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Published on: January 16, 2014
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.
Abstract:
The effect of eight cold-resistant yeast strains (J3, J7, J8, J9, J12, J15, J18, and J25) of Wickerhamomyces anomalus on the lipid oxidation of cold stored fish mince (4 °C) were investigated. And the metabolites of these yeast were determined with gas chromatography-mass spectrometry. These strains could effectively inhibit the increase of hydroperoxides value (p < 0.05), and the inhibiting rate was positively correlated with the content of isolongifolene, xylitol, turanose, thymol-glucoside, and uridine. Especially, the J3, J7, J8, J9, J12, and J18 could eliminate a large part of thiobarbituric acid reactive substances (TBARS) (p < 0.05), the eliminating rate was proportionate to the aldehyde dehydrogenase activity. Several bacteriostatic metabolites were detected: thymol-glucoside, 2-phenylethanol, cedro, and 2,4-bis (1,1-dimethylethyl) phenol. In addition, W. anomalus produced many metabolites with fruit and floral notes. In conclusion, cold-resistant W. anomalus strains own antioxidant activity were potential new bio-preservatives in the cold storage of muscle products.
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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