Influence of Resveratrol and Dihydroquercetin on Physiological and Biochemical Parameters of the Poly-Extremophilic Yeast Yarrowia lipolytica under Temperature Stress

Autor:	Yulia I. Deryabina, E. P. Isakova, A. A. Mashkova, D. I. Dergacheva, N. N. Gessler
Rok vydání:	2019
Předmět:	Antioxidant biology Chemistry medicine.medical_treatment food and beverages Biological activity Yarrowia Resveratrol biology.organism_classification Applied Microbiology and Biotechnology Biochemistry Temperature stress Yeast chemistry.chemical_compound Polyphenol Respiration medicine Food science
Zdroj:	Applied Biochemistry and Microbiology. 55:152-158
ISSN:	1608-3024 0003-6838
DOI:	10.1134/s0003683819020042
Popis:	First, the effects of the biologically active polyphenols resveratrol and dihydroquercetin (DHQ) on morpho-physiological parameters and the antioxidant status of polyextremophilic yeast Yarrowia lipolytica at optimal and elevated temperatures were studied. Cultivation in the presence of 30 μM resveratrol at the optimal temperature caused a twofold increase in superoxide dismutase activity. It was shown that cultivation at a high temperature and high DHQ concentration stimulated a decrease in the alternate respiration level. High resveratrol concentrations and low dihydroquercetin concentrations were shown to have an inhibitory effect on the survival rate of Y. lipolytica yeast cells, while no visible inhibition effect of yeast growth was recorded at the optimal growth temperature. Polyphenols were shown to have a moderate stimulatory effect on the oxygen absorption rate by yeast cells.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ffc796afeee78c4619b2968976c2792e https://doi.org/10.1134/s0003683819020042 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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