首页> 外文期刊>Food microbiology >The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts
【24h】

The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts

机译:膜脂质成分在不同酿酒酵母抗氧化应激中的作用

获取原文
获取原文并翻译 | 示例
           

摘要

Oxidative stress is a common stress in yeasts during the stages of the winemaking process in which aerobic growth occurs, and it can modify the cellular lipid composition. The aim of this study was to evaluate the oxidative stress tolerance of two non-conventional yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) compared to Saccharomyces cerevisiae. Therefore, their resistance against H2O2, the ROS production and the cellular lipid composition were assessed. The results showed that the non-Saccharomyces yeasts used in this study exhibited higher resistance to H2O2 stress and lower ROS accumulation than Saccharomyces. Regarding the cellular lipid composition, the two non-Saccharomyces species studied here displayed a high percentage of polyunsaturated fatty acids, which resulted in more fluid membranes. This result could indicate that these yeasts have been evolutionarily adapted to have better resistance against the oxidative stress. Furthermore, under external oxidative stress, non-Saccharomyces yeasts were better able to adapt their lipid composition as a defense mechanism by decreasing their percentage of polyunsaturated fatty acids and squalene and increasing their monounsaturated fatty acids.
机译:氧化应激是酿酒过程中发生有氧生长的阶段中酵母菌的常见应激,它可以改变细胞脂质的组成。本研究的目的是评估与酿酒酵母相比,两种非常规酵母(Torulaspora delbrueckii和Metschnikowia pulcherrima)的氧化应激耐受性。因此,评估了它们对H 2 O 2的抗性,ROS产生和细胞脂质组成。结果表明,与酿酒酵母相比,本研究中使用的非酿酒酵母酵母表现出对H2O2胁迫的更高抗性和更低的ROS积累。关于细胞脂质的组成,此处研究的两种非酿酒酵母菌种显示出高百分比的多不饱和脂肪酸,从而导致了更多的流体膜。该结果表明这些酵母已经进化适应对氧化应激具有更好的抗性。此外,在外部氧化应激下,非酿酒酵母通过降低其多不饱和脂肪酸和角鲨烯的百分比并增加其单不饱和脂肪酸,能够更好地适应其脂质组成作为防御机制。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号