Effect of proanthocyanidins on oxidation of Saccharomyces cerevisiae during fermentation

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.