RT Journal Article
T1 Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
A1 Cruz-Chamorro, Iván
A1 Santos-Sánchez, Guillermo
A1 Álvarez-Sánchez, Nuria
A1 Martín-Prada, Laura
A1 Cerrillo, Isabel
A1 Ortega de la Torre, María de los Ángeles
A1 Escudero López, Blanca
A1 Martín, Franz
A1 Álvarez-Ríos, Ana Isabel
A1 Carrillo-Vico, Antonio
A1 Fernández-Pachón, María-Soledad
K1 Melatonin
K1 6-sulfatoxymelatonin
K1 Orange juice
K1 Fermentation
K1 Antioxidant activity
AB 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.
AB This research was funded by the Andalusian Government [project P09-AGR4814M] and the PAIDI Program from the Andalusian Government [CTS160, BIO311]. I.C.-C. was supported by a postdoctoral fellowship from the Andalusian Government Ministry of Economy, Knowledge, Business, and University [DOC_00587/2020]. G.S.-S. was supported by a FPU grant from the Spanish Ministerio de Educación, Cultura y Deporte [FPU16/02339]. N.A.-S. was supported by a fellowship from the National Net RETICEF for Aging Studies [RD12/0043/ 0012 from the Instituto de Salud Carlos III, Spanish Ministerio de Ciencia e Innovación].The authors are grateful to the volunteers who participated in the study and to Grupo Hesp´erides Biotech S.L. for providing the fermented orange juice.Supplementary data to this article can be found online at https://doi. org/10.1016/j.jff.2022.105325.
PB Elsevier
YR 2022
FD 2022
LK https://hdl.handle.net/10433/22262
UL https://hdl.handle.net/10433/22262
LA en
NO Ivan Cruz-Chamorro, Guillermo Santos-Sánchez, Nuria Álvarez-Sánchez, Laura Martín-Prada, Isabel Cerrillo, María-Ángeles Ortega, Blanca Escudero-López, Franz Martín, Ana Isabel Álvarez-Ríos, Antonio Carrillo-Vico, María-Soledad Fernández-Pachón, Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice, Journal of Functional Foods, Volume 99, 2022, 105325, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2022.105325
NO P09-AGR4814MCTS160, BIO311
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica.
NO Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla
NO Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC)
NO Departamento de Bioquímica Clínica, Unidad de Gestión de Laboratorios, Hospital Universitario Virgen del Rocío, Sevilla
DS RIO
RD May 9, 2026