Aviso: Se está a ler esta mensagem, provavelmente, o browser que utiliza não é compatível com os "standards" recomendados pela W3C. Sugerimos vivamente que actualize o seu browser para ter uma melhor experiência de utilização deste "website". Mais informações em webstandards.org.

Warning: If you are reading this message, probably, your browser is not compliant with the standards recommended by the W3C. We suggest that you upgrade your browser to enjoy a better user experience of this website. More informations on webstandards.org.

Publicação

Título:	Effect of selenium on growth and antioxidant enzyme activities of wine related yeasts
Tipo:	Artigo de Revista
Autor(es):	Mónica Alexandra da Silva Assunção , Luisa Louro Martins , Miguel Mourato , Maria Margarida Baleiras dos Santos Couto
Resumo:	The use of supplements in the diet is a common practice to address nutritional deficiencies. Selenium is an essential micronutrient with an antioxidant and anti-carcinogenic role in human and animal health. There is increasing interest in developing nutritional supplements such as yeast cells enriched with selenium. The possibility of producing beverages, namely wine, with selenium-enriched yeasts, led us to investigate the selenium tolerance of six wine related yeasts. The production of such cells may hamper selenium toxicity problems. Above certain concentrations selenium can be toxic inducing oxidative stress and yeast species can show different tolerance. This work aimed at studying selenium tolerance of a diversity of wine related yeasts, thus antioxidant response mechanisms with different concentrations of sodium selenite were evaluated. Viability assays demonstrated that the yeast Torulaspora delbrueckii showed the highest tolerance for the tested levels of 100 µg mL(-1) of sodium selenite. The evaluation of antioxidative enzyme activities showed the best performance for concentrations of 250 and 100 µg mL(-1), respectively for the yeast species Saccharomyces cerevisiae and Hanseniaspora guilliermondii. These results encourage future studies on the possibility to use pre-enriched yeast cells as selenium supplement in wine production.
Palavras-chave:	Wine-yeast, Selenium, Antioxidative enzymes, Tolerance
Página inicial:	1899
Página final:	1906
Revista:	World Journal of Microbiology and Biotechnology - 31 - 12 [2015]
Editora:	Springer
URL:	http://link.springer.com/article/10.1007/s11274-015-1930-2

Documentos

Não existem documentos.