Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in

Saccharomyces cerevisiae alcoholic fermentation melatonin temperature yeast

Journal

Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893

Informations de publication

Date de publication:
05 Jun 2020
Historique:
received: 18 05 2020
revised: 01 06 2020
accepted: 03 06 2020
entrez: 11 6 2020
pubmed: 11 6 2020
medline: 11 6 2020
Statut: epublish

Résumé

Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by different

Identifiants

pubmed: 32517009
pii: microorganisms8060853
doi: 10.3390/microorganisms8060853
pmc: PMC7355912
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Ministerio de Economía y Competitividad
ID : AGL2013-47300-C3-1-R
Organisme : Ministerio de Economía y Competitividad
ID : AGL2016-77505-C3-3-R

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

Références

J Pineal Res. 2019 Apr;66(3):e12554
pubmed: 30633359
Front Genet. 2019 Jan 11;9:747
pubmed: 30687397
J Pineal Res. 2013 Aug;55(1):26-30
pubmed: 23607887
FEMS Yeast Res. 2012 Nov;12(7):831-43
pubmed: 22835029
J Food Sci. 2016 Apr;81(4):M958-67
pubmed: 26953927
Microorganisms. 2020 Apr 24;8(4):
pubmed: 32344655
Front Microbiol. 2018 Feb 28;9:318
pubmed: 29541065
Food Chem. 2011 Jun 15;126(4):1608-13
pubmed: 25213934
Appl Environ Microbiol. 2011 Apr;77(8):2772-84
pubmed: 21357433
Front Microbiol. 2018 Aug 20;9:1933
pubmed: 30177925
Int J Food Microbiol. 2008 Jan 31;121(2):169-77
pubmed: 18068842
Front Microbiol. 2017 Jun 15;8:1066
pubmed: 28663741
J Pineal Res. 2015 May;58(4):388-96
pubmed: 25726850
Food Chem. 2014 Jun 15;153:151-6
pubmed: 24491714
Int J Food Microbiol. 2003 Aug 15;85(1-2):127-36
pubmed: 12810277
Food Microbiol. 2020 May;87:103398
pubmed: 31948610
Int J Food Microbiol. 2019 Jan 16;289:174-181
pubmed: 30253310
Front Microbiol. 2019 Oct 24;10:2424
pubmed: 31708896
Yeast. 1997 Nov;13(14):1347-55
pubmed: 9392079
Microorganisms. 2020 Apr 20;8(4):
pubmed: 32326124
Int J Food Microbiol. 2010 Sep 30;143(1-2):81-5
pubmed: 20692063
Food Chem. 2017 Feb 15;217:431-437
pubmed: 27664655
J Pineal Res. 2012 Oct;53(3):219-24
pubmed: 22515683
FEMS Yeast Res. 2004 Mar;4(6):625-32
pubmed: 15040951

Auteurs

María Ángeles Morcillo-Parra (MÁ)

Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo, 1-43007 Tarragona, Spain.

Gemma Beltran (G)

Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo, 1-43007 Tarragona, Spain.

Albert Mas (A)

Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo, 1-43007 Tarragona, Spain.

María-Jesús Torija (MJ)

Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo, 1-43007 Tarragona, Spain.

Classifications MeSH