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

Florian Bahut; Rémy Romanet; Nathalie Sieczkowski; Philippe Schmitt-Kopplin; Maria Nikolantonaki; Régis D Gougeon

doi:10.1016/j.foodchem.2020.126941

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

Food Chem. 2020 Apr 30:325:126941. doi: 10.1016/j.foodchem.2020.126941. Online ahead of print.

Authors

Florian Bahut¹, Rémy Romanet¹, Nathalie Sieczkowski², Philippe Schmitt-Kopplin³, Maria Nikolantonaki⁴, Régis D Gougeon¹

Affiliations

¹ Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
² Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France.
³ Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, D-85354 Freising, Germany.
⁴ Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France. Electronic address: maria.nikolantonaki@u-bourgogne.fr.

PMID: 32387931
DOI: 10.1016/j.foodchem.2020.126941

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.