Membrane Lipid Variability in Saccharomyces cerevisiae Wine Strains Rehydrated in the Presence of Metabolic Activators

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 34; pp. 8679 - 8685
• Main Authors: Díaz-Hellín, Patricia, Gómez-Alonso, Sergio, Borrull, Anna, Rozès, Nicolas, Cordero-Otero, Ricardo, Úbeda, Juan
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 27.08.2014; American Chemical Society, Books and Journals Division
• Subjects: alcoholic fermentation; biosynthesis; Cell Membrane - chemistry; Cell Membrane - metabolism; cell membranes; cell viability; ergosterol; Ergosterol - metabolism; Fatty Acids - chemistry; Fatty Acids - metabolism; Fermentation; ion transport; linoleic acid; lipid composition; manganese; Membrane Lipids - chemistry; Membrane Lipids - metabolism; Microbial Viability; nutrient transport; oxygen; permeability; phospholipids; Saccharomyces cerevisiae; Saccharomyces cerevisiae - chemistry; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; stress tolerance; Tetrahydrofolates - metabolism; tetrahydrofolic acid; Wine - microbiology; wine yeasts; wines; membrane lipids; fatty acids; Saccharomyces cerevisiae; active dry yeasts; metabolic activators
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf500895y

Slight variations in lipid composition of wine yeast membranes can alter some essential functions including selective nutrient transport and ion permeability. The absence of oxygen during alcoholic fermentation inhibits fatty acid desaturation and sterol biosynthesis, thereby reducing the stress resistance of yeast cells. In this work, membrane lipids in two commercial active dry yeast strains rehydrated in the presence of three activators (ergosterol, tetrahydrofolic acid, and manganese) were studied. Each was assayed at three different concentrations. The effect of these activators on the phospholipid, neutral lipid, and fatty acid contents in cell membranes was assessed. Also, cell viability and fermentation kinetics were determined. Ergosterol was found to shorten the lag phase and improve cell viability and membrane lipid composition; tetrahydrofolic acid raised neutral lipid levels; and manganese­(II) increased cell viability and modified phospholipid composition and linoleic acid concentration. All activators interacted with yeasts in a strain-dependent way.