The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts.
Oxidative stress is a common stress in yeasts during the stages of the winemaking process in which aerobic growth occurs, and it can modify the cellular lipid composition. The aim of this study was to evaluate the oxidative stress tolerance of two non-conventional yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) compared to Saccharomyces cerevisiae. Therefore, their resistance against H2O2, the ROS production and the cellular lipid composition were assessed. The results showed that the non-Saccharomyces yeasts used in this study exhibited higher resistance to H2O2 stress and lower ROS accumulation than Saccharomyces. Regarding the cellular lipid composition, the two non-Saccharomyces species studied here displayed a high percentage of polyunsaturated fatty acids, which resulted in more fluid membranes. This result could indicate that these yeasts have been evolutionarily adapted to have better resistance against the oxidative stress. Furthermore, under external oxidative stress, non-Saccharomyces yeasts were better able to adapt their lipid composition as a defense mechanism by decreasing their percentage of polyunsaturated fatty acids and squalene and increasing their monounsaturated fatty acids.
['Vázquez|Jennifer|J|', 'Grillitsch|Karlheinz|K|', 'Daum|Günther|G|', 'Mas|Albert|A|', 'Beltran|Gemma|G|', 'Torija|María Jesús|MJ|']
D005231:Fatty Acids, Unsaturated D005285:Fermentation D006861:Hydrogen Peroxide D008563:Membrane Lipids D055163:Metschnikowia D018384:Oxidative Stress D010743:Phospholipids D017382:Reactive Oxygen Species D012441:Saccharomyces cerevisiae D013261:Sterols D055319:Torulaspora D014920:Wine D015003:Yeasts
Saccharomyces cerevisiae Non-Saccharomyces Fatty acids Phospholipids Sterols