RT Journal Article
T1 Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers
A1 Fernández-Cruz, Edwin
A1 Carrasco-Galán, Fernando
A1 Cerezo-López, Ana B.
A1 Valero Blanco, Eva María
A1 Morcillo-Parra, Mª Ángeles
A1 Beltran, Gemma
A1 Torija, María-Jesús
A1 Troncoso, Ana M.
A1 García-Parrilla, Mª Carmen
K1 Melatonin
K1 3-Indoleacetic acid
K1 Beer
K1 Bioactive
K1 HRMS
K1 Fermentation
K1 Saccharomyces cerevisiae
AB Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, L-tryptophan ethyl ester) in commercial beers is reported for the first time.
PB Elsevier
YR 2020
FD 2020-06-20
LK https://hdl.handle.net/10433/25332
UL https://hdl.handle.net/10433/25332
LA en
NO Food Chemistry 331 (2020) 127192
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD Jun 18, 2026