Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement inSaccharomyces cerevisiae

Abstract

Our previous work revealed proanthocyanidins (PAs) could pose significant enhancement on the activity of H(+)-ATPase and fermentation efficiency after a transient initial inhibition (Li et al in Am J Enol Vitic 62(4):512-518, 2011). The aim of the present work was to understand the possible mechanism for this regulation. At Day 0.5 the gene expression level of PMA1 in AWRI R2 strain supplemented with 1.0 mg/mL PAs was decreased by around 54 % with a 50 % and a 56.5 % increase in the concentration of intracellular ATP and NADH/NAD(+) ratio, respectively, compared to that of control. After the transient adaptation, the gene expression levels of PMA1 and HXT7 in PAs-treated cells were enhanced significantly accompanied by the decrease of ATP contents and NADH/NAD(+) ratio, which resulted in the high level of the activities of rate-limiting enzymes. PAs could pose significant effects on the fermentation via glucose transport, the energy and redox homeostasis as well as the activities of rate-limiting enzymes in glycolysis.

Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

“…Anthocyanins are able to affect the activity of microbiological enzymes (e.g. carbohydrate‐utilising enzymes) and may contribute to the differences in VOCs between fermented DD and fermented NDD . A difference in the food substrate (such as the concentration of anthocyanidins) could generate stress‐induced damage in microorganisms and therefore require a high amount of energy (e.g.…”

“…A difference in the food substrate (such as the concentration of anthocyanidins) could generate stress‐induced damage in microorganisms and therefore require a high amount of energy (e.g. ATP) from the microorganisms . Without an increase in ATP, the intracellular metabolism of the microorganisms (e.g.…”

“…Without an increase in ATP, the intracellular metabolism of the microorganisms (e.g. involved in the formation of the VOCs) could be lower . Adaptation of the intracellular metabolism by anthocyanins might be possible after a 3‐day transition and under a continuous supplementation of anthocyanins .…”

“…ATP) from the microorganisms. 38 Without an increase in ATP, the intracellular metabolism of the microorganisms (e.g. involved in the formation of the VOCs) could be lower.…”

Structure–Activity Relationship of Oligomeric Flavan-3-ols: Importance of the Upper-Unit B-ring Hydroxyl Groups in the Dimeric Structure for Strong Activities

“…Flavan-3-ols and proanthocyanidins are known as antimicrobial active agents against various microorganisms, including yeast [21]. Although numerous studies about the biologically effect on yeast of plant extracts which are mixtures of various polyphenol compounds have been reported [22,23], there is little information allowing a detailed SAR study. Our results suggested that increases in the number of phenolic hydroxyl groups in the entire molecule correlate poorly with biological activities.…”