Artículo
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
Autor/es | Rebollo Romero, Inmaculada
Fernández Cruz, Edwin Carrasco Galán, Fernando Valero, Eva Cantos Villar, Emma Cerezo López, Ana Belén Troncoso González, Ana María García Parrilla, María del Carmen |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2020-08 |
Fecha de depósito | 2023-12-18 |
Publicado en |
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Resumen | Hydroxytyrosol is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. Main food sources are olive oil (formed from the hydrolysis of oleuropein) ... Hydroxytyrosol is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. Main food sources are olive oil (formed from the hydrolysis of oleuropein) and wine. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the content as the strain of yeast, the initial tyrosine concentrations as precursor and the effect of synthetic and sterilized natural grape musts. Alcoholic fermentations in synthetic must showed that hydroxytyrosol is produced by all the yeast strains under study. Commercial Saccharomyces cerevisiae yeasts were those which produced higher concentrations, being the Red Fruit strain the biggest producer (6.12 ng/mL). Once the strain was selected, alcoholic fermentations were performed in synthetic must, with different tyrosine concentrations. The amount of hydroxytyrosol did not increase in a proportional way as tyrosine does. On the other hand, higher concentrations of hydroxytyrosol were obtained in natural grape musts (10.46 ng/mL) than in synthetic must (4.03 ng/mL). This work confirms the capacity of winemaking yeasts to produce the bioactive hydroxytyrosol. |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España Universidad de Sevilla |
Identificador del proyecto | AGL2016- 77505-C3-2-R
US-1263469 |
Cita | Rebollo Romero, I., Fernández Cruz, E., Carrasco Galán, F., Valero, E., Cantos Villar, E., Cerezo López, A.B.,...,García Parrilla, M.d.C. (2020). Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must. LWT, 130, 109631. https://doi.org/10.1016/j.lwt.2020.109631. |
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