title: Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation.
abstract: High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars ("Hongguo2ˮ Morus nigra, black and "Baiyuwangˮ Morus alba, white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The MnTDC gene expression level correlated with melatonin production, which implied that TDC may be the rate-limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in "Hongguo2ˮ compared with "Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.|Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China.
authors.forename: Cheng
authors.initials: C
authors.lastname: Wang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.
authors.forename: Li-Yuan
authors.initials: LY
authors.lastname: Yin
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.
authors.forename: Xue-Ying
authors.initials: XY
authors.lastname: Shi
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.
authors.forename: Hua
authors.initials: H
authors.lastname: Xiao
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.
authors.forename: Kun
authors.initials: K
authors.lastname: Kang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.|Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China.
authors.forename: Xing-Yan
authors.initials: XY
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.|Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China.
authors.forename: Ji-Cheng
authors.initials: JC
authors.lastname: Zhan
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.|Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China.
authors.forename: Wei-Dong
authors.initials: WD
authors.lastname: Huang
mesh_terms: D003080:Cold Temperature; D005285:Fermentation; D005638:Fruit / Q000254:growth & development / Q000378:metabolism*; D006801:Humans; D008550:Melatonin / Q000378:metabolism*; D031625:Morus / Q000145:classification / Q000254:growth & development / Q000378:metabolism*; D013045:Species Specificity; D013696:Temperature; D014920:Wine / Q000032:analysis*
chemical_list: D008550:Melatonin
keywords: fermentation; gene; melatonin; mulberry fruit; mulberry wine