酵母和发酵饮料中的褪黑素:检测、生理作用和生物合成的分析工具

Sara Muñiz-Calvo, Ricardo Bisquert, J. Guillamón
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引用次数: 2

摘要

近年来,酵母芳香氨基酸代谢与发酵过程中不同生物活性分子的产生之间的关系开辟了新的有趣的研究课题。在这些分子中,褪黑素在过去十年中引起了研究人员的注意,因为它对人类健康有潜在的好处。本文综述了发酵饮料中褪黑素的生产,以及酵母衍生样品中检测褪黑素的传统和当前方法。此外,还讨论了褪黑素在酵母中的作用,并介绍了褪黑素在酿酒酵母中的生物合成途径。
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Melatonin in yeast and fermented beverages: analytical tools for detection, physiological role and biosynthesis
The recently established relation between the metabolism of aromatic amino acids of yeast and the production of different bioactive molecules during fermentation opens up new and interesting research topics. Among these molecules, melatonin has drawn researchers’ attention in the last decade given its potential benefits for human health. This review summarizes melatonin production in fermented beverages, and conventional and current methods for detecting melatonin in yeast-derived samples. In addition, the role of melatonin in yeast is discussed and the biosynthetic pathway of melatonin is presented in Saccharomyces cerevisiae.
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