World Journal of Microbiology and Biotechnology

, Volume 31, Issue 12, pp 1899–1906 | Cite as

Effect of selenium on growth and antioxidant enzyme activities of wine related yeasts

  • M. Assunção
  • L. L. Martins
  • M. P. Mourato
  • M. M. Baleiras-CoutoEmail author
Original Paper


The use of supplements in the diet is a common practice to address nutritional deficiencies. Selenium is an essential micronutrient with an antioxidant and anti-carcinogenic role in human and animal health. There is increasing interest in developing nutritional supplements such as yeast cells enriched with selenium. The possibility of producing beverages, namely wine, with selenium-enriched yeasts, led us to investigate the selenium tolerance of six wine related yeasts. The production of such cells may hamper selenium toxicity problems. Above certain concentrations selenium can be toxic inducing oxidative stress and yeast species can show different tolerance. This work aimed at studying selenium tolerance of a diversity of wine related yeasts, thus antioxidant response mechanisms with different concentrations of sodium selenite were evaluated. Viability assays demonstrated that the yeast Torulaspora delbrueckii showed the highest tolerance for the tested levels of 100 µg mL−1 of sodium selenite. The evaluation of antioxidative enzyme activities showed the best performance for concentrations of 250 and 100 µg mL−1, respectively for the yeast species Saccharomyces cerevisiae and Hanseniaspora guilliermondii. These results encourage future studies on the possibility to use pre-enriched yeast cells as selenium supplement in wine production.


Wine-yeast Selenium Antioxidative enzymes Tolerance 



The authors wish to thank Rafaela Reis for her collaboration in the antioxidative enzymatic assay.


