Actividad antioxidante de extractos de levaduras Kluyveromyces marxianus
Resumen
Los antioxidantes son compuestos que contribuyen en la conservación de alimentos. Los extractos procedentes de levaduras del género Saccharomyces se han utilizado como antioxidantes. Sin embargo, recientemente las levaduras del género Kluyveromyces han sido reconocidas con propiedades similares e incluso superiores, por lo anterior, el objetivo de este estudio fue obtener extractos de cepas de levaduras K. marxianus (OFF1 y SLP1) y evaluar su actividad antioxidante in vitro. La capacidad antioxidante in vitro se evaluó mediante el ensayo de extinción del radical 1,1-difenil-1-picrilhidrazilo (DPPH), reducción de peróxido de hidrógeno, reducción del ion férrico y anti-lipoperoxidación. Los resultados fueron comparados con los obtenidos de un extracto de una levadura S. cerevisiae (W303-A), tomando como referencia la actividad de una solución de ácido ascórbico. El extracto clasificado como S:2 de la levadura K. marxianus SLP1, generó la mayor actividad antioxidante, la cual se relacionó con su concentración de glutatión reducido.
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Derechos de autor 2024 Belem Vargas-Ochoa, Carlos Rubén Sosa-Aguirre, Jesús Campos-García, Melchor Arellano-Plaza, Alfredo Saavedra-Molina, Jorge Arturo Mejía-Barajas
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
