GALLARDO-FERNÁNDEZ, M.; VALLS-FONAYET, J.; VALERO, E.; HORNEDO-ORTEGA, R.; RICHARD, T.; TRONCOSO, A. M.; GARCIA-PARRILLA, M. C.

doi:10.1016/j.foodchem.2021.131742

VALLS-FONAYET, J.
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

VALERO, E.

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Article de revue

Ce document a été publié dans

Food Chemistry. 2022-04-16, vol. 374

Résumé en anglais

Yeasts can synthetise bioactive compounds such as Melatonin (MEL), Serotonin (SER) and Hydroxytyrosol (HT). Deciphering the mechanisms involved in their formation can lead to exploit this fact to increase the bioactive potential of fermented beverages. Quantitative analysis using labelled compounds, 15-N2 l-tryptophan and 13-C tyrosine, allowed tracking the formation of the above-mentioned bioactive compounds during the alcoholic fermentation of synthetic must by two different Saccharomyces cerevisiae strains. Labelled and unlabelled MEL, SER and HT were undoubtedly identified and quantified by High Resolution Mass Spectrometry (HRMS). Our results prove that there are at least two pathways involved in MEL biosynthesis by yeast. One starts with tryptophan as precursor being known for the vertebrates’ pathway. Additionally, MEL is produced from SER which in turn is consistent with the plants’ biosynthesis pathway. Concerning HT, it can be formed both from labelled tyrosine and from intermediates of the Erlich pathway.< Réduire

Mots clés en anglais

Nitrogen

Indolic compounds

Polyphenol

Alcoholic fermentation

HRMS

URI

https://oskar-bordeaux.fr/handle/20.500.12278/172792

DOI

http://dx.doi.org/10.1016/j.foodchem.2021.131742

Unités de recherche

Oenologie - UMR 1366

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Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation

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Résumé en anglais

Mots clés en anglais

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DOI

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