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Bahut, F.* ; Romanet, R.* ; Sieczkowski, N.* ; Schmitt-Kopplin, P. ; Nikolantonaki, M.* ; Gougeon, R.D.*

Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine.

Food Chem. 325:126941 (2020)
DOI Verlagsversion bestellen
Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of correlation (Spearman correlation rho = 0.46) between the GSH concentration released from YDs and their radical scavenging activity shed light on other non-GSH compounds present. After 4-methyl-1,2-benzoquinone derivatization, UHPLC-Q-ToF MS analyses specifically identified 52 nucleophiles potentially representing an extensive molecular nucleophilic fingerprint of YDs. The comparative analysis of YD chemical oxidation conditions revealed that the nucleophilic molecular fingerprint of the YD was strongly correlated to its antiradical activity. The proposed strategy shows that nucleophiles co-accumulated with GSH during the enrichment of YDs are responsible for their antioxidant activities.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter 4-methylcatechol (pubchem Cid9958) ; Acetaldehyde (pubchem Cid177) ; Chardonnay ; Cysteine (pubchem Cid5862) ; Cysteinyl-glycine (pubchem Cid439498) ; Glutamyl-cysteine (pubchem Cid10171468) ; Glutathione ; Glutathione (pubchem Cid124886) ; Hexanal (pubchem Cid6184) ; Hydrogen Sulfide (pubchem Cid402) ; Hydroxydecanoic Acid (pubchem Cid21488) ; Isopentylacetamide (pubchem Cid263768) ; Nucleophile ; Oxidative Stability ; Sulfite (pubchem Cid1099) ; Wine; Model Wine; Dry Yeast; Volatile Esters; Sulfur-dioxide; Caffeic Acid; Red Wine; White; Mechanisms; Thiols; Oxygen
ISSN (print) / ISBN 0308-8146
e-ISSN 1873-7072
Zeitschrift Food Chemistry
Quellenangaben Band: 325, Heft: , Seiten: , Artikelnummer: 126941 Supplement: ,
Verlag Elsevier
Verlagsort Amsterdam [u.a.] ; Jena
Begutachtungsstatus Peer reviewed