Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography鈥揗ass Spectrometry
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- 作者：Cristiana C. Castro ; Caitriona Gunning ; Carla M. Oliveira ; Jos茅 A. Couto ; Jos茅 A. Teixeira ; Rui C. Martins ; Ant贸nio C. Silva Ferreira
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：July 25, 2012
- 年：2012
- 卷：60
- 期：29
- 页码：7252-7261
- 全文大小：543K
- 年卷期：v.60,no.29(July 25, 2012)
- ISSN：1520-5118
文摘
This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a synthetic wine during fermentation. A bioanalytical pipeline, which allows for biological systems fingerprinting and sample classification by combining electrochemical features with biochemical background, is proposed. To achieve this objective, alcoholic fermentations of a minimal medium supplemented with phenolic acids were evaluated daily during 11 days, for electrochemical profile, phenolic acids, and the volatile fermentation fraction, using cyclic voltametry, high-performance liquid chromatography鈥揹iode array detection, and headspace/solid-phase microextraction/gas chromatography鈥搈ass spectrometry (target and nontarget approaches), respectively. It was found that acetic acid, 2-phenylethanol, and isoamyl acetate are compounds with a significative contribution for samples metabolic variability, and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end a similar pattern to normal wines. Moreover, S. cerevisiae had the capacity of producing chlorogenic acid in the supplemented medium fermentation from simple precursors present in the minimal medium.