College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
Food Microbiol. 2024 Feb;117:104396. doi: 10.1016/j.fm.2023.104396. Epub 2023 Oct 6.
Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.
酵母中的渗透胁迫会限制高浓度酿造工业啤酒的生产力。本研究主要评估了 11 种植物源抗氧化二肽（PADs）对拉格酵母耐渗透压胁迫能力的保护作用。结果表明，PADs 为酵母在渗透压胁迫下提供了耐受性。PADs 补充剂增强了细胞膜的完整性并减少了氧化损伤。在渗透压胁迫下，PADs 上调了 SOD2、PEX11 和 CTT1 基因的表达。此外，通过 PADs 提高了啤酒的挥发性化合物含量和抗氧化活性，表明具有良好的质量特征。特别是，与对照组相比，Phe-Cys 和 Leu-His 可以分别将啤酒的 DPPH 自由基清除活性提高 41.92%和 18.78%。因此，PADs 是一种可工业化扩展的增强剂，可以提高酵母在高浓度酿造过程中抵抗渗透压和提高啤酒质量的能力。
