Alcoholic fermentation induces melatonin synthesis in orange juice

Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis oc...

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Autores: Fernández-Pachón, María Soledad, Medina Escudero, Sonia, Herrero-Martín, G., Cerrillo, Isabel, Berná, Genoveva, Escudero-López, Blanca, Ferreres, Federico, Martín, F., García-Parrilla, M. C., Gil-Izquierdo, Ángel
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/345410
Acesso em linha:http://hdl.handle.net/10261/345410
Access Level:acceso abierto
Palavra-chave:alcoholic fermentation
Food analysis
melatonin
orange juice
tryptophan
UHPLC-MS/M
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spelling Alcoholic fermentation induces melatonin synthesis in orange juiceFernández-Pachón, María SoledadMedina Escudero, SoniaHerrero-Martín, G.Cerrillo, IsabelBerná, GenovevaEscudero-López, BlancaFerreres, FedericoMartín, F.García-Parrilla, M. C.Gil-Izquierdo, Ángelalcoholic fermentationFood analysismelatoninorange juicetryptophanUHPLC-MS/MMelatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compoundThe authors are grateful to the company ‘Grupo Hespérides Biotech S.L.’ for providing the samples of fermented orange juice. The authors also gratefully acknowledge the support of Junta de Andalucía through the Project P09-AGR4814M and of National funding agencies through the Projects AGL2011-23690, CSD007-0063 (CONSOLIDER-INGENIO 2010 ‘Fun-C-Food’) and CSIC 201170E041. The authors are also grateful to the Fundación Séneca – CARM ‘Group of Excellence in Research’ 04486/GERM/06 and the Ibero-American Programme for Science, Technology and Development (CYTED) – Action 112RT0460 CORNUCOPIA. The Research Project grant of BEL is supported by Junta de AndalucíaPeer reviewedJohn Wiley & SonsJunta de AndalucíaMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas (España)Fundación SénecaPrograma Iberoamericano de Ciencia y Tecnología para el DesarrolloMedina Escudero, Sonia [0000-0002-7231-6480]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/345410reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MICINN//AGL2011-23690https://doi.org/10.1111/jpi.12093Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3454102026-05-22T06:33:51Z
dc.title.none.fl_str_mv Alcoholic fermentation induces melatonin synthesis in orange juice
title Alcoholic fermentation induces melatonin synthesis in orange juice
spellingShingle Alcoholic fermentation induces melatonin synthesis in orange juice
Fernández-Pachón, María Soledad
alcoholic fermentation
Food analysis
melatonin
orange juice
tryptophan
UHPLC-MS/M
title_short Alcoholic fermentation induces melatonin synthesis in orange juice
title_full Alcoholic fermentation induces melatonin synthesis in orange juice
title_fullStr Alcoholic fermentation induces melatonin synthesis in orange juice
title_full_unstemmed Alcoholic fermentation induces melatonin synthesis in orange juice
title_sort Alcoholic fermentation induces melatonin synthesis in orange juice
dc.creator.none.fl_str_mv Fernández-Pachón, María Soledad
Medina Escudero, Sonia
Herrero-Martín, G.
Cerrillo, Isabel
Berná, Genoveva
Escudero-López, Blanca
Ferreres, Federico
Martín, F.
García-Parrilla, M. C.
Gil-Izquierdo, Ángel
author Fernández-Pachón, María Soledad
author_facet Fernández-Pachón, María Soledad
Medina Escudero, Sonia
Herrero-Martín, G.
Cerrillo, Isabel
Berná, Genoveva
Escudero-López, Blanca
Ferreres, Federico
Martín, F.
García-Parrilla, M. C.
Gil-Izquierdo, Ángel
author_role author
author2 Medina Escudero, Sonia
Herrero-Martín, G.
Cerrillo, Isabel
Berná, Genoveva
Escudero-López, Blanca
Ferreres, Federico
Martín, F.
García-Parrilla, M. C.
Gil-Izquierdo, Ángel
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Junta de Andalucía
Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas (España)
Fundación Séneca
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Medina Escudero, Sonia [0000-0002-7231-6480]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv alcoholic fermentation
Food analysis
melatonin
orange juice
tryptophan
UHPLC-MS/M
topic alcoholic fermentation
Food analysis
melatonin
orange juice
tryptophan
UHPLC-MS/M
description Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound
publishDate 2014
dc.date.none.fl_str_mv 2014
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/345410
url http://hdl.handle.net/10261/345410
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MICINN//AGL2011-23690
https://doi.org/10.1111/jpi.12093
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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