Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

Redón, Marian; Guillamón, José Manuel; Mas, Albert; Rozès, Nicolás

doi:10.1007/s00217-008-0996-6

Cited by 50 publications

(52 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Correspondingly, a positive relationship between initial UFA concentration and the maximum biomass (OD 600 values, R² = 0.9514) and maximum glucose consumption rates (R² = 0.9567) was established. These results confirmed the conclusion that the initial addition of UFAs can improve yeast growth and increase yeast fermentation activity (Redon et al, 2009).…”

Section: Discussionsupporting

confidence: 87%

“…The analysis of the fatty acids in the yeast cells was conducted according to the procedure of Redon et al (2009). Yeast cell samples were placed in sealed tubes and saponified with 1 mL of 5% NaOH in 50% methanol/water.…”

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

“…The lipid and fatty acid composition of yeast cell membranes can be modified by fermentation temperature, oxygen availability, growth rate and the presence of sterols, which in turn influence cell growth and fermentation activity (Fujii et al, 1997;Redon et al, 2009) and strongly affect the formation of volatile metabolites, including esters, acetate and ethyl esters, higher alcohols and medium-chain fatty acids (MCFAs), all of which are relevant to wine aroma (Thurston et al, 1982;Mauricio et al, 1997;Beltran et al, 2008;Varela et al, 2012). During wine fermentation, the absence of oxygen suppresses the fatty acid desaturation of yeast.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have investigated the effect of exogenous UFAs on intracellular fatty acid composition or wine aroma biosynthesis during wine fermentation. Redon et al (2009) found that supplementation with palmitoleic acid (C16:1) can shorten the chain length and reduce total fatty acids (including UFAs and SFAs) compared with the control, which increases the viability of the yeast and reduces the duration of wine fermentation. The profile of aroma compounds was not available in this study.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

View full text Add to dashboard Cite

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R 2 from 0.909 to 0.996), which significantly intensified the fruity, flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.

show abstract

Section: Discussionsupporting

confidence: 87%

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

View full text Add to dashboard Cite

show abstract

“…The cell biomembrane is a susceptible target to both of these stress factors, and this has been demonstrated using both model lipid bilayers (20,(22)(23)(24)40) and at the whole-cell level (8,9,25). It has previously been demonstrated that at lower fermentation temperatures, yeast viability was enhanced by higher levels of shorterchain (C14 to C16), unsaturated fatty acids in yeast cell membranes (5,41). However, these previous studies did not measure which specific glycerophospholipid classes were most affected by these fatty acid compositional changes.…”

Section: Discussionmentioning

confidence: 99%

Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae

Henderson

Zeno

Lerno

et al. 2013

Appl Environ Microbiol

View full text Add to dashboard Cite

During alcoholic fermentation, Saccharomyces cerevisiae is exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at "normal" temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using three Saccharomyces cerevisiae strains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermenting S. cerevisiae modulates its membrane lipid composition in a temperature-dependent manner.

show abstract

A simple method for the separation and quantification of neutral lipid species using GC‐MS

Borrull

López-Martínez

Poblet

et al. 2014

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

A simple gas chromatography‐mass spectrometry (GC‐MS) method has been developed for the determination of neutral lipids in yeast. This method was compared to the conventional thin‐layer chromatography (TLC) method used in our laboratory. The new method enabled the measurement of molecular species of diacylglycerols, triacylglycerols, and sterol esters (SE). With a classic lipid extraction, samples can be injected directly into the GC‐MS without any previous derivatization procedure. However, the main characteristic of this new method is its versatility because GC parameters can be modified based on the biological samples analyzed: volume and injection modes, derivatization of samples, etc. In order to validate the method, yeast lipid extracts from two distinct culture growth conditions were compared, the first in presence of oxygen and the second in its absence. Although the lipid profile of both yeast samples is qualitatively similar, the use of the GC‐MS method rather than the TLC method enables the identification of a sterol, neoergosterol, in yeast cells grown in absence of oxygen. Moreover, this method enables phospholipid detection in samples but their identification is difficult. GC‐MS total ion chromatogram of full chromatogram of yeast lipid extracts (positive values represent cells grown in the presence of oxygen while negative values represent cells grown without oxygen). STs: sterols; PLs: phospholipids; DAGs: diglycerides; SEs: sterol esters; TAGs: triglycerides.

show abstract

Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

Cited by 50 publications

References 25 publications

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae

A simple method for the separation and quantification of neutral lipid species using GC‐MS

Contact Info

Product

Resources

About