Melatonin is a powerful antioxidant molecule that exists in all living organisms and also found in plant foods and proposed as a new bioactive component. In recent years, the incorporation of melatonin-rich plant foods in our diet could improve human health through to its prevention of chronic diseases related to the aging and oxidative stress such as cardiovascular diseases, obesity, and type-2 diabetes. Melatonin contents vary widely in foods and, most of food-processing technologies reduce its levels; however, the fermentation process increase this neurohormone. The most popular beverages (wine and beer) in the Mediterranean diet exhibit high levels of melatonin. These increases were mainly due to melatonin synthesis during the alcoholic fermentation by yeasts. These microorganisms are the ability to use tryptophan and their metabolites as nitrogen source but also produce tryptamine, molecule require in the biosynthetic pathway of melatonin. Nevertheless, wine and beer making techniques might be important for melatonin production. Steps such as maceration times and fermentation period may probably improve the extraction and solubility of this indoleamine. Factors as pH, presence of phytochemical components such reducing sugars, organic acids or polyphenols are key aspects in the formation of melatonin. Of interest here, notable differences have also found in red, white, and rose wines, possibly due to grape melatonin levels, red grapes show higher levels of melatonin than white grapes, and by other hand, in red wines grape skins are included, and higher temperatures required. Studies indicate that the more alcohol contains these beverages the higher the melatonin levels as consequence of its physicochemical properties. The melatonin molecule may form isomers, and, in recent years, they have been paid attention because of its enhanced biological activities and bioavailability. these isomers were identified not only in wine and beer but also in other fermented beverages as orange juice obtained by controlled alcoholic fermentation. In summary, moderate consumption of these fermented beverages present in the Mediterranean diet may influence on the total antioxidant capacity of blood plasma levels in humans, given them protection from overall oxidative stress, and therefore, could improve the health benefits.

Mediterranean fermented beverages: potential source of melatonin and other bioactive compounds

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.