Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds

Background and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic acid (3-IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely reported inrecent years. The occurrence, however, of MEL and other indolic compou...

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Detalhes bibliográficos
Autores: Fernández Cruz, Edwin, Cerezo López, Ana Belén, Cantos Villar, Emma, Troncoso González, Ana María, García Parrilla, María del Carmen
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2019
País:España
Recursos:Universidad de Sevilla (US)
Repositório:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/151614
Acesso em linha:https://hdl.handle.net/11441/151614
https://doi.org/10.1111/ajgw.12369
Access Level:Acceso aberto
Palavra-chave:3-indoleacetic acid
melatonin
qexactive
Saccharomyces cerevisiae
wine
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spelling Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compoundsFernández Cruz, EdwinCerezo López, Ana BelénCantos Villar, EmmaTroncoso González, Ana MaríaGarcía Parrilla, María del Carmen3-indoleacetic acidmelatoninqexactiveSaccharomyces cerevisiaewineBackground and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic acid (3-IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely reported inrecent years. The occurrence, however, of MEL and other indolic compounds related to tryptophan metabolism by wineyeast strains has been scarcely reported in grape musts. This work examined the occurrence of these compounds during thealcoholic fermentation (AF) of musts from seven grape cultivars, Corredera, Chardonnay, Moscatel, Palomino Fino, Sau-vignon Blanc, Tempranillo and Vijiriega.Methods and Results:Must was fermented with threeSaccharomyces cerevisiaestrains and then in two cases an additionalsequential inoculation with the non-SaccharomycesyeastTorulaspora delbrueckiiwas carried out. Fermented must samples wereanalysed by UHPLC/HRMS to determine the concentration of:L-tryptophan, 5-hydroxytryptophan, 5-hydroxytryptamine,N-acetyl-5-hydroxytryptamine, MEL, 3-IAA, tryptamine, tryptophol andL-tryptophan ethyl ester. The profile of indoliccompounds during AF with the Aroma White strain depended on the cultivar. The yeast strain did not influence the profile ofindolic compounds; instead, fermentation time was found to be a more influential factor.Conclusions:The production of indolic compounds during the AF depends largely on the cultivar used and the day of fer-mentation on natural grape musts.Significance of the Study:This is thefirst study that quantifies 5-hydroxytryptophan andN-acetyl-5-hydroxytryptamineduring the AF of grape must. The occurrence of compounds with bioactive potential, for example 3-IAA and ML, during fer-mentation with commercial yeast strains is also described.Ministerio de Economía y Competitividad de España - AGL2013-47300-C3-2-R, 2014–16 y AGL2016-77505-C3-2-R, 2017–19HindawiNutrición y Bromatología, Toxicología y Medicina LegalMinisterio de Economía y Competitividad (MINECO). España2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/151614https://doi.org/10.1111/ajgw.12369reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésAustralian Journal of Grape and Wine Research, 25 (1), 92-100.AGL2013-47300-C3-2-R, 2014–16AGL2016-77505-C3-2-R, 2017–19https://doi.org/10.1111/ajgw.12369info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1516142026-06-17T12:51:07Z
dc.title.none.fl_str_mv Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
title Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
spellingShingle Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
Fernández Cruz, Edwin
3-indoleacetic acid
melatonin
qexactive
Saccharomyces cerevisiae
wine
title_short Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
title_full Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
title_fullStr Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
title_full_unstemmed Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
title_sort Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
dc.creator.none.fl_str_mv Fernández Cruz, Edwin
Cerezo López, Ana Belén
Cantos Villar, Emma
Troncoso González, Ana María
García Parrilla, María del Carmen
author Fernández Cruz, Edwin
author_facet Fernández Cruz, Edwin
Cerezo López, Ana Belén
Cantos Villar, Emma
Troncoso González, Ana María
García Parrilla, María del Carmen
author_role author
author2 Cerezo López, Ana Belén
Cantos Villar, Emma
Troncoso González, Ana María
García Parrilla, María del Carmen
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
Ministerio de Economía y Competitividad (MINECO). España
dc.subject.none.fl_str_mv 3-indoleacetic acid
melatonin
qexactive
Saccharomyces cerevisiae
wine
topic 3-indoleacetic acid
melatonin
qexactive
Saccharomyces cerevisiae
wine
description Background and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic acid (3-IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely reported inrecent years. The occurrence, however, of MEL and other indolic compounds related to tryptophan metabolism by wineyeast strains has been scarcely reported in grape musts. This work examined the occurrence of these compounds during thealcoholic fermentation (AF) of musts from seven grape cultivars, Corredera, Chardonnay, Moscatel, Palomino Fino, Sau-vignon Blanc, Tempranillo and Vijiriega.Methods and Results:Must was fermented with threeSaccharomyces cerevisiaestrains and then in two cases an additionalsequential inoculation with the non-SaccharomycesyeastTorulaspora delbrueckiiwas carried out. Fermented must samples wereanalysed by UHPLC/HRMS to determine the concentration of:L-tryptophan, 5-hydroxytryptophan, 5-hydroxytryptamine,N-acetyl-5-hydroxytryptamine, MEL, 3-IAA, tryptamine, tryptophol andL-tryptophan ethyl ester. The profile of indoliccompounds during AF with the Aroma White strain depended on the cultivar. The yeast strain did not influence the profile ofindolic compounds; instead, fermentation time was found to be a more influential factor.Conclusions:The production of indolic compounds during the AF depends largely on the cultivar used and the day of fer-mentation on natural grape musts.Significance of the Study:This is thefirst study that quantifies 5-hydroxytryptophan andN-acetyl-5-hydroxytryptamineduring the AF of grape must. The occurrence of compounds with bioactive potential, for example 3-IAA and ML, during fer-mentation with commercial yeast strains is also described.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/151614
https://doi.org/10.1111/ajgw.12369
url https://hdl.handle.net/11441/151614
https://doi.org/10.1111/ajgw.12369
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Australian Journal of Grape and Wine Research, 25 (1), 92-100.
AGL2013-47300-C3-2-R, 2014–16
AGL2016-77505-C3-2-R, 2017–19
https://doi.org/10.1111/ajgw.12369
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Hindawi
publisher.none.fl_str_mv Hindawi
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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