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

Resumo

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.