Validation of an Analytical Method to Determine Melatonin and Compounds Related to l -Tryptophan Metabolism Using UHPLC/
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Validation of an Analytical Method to Determine Melatonin and Compounds Related to L-Tryptophan Metabolism Using UHPLC/HRMS E. Fernández-Cruz 1 & M. Antonia Álvarez-Fernández 1 & E. Valero 2 & A. M. Troncoso 1 & M. C. García-Parrilla 1
Received: 9 March 2016 / Accepted: 29 April 2016 # Springer Science+Business Media New York 2016
Abstract Melatonin is a bioactive compound that is present in wines because of the metabolism of L-tryptophan by yeasts. Even though the complete pathway of synthesis is not well elucidated, certain related indolic compounds might be involved in it. Consequently, their determination is a matter of interest. On one hand, their formation during fermentation might be related to a specific role for yeasts metabolism, not known so far. On the other hand, the synthesis by yeasts of bioactive compounds with putative health benefits for consumers, such as melatonin or serotonin, is a relevant matter. This paper aims to develop and validate an analytical method by ultra high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC/HRMS) to monitor both melatonin and related indolic compounds, in order to decrease their detection limits and make it possible to assess their occurrence in culture medium and fermented products. In addition, the other objective is to evaluate the production of these compounds by a commercial Saccharomyces cerevisiae used to make white wines. Diminishing the limit of detection below 0.5 ng mL−1 for all compounds under study is an achievement of this work. Furthermore, the strain under study (AROMA WHITE) has been found to synthesise melatonin and related compounds as serotonin. Additionally, the evolution of these compounds over time may contribute to understanding the role that they play in yeast metabolism. * M. C. García-Parrilla [email protected] 1
Department of Food Science and Nutrition, Faculty of Pharmacy, University of Seville, C/Profesor García González 2, 41012 Sevilla, Spain
2
Department of Food Science and Nutrition, Faculty of Experimental Science, University Pablo de Olavide, Carretera de Utrera Km. 1, 41013 Sevilla, Spain
Keywords Indolic compounds . Wine . Yeast . Saccharomyces . Synthetic must . Exact mass
Introduction Melatonin (MEL) has previously been evidenced in wines (Mercolini et al. 2008; Stege et al. 2010; Rodriguez-Naranjo et al. 2011; Mercolini et al. 2012; Vitalini et al. 2013; Vigentini et al. 2015). Despite it having been detected in wine after fermentation, revealing the role of Saccharomyces cerevisiae, little is known beyond this; specifically, its formation by yeasts under fermentation conditions needs to be unravelled. Nevertheless, L-tryptophan (L-TRP) has been pinpointed as its precursor (Sprenger et al. 1999; Murch et al. 2000). Additionally, serotonin (SERO), which happens to be an intermediary in the MEL pathway in plants (Iriti 2009; Feng et al. 2014), has been reported in wines (Manfroi et al. 2009; Wang et al. 2014). On the other hand, literature on the chemical composition of wines describe
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