Vázquez Jennifer, Grillitsch Karlheinz, Daum Günther, Mas Albert, Torija María-Jesús, Beltran Gemma
Oenological Biotechnology Research Group, Department of Biochemistry and Biotechnology, Faculty of Oenology, University of Rovira i Virgili, Tarragona, Spain.
Austrian Centre of Industrial Biotechnology, Graz, Austria.
Front Microbiol. 2018 Aug 20;9:1933. doi: 10.3389/fmicb.2018.01933. eCollection 2018.
Melatonin (-acetyl-5-methoxytryptamine) is synthesized from tryptophan by and non-conventional yeast species. Antioxidant properties have been suggested as a possible role of melatonin in a wine strain. However, the possible antioxidant melatonin effect on non- species and other strains of must be evaluated. The aim of this study was to determine the antioxidant capacity of melatonin in eight strains and four non-conventional yeasts (, , , and ). Therefore, the ROS formation, lipid peroxidation, catalase activity, fatty acid composition, and peroxisome proliferation were investigated. The results showed that the presence of melatonin increases peroxisome accumulation and slightly increases the catalase activity. When cells grown in the presence of melatonin were exposed to oxidative stress induced by HO, lower ROS accumulation and lipid peroxidation were observed in all tested strains. Therefore, the increased catalase activity that was a consequence of oxidative stress was lower in the presence of melatonin. Moreover, the presence of MEL modulates cell FA composition, increasing oleic and palmitoleic acids and leading to higher UFA/SFA ratios, which have been previously related to a higher tolerance to HO. These findings demonstrate that melatonin can act as an antioxidant compound in both and non- yeasts.
褪黑素（N - 乙酰 - 5 - 甲氧基色胺）由色氨酸经酿酒酵母和非传统酵母物种合成。抗氧化特性被认为是褪黑素在葡萄酒酵母菌株中可能发挥的作用。然而，必须评估褪黑素对非酿酒酵母物种和其他酿酒酵母菌株可能的抗氧化作用。本研究的目的是确定褪黑素在八种酿酒酵母菌株和四种非传统酵母（毕赤酵母、粟酒裂殖酵母、乳酸克鲁维酵母和树干毕赤酵母）中的抗氧化能力。因此，对活性氧生成、脂质过氧化、过氧化氢酶活性、脂肪酸组成和过氧化物酶体增殖进行了研究。结果表明，褪黑素的存在会增加过氧化物酶体积累，并略微增加过氧化氢酶活性。当在褪黑素存在下生长的细胞暴露于由过氧化氢诱导的氧化应激时，在所有测试菌株中均观察到较低的活性氧积累和脂质过氧化。因此，在褪黑素存在下，由氧化应激导致的过氧化氢酶活性增加较低。此外，褪黑素的存在调节细胞脂肪酸组成，增加油酸和棕榈油酸，导致更高的不饱和脂肪酸/饱和脂肪酸比率，这与先前对过氧化氢的更高耐受性有关。这些发现表明，褪黑素在酿酒酵母和非酿酒酵母中均可作为抗氧化化合物发挥作用。
