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, S., Herrero Martín, Griselda, Cerrillo, Isabel, Berná, Genoveva, Escudero López, Blanca, Ferreres, F., Martín, Franz, García-Parrilla, M.C., Gil-Izquierdo, A.
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Universidad Pablo de Olavide (UPO)
Repositorio:RIO. Repositorio Institucional Olavide
Idioma:inglés
OAI Identifier:oai:rio.upo.es:10433/19610
Acceso en línea:https://hdl.handle.net/10433/19610
Access Level:acceso abierto
Palabra clave:Alcoholic fermentation
Food analysis
Melatonin
Orange juice
Tryptophan
UHPLC-MS/MS
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spelling Alcoholic fermentation induces melatonin synthesis in orange juiceFernández-Pachón, María-SoledadMedina, S.Herrero Martín, GriseldaCerrillo, IsabelBerná, GenovevaEscudero López, BlancaFerreres, F.Martín, FranzGarcía-Parrilla, M.C.Gil-Izquierdo, A.Alcoholic fermentationFood analysisMelatoninOrange juiceTryptophanUHPLC-MS/MSMelatonin (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.Wiley20242024-02-0220142014-01-0120142014-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10433/19610reponame: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:10433/196102026-06-13T12:46:27Z
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/MS
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, S.
Herrero Martín, Griselda
Cerrillo, Isabel
Berná, Genoveva
Escudero López, Blanca
Ferreres, F.
Martín, Franz
García-Parrilla, M.C.
Gil-Izquierdo, A.
author Fernández-Pachón, María-Soledad
author_facet Fernández-Pachón, María-Soledad
Medina, S.
Herrero Martín, Griselda
Cerrillo, Isabel
Berná, Genoveva
Escudero López, Blanca
Ferreres, F.
Martín, Franz
García-Parrilla, M.C.
Gil-Izquierdo, A.
author_role author
author2 Medina, S.
Herrero Martín, Griselda
Cerrillo, Isabel
Berná, Genoveva
Escudero López, Blanca
Ferreres, F.
Martín, Franz
García-Parrilla, M.C.
Gil-Izquierdo, A.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Alcoholic fermentation
Food analysis
Melatonin
Orange juice
Tryptophan
UHPLC-MS/MS
topic Alcoholic fermentation
Food analysis
Melatonin
Orange juice
Tryptophan
UHPLC-MS/MS
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
2014-01-01
2014
2014-01-01
2024
2024-02-02
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/10433/19610
url https://hdl.handle.net/10433/19610
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 Wiley
publisher.none.fl_str_mv Wiley
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
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score 15,300724

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