Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast.

Agustín Aranda,Max Torrellas,María Teresa Rábena,Esther Gamero-Sandemetrio,Emilia Matallana,Rocío Gómez-Pastor

doi:10.1186/s13568-015-0159-7

Agustín Aranda, Max Torrellas + Show 4 more

Open Access

https://doi.org/10.1186/s13568-015-0159-7

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Abstract

The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications. In this study we analysed the antioxidant capacity of pure chemical compounds (quercetin, ascorbic acid, caffeic acid, oleic acid, and glutathione) added to molasses during biomass propagation, and we determine several oxidative damage/response parameters (lipid peroxidation, protein carbonylation, protective metabolites and enzymatic activities) to assess their molecular effects. Supplementation with ascorbic, caffeic or oleic acids diminished the oxidative damage associated to ADY production. Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY. Therefore, we propose the use of natural, food-grade antioxidant ingredients, such as argan oil, in industrial processes involving high cellular oxidative stress, such as the biotechnological production of the dry starter.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-015-0159-7) contains supplementary material, which is available to authorized users.

Highlights

Grape must inoculation with selected S. cerevisiae strains is a general winemaking practice which requires the production of active dry yeast (ADY) as stable starter for long-term storage
D18 and D128 strains were not improved by any treatment and a variety of positive effects was obtained: strains D272 (S. u) and P6 (S. c x S. u) displayed higher fermentative capacity when grown in molasses supplemented with ascorbic, caffeic or oleic acids, while strain D301 with ascorbic (2.31 ± 0.88 fold) or oleic acid (2.18 ± 0.12 fold); strain D170 with caffeic (1.06 ± 0.06 fold) and oleic
The industrial process of wine yeast biomass dehydration affects the viability and vitality of yeast cells (Matthews and Webb 1991), which is largely due to oxidative damage of cellular components caused by ROS production (França et al 2007)

Summary

Introduction

Grape must inoculation with selected S. cerevisiae strains is a general winemaking practice which requires the production of ADY as stable starter for long-term storage This is a stressing process that challenges the fermentation performance of final biomass (Pérez-Torrado et al 2009; Gómez-Pastor et al 2010; Garre et al 2010), largely due to oxidative damage of cellular macromolecules caused by ROS Antiviral, anti-inflammatory, anticancer and antioxidant activities (Kimura et al 1985; Son and Lewis 2002; Wu et al 2011; Ozturk et al 2012) At low doses, it suppresses lipid peroxidation (Kimura et al 1985) and blocks ROS (Wu et al 2011). Resveratrol (Escoté et al 2012) and terpene β-carotene polyphenols (Amari et al 2008) are of interest for their antioxidant properties in yeast

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