Plasma Membrane Sterols Are Involved in Yeast's Ability To Adsorb Polyphenolic Compounds Resulting from Wine Model Solution Browning

Abstract

The aim of this work was to demonstrate the direct interaction between membrane sterols of yeast lees and some polymerized phenolic compounds resulting from wine model solution browning. For this purpose, we first demonstrated by measurement of steady-state fluorescence anisotropy of the cationic fluorescent TMA-DPH probe the effect of polymerized compounds from the model reactions of (+)-catechin/acetaldehyde and (+)-catechin/glyoxylic acid on the plasma membrane order of Saccharomyces cerevisiae yeast lees enriched with different sterols. In a second set of experiments, we used S. cerevisiae plasma membrane vesicles spiked with different sources of sterol (ergosterol, cholesterol or a mix of grape phytosterols) to assess the effect of the same polymerized compounds on both vesicle integrity and membrane leakiness to protons by ACMA fluorescence. All the obtained results prove that yeast membrane sterols are able to strongly interact with some polymerized compounds resulting from the browning of model solutions, likely explaining the yeast ability to adsorb polyphenolic compounds and mainly the colorless intermediate compounds of the browning reactions.

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

“…A different explanation for the not competitive nature of adsorption phenomenon between OTA and anthocyanins could rely upon the possibility of partial intracellular penetration of these compounds into the whole yeasts [ 7 ] and a consequent interaction with the plasma membrane lipids [ 38 ]. This hypothesis has been also suggested by Pradelles et al [ 14 ] to explain the adsorption of geosmin by autolysed cells.…”

Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

“…The most affected classes were the phenolic acids in the Gala variety and the flavanols in Fuji Suprema. According to Caridi et al (2004), the effect of yeast can change the phenolic profile of wines and this can be explained by its ability to adsorb phenols (Márquez et al, 2009); the cell wall polarity of the yeast defines the ability of the yeast to adsorb various molecules such as volatile compounds, fatty acids, and pigments. On addition, the yeast Saccharomyces cerevisiae is capable of converting the phenolic acids of the apple must to vinyl phenols by decarboxylation.…”

Interactions of Condensed Tannins with Saccharomyces cerevisiae Yeast Cells and Cell Walls: Tannin Location by Microscopy

“…Besides, yeast cells also influence the phenolic composition of wines due to their ability to adsorb some wine phenolic compounds. Interactions between yeast cells and polyphenolic compounds have been studied during fermentation and aging − or in model wine-like solutions. − Anthocyanin adsorption by yeast cells during fermentation may represent up to about 6% of the whole pigments and strongly depends on the considered strain and on anthocyanin polarity. , Yeast cells may also contribute to the improvement of the color of white wines by the adsorption of flavan-3-ols and of brown oxidized pigments. , It is also considered that yeast cells affect the organoleptic properties of red wines related to tannins (astringency, mouthfeel) and the stability of their color during aging. , This impact is mostly attributed to the release of mannoproteins by yeast cell walls during wine aging. − However, significant adsorption of tannins by yeast in conditions that simulate aging on lees has been evidenced , and can also contribute to changes in tannin composition and properties. All of these works thus evidence the strong impact of yeast on the phenolic composition of wines and the potential part played by their adsorption.…”

“…All of these works thus evidence the strong impact of yeast on the phenolic composition of wines and the potential part played by their adsorption. Up to now, this adsorption has mainly been attributed to wall mannoproteins, although it has been supposed that small tannin dimers and trimers could go through the wall pores and interact with the plasma membrane …”