terclim by ICS banner
IVES 9 IVES Conference Series 9 ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

Abstract

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermentation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Our study proposed to combine untargeted UHPLC-Q-ToF MS based metabolomic analysis with DPPH antiradical activity [3] to explore the antioxidant capacity of compounds released by inactivated non-Saccharomyces yeast (INSY) in wine like model solution. In our experimental plan, 3 INSY species were compared to one inactivated Saccharomyces cerevisiae yeast (ISY) selected for its high antioxidant capacity [4]. In that way, both the species and the production process were evaluated for their impact on the metabolic fingerprint and the antioxidant capacity. Then, unsupervised analysis has been used to extract ions correlated with the antioxidant capacity of the INSY.

Our results show that, all the INSY can accumulate GSH during the specific production process with yields ranging from +170% to +360% compared to the corresponding classical production process. Among the tested INSYs, one presenting equivalent antioxidant capacity to the control ISY while was 4 times less concentrated in GSH (4.73+/-0.09 mg/g against 20.95+/-0.34 mg/g, respectively). The principal component analysis of the 3511 ions detected by UHPLC-Q-ToF MS clearly grouped INSY by species, independently of the production process. 73 specific ions presenting strong and significant spearman correlation (rho < -0.6, p-value < 0.05) with the DPPH scores, clustered the most antioxidant INSY and the control Saccharomyces in different groups, indicating that the antioxidant capacity of these two products should be driven by different pools of compounds.

These results are very valuable for future research perspectives while they point out that, first, GSH alone is not relevant to explain the antioxidant capacity of INSY soluble fraction and other more reactive compounds must be considered. Second, they support the fact that INSY antioxidant capacity is essentially driven by a specie specific metabolism and opens an avenue for the selection new species with great enological potential.

 

1. R.L. Binati, I. Larini, E. Salvetti, S. Torriani, Glutathione production by non-Saccharomyces yeasts and its impact on winema-king: A review, Food Res. Int. 156 (2022) 111333. https://doi.org/10.1016/j.foodres.2022.111333.
2. F. Bahut, Y. Liu, R. Romanet, C. Coelho, N. Sieczkowski, H. Alexandre, P. Schmitt-Kopplin, M. Nikolantonaki, R.D. Gougeon, Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study, Food Res. Int. 123 (2019) 762–770. https://doi.org/10.1016/j.foodres.2019.06.008.
3. F. Bahut, R. Romanet, N. Sieczkowski, P. Schmitt-Kopplin, M. Nikolantonaki, R.D. Gougeon, Antioxidant activity from inac-tivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine, Food Chem. 325 (2020) 126941. https://doi.org/10.1016/j.foodchem.2020.126941.
4. R. Romanet, C. Coelho, Y. Liu, F. Bahut, J. Ballester, M. Nikolantonaki, R.D. Gougeon, The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay, Molecules. 24 (2019) 1353. https://doi. org/10.3390/molecules24071353.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Florian Bahut1,4, Nathalie Sieczkowski¹, Rémi Schneider², Zhigen Zhang³, Maria Nikolantonaki⁴ and Régis D. Gougeon⁴

1. Lallemand SAS, 19 rue des Briquetiers, BP59, 31702 Blagnac, France
2. Oenobrands, 2196 Boulevard de la Lironde, Monferrier-sur-Lez, France
3. Lallemand Inc., 1620 rue préfontaine, Montréal, Canada
4. Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France

Contact the author*

Keywords

Yeast derivatives, Antioxidant, Wine stability, Non-Saccharomyces

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More