Antioxidant effect of melatonin on Saccharomyces and non-Saccharomyces wine yeasts

Identificador:  TDX:2726

Handle: https://hdl.handle.net/20.500.11797/TDX2726

Autores:  Vázquez González, Jennifer

Resumen:
Melatonin (N-acetyl-5 methoxytryptamine) which is synthesized from tryptophan, is formed during alcoholic fermentation, though its role in yeast is unknown. This study employed Saccharomyces and non-Saccharomyces species to evaluate the possible antioxidant effects of melatonin. Resistance to H2O2, reactive oxygen species, lipid peroxidation, catalase activity and lipid composition (fatty acids, phospholipids and sterols) were evaluated in both Saccharomyces and non-Saccharomyces yeasts. Furthermore, cell viability, reduced and oxidized glutathione levels, endogenous melatonin levels as well as transcriptomics study were assessed in S. cerevisiae. Results showed that non-Saccharomyces yeast containing unsaturated fatty acids such as linoleic or linolenic acids are more tolerant to oxidative stress. Melatonin supplementation enables cells to resist better further stresses. However, when cells were subjected to oxidative stress induced by H2O2, melatonin was able to partially mitigate cell damage by decreasing ROS production, lipid peroxidation and oxidized glutathione and increasing reduced glutathione and viability. Transcriptomics assays showed that melatonin is able to modulate the oxidative stress response at transcriptional level. The findings demonstrate that melatonin can act as antioxidant in both Saccharomyces and non-Saccharomyces yeasts.