Artículo
Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
Autor/es | Cruz Chamorro, Iván
Santos-Sánchez, Guillermo Álvarez Sánchez, Nuria Martín Prada, Laura Cerrillo, Isabel Ortega, María Ángeles Escudero López, Blanca Martín, Franz Álvarez Ríos, Ana Isabel Carrillo Vico, Antonio Fernández Pachón, María Soledad |
Departamento | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología |
Fecha de publicación | 2022-11-09 |
Fecha de depósito | 2023-05-04 |
Publicado en |
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Resumen | Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects ... Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxidant activity status. Nine participants ingested 500 mL of FOJ and their urine was collected at baseline and after 2, 5, 10, 15 and 24 h. After a two-week washout period, the intervention was repeated with OJ. 6-SMT levels were quantified by ELISA and antioxidant activity by TAC, FRAP and ORAC assays. A significant increase in both 6-SMT levels and antioxidant activity in urine was observed after FOJ ingestion compared to OJ. A positive correlation between TAC and 6-SMT levels was observed only after FOJ intake. This study shows for the first time that fermentation process increases melatonin bioavailability of OJ associated with an enhancement in antioxidant status. |
Agencias financiadoras | Junta de Andalucía Consejería de Economía, Conocimiento, Empresa y Universidad de la Junta de Andalucía Instituto de Salud Carlos III Ministerio de Educacion, Cultura y Deporte |
Identificador del proyecto | P09-AGR4814M
CTS160 BIO311 DOC_00587/2020 RD12/0043/0012 FPU16/02339 |
Cita | Cruz Chamorro, I., Santos-Sánchez, G., Álvarez Sánchez, N., Martín Prada, L., Cerrillo, I., Ortega, M.Á.,...,Fernández Pachón, M.S. (2022). Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice. Journal of Functional Foods, 99, 105325. https://doi.org/10.1016/j.jff.2022.105325. |
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