Trehalose protects wine yeast against oxidation under thermal stress |
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Authors: | Hui Li Hui-Ling Wang Jun Du Gang Du Ji-Cheng Zhan Wei-Dong Huang |
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Institution: | (1) Centre for Research and Development of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China; |
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Abstract: | Accumulation of trehalose in yeasts has been suggested to be an important mechanism of tolerance against adverse stress conditions,
particularly in thermal stress. However, under thermal stress, it is not clear if the mechanism of protection is related to
its antioxidant role. In this study, a newly isolated wine yeast Saccharomyces cerevisia was used to examine the protective effect of trehalose against oxidation during thermal stress treatment. Cells were treated
either with a mild heat treatment at 37°C (which leads to trehalose accumulation) or with a 50 mM trehalose solution and then
exposed to a high temperature of 53°C. According to our results, mild heat treatment at 37°C and trehalose addition which
promote accumulation of trehalose significantly increased cell survival upon exposure to thermal stress at 53°C which seems
to be correlated with decrease in reactive oxygen species levels and lipid peroxidation. Trehalose could protect yeast from
oxidative injuries under thermal stress. |
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Keywords: | |
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