Trehalose protects wine yeast against oxidation under thermal stress

Li, Hui; Wang, Huiling; Du, Jun; Du, Gang; Zhan, Jicheng; Huang, Weidong

doi:10.1007/s11274-009-0258-1

Cited by 33 publications

(21 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Increased levels of protein and lipid oxidation occur in cells exhibiting ROS accumulation and have a deleterious effect on structure and function of protein and lipid (Lee et al ., ; Saharan & Sharma, ). The presence of carbonyl groups of proteins can be used as a marker of oxidative protein damage (Abegg et al ., ), while MDA content serves as a marker of lipid peroxidation (Li et al ., ). Data from the present study indicate lower carbonyl and MDA accumulation in SA cells compared with NSA cells when yeast was exposed to a subsequent oxidative or heat stress.…”

Section: Discussionmentioning

confidence: 97%

Increase in antioxidant gene transcripts, stress tolerance and biocontrol efficacy of Candida oleophila following sublethal oxidative stress exposure

Liu

Wisniewski

Droby

et al. 2012

FEMS Microbiol Ecol

View full text Add to dashboard Cite

A pretreatment of the yeast, Candida oleophila, with 5 mM H(2)O(2) for 30 min (sublethal) increased yeast tolerance to subsequent lethal levels of oxidative stress (50 mM H(2)O(2)), high temperature (40 °C), and low pH (pH 4). Compared with non-stress-adapted yeast cells, stress-adapted cells exhibited better control of apple fruit infections by Penicillium expansum and Botrytis cinerea and had initially higher growth rates in apple wounds. Suppression subtractive hybridization analysis was used to identify genes expressed in yeast in response to sublethal oxidative stress. Transcript levels were confirmed using semiquantitative reverse transcription-PCR. Seven antioxidant genes were upregulated. The elevated expression of these genes was associated with less accumulation of reactive oxygen species and a lower level of protein and lipid oxidation under subsequent stresses. These data support the premise that induction of abiotic stress tolerance in biocontrol yeast can improve biocontrol efficacy by upregulation of genes involved in the amelioration of oxidative stress.

show abstract

Section: Discussionmentioning

confidence: 97%

Increase in antioxidant gene transcripts, stress tolerance and biocontrol efficacy of Candida oleophila following sublethal oxidative stress exposure

Liu

Wisniewski

Droby

et al. 2012

FEMS Microbiol Ecol

View full text Add to dashboard Cite

show abstract

“…Nine commercial yeast strains independently isolated and the yeast strain BH8 (Li et al 2010) were used (Table 1). These commercial yeast strains are widely used in wine production in China with good results.…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Du¹,

Zhan²,

Li³

et al. 2011

Am. J. Enol. Vitic.

View full text Add to dashboard Cite

Yeast strain BH8, which exhibited significant differences from nine other yeast strains studied for glycerol production, was selected to investigate the effect of fermentation temperature (13 and 25°C) and culture medium (synthetic medium and grape must) on fermentation kinetics, yeast growth, and glycerol and ethanol synthesis at three different stages of wine fermentation. Yeast viability was better at 13°C than at 25°C in both growth media, and the more complex grape must enabled yeast cells to reach a higher population density. The accumulation of glycerol, glycerol-3-phosphate dehydrogenase (GPD) activity, and the level of expression of the GPD1 gene were highest in the initial stages of fermentation, which potentially counteracted the hyperosmotic stress caused by the high concentration of sugar in the media. More glycerol was produced during fermentation at 25°C than at 13°C and in grape must compared to the synthetic medium at both temperatures. Ethanol production was mainly affected by fermentation temperature. More ethanol was produced at 13°C than at 25°C, with lower expression of the ADH1 gene and level of ADH activity. The expression of the HSP104 and ALD6 genes was induced by ethanol stress in the final stages of fermentation. The amount of glycerol produced was not correlated to the production of acetic or succinic acid.

show abstract

“…The commercial yeast strain FREDDO is widely used in the Chinese winemaking industry with good results. The wine yeast BH8 was isolated from spontaneously fermenting must of Beihong red winegrape ( Muscat Hamburg × V. amurensis ), a variety cultivated by the Institute of Botany, the Chinese Academy of Sciences, Beijing, China (Li and others ). Yeasts were maintained on YEPD medium slants (1% yeast extract, 2% peptone, 2% glucose, and 2% agar).…”

Section: Methodsmentioning

confidence: 99%

“…Yeast growth was determined by plating cells in triplicate on solidified YPD medium after serial dilution. The plates were incubated at 28 °C for 72 h and the colonies were counted (Li and others ). The CO 2 production was obtained by weighing the flasks with the medium daily (Brandolini and others ).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress

Jia

Liu

Zhan

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape stems, are an important group of polyphenols in wine. The aim of this study was to understand the effect of PAs (0.1, 1.0 g/L) on growth and alcoholic fermentation of 2 strains of Saccharomyces cerevisiae (commercial strain FREDDO and newly selected strain BH8) during copper-stress fermentation, using a simple model fermentation system. Our results showed that both PAs and Cu(2+) could pose significant inhibition effects on the growth of yeast cells, CO2 release, sugar consumption, and ethanol production during the initial phase of the fermentation. Compared to PAs, Cu(2+) performed more obvious inhibition on the yeast growth and fermentation. However, adding 1.0 g/L PAs increased in the vitality and metabolism activity of yeast cells at the mid-exponential phase of fermentation in the mediums with no copper and 0.1 mM Cu(2+) added, shortened the period of wine fermentation, and decreased the copper residues. It indicated that PAs could improve the ability of wine yeast to resist detrimental effects under copper-stress fermentation condition, maintaining cells metabolic activity, and fermentation could be controlled by manipulating PAs supplementation.

show abstract

Trehalose protects wine yeast against oxidation under thermal stress

Cited by 33 publications

References 31 publications

Increase in antioxidant gene transcripts, stress tolerance and biocontrol efficacy of Candida oleophila following sublethal oxidative stress exposure

Increase in antioxidant gene transcripts, stress tolerance and biocontrol efficacy of Candida oleophila following sublethal oxidative stress exposure

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress

Contact Info

Product

Resources

About