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Oxidative stress of wine yeasts under copper exposure

Jun Du; Hai-Lan Li; Ji-Cheng Zhan; Wei-Dong Huang; Scientia Agricultura Sinica 2011; 44 (2)

Effects of Cu on oxidative stress experienced by wine yeasts during winemaking were investigated. Wine yeast was cultivated in model synthetic medium containing 0–1.0 mmol l—1 Cu2+. Production rates of superoxide anion and H2O2 increased in the presence of increasing amounts of Cu, as did intracellular lipid peroxidation and contents of malondialdehyde, glutathione and glycerol. Superoxide dismutase and catalase activities were also enhanced in the presence of Cu. Results suggest that Cu stress stimulates production of reactive oxygen species and leads to oxidative stress in a similar manner to that caused by H2O2. Antioxidant and non-antioxidant enzymes acted synergistically to reduce cell damage caused by high concn. of Cu. (We recommend that you consult the full text of this article)
Published on 10/16/2012
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