Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Publication date: September 2019Source: Food Research International, Volume 123Author(s): Florian Bahut, Youzhong Liu, Rémy Romanet, Christian Coelho, Nathalie Sieczkowski, Hervé Alexandre, Philippe Schmitt-Kopplin, Maria Nikolantonaki, Régis D. GougeonAbstractGlutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate glutathione intracellularly and then released into the must. Glutathione is beneficial for wine quality, but research has highlighted that GSH-IDYs have a synergic antioxidant effect similar to that of molecular GSH. Combination of negative mode ultra-high-resolution Fourrier-Transform Ion-Cyclotron-Resonance Mass Spectrometry ((−)FT-ICR-MS), ultra-high-performance liquid chromatography coupled to a Quadrupole-Time of Flight mass spectrometer (UHPLC-Q-ToF-MS) and HPLC/Diode Detector Array (DAD)-Fluorescence spectroscopy was applied to three inactivated dry yeasts soluble fractions, with increasing intracellular glutathione concentration, in order to explore the chemical diversity released in different synthetic media.Using the mean of size exclusion chromatography/DAD and fluorescence detection we report than most of the signals detected were below the 5–75 kDa-calibrated region of the chromatogram, indicating that most of the soluble protein fraction is composed of low molecular weight soluble peptides. In light of these results, high-resolution mass spectrometry was used to scan and annotate the low molecular weight compounds from 5...
Source: Food Research International - Category: Food Science Source Type: research