Flavanols protect the yeast Saccharomyces cerevisiae against heating and freezing/thawing injury.

Aims: The aim of the study was to check whether two flavanols ((−)‐epigallocatechin gallate and (+)‐catechin) can ameliorate oxidative stress (OS) accompanying and contributing to the lethal effects of heating (50°C) and freezing‐thawing on the yeast Saccharomyces cerevisiae. Methods and Results: The flavanols studied increased yeast survival during heating and freezing‐thawing, estimated by the colony forming assay. They improved also such indices of OS as increased production of reactive oxygen species, decrease of total antioxidant activity of yeast cell extracts and increase in the level of protein carbonyls. Conclusions: Amelioration of OS by flavanols increases the survival of the yeast subjected to high temperature and freezing‐thawing. Significance and Impact of the Study: Flavanols may be considered as means of enhancing yeast survival under extreme temperature conditions and probably in other conditions involving OS. [ABSTRACT FROM AUTHOR]