High levels of melatonin generated during the brewing process

García-Moreno, Héctor; Calvo, Juan R.; Maldonado, Mónica

doi:10.1111/jpi.12005

Cited by 52 publications

(47 citation statements)

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“…The rise in melatonin in wines is due to its synthesis during alcoholic fermentation by Saccharomyces cerevisiae . Accordingly, an enrichment of melatonin content during the production of beer by yeast contribution was also observed . Melatonin level in fermented orange juice (21.9 ng/mL) is higher than that found for fresh fruits.…”

Section: Resultsmentioning

confidence: 91%

“…The beneficial effects of melatonin of orange juice consumption have been shown as it increased plasma antioxidant capacity after its intake . Moreover, melatonin synthesis by yeast during alcoholic fermentation in white and red wines , beer and pomegranate wine production has been observed. Also, it has been observed that yeasts synthesize melatonin isomers (ISO) during alcoholic fermentation involved in the winemaking process .…”

Section: Introductionmentioning

confidence: 99%

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Alcoholic fermentation induces melatonin synthesis in orange juice

Fernández-Pachón

Medina

Herrero-Martín

et al. 2013

Journal of Pineal Research

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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.

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Section: Resultsmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Alcoholic fermentation induces melatonin synthesis in orange juice

Fernández-Pachón

Medina

Herrero-Martín

et al. 2013

Journal of Pineal Research

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“…The popular alcoholic drinks like beer [42,54] and wine [55,56], were tested for melatonin, with 0.09 ± 0.01 ng/mL in beer [42] and up to 129.5 ± 3.5 ng/mL in wine [42,54]. Besides the melatonin originated from the main ingredients, it was also considered to be synthesized during the fermentation process due to the yeast growth [54,57].…”

Section: Dietary Sources Of Melatoninmentioning

confidence: 99%

“…Besides the melatonin originated from the main ingredients, it was also considered to be synthesized during the fermentation process due to the yeast growth [54,57]. …”

Section: Dietary Sources Of Melatoninmentioning

confidence: 99%

Dietary Sources and Bioactivities of Melatonin

et al. 2017

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Insomnia is a serious worldwide health threat, affecting nearly one third of the general population. Melatonin has been reported to improve sleep efficiency and it was found that eating melatonin-rich foods could assist sleep. During the last decades, melatonin has been widely identified and qualified in various foods from fungi to animals and plants. Eggs and fish are higher melatonin-containing food groups in animal foods, whereas in plant foods, nuts are with the highest content of melatonin. Some kinds of mushrooms, cereals and germinated legumes or seeds are also good dietary sources of melatonin. It has been proved that the melatonin concentration in human serum could significantly increase after the consumption of melatonin containing food. Furthermore, studies show that melatonin exhibits many bioactivities, such as antioxidant activity, anti-inflammatory characteristics, boosting immunity, anticancer activity, cardiovascular protection, anti-diabetic, anti-obese, neuroprotective and anti-aging activity. This review summaries the dietary sources and bioactivities of melatonin, with special attention paid to the mechanisms of action.

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“…Melatonin concentration Reference Walnut 137 pg/g (Kocadagli, et al, 2014) Walnut 3400 pg/g (Reiter, et al, 2005) Orange juice 2500 pg/ml (Fernández-Pachón, et al, 2014) Orange 150 pg/g (Johns, et al, 2012) Banana 8.9 pg/g (Johns, et al, 2012) Banana Not Detected (Huang & Mazza, 2011) Banana 655 pg/g (Badria, 2002) Banana 470 pg/g (Dubbels, et al, 1995) Pineapple 302 pg/g (Johns, et al, 2012) Pineapple 280 pg/g (Badria, 2002) Pineapple 40 pg/ml (Hattori, et al, 1995) Sour cherry concentrate <17.2 pg/ml (Kocadagli, et al, 2014) Sour cherry concentrate 1,420,000 pg/ml (Howatson, et al, 2012) Merlot Not Detected Mid strength beer 113 pg/ml (Garcia-Moreno, et al, 2013) ACCEPTED MANUSCRIPT…”

Section: Accepted Manuscriptmentioning

confidence: 96%

Are the proposed benefits of melatonin-rich foods too hard to swallow?

Kennaway

2016

Critical Reviews in Food Science and Nutrition

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Melatonin has been proposed as a potent anti-oxidant, and its presence in many plants and foods has been suggested to be beneficial for health. Indeed, the concentrations of melatonin in blood and the melatonin metabolite 6 sulphatoxymelatonin in urine have been found to increase significantly after ingestion of melatonin-rich foods. In this review, the studies have been critically evaluated in light of the reported plant melatonin concentrations and our knowledge of pharmacokinetics of orally administered pure melatonin. In the case of studies involving measurement of plasma melatonin following ingestion of beer or fruits, the reported increase in melatonin is not consistent with the amount of melatonin ingested. Similarly, the amount of melatonin metabolite excreted following ingestion of melatonin-rich foods greatly exceeded the amount of melatonin ingested. It is concluded that studies reporting the appearance of melatonin in blood and its metabolites in urine following ingestion of melatonin-rich foods are flawed. While there may be health benefits for certain foods, it is difficult to accept that these are due to their low melatonin content.

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High levels of melatonin generated during the brewing process

Cited by 52 publications

References 50 publications

Alcoholic fermentation induces melatonin synthesis in orange juice

Alcoholic fermentation induces melatonin synthesis in orange juice

Dietary Sources and Bioactivities of Melatonin

Are the proposed benefits of melatonin-rich foods too hard to swallow?

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