Álvarez-Fernández M Antonia, Fernández-Cruz E, Cantos-Villar E, Troncoso Ana M, García-Parrilla M Carmen
Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ P, García González n° 2, Sevilla 41012, Spain.
Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Rancho de la Merced, Junta de Andalucía, Ctra. Cañada de la Loba (CA-3102), Km 3,1, P.O. Box 589, Jerez de la Frontera 11.471, Cádiz, Spain.
Food Chem. 2018 Mar 1;242:345-351. doi: 10.1016/j.foodchem.2017.09.072. Epub 2017 Sep 15.
Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC-HRMS method with LOQ and LOD of 0.108 and 0.035ngmL respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must. The Saccharomyces cerevisiae strain QA23 was the most efficient producer of HT from tested yeasts. On the other hand, the grape variety influences HT wine concentrations. Furthermore, the maximum concentration of HT is reached between the fourth and sixth day of fermentation. This work reveals that yeasts have a great potential for the production of HT.
羟基酪醇（HT）是一种具有公认生物活性的酚类化合物，已在葡萄酒中被发现，但其来源却鲜为人知。这项研究表明，参与葡萄酒酿造的酵母，即酿酒酵母菌株和非酿酒酵母德尔布有孢圆酵母，能够合成HT，因为通过一种已开发并验证的超高效液相色谱-高分辨质谱法在三株酵母的细胞内培养基中鉴定出了该化合物，其定量限和检测限分别为0.108和0.035 ng/mL。使用不同品种的葡萄（科雷德拉、麝香葡萄、霞多丽、菲诺帕洛米诺、长相思、维希雷加和丹魄）和合成葡萄汁进行了受控发酵。在测试的酵母中，酿酒酵母菌株QA23是最有效的HT生产者。另一方面，葡萄品种会影响葡萄酒中HT的浓度。此外，在发酵的第四至第六天达到HT的最大浓度。这项研究表明酵母在生产HT方面具有巨大潜力。
