Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

Valera, María José; Morcillo-Parra, María Ángeles; Zagórska, Izabela; Mas, Albert; Beltran, Gemma; Torija, María-Jesús

doi:10.1016/j.ijfoodmicro.2018.09.013

Cited by 22 publications

(22 citation statements)

References 38 publications

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“…Most recently, Valera et al. (2019), having quantitatively analyzed MEL and MIs in synthetic wines at different time points during fermentation with one Saccharomyces ( S. cerevisiae QA23) and two non‐ Saccharomyces ( Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia) strains as starter cultures, noted the superiority of S. cerevisiae over non‐ Saccharomyces strains on the production of MI tryptophol. In the case of MEL, it has been observed that the presence of Saccharomyces alone or in combination with non ‐Saccharomyces strains in the media always promoted a higher yield of MEL.…”

Section: Biosynthesis Of Melatonin Under Fermentation Conditionsmentioning

confidence: 99%

Naturally occurring melatonin: Sources and possible ways of its biosynthesis

Juhnevica-Radenkova

Moreno

Ikase

et al. 2020

Comp Rev Food Sci Food Safe

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According to recent reports, the global market for melatonin is worth 700 million USD in 2018 and would reach 2,790 million USD by 2025, growing at a CAGR of 18.9% during 2019 to 2025. Having regard to the prevalence of sleep and circadian rhythm disorders and a clear tendency to increase the demand for melatonin, and the current lack of alternative green and cost-efficient technologies of its synthesis, the supply of this remedy will not be enough to guarantee melatonin supply and affordability on a global scale. The emergence of naturally occurring melatonin and its isomers in fermented foods has opened an exciting new research area; there are still, however, some obscure points in the efficient microbiological biosynthesis of melatonin. This review summarizes the research progress and recent evidence related to melatonin and its isomers in various foodstuffs. Additionally, one possible way to synthesize melatonin is also discussed. The evidence pointed out that the presence of melatonin and its isomers is not exclusive for grapes and grape-derived products, because it can be also found in sweet and sour cherries. However, different species of both Saccharomyces and non-Saccharomyces yeasts could be used to obtain melatonin and melatonin isomers in the process of alcoholic fermentation biotechnologically. The availability of L-tryptophan has been a key factor in determining the concentration of indolic compounds produced, and the utilization of probiotic lactic acid bacteria could help in the formation of melatonin isomers during malolactic fermentation. These approaches are environmentally friendly alternatives with a safer profile than conventional ones and could represent the future for sustainable industrial-scale melatonin production. K E Y W O R D S alcoholic fermentation, cherry, melatonin, Saccharomyces, yeast 1 ORIGIN AND PHYSIOLOGICAL FUNCTIONS OF MELATONIN Melatonin (MEL), or N-acetyl-5-methoxytryptamine, is a hormone, an indolamine that predominantly appears in plants, microorganisms, and mammals. Primarily, MEL was studied as a neurohormone of the pineal gland, which was discovered for the first time by Lerner, Case, Takahashi, Lee, and Mori (1958). The precursor of this molecule is solely the amino acid L-tryptophan

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Section: Biosynthesis Of Melatonin Under Fermentation Conditionsmentioning

confidence: 99%

Naturally occurring melatonin: Sources and possible ways of its biosynthesis

Juhnevica-Radenkova

Moreno

Ikase

et al. 2020

Comp Rev Food Sci Food Safe

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“…Since Sprenger et al [ 5 ] initially related melatonin production to Saccharomyces cerevisiae , several studies have reported the ability of yeasts to synthetize melatonin during alcoholic fermentation, with levels in wine ranging bewteen 0.3–1800 nM [ 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. Little information on melatonin biosynthesis in yeast is available.…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

et al. 2020

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Melatonin is a ubiquitous indolamine that plays important roles in various aspects of biological processes in mammals. In Saccharomyces cerevisiae, melatonin has been reported to exhibit antioxidant properties and to modulate the expression of some genes involved in endogenous defense systems. The aim of this study was to elucidate the role of supplemented melatonin at the transcriptional level in S. cerevisiae in the presence and absence of oxidative stress. This was achieved by exposing yeast cells pretreated with different melatonin concentrations to hydrogen peroxide and assessing the entry of melatonin into the cell and the yeast response at the transcriptional level (by microarray and qPCR analyses) and the physiological level (by analyzing changes in the lipid composition and mitochondrial activity). We found that exogenous melatonin crossed cellular membranes at nanomolar concentrations and modulated the expression of many genes, mainly downregulating the expression of mitochondrial genes in the absence of oxidative stress, triggering a hypoxia-like response, and upregulating them under stress, mainly the cytochrome complex and electron transport chain. Other categories that were enriched by the effect of melatonin were related to transport, antioxidant activity, signaling, and carbohydrate and lipid metabolism. The overall results suggest that melatonin is able to reprogram the cellular machinery to achieve tolerance to oxidative stress.

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“…Rodriguez-Naranjo and collaborators [ 22 ] highlighted the role of yeast, specifically Saccharomyces cerevisiae , in the production of melatonin during the winemaking process. However, not only does S. cerevisiae produce melatonin but also several non- Saccharomyces strains are able to synthetize melatonin during alcoholic fermentation [ 14 , 15 , 16 , 23 , 24 , 25 ]. Melatonin production depends on the availability of tryptophan, which is a precursor [ 14 , 16 , 26 ], but also some tryptophan derivatives (N-acetyl serotonin or 5-methoxytryptamine) can be used as melatonin precursors [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…Melatonin production depends on the availability of tryptophan, which is a precursor [ 14 , 16 , 26 ], but also some tryptophan derivatives (N-acetyl serotonin or 5-methoxytryptamine) can be used as melatonin precursors [ 27 ]. However, other fermentation conditions, such as growth medium composition (reducing sugars or nitrogen content) and yeast growth phase, can affect melatonin synthesis [ 25 , 26 ]. Moreover, melatonin content is positively correlated with the ethanol production rate during alcoholic fermentation, suggesting that melatonin could participate in alcoholic fermentation [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

“…Melatonin has been described in the extracellular medium during the exponential phase of growth (between the first and second day) [ 14 , 15 , 17 , 23 , 24 , 26 ] and at the end of alcoholic fermentation (at the stationary phase) [ 25 ] depending on the yeast species involved in the fermentation. Nevertheless, few studies about intracellular melatonin have been published.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

et al. 2020

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Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by different Saccharomyces strains from diverse food origin and to study the effects of different fermentation parameters, such as sugar and nitrogen concentration, temperature or initial population, on melatonin production using a synthetic grape must medium. Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry. Intracellular melatonin synthesis profile did not present differences between yeast strains. However, extracellular melatonin production depended on the yeast origin. Thus, we suggest that melatonin production and secretion during the different yeast growth phases follows a species-specific pattern. Other parameters that affected the fermentation process such as sugar content and low temperature had an impact on intracellular melatonin production profile, as well as the melatonin content within the cell. This study reports the effect of several conditions on the melatonin synthesis profile, highlighting its possible role as a signal molecule.

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Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

Cited by 22 publications

References 38 publications

Naturally occurring melatonin: Sources and possible ways of its biosynthesis

Naturally occurring melatonin: Sources and possible ways of its biosynthesis

Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

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