title: Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast.
abstract: The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications. In this study we analysed the antioxidant capacity of pure chemical compounds (quercetin, ascorbic acid, caffeic acid, oleic acid, and glutathione) added to molasses during biomass propagation, and we determine several oxidative damage/response parameters (lipid peroxidation, protein carbonylation, protective metabolites and enzymatic activities) to assess their molecular effects. Supplementation with ascorbic, caffeic or oleic acids diminished the oxidative damage associated to ADY production. Based on these results, we tested supplementation of molasses with argan oil, a natural food-grade ingredient rich in these three antioxidants, and we showed that it improved both biomass yield and fermentative performance of ADY. Therefore, we propose the use of natural, food-grade antioxidant ingredients, such as argan oil, in industrial processes involving high cellular oxidative stress, such as the biotechnological production of the dry starter.
authors.affiliation: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. esther.gamero@uv.es.
authors.forename: Esther
authors.initials: E
authors.lastname: Gamero-Sandemetrio
authors.affiliation: Departament de Bioquímica i Biologia Molecular, Universitat de València, València, Spain. maxtomar@alumni.uv.es.
authors.forename: Max
authors.initials: M
authors.lastname: Torrellas
authors.affiliation: Departament d'Estadística i Investigació Operativa, Universitat de València, Valencia, Spain. teresa.rabena@uv.es.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Rábena
authors.affiliation: Departament de Bioquímica i Biologia Molecular, Universitat de València, València, Spain. rocio.gomez.pastor@duke.edu.|Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. rocio.gomez.pastor@duke.edu.
authors.forename: Rocío
authors.initials: R
authors.lastname: Gómez-Pastor
authors.affiliation: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. arandaa@iata.csic.es.
authors.forename: Agustín
authors.initials: A
authors.lastname: Aranda
authors.affiliation: Departament de Bioquímica i Biologia Molecular, Universitat de València, València, Spain. emilia.matallana@uv.es.|Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avda Agustín Escardino, 7. Paterna, 46980, Valencia, Spain. emilia.matallana@uv.es.
authors.forename: Emilia
authors.initials: E
authors.lastname: Matallana
keywords: Active dry wine yeasts; Antioxidant defenses; Food-grade argan oil, antioxidant capacity; Oxidative damage