Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice
Cruz Chamorro, Iván | Santos Sánchez, Guillermo | Álvarez Sánchez, Nuria | Martín Prada, Laura | Cerrillo, Isabel | Ortega, María Ángeles | Escudero López, Blanca | Martín, Franz | Álvarez Ríos, Ana Isabel | Carrillo Vico, Antonio | Fernández Pachón, María Soledad | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología | Junta de Andalucía | Consejería de Economía, Conocimiento, Empresa y Universidad de la Junta de Andalucía | Instituto de Salud Carlos III | Ministerio de Educacion, Cultura y Deporte
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.
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