Articles producció científica> Bioquímica i Biotecnologia

Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers

  • Dades identificatives

    Identificador: imarina:6494614
    Autors:
    Fernández-Cruz ECarrasco-Galán FCerezo-López ABValero EMorcillo-Parra MÁBeltran GTorija MJTroncoso AMGarcía-Parrilla MC
    Resum:
    © 2020 Elsevier Ltd Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, L-tryptophan ethyl ester) in commercial beers is reported for the first time.
  • Altres:

    Autor segons l'article: Fernández-Cruz E; Carrasco-Galán F; Cerezo-López AB; Valero E; Morcillo-Parra MÁ; Beltran G; Torija MJ; Troncoso AM; García-Parrilla MC
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Beltran Casellas, Gemma / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús
    Paraules clau: Wine Validation Saccharomyces-cerevisiae Saccharomyces cerevisiae Melatonin Hrms Grape Fermentation Derivatization Biogenic-amines Bioactive Beer Alcoholic fermentation 3-indoleacetic acid melatonin hrms fermentation bioactive beer 3-indoleacetic acid
    Resum: © 2020 Elsevier Ltd Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, L-tryptophan ethyl ester) in commercial beers is reported for the first time.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0308-8146
    Adreça de correu electrònic de l'autor: gemma.beltran@urv.cat mjesus.torija@urv.cat
    Identificador de l'autor: 0000-0002-7071-205X 0000-0001-6419-0745
    Data d'alta del registre: 2024-10-12
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814620310542?via%3Dihub
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Food Chemistry. 331 (127192): 127192-
    Referència de l'ítem segons les normes APA: Fernández-Cruz E; Carrasco-Galán F; Cerezo-López AB; Valero E; Morcillo-Parra MÁ; Beltran G; Torija MJ; Troncoso AM; García-Parrilla MC (2020). Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers. Food Chemistry, 331(127192), 127192-. DOI: 10.1016/j.foodchem.2020.127192
    DOI de l'article: 10.1016/j.foodchem.2020.127192
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2020
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Wine
    Validation
    Saccharomyces-cerevisiae
    Saccharomyces cerevisiae
    Melatonin
    Hrms
    Grape
    Fermentation
    Derivatization
    Biogenic-amines
    Bioactive
    Beer
    Alcoholic fermentation
    3-indoleacetic acid
    melatonin
    hrms
    fermentation
    bioactive
    beer
    3-indoleacetic acid
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, applied
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
    Administração pública e de empresas, ciências contábeis e turismo
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