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, María Ángeles, Escudero López, Blanca, Martín, Franz, Álvarez Ríos, Ana Isabel, Carrillo Vico, Antonio, Fernández Pachón, María Soledad
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/145424
Acceso en línea:https://hdl.handle.net/11441/145424
https://doi.org/10.1016/j.jff.2022.105325
Access Level:acceso abierto
Palabra clave: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, María 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.Elsevier Science BVBioquímica Médica y Biología Molecular e InmunologíaJunta de AndalucíaConsejería de Economía, Conocimiento, Empresa y Universidad de la Junta de AndalucíaInstituto de Salud Carlos IIIMinisterio de Educacion, Cultura y Deporte2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/145424https://doi.org/10.1016/j.jff.2022.105325reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésJournal of Functional Foods, 99, 105325.P09-AGR4814MCTS160BIO311DOC_00587/2020RD12/0043/0012FPU16/02339https://www.sciencedirect.com/science/article/pii/S1756464622003954?via%3Dihubinfo:eu-repo/semantics/openAccessoai:idus.us.es:11441/1454242026-06-17T12:51:07Z
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, María 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, María 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, María 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 Bioquímica Médica y Biología Molecular e Inmunología
Junta de Andalucía
Consejería de Economía, Conocimiento, Empresa y Universidad de la Junta de Andalucía
Instituto de Salud Carlos III
Ministerio de Educacion, Cultura y Deporte
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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/145424
https://doi.org/10.1016/j.jff.2022.105325
url https://hdl.handle.net/11441/145424
https://doi.org/10.1016/j.jff.2022.105325
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of Functional Foods, 99, 105325.
P09-AGR4814M
CTS160
BIO311
DOC_00587/2020
RD12/0043/0012
FPU16/02339
https://www.sciencedirect.com/science/article/pii/S1756464622003954?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science BV
publisher.none.fl_str_mv Elsevier Science BV
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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