Luminol luminescence induced by oxidants in antioxidant‐deficient yeasts Saccharomyces cerevisiae

Jakubowski, Witold; Ertel, Danuta; Biliński, T; Kędziora, J; Bartosz, Grzegorz

doi:10.1080/15216549800202562

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…The most obvious was this phenomenon of the AOP increasing at the second time of sampling in welschriesling wines WR2, WR8, WR11, and in sauvignon blanc wines SB7, SB10 and SB12-SB16. The increase of AOP of wine could be caused by the antioxidant defence system of yeastthe increase in antioxidant content and increase in the levels of antioxidant enzymes including superoxide dismutase and glutathione reductase on yeast entering into the stationary phase, may constitute adaptive response to the enhanced oxidative stress (Jakubowski et al, 1999). The highest antioxidant potential was measured in a control sample SB1, where spontaneous fermentation was performed, and sample SB14 with addition of French oak chips (medium toast).…”

Section: Determination Of Antioxidant Potentialmentioning

confidence: 99%

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Lužar

Jug

Jamnik

et al. 2016

AAS

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Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others. Fenolne spojine so ključne sestavine vina, ki prispevajo k značilnostim vina, kot so barva, trpkost in grenkoba. Delujejo kot antioksidanti z mehanizmi, ki vključujejo lovljenje prostih radikalov, kar lahko prepreči kardiovaskularne bolezni in raka. Namen dela je bil primerjati dobljene rezultate vsebnosti skupnih fenolov in antioksidativni potencial (AOP) belih sortnih vin laški rizling in sauvignon med zorenjem vina na finih drožeh. Trije meseci spremljanja so pokazali, da se je vsebnost skupnih fenolov zmanjšala v povprečju za 16,1 % v vinih sorte laški rizling in za 18,7 % v vinih sorte sauvignon. Vrednost AOP se je v tem času prav tako zmanjšala v povprečju za 16,0 % pri vinih sorte laški rizling in za 8,0 % pri vinih sorte sauvignon. Pričakovano so imeli vzorci z dodatkom trsk iz hrastovega lesa v mošt večji antioksidativni potencial kot ostali.Ključne besede: bela vina, antioksidativni potencial, fenolne spojine, DPPH, droži

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Section: Determination Of Antioxidant Potentialmentioning

confidence: 99%

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Lužar

Jug

Jamnik

et al. 2016

AAS

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Oxidative stress in microorganisms—I

et al. 1999

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Oxidative stress in microbial cells shares many similarities with other cell types but it has its specific features which may differ in prokaryotic and eukaryotic cells. We survey here the properties and actions of primary sources of oxidative stress, the role of transition metals in oxidative stress and cell protective machinery of microbial cells, and compare them with analogous features of other cell types. Other features to be compared are the action of Reactive Oxygen Species (ROS) on cell constituents, secondary lipid- or protein-based radicals and other stress products. Repair of oxidative injury by microorganisms and proteolytic removal of irreparable cell constituents are briefly described. Oxidative damage of aerobically growing microbial cells by endogenously formed ROS mostly does not induce changes similar to the aging of multiplying mammalian cells. Rapid growth of bacteria and yeast prevents accumulation of impaired macromolecules which are repaired, diluted or eliminated. During growth some simple fungi, such as yeast or Podospora spp., exhibit aging whose primary cause seems to be fragmentation of the nucleolus or impairment of mitochondrial DNA integrity. Yeast cell aging seems to be accelerated by endogenous oxidative stress. Unlike most growing microbial cells, stationary-phase cells gradually lose their viability because of a continuous oxidative stress, in spite of an increased synthesis of antioxidant enzymes. Unlike in most microorganisms, in plant and animal cells a severe oxidative stress induces a specific programmed death pathway--apoptosis. The scant data on the microbial death mechanisms induced by oxidative stress indicate that in bacteria cell death can result from activation of autolytic enzymes (similarly to the programmed mother-cell death at the end of bacillary sporulation). Yeast and other simple eukaryotes contain components of a proapoptotic pathway which are silent under normal conditions but can be activated by oxidative stress or by manifestation of mammalian death genes, such as bak or bax. Other aspects, such as regulation of oxidative-stress response, role of defense enzymes and their control, acquisition of stress tolerance, stress signaling and its role in stress response, as well as cross-talk between different stress factors, will be the subject of a subsequent review.

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Luminol luminescence induced by oxidants in antioxidant‐deficient yeasts Saccharomyces cerevisiae

Cited by 2 publications

References 5 publications

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Oxidative stress in microorganisms—I

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