Ethanol induced oxidative stress, mitochondrial dysfunction, and autophagy in Wickerhamomyces anomalus.

ABSTRACT: Wickerhamomyces anomalus, a flavor-modulating non-Saccharomyces yeast used in winemaking, experiences escalating ethanol stress during fermentation, yet the physiological and structural consequences remain unclear. This study assessed responses to 9% (v/v) ethanol stress with and without exogenous antioxidants (10 mM N-acetylcysteine and 2.5 mM glutathione) by measuring: reactive oxygen species (ROS) via fluorescence staining; superoxide dismutase (SOD) and catalase (CAT) activities plus glutathione content colorimetrically; mitochondrial membrane potential using rhodamine 123; ultrastructure via transmission electron microscopy; electron transport chain complex activities and ATP levels colorimetrically; and autophagy via monodansylcadaverine staining. Results indicated ethanol exposure i

SUBMITTER: Liu X 

PROVIDER: S-EPMC12613665 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature