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Fermentation 2018, 4(2), 26; https://doi.org/10.3390/fermentation4020026

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

1
Department of Management of Agricultural, Food and Forestry Systems (GESAAF) P.le delle Cascine, 24, University of Florence, 50144 Florence, Italy
2
FoodMicroTeam s.r.l, Academic Spin-Off of University of Florence, Via Santo Spirito 14, 50125 Florence, Italy
3
Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, Viale Morgagni 50, University of Florence, 50134 Firenze, Italy
*
Author to whom correspondence should be addressed.
Received: 28 February 2018 / Revised: 4 April 2018 / Accepted: 5 April 2018 / Published: 9 April 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
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Abstract

Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxidant power capable of counteracting the negative action of free radicals. Polyphenols are naturally present in the grapes, but an additional amount originates during winemaking. The aim of this work was to assess the ability of four commercial and two indigenous Saccharomyces cerevisiae strains to produce bioactive compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione) during alcoholic fermentation. In order to exclude the fraction of antioxidant compounds naturally occurring in grapes, the strains were inoculated in a synthetic must. At the end of fermentation the bioactive compounds were analysed by High-Performance Liquid Chromatography, while antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Moreover, freeze-dried samples, originating from the experimental wines, were used to perform ex-vivo assays on cultured cells (RAW 264.7 murine macrophages) with the aim to evaluate their antioxidant and anti-inflammatory activities. The results indicated that the production of the considered bioactive compounds is a strain-specific property; therefore, the different yeast strains utilized during fermentation have different capabilities to modify the antioxidant and anti-inflammatory properties of the wine. View Full-Text
Keywords: tyrosol; hydroxytyrosol; tryptophol; melatonin; glutathione; Saccharomyces cerevisiae; wine fermentation; antioxidant activity; anti-inflammatory property; ex-vivo assays tyrosol; hydroxytyrosol; tryptophol; melatonin; glutathione; Saccharomyces cerevisiae; wine fermentation; antioxidant activity; anti-inflammatory property; ex-vivo assays
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Guerrini, S.; Mangani, S.; Romboli, Y.; Luti, S.; Pazzagli, L.; Granchi, L. Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine. Fermentation 2018, 4, 26.

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