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

Florian Bahut 1, 2 Remy Romanet 1, 2 Nathalie Sieczkowski 3 Philippe Schmitt-Kopplin 4 Maria Nikolantonaki 1, 2, * Régis Gougeon 1, 2
* Auteur correspondant
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 IUVV Jules Guyot - Institut Universitaire de la Vigne et du Vin "Jules Guyot"
3 Lallemand S.A.S.
4 HZM - Helmholtz-Zentrum München
Abstract : 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 ρ = 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.
Keywords : 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
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Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02893531
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mercredi 8 juillet 2020 - 13:05:42
Dernière modification le : jeudi 9 juillet 2020 - 03:15:47

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UNIV-BOURGOGNE | PAM

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Florian Bahut, Remy Romanet, Nathalie Sieczkowski, Philippe Schmitt-Kopplin, Maria Nikolantonaki, et al.. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chemistry, Elsevier, 2020, 325, pp.126941. ⟨10.1016/j.foodchem.2020.126941⟩. ⟨hal-02893531⟩

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