食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 49 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027135

研究报告

甘露聚糖对酿酒酵母菌株生长及抗氧化活性的影响

  • 祝霞 ,
  • 宋茹茹 ,
  • 宋欣芫 ,
  • 李洁春 ,
  • 杨学山
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
硕士,副教授(杨学山副教授为通讯作者,E-mail:yangxs@gsau.edu.cn)

收稿日期: 2021-02-23

  修回日期: 2021-03-25

  网络出版日期: 2021-12-16

基金资助

国家自然科学基金地区基金项目(31760454;32060581);甘肃省自然科学基金项目(20JR10RA527);甘肃省葡萄酒产业发展基金项目(20180820-07;20180820-08)

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Effects of mannan on growth and antioxidant activity of Saccharomyces cerevisiae

  • ZHU Xia ,
  • SONG Ruru ,
  • SONG Xinyuan ,
  • LI Jiechun ,
  • YANG Xueshan
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)

Received date: 2021-02-23

  Revised date: 2021-03-25

  Online published: 2021-12-16

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摘要

葡萄酒酿造是一个高糖、高酸、低pH的相对恶劣生境,且发酵产生的乙醇会影响酿酒酵母(Saccharomyces cerevisiae)细胞的生长与代谢。为探究甘露聚糖在酒精发酵过程中对酿酒酵母细胞活力及抗氧化代谢的影响,以添加不同质量浓度甘露聚糖的模拟葡萄汁为试材,动态检测酒精发酵过程中酿酒酵母菌株的生物量、细胞活力及抗氧化活性。结果表明,甘露聚糖在酿酒酵母菌株生长的全过程对细胞活力具有显著提升作用(P＜0.05);与对照组相比外源添加甘露聚糖能够显著提高酿酒酵母细胞的三磷酸腺苷酶(adenosine triphosphatase,ATPase)活性及细胞内还原型谷胱甘肽(glutathione,GSH)(P＜0.05),可清除细胞内过量的活性氧(reactive oxygen species,ROS)、丙二醛(malondialdehyde,MDA),提高细胞的抗氧化能力。综合分析,外源添加质量浓度为300 mg/L甘露聚糖可以有效提升酿酒酵母细胞的活力及抗氧化活性。

关键词： 甘露聚糖; 酿酒酵母; 细胞活力; 抗氧化活性

本文引用格式

祝霞 , 宋茹茹 , 宋欣芫 , 李洁春 , 杨学山 . 甘露聚糖对酿酒酵母菌株生长及抗氧化活性的影响[J]. 食品与发酵工业, 2021 , 47(22) : 49 -54 . DOI: 10.13995/j.cnki.11-1802/ts.027135

Abstract

Vinification is a severe environment with high sugar, high acid and low pH, and the ethanol produced by fermentation will affect the growth and metabolism of Saccharomyces cerevisiae cells. The aim of this study was to evaluate the effect of mannan on the cell viability and antioxidant metabolism of S. cerevisiae in the process of alcohol fermentation. The biomass, cell viability and antioxidant activity of S. cerevisiae were dynamically detected in simulated juice added with different concentrations of mannan during the vinification. Results showed that the mannan could significantly enhance the vitality of yeast cells in the whole growth process of S. cerevisiae (P＜0.05). Compared with the control group, exogenous mannan significantly increased the adenosine triphosphatase activity and intracellular glutathione (P＜0.05). Moreover, the addition of mannan removed excessive reactive oxygen species and malondialdehyde in the yeast cells and improved the antioxidant capacity of S. cerevisiae. Comprehensive analysis showed that exogenous addition of mannan with a mass concentration of 300 mg/L could effectively improve the vitality and antioxidant activity of S. cerevisiae cells.

Key words： mannan; Saccharomyces cerevisiae; cell viability; antioxidant activity

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