Assessment of antioxidant bioactive properties of iberian dry-cured ham fat-derived essences using the yeast Saccharomyces cerevisiae as experimental model

Abstract

A new essence derived from Iberian dry-cured ham trimmed fat, with high content of mono- and poly-unsaturated fatty acids, and with antioxidant properties may act as protective agent counteracting the cellular effects of an oxidative insult. We used Saccharomyces cerevisiae, as in vivo experimental model to determine antioxidant properties of essences T30, T60 and T80. Antioxidant capacity was measured as recovery of yeast growth parameters and survivorship, as proxy of systemic cellular response to oxidative stress, when compared to unstressed or stressed cells treated with known antioxidants (vitamin C and resveratrol). At lower dose (1 μl), treated yeasts recovered growth rate (rT30 = 0.252 ± 0.016, rT60 = 0.224 ± 0.054, rT80 = 0.244 ± 0.032 h−1) and increased the number of relative survivors (RST30 = 1.494 ± 0.686, RST60 = 1.384 ± 0.405, RST80 = 1.720 ± 0.650) when compared to oxidative stressed yeasts (r = 0.093 ± 0.029 h−1, RS = 1.000 ± 0.000). The developed essences (T30, T60 and T80) counteract oxidative damage, with no-statistical significantly differences between essences, in a dose-dependent manner. In conclusion, the developed essences could be used as a functional food ingredient to relief oxidative stress, either raising from the onset of various chronic diseases or from external conditions (improving skin conditions), although they need to be validated in clinical studies.