Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice

Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxida...

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Autores: Cruz-Chamorro, Iván, Santos-Sánchez, Guillermo, Álvarez-Sánchez, Nuria, Martín-Prada, Laura, Cerrillo, Isabel, Ortega de la Torre, María de los Ángeles, Escudero López, Blanca, Martín, Franz, Álvarez-Ríos, Ana Isabel, Carrillo-Vico, Antonio, Fernández-Pachón, María-Soledad
Formato: artículo
Fecha de publicación:2022
País:España
Recursos:Universidad Pablo de Olavide (UPO)
Repositorio:RIO. Repositorio Institucional Olavide
Idioma:inglés
OAI Identifier:oai:rio.upo.es:10433/22262
Acesso em linha:https://hdl.handle.net/10433/22262
Access Level:acceso abierto
Palavra-chave:Melatonin
6-sulfatoxymelatonin
Orange juice
Fermentation
Antioxidant activity
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spelling Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juiceCruz-Chamorro, IvánSantos-Sánchez, GuillermoÁlvarez-Sánchez, NuriaMartín-Prada, LauraCerrillo, IsabelOrtega de la Torre, María de los ÁngelesEscudero López, BlancaMartín, FranzÁlvarez-Ríos, Ana IsabelCarrillo-Vico, AntonioFernández-Pachón, María-SoledadMelatonin6-sulfatoxymelatoninOrange juiceFermentationAntioxidant activityFermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxidant activity status. Nine participants ingested 500 mL of FOJ and their urine was collected at baseline and after 2, 5, 10, 15 and 24 h. After a two-week washout period, the intervention was repeated with OJ. 6-SMT levels were quantified by ELISA and antioxidant activity by TAC, FRAP and ORAC assays. A significant increase in both 6-SMT levels and antioxidant activity in urine was observed after FOJ ingestion compared to OJ. A positive correlation between TAC and 6-SMT levels was observed only after FOJ intake. This study shows for the first time that fermentation process increases melatonin bioavailability of OJ associated with an enhancement in antioxidant status.Elsevier20252025-01-1320222022-01-0120222022-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10433/22262reponame:RIO. Repositorio Institucional Olavideinstname:Universidad Pablo de Olavide (UPO)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:rio.upo.es:10433/222622026-06-13T12:46:27Z
dc.title.none.fl_str_mv Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
title Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
spellingShingle Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
Cruz-Chamorro, Iván
Melatonin
6-sulfatoxymelatonin
Orange juice
Fermentation
Antioxidant activity
title_short Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
title_full Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
title_fullStr Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
title_full_unstemmed Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
title_sort Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
dc.creator.none.fl_str_mv Cruz-Chamorro, Iván
Santos-Sánchez, Guillermo
Álvarez-Sánchez, Nuria
Martín-Prada, Laura
Cerrillo, Isabel
Ortega de la Torre, María de los Ángeles
Escudero López, Blanca
Martín, Franz
Álvarez-Ríos, Ana Isabel
Carrillo-Vico, Antonio
Fernández-Pachón, María-Soledad
author Cruz-Chamorro, Iván
author_facet Cruz-Chamorro, Iván
Santos-Sánchez, Guillermo
Álvarez-Sánchez, Nuria
Martín-Prada, Laura
Cerrillo, Isabel
Ortega de la Torre, María de los Ángeles
Escudero López, Blanca
Martín, Franz
Álvarez-Ríos, Ana Isabel
Carrillo-Vico, Antonio
Fernández-Pachón, María-Soledad
author_role author
author2 Santos-Sánchez, Guillermo
Álvarez-Sánchez, Nuria
Martín-Prada, Laura
Cerrillo, Isabel
Ortega de la Torre, María de los Ángeles
Escudero López, Blanca
Martín, Franz
Álvarez-Ríos, Ana Isabel
Carrillo-Vico, Antonio
Fernández-Pachón, María-Soledad
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Melatonin
6-sulfatoxymelatonin
Orange juice
Fermentation
Antioxidant activity
topic Melatonin
6-sulfatoxymelatonin
Orange juice
Fermentation
Antioxidant activity
description Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxidant activity status. Nine participants ingested 500 mL of FOJ and their urine was collected at baseline and after 2, 5, 10, 15 and 24 h. After a two-week washout period, the intervention was repeated with OJ. 6-SMT levels were quantified by ELISA and antioxidant activity by TAC, FRAP and ORAC assays. A significant increase in both 6-SMT levels and antioxidant activity in urine was observed after FOJ ingestion compared to OJ. A positive correlation between TAC and 6-SMT levels was observed only after FOJ intake. This study shows for the first time that fermentation process increases melatonin bioavailability of OJ associated with an enhancement in antioxidant status.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01
2022
2022-01-01
2025
2025-01-13
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10433/22262
url https://hdl.handle.net/10433/22262
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RIO. Repositorio Institucional Olavide
instname:Universidad Pablo de Olavide (UPO)
instname_str Universidad Pablo de Olavide (UPO)
reponame_str RIO. Repositorio Institucional Olavide
collection RIO. Repositorio Institucional Olavide
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413643444027392
score 15.811543

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