Biologically active components of lipid complex in pressed wine yeast

Autor:	I V Chernousova, Yu A Ogay, V E Mosolkova
Rok vydání:	2021
Předmět:	Chromatography Lanosterol Campesterol food and beverages Sterol Yeast chemistry.chemical_compound Yeast in winemaking chemistry Unsaponifiable polycyclic compounds Cycloartenol lipids (amino acids peptides and proteins) Fermentation
Zdroj:	IOP Conference Series: Earth and Environmental Science. 640:042012
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/640/4/042012
Popis:	In this work we made an attempt to determine, quantitatively and qualitatively, the isoprenoid including sterol) the composition of the lipid complex of pressed wine yeast from a grape must fermentation. The sterol composition of the lipid complex we obtained was studied using a method for determination of unsaponifiable substances in vegetable oils. Isoprenoid, including sterols, were determined by gas-liquid chromatography. The chromatograph used was an Agilent Technology 6890 with a mass-spectrometry detector and had a HP-1 column. The carrier gas (helium) flow rate was 1 ml/min. The chromatography was effected at a temperature range of 50-300°C. The revealed unsaponifiable fraction of the yeast lipid complex contained diterpenoid and triterpenoid alcohols and sterols. The sterols were campesterol, β-stigmasterol, obtusifoliol, γ-sitosterol, lanosterol, cycloartenol and α-sitosterol), hydrocarbons, α-tocopherol and γ-tocopherol, the total sterols accounting for 22.3 %. These findings clearly indicate the need to investigate, in more detail, the pharmacological and antioxidant effects of the wine yeast lipid complex from a grape must fermentation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cb330857a812c771777f46147f79c8f0 https://doi.org/10.1088/1755-1315/640/4/042012 Zobrazit plný text záznamu