Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
| Autor: | Kun Kang, Weidong Huang, Xingyan Liu, Jicheng Zhan, Xue-Ying Shi, Cheng Wang, Hua Xiao, Li-Yuan Yin |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine Fermentation in winemaking Wine endocrine system food and beverages Biology Ethanol fermentation biology.organism_classification 01 natural sciences Melatonin 03 medical and health sciences 030104 developmental biology Botany medicine Ethanol fuel Fermentation Food science Morus nigra hormones hormone substitutes and hormone antagonists 010606 plant biology & botany Food Science medicine.drug Melatonin biosynthetic process |
| Zdroj: | Journal of Food Science. 81:M958-M967 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.13263 |
| Popis: | High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars ("Hongguo2ˮ Morus nigra, black and "Baiyuwangˮ Morus alba, white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The MnTDC gene expression level correlated with melatonin production, which implied that TDC may be the rate-limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in "Hongguo2ˮ compared with "Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. |
| Databáze: | OpenAIRE |
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