Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation

Yoshida, Masashi; Furutani, Noboru; Imai, Futsuki; Miki, Takeo; Izawa, Shingo

doi:10.1128/spectrum.00901-22

Cited by 8 publications

(1 citation statement)

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“…[7][8][9][10] Several studies have explored the efficiency of natural substances with antioxidant activity as potential agents to protect yeast cells from ethanol-induced damage. 11 For instance, natural products such as tea 12 and grapes 13 have been reported to contribute to increased ethanol tolerance. Furthermore, the effective component to reduce ethanol toxicity in humans has been shown to be associated with the polyphenol fraction.…”

Section: Introductionmentioning

confidence: 99%

Persimmon tannin promotes the growth of Saccharomyces cerevisiae under ethanol stress

Ilhamzah,

Tsukuda,

Yamaguchi

et al. 2024

J Sci Food Agric

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BackgroundSaccharomyces cerevisiae plays a pivotal role in various industrial processes, including bioethanol production and alcoholic beverage fermentation. However, during these fermentations, yeasts are subjected to various environmental stresses, such as ethanol stress, which hinder cell growth and ethanol production. Genetic manipulations and the addition of natural ingredients rich in antioxidants to the culture has been shown to overcome this. Here, we investigated the potential of persimmon tannins, known for their antioxidative properties, to enhance the ethanol stress tolerance of yeast.ResultsThe assessment of effects of 6.25 mg mL−1 persimmon tannins after 48 h of incubation revealed cell viability to be increased by 8.9‐ and 6.5‐fold compared to the control treatment with and without 12.5% ethanol, respectively. Furthermore, persimmon tannins reduced ethanol‐induced oxidative stress, including the production of cellular reactive oxygen species and acceleration of lipid peroxidation. However, persimmon tannins could hardly overcome ethanol‐induced cell membrane damage.ConclusionThe findings herein indicate the potential of persimmon tannin as a protective agent for increasing yeast tolerance to ethanol stress by restricting oxidative damage, but not membrane damage. Overall, this study unveils the implications of persimmon tannins for industries relying on yeast.This article is protected by copyright. All rights reserved.

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