Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power

The amino acid tryptophan and its derived molecules serotonin and melatonin are involved in a wide range of physiological functions that contribute significantly to human health, namely antioxidant, immune-active, and neurological properties. Grapes and wine are a source of these compounds, but thei...

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Authors: Baenas, Nieves, García-Viguera, Cristina, Domínguez-Perles, Raúl, Medina Escudero, Sonia
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/308084
Online Access:http://hdl.handle.net/10261/308084
Access Level:Open access
Keyword:Grape stems
Grape pomace
Wine lees
FRAP
ABTS
ORAC
id ES_7b89272dad14d1aa3bbf246a67a012fd
oai_identifier_str oai:digital.csic.es:10261/308084
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
title Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
spellingShingle Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
Baenas, Nieves
Grape stems
Grape pomace
Wine lees
FRAP
ABTS
ORAC
title_short Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
title_full Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
title_fullStr Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
title_full_unstemmed Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
title_sort Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power
dc.creator.none.fl_str_mv Baenas, Nieves
García-Viguera, Cristina
Domínguez-Perles, Raúl
Medina Escudero, Sonia
author Baenas, Nieves
author_facet Baenas, Nieves
García-Viguera, Cristina
Domínguez-Perles, Raúl
Medina Escudero, Sonia
author_role author
author2 García-Viguera, Cristina
Domínguez-Perles, Raúl
Medina Escudero, Sonia
author2_role author
author
author
dc.contributor.none.fl_str_mv Fundación Séneca
European Commission
Centro para el Desarrollo Tecnológico Industrial (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Baenas, Nieves [0000-0001-7404-2623]
García-Viguera, Cristina [0000-0002-4751-3917]
Domínguez-Perles, Raúl [0000-0001-6232-712X]
Medina Escudero, Sonia [0000-0002-7231-6480]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Grape stems
Grape pomace
Wine lees
FRAP
ABTS
ORAC
topic Grape stems
Grape pomace
Wine lees
FRAP
ABTS
ORAC
description The amino acid tryptophan and its derived molecules serotonin and melatonin are involved in a wide range of physiological functions that contribute significantly to human health, namely antioxidant, immune-active, and neurological properties. Grapes and wine are a source of these compounds, but their presence in wine by-products remains underexplored. Therefore, the aim of this work was the identification and quantification of tryptophan, serotonin, and melatonin in winery by-products (grape stems, grape pomace, and wine lees) by ultra-high performance liquid chromatography coupled to electrospray ionization and mass spectrometer with triple-quadrupole technology (UHPLC-ESI-QqQ-MS/MS), as well as the evaluation of the extracts obtained (by applying specific extraction conditions for each of them) for their antioxidant and reducing capacity (by three different and complementary methods: FRAP, ABTS•+, and ORAC). Furthermore, correlation analyses were developed to establish the contribution of the different analytes to the total antioxidant activity. The main results obtained pointed out grape stems as the by-product with the highest tryptophan content (96.28 mg/kg dw) and antioxidant capacity (142.86, 166.72, and 363.24 mmol TE/kg dw, FRAP, ABTS•+, and ORAC, respectively), while serotonin and melatonin were the predominant derivatives in grape pomace (0.086 and 0.902 µg/kg dw, respectively). The antioxidant capacity of the standards was also analysed at the concentrations found in the matrices studied. A significant correlation was found between the concentration of the pure tryptophan standard and the antioxidant capacity (ABTS•+, r2 = 0.891 at p < 0.001 (***); FRAP, r2 = 0.885 at p < 0.01 (**); and ORAC, r2 = 0.854 at p < 0.01 (**)). According to these results, winery by-products can be highlighted as valuable materials to be used as novel ingredients containing tryptophan, serotonin, and melatonin, while tryptophan was identified as the most relevant contributor (out of phenolic compounds) to the antioxidant capacity exhibited by wine by-products
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/308084
url http://hdl.handle.net/10261/308084
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI//RYC2020-029521-I
info:eu-repo/grantAgreement/AEI//IJC-2020–044496-I
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods12081571
https://doi.org/10.3390/foods12081571
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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spelling Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant PowerBaenas, NievesGarcía-Viguera, CristinaDomínguez-Perles, RaúlMedina Escudero, SoniaGrape stemsGrape pomaceWine leesFRAPABTSORACThe amino acid tryptophan and its derived molecules serotonin and melatonin are involved in a wide range of physiological functions that contribute significantly to human health, namely antioxidant, immune-active, and neurological properties. Grapes and wine are a source of these compounds, but their presence in wine by-products remains underexplored. Therefore, the aim of this work was the identification and quantification of tryptophan, serotonin, and melatonin in winery by-products (grape stems, grape pomace, and wine lees) by ultra-high performance liquid chromatography coupled to electrospray ionization and mass spectrometer with triple-quadrupole technology (UHPLC-ESI-QqQ-MS/MS), as well as the evaluation of the extracts obtained (by applying specific extraction conditions for each of them) for their antioxidant and reducing capacity (by three different and complementary methods: FRAP, ABTS•+, and ORAC). Furthermore, correlation analyses were developed to establish the contribution of the different analytes to the total antioxidant activity. The main results obtained pointed out grape stems as the by-product with the highest tryptophan content (96.28 mg/kg dw) and antioxidant capacity (142.86, 166.72, and 363.24 mmol TE/kg dw, FRAP, ABTS•+, and ORAC, respectively), while serotonin and melatonin were the predominant derivatives in grape pomace (0.086 and 0.902 µg/kg dw, respectively). The antioxidant capacity of the standards was also analysed at the concentrations found in the matrices studied. A significant correlation was found between the concentration of the pure tryptophan standard and the antioxidant capacity (ABTS•+, r2 = 0.891 at p < 0.001 (***); FRAP, r2 = 0.885 at p < 0.01 (**); and ORAC, r2 = 0.854 at p < 0.01 (**)). According to these results, winery by-products can be highlighted as valuable materials to be used as novel ingredients containing tryptophan, serotonin, and melatonin, while tryptophan was identified as the most relevant contributor (out of phenolic compounds) to the antioxidant capacity exhibited by wine by-productsThis research was funded by research projects granted by the Ministry of Science and Innovation with funding from the European Union’s NextGenerationEU and by Fundación Séneca (the Science and Technology Agency of the Región de Murcia (CARM)) (PRTR-C17.I1) and the Centre for the Development of Industrial Technology of Spain (CDTI, IDI-20200720). SM is granted by a “Ramón y Cajal” (RYC2020-029521-I) post-doctoral contract funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future”. NB is granted by a “Juan de la Cierva Incorporación” (IJC-2020–044496-I) post-doctoral contract funded by the Spanish Ministry of Science and Innovation (MCIN/AEI/10.13039/501100011033).Peer reviewedMultidisciplinary Digital Publishing InstituteFundación SénecaEuropean CommissionCentro para el Desarrollo Tecnológico Industrial (España)Ministerio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Baenas, Nieves [0000-0001-7404-2623]García-Viguera, Cristina [0000-0002-4751-3917]Domínguez-Perles, Raúl [0000-0001-6232-712X]Medina Escudero, Sonia [0000-0002-7231-6480]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/308084reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI//RYC2020-029521-Iinfo:eu-repo/grantAgreement/AEI//IJC-2020–044496-IThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods12081571https://doi.org/10.3390/foods12081571Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3080842026-05-22T06:33:51Z
score 15,811543

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