section: Radical Scavenging Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

et al. 2020

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“…Moreover, it was shown that this approach could be used to authenticate wines and evaluate their quality [5]. On the other hand, the impact of ageing [4,6] and the modification of the matrix by oxidation are topics that are widely addressed by this metabolomic approach [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

et al. 2021

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Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.

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Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Giménez

Just-Borràs

Pons

et al. 2023

Eur Food Res Technol

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Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to sulfur dioxide have been proposed in recent years, including glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima used as a bioprotective agent. Some information exists about the protective effect against oxidation of glutathione but there is very few about the use of bioprotection for that purpose. Supplementation with glutathione, regardless of the commercial form, reduced oxygen consumption and browning intensity when laccase was not present in the grape juice. Metschnikowia pulcherrima also reduced browning intensity in the absence of laccase but increased the total oxygen consumption. However, in the presence of laccase, glutathione and Metschnikowia pulcherrima were not effective enough to adequately prevent the grape juice from browning. Glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima are interesting tools for protecting grape must against browning, and thus reducing the use of sulfur dioxide.

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Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Cited by 14 publications

References 42 publications

Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine

Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

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