Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains.
Melatonin is a neurohormone involved in the regulation of circadian rhythms in humans. Evidence has recently been found of its occurrence in wines and its role in the winemaking process. The yeast Saccharomyces cerevisiae is consequently thought to be important in Melatonin synthesis, but limited data and reference texts are available on this synthetic pathway. This paper aims to elucidate whether the synthetic pathway of Melatonin in Saccharomyces and non-Saccharomyces strains involves these intermediates. To this end, seven commercial strains comprising Saccharomyces cerevisiae (Red Fruit, ES488, Lalvin QA23, Uvaferm BC, and Lalvin ICV GRE) and non-Saccharomyces (Torulaspora delbrueckii and Metschnikowia pulcherrima) were monitored, under controlled fermentation conditions, in synthetic must, for seven days. Samples were analysed using a UHPLC-HRMS system (Qexactive). Five out of the seven strains formed Melatonin during the fermentation process: three S. cerevisiae strains and the two non-Saccharomyces. Additionally, other compounds derived from l-tryptophan occurred during fermentation.
Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
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Fernández-Cruz
Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
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Álvarez-Fernández
Department of Food Science and Nutrition, Faculty of Experimental Science, University Pablo de Olavide, Carretera de Utrera Km. 1, 41013 Sevilla, Spain.
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Valero
Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain.
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Troncoso
Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/ Profesor García González 2, 41012 Sevilla, Spain. Electronic address: mcparrilla@us.es.
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García-Parrilla
D005285:Fermentation / Q000502:physiology*; D005421:Flavoring Agents / Q000302:isolation & purification / Q000378:metabolism; D008550:Melatonin / Q000302:isolation & purification / Q000378:metabolism*; D012440:Saccharomyces / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D014364:Tryptophan / Q000302:isolation & purification / Q000378:metabolism*; D014920:Wine / Q000032:analysis
D005421:Flavoring Agents; D014364:Tryptophan; D008550:Melatonin
5-Hydroxy-l-tryptophan (PubChem CID: 439280); 5-Hydroxytryptamine (PubChem CID: 5202); Bioactive; HRMS; Indole-3-acetic acid (PubChem CID: 802); Indolic compounds; Melatonin (PubChem CID: 896); N-Acetyl-5-hydroxytryptamine (PubChem CID: 903); Saccharomyces cerevisiae; Synthetic must; Tryptamine (PubChem CID: 1150); Tryptophol (PubChem CID: 10685); l-Tryptophan ethyl ester hydrochloride (PubChem CID: 134519); l-tryptophan (PubChem CID: 6305)