  1. Aebi HE (1983) Catalase. In: Bergmeyer J (ed) Methods of enzymatic analysis: oxidoreductases, transferases, vol III. Verlag, Weinheim, pp 273–286Google Scholar
  2. Alzate A, Fernández-Fernéndez A, Pérez-Conde MC (2008) Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir. J Agric Food Chem 56:8728–8736CrossRefGoogle Scholar
  3. Apel K, Hirt H (2004) Reactive oxygen species: metabolism, oxidative stress, and signal transduction. Annu Rev Plant Biol 55:373–399CrossRefGoogle Scholar
  4. Aravind P, Prasad M (2005) Modulation of cadmium-induced oxidative stress in Ceratophyllum demersum by zinc involves ascorbate–glutathione cycle and glutathione metabolism. Plant Physiol Biochem 43:107–116CrossRefGoogle Scholar
  5. Baleiras-Couto MM, Reizinho R, Duarte F (2005) Partial 26S rDNA restriction analysis as a tool to characterize non-Saccharomyces yeasts present during red wine fermentations. Int J Food Microbiol 102:49–56CrossRefGoogle Scholar
  6. Bradford M (1976) A rapid and sensitive method for quantification of microgram quantities of protein utilizing principle of protein-dye binding. Anal Biochem 72:1–2CrossRefGoogle Scholar
  7. Brenneisen P, Steinbrenner H, Sies H (2005) Selenium, oxidative stress, and health aspects. Mol Aspects Med 26:256–267CrossRefGoogle Scholar
  8. Bronzetti G, Cini M, Andreoli E, Caltavuturo L, Panunzio M, Croce CD (2001) Protective effects of vitamins and selenium compounds in yeast. Genet Toxicol Environ Mutagen 496:105–115CrossRefGoogle Scholar
  9. Chen T, Li W, Schulz PJ, Furst A, Chien PK (1995) Induction of peroxisome proliferation and increase of catalase activity in yeast, Candida albicans, by cadmium. Biol Trace Elem Res 50:125–133CrossRefGoogle Scholar
  10. Chen TF, Zheng WJ, Wong YS, Yang F (2008) Selenium-induced changes in activities of antioxidant enzymes and content of photosynthetic pigments in Spirulina platensis. J Integr Plant Biol 50:40–48CrossRefGoogle Scholar
  11. Costa V, Moradas-Ferreira P (2001) Oxidative stress and signal transduction in Saccharomyces cerevisiae: insights into ageing, apoptosis and diseases. Mol Aspects Med 22:217–246CrossRefGoogle Scholar
  12. Donahue J, Okpodu C, Cramer C, Grabau E, Alscher R (1997) Responses of antioxidants to paraquat in pea leaves. Plant Physiol 113:249–257Google Scholar
  13. Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A (1998) The role of non-Saccharomyces yeasts in industrial winemaking. Int Microbiol 1:143–148Google Scholar
  14. Garnczarska M (2005) Response of the ascorbate-glutathione cycle to re-aeration following hypoxia in lupine roots. Plant Physiol Biochem 43:583–590CrossRefGoogle Scholar
  15. Hasanuzzaman M, Hossain MA, Fujita M (2011) Selenium-Induced up-regulation of the antioxidant defense and methylglyoxal detoxification system reduces salinity-induced damage in rapessed seedlings. Biol Trace Elem Res 143:1704–1721CrossRefGoogle Scholar
  16. Horiguchi H, Yurimoto H, Kato N, Sakai Y (2001) Antioxidant system within yeast peroxisome. J Biol Chem 276:14279–14288Google Scholar
  17. Jamieson DJ (1998) Oxidative stress responses of the yeast Saccharomyces cerevisiae. Yeast 14:1511–1527CrossRefGoogle Scholar
  18. Kaur T, Bansal MP (2006) Selenium enrichment and anti-oxidant status in baker’s yeast, Saccharomyces cerevisiae at different sodium selenite concentrations. Nutr Hosp 21:704–708Google Scholar
  19. Mapelli V, Hillestrøm PR, Patil K, Larsen EH, Olsson L (2012) The interplay between sulphur and selenium metabolism influences the intracellular redox balance in Saccharomyces cerevisiae. FEMS Yeast Res 12:20–32CrossRefGoogle Scholar
  20. Mittler R (2002) Oxidative stress, antioxidants and stress tolerance. Trends Plant Sci 7:405–410CrossRefGoogle Scholar
  21. Mittler R, Vanderauwera S, Gollery M, Breusegem VF (2004) Reactive oxygen gene network of plants. Trends Plant Sci 9:490–498CrossRefGoogle Scholar
  22. Navarro-Alarcon M, Cabrera-Vique C (2008) Selenium in food and the human body: a review. Sci Total Environ 400:115–141CrossRefGoogle Scholar
  23. Pedrero Z, Madrid Y (2009) Novel approaches for selenium speciation in foodstuffs and biological specimens: a review. Anal Chim Acta 634:135–152CrossRefGoogle Scholar
  24. Pérez-Corona MT, Sánchez-Martínez M, Valderrama MJ, Rodríguez ME, Cámara C, Madrid Y (2011) Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: laboratory-scale experiments. Food Chem 124:1050–1055CrossRefGoogle Scholar
  25. Ponce de León CA, Bayón MM, Paquin C, Caruso JA (2002) Selenium incorporation into Saccharomyces cerevisiae cells: a study of different incorporation methods. J Appl Microbiol 92:602–610CrossRefGoogle Scholar
  26. Rubio MC, Gonzalez EM, Minchin FR, Webb KJ, Arrese-Igor C, Ramos J, Becana M (2002) Effects of water stress on antioxidant enzymes of leaves and nodules of transgenic alfalfa overexpressing superoxide dismutases. Physiol Plant 115:531–540CrossRefGoogle Scholar
  27. Santoro N, Thiele DJ (1997) Oxidative stress responses in the yeast Saccharomyces cerevisiae. In: Hohmann S, Mager WH (eds) Yeast stress responses. Springer, Heidelberg, pp 241–287Google Scholar
  28. Scandalios J (1993) Oxygen stress and superoxide dismutases. Plant Physiol 101:7–12Google Scholar
  29. SCF—Scientific Committee on Food (2000) Opinion of the scientific committee of food of the tolerable upper intake level of selenium. European Commission, Health and Consumer Protection Directorate-General, SCF/CS/NUT/UPPLEV/25 Final, pp 1–18Google Scholar
  30. Shanker AK, Djanaguiraman M, Sudhagar R, Chandranshekar CN, Pathmanabhan G (2004) Differential antioxidative response of ascorbato glutathione pathway enzymes and metabolites to chromium speciation stress in green gram (Vigna radiata (L.) R. Wilczek. Cv CO 4) roots. Plant Sci 166:1035–1043CrossRefGoogle Scholar
  31. Sharma P, Dubey RS (2004) Ascorbate peroxidase from rice seedlings: properties of enzyme isoforms, effects of stresses and protective roles of osmolytes. Plant Sci 167:541–550CrossRefGoogle Scholar
  32. Spallholz JE (1994) On the nature of selenium toxicity and carcinostatic activity. Free Radic Biol Med 17:45–64CrossRefGoogle Scholar
  33. Stabnikova O, Wang J, Ding H, Tay J (2005) Biotransformation of vegetable and fruit processing wastes into yeast biomass enriched with selenium. Bioresour Technol 96:747–751CrossRefGoogle Scholar
  34. Suhajda Á, Hegóczki J, Janzsó B, Pais I, Vereczkey G (2000) Preparation of selenium yeasts I. Preparation of selenium-enriched Saccharomyces cerevisiae. J Trace Elem Med Biol 14:43–47CrossRefGoogle Scholar
  35. Thiry C, Ruttens A, Temmerman LD, Schneider Y, Pussemier L (2012) Current knowledge in species-related bioavailability of selenium in food. Food Chem 130:767–784CrossRefGoogle Scholar
  36. Tinggi U (2003) Essentiality and toxicity of selenium and its status in Australia: a review. Toxicol Lett 137:103–110CrossRefGoogle Scholar
  37. Zohre DE, Erten H (2002) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochem 38:319–324CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • M. Assunção
    • 1
    • 2
  • L. L. Martins
    • 2
  • M. P. Mourato
    • 2
  • M. M. Baleiras-Couto
    • 1
    Email author
  1. 1.Instituto Nacional de Investigação Agrária e Veterinária, I.P., UEISBRGDois PortosPortugal
  2. 2.LEAF, Instituto Superior de AgronomiaUniversidade de LisboaLisbonPortugal

Personalised recommendations