发酵过程中原花色素对酵母氧化状态的影响

Effect of proanthocyanidins on oxidation of Saccharomyces cerevisiae during fermentation

摘要:

【目的】研究葡萄酒发酵过程中原花色素对酿酒酵母氧化状态的影响。【方法】以一株商业酵母和一株实验室筛选酵母为研究对象, 向模拟葡萄汁培养基中添加0.1、1.0 g/L原花色素, 考察发酵末期酵母活菌数和存活率, 以及不同时期酵母超氧化物歧化酶(SOD)、过氧化氢酶(CAT)的活性和丙二醛(MDA)的含量。【结果】原花色素可以提高发酵末期活菌的数量及存活率, 同时会提高胞内SOD和CAT的活性, 降低胞内MDA的含量, 而且原花色素含量越高作用越明显。【结论】在发酵过程中原花色素可以清除细胞内活性氧, 对细胞产生保护作用, 进而保证发酵顺利进行。

Abstract:

[Objective] To study the effect of proanthocyanidins on the growth and oxidation status of Saccharomyces cerevisiae in the fermentation process. [Methods] Two strains of Saccharomyces cerevisiae (one industrial strain AWRI and one newly selected strain BH8) were chosen in this study, and proanthocyanidins were added into model synthetic medium to give a final concentration of 0.1 and 1.0 g/L. Cell growth at the end of the fermentation and the activity of superoxide dismutase (SOD), catalase (CAT) and malondialdehyde (MDA) content at different fermentation stages were determined. [Results] Proanthocyanidins could increase the viable count and survival rate of the yeast, enhance the activity of SOD and CAT, and decrease the concentration of intracellular MDA. In addition, the effect of proanthocyanidins was postively associated with their concentrations. [Conclusion] Adding proanthocyanidins can scavenge intracellular reactive oxygen species (ROS) to protect cells and process of the fermentation.