Melatonin is synthesised by yeast during alcoholic fermentation in wines

被引：103

作者：

Isabel Rodriguez-Naranjo, M. ^{[1
]}

Gil-Izquierdo, Angel ^{[2
]}

Troncoso, Ana M. ^{[1
]}

Cantos-Villar, Emma ^{[3
]}

Carmen Garcia-Parrilla, M. ^{[1
]}

机构：

[1] Fac Farm, Area Nutr & Bromatol, Seville 41012, Spain

[2] CSIC, CEBAS, Dept Ciencia & Tecnol Alimentos Calidad Seguridad, Espinardo 30100, Murcia, Spain

[3] Inst Invest & Formac Agr & Pesquera IFAPA, Jerez de la Frontera 11471, Cadiz, Spain

来源：

FOOD CHEMISTRY | 2011年 / 126卷 / 04期

关键词：

Melatonin; Wines; LC-MS/MS; Yeast; Winemaking; METABOLITE N-1-ACETYL-5-METHOXYKYNURAMINE; GRAPE; POLYPHENOLS; ANTIOXIDANT; AMK;

D O I：

10.1016/j.foodchem.2010.12.038

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Melatonin (N-acetyl-5-methoxytryptamine) is a neurohormone produced in the pineal gland. Its biological properties are related to the circadian rhythm. Recently, the European Food Safety Authority (EFSA) accepted the health claim related to melatonin and the alleviation of subjective feelings of jet lag. This molecule has been detected in some foods. In this work, 13 grape varieties were studied; 7 monovarietal wines were produced in an experimental winery under strictly controlled conditions and were sampled in different steps. The grape varieties used to make the wines were: Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Tintilla de Rota, Palomino Fino and Alpha red. Liquid chromatography tandem mass spectrometry (LC-MS/MS) unequivocally confirmed the presence of melatonin in wines. The main contribution of this paper is the results that clearly show that melatonin is synthesised during the winemaking process, specifically after the alcoholic fermentation. Indeed, melatonin is absent in grapes and musts and is formed during alcoholic fermentation. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1608 / 1613

页数：6

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