Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

Abstract

Abstract:Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxidant power capable of counteracting the negative action of free radicals. Polyphenols are naturally present in the grapes, but an additional amount originates during winemaking. The aim of this work was to assess the ability of four commercial and two indigenous Saccharomyces cerevisiae strains to produce bioactive compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione) during alcoholic fermentation. In order to exclude the fraction of antioxidant compounds naturally occurring in grapes, the strains were inoculated in a synthetic must. At the end of fermentation the bioactive compounds were analysed by High-Performance Liquid Chromatography, while antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Moreover, freeze-dried samples, originating from the experimental wines, were used to perform ex-vivo assays on cultured cells (RAW 264.7 murine macrophages) with the aim to evaluate their antioxidant and anti-inflammatory activities. The results indicated that the production of the considered bioactive compounds is a strain-specific property; therefore, the different yeast strains utilized during fermentation have different capabilities to modify the antioxidant and anti-inflammatory properties of the wine.

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

“…All compounds showed weak activities in the DPPH assay. The extract of S. cerevisiae has been reported to exhibit the highest DPPH radical scavenging activity due to its high tryptophol content from alcoholic fermentation ( 20 ). Ethanolic extracts of Hibiscus sabdariffa and Croton caudatus leaves have been evaluated for free radical scavenging activity in the model system of S. cerevisiae .…”

Melatonin’s Impact on Antioxidative and Anti-Inflammatory Reprogramming in Homeostasis and Disease

“…The Mediterranean diet has been confirmed as protective for individuals at high risk of cardiovascular events [ 218 ]. Part of this beneficial effect might be attributed to the melatonin content of some of the components of this type of diet, such as red wine, pistachio nuts, olives, fish, and seasonal fruits [ 219 , 220 ]. Concerning exogenous melatonin administration, a relevant question is whether dietary melatonin is enough or a higher dose would be necessary for an efficient cardioprotection.…”

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

“…The winemaking process releases many bioactive components of fruits into an aqueous ethanolic solution, thus making them more biologically available for absorption during consumption (Shahidi, ). Additionally, certain biomolecules (tyrosol, hydroxytyrosol, tryptophol, melatonin, and glutathione) are synthesized during the fermentation process (Guerrini et al, ). At present, some researchers are actively attempting to use pear to produce fruit wine.…”