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

Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine

“…However, their concentration is not sufficient to fully explain the antibrowning activity of these extracts that, therefore, seems to be also driven by other compounds particularly present in the insoluble yeast residues. This hypothesis is consistent with results from Bahut and colleagues, which showed the lack of a direct correlation between the glutathione concentration and the antioxidant activity of yeast derivatives and suggested that glutathione is only one inside a pool of 52 nucleophiles released by the yeast derivatives potentially active against oxidative reactions …”

“…This hypothesis is consistent with results from Bahut and colleagues, which showed the lack of a direct correlation between the glutathione concentration and the antioxidant activity of yeast derivatives and suggested that glutathione is only one inside a pool of 52 nucleophiles released by the yeast derivatives potentially active against oxidative reactions. 7 This occurrence was further investigated by testing different fractions of the L_Tot and Y_Tot extracts (>3 kDa, < 3 kDa, and insoluble) for their antibrowning activity (Figure 7). Results showed that the sample containing the insoluble fraction (yeast solid residues) was again the best performing one, followed by the extracts containing the low-MW (<3 kDa) compounds such as glutathione and other peptides.…”

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

“…Several studies have examined how IDYs can contribute to wine composition and quality. Many positive effects have been described, such as improving mouthfeel and reducing the perception of acidity (Charpentier, 2010;Del Barrio-Galán et al, 2012), smoothing of astringency (Mekoue-Nguela et al, 2015;González-Royo et al, 2016;Del Barrio-Galán et al, 2019) and bitterness (Pozo-Bayón et al, 2009b;González-Royo et al, 2013;Del Barrio-Galán et al, 2019), improving the foaming properties of sparkling wines (Vanrell et al, 2005;Marti-Raga et al, 2016;Medina-Trujillo et al, 2017), eliminating the presence of ochratoxin (Piotrowska et al, 2013;Petruzzi et al, 2015), preventing browning (Comuzzo and Zironi, 2013;Comuzzo et al, 2015) and ensuring oxidation does not affect aroma (Pozo-Bayón et al, 2009c;Rodríguez-Bencomo et al, 2014) due to the ability of IDYs to release glutathione and other antioxidant compounds (Gabrielli et al, 2017;Bahut et al, 2020).…”

Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine

“…YD R also exhibited antiradical activity, although it was lower (-43%) than YD L . This antiradical activity may not only be attributable to GSH but also to other reducing compounds co-accumulated with GSH during the enrichment of YDs, as recently shown in different studies (Bahut et al, 2020;Comuzzo et al, 2015). Indeed, the authors observed that GSH was not the only factor to play a role in the radical scavenging capacity of YDs; other components of YDs might be involved, with a non-negligible contribution to the observed effects (Bahut et al, 2020;Comuzzo et al, 2015).…”