Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold

Lina Xu1, Weidan Guo1, Weicong Liu1

  • 1College of Food Science and Engineering, Central South University of forestry and Technology, Changsha 410004, China.

Food Chemistry
|August 25, 2019
PubMed

Insights

Cold-resistant Wickerhamomyces anomalus yeast strains show significant antioxidant activity, effectively inhibiting lipid oxidation in cold-stored fish mince. These yeasts are potential natural bio-preservatives for muscle products.

Area of Science:

  • Food Microbiology
  • Biochemistry
  • Food Preservation

Background:

  • Lipid oxidation is a major challenge in cold-stored muscle products, leading to quality degradation.
  • Cold-resistant yeasts offer potential as natural bio-preservatives to mitigate oxidative damage.

Purpose of the Study:

  • To investigate the efficacy of cold-resistant Wickerhamomyces anomalus strains in inhibiting lipid oxidation in cold-stored fish mince.
  • To identify key metabolites responsible for the antioxidant activity of these yeast strains.

Main Methods:

  • Evaluation of eight Wickerhamomyces anomalus strains (J3, J7, J8, J9, J12, J15, J18, J25) on fish mince stored at 4°C.
  • Quantification of hydroperoxides value and thiobarbituric acid reactive substances (TBARS).
  • Metabolite profiling using gas chromatography-mass spectrometry (GC-MS).

Main Results:

  • Selected yeast strains significantly inhibited hydroperoxides and TBARS formation (p < 0.05).
  • Inhibitory efficacy correlated positively with isolongifolene, xylitol, turanose, thymol-glucoside, and uridine content.
  • Aldehyde dehydrogenase activity was linked to TBARS reduction.
  • Bacteriostatic compounds like thymol-glucoside and 2-phenylethanol were identified.

Conclusions:

  • Cold-resistant W. anomalus strains possess potent antioxidant properties.
  • Specific metabolites contribute to the observed inhibition of lipid oxidation.
  • These yeast strains represent promising candidates for novel bio-preservatives in muscle food products.

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