MDPI - Publisher of Open Access Journals

18 pages, 1796 KB

Open AccessArticle

Compounds Derived from Tryptophan Metabolism in Torulaspora delbrueckii CBS1146^T and Zygosaccharomyces bailii ATCC36947^T

by Alessandra Di Canito, Michele Dei Cas, Sara Vitalini, Marcello Iriti, Rita Paroni, Ileana Vigentini and Roberto Foschino

Int. J. Mol. Sci. 2025, 26(9), 4301; https://doi.org/10.3390/ijms26094301 - 1 May 2025

Viewed by 504

Abstract

Yeast metabolism significantly contributes to functional beverage production by generating bioactive compounds such as tryptophan derivatives (dTRPs). While Saccharomyces cerevisiae is traditionally used, non-Saccharomyces yeasts like Torulaspora delbrueckii and Zygosaccharomyces bailii are gaining interest for their ability to enhance aroma profiles and influence metabolite synthesis. This study evaluated the dTRP production of T. delbrueckii CBS1146^T and Z. bailii ATCC36947^T in synthetic medium and Cabernet Sauvignon must supplemented with 100 mg/L tryptophan. LC-MS/MS analysis revealed strain-dependent differences in metabolite profiles, with a predominance of kynurenine pathway compounds and the first identification of two tryptophan-ethylester (TEE) isomers. T. delbrueckii exhibited significant TEE production, correlating with the consumption of dTRPs; conversely, Z. bailii synthesized diverse metabolites, including 5OH-tryptophan and kynurenic acid. Notably, melatonin was not detected. The fermentation matrix strongly influenced dTRP biosynthesis, with must conditions enhancing TEE and kynurenic acid accumulation. These findings highlight the role of growth medium composition in modulating yeast metabolism and support the potential of non-Saccharomyces yeasts for functional beverage development. Full article

(This article belongs to the Section Molecular Endocrinology and Metabolism)

► Show Figures

Figure 1

12 pages, 819 KB

Open AccessArticle

Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods

by Daniela Fracassetti, Ileana Vigentini, Alfredo Fabrizio Francesco Lo Faro, Patrizia De Nisi, Roberto Foschino, Antonio Tirelli, Marica Orioli and Marcello Iriti

Foods 2019, 8(3), 99; https://doi.org/10.3390/foods8030099 - 14 Mar 2019

Cited by 28 | Viewed by 6359

Abstract

Melatonin (MEL) is an indoleamine produced mainly by the pineal gland in vertebrates. It plays a significant role in the regulation of circadian rhythms, mitigation of sleeping disorders, and jet lag. This compound is synthetized from tryptophan (TRP) and it has been found in seeds, fruits, and fermented beverages, including wine. Wine is also a source of other tryptophan derivatives, the tryptophan ethylester (TEE) and MEL isomers (MISs), for which the biological properties need to be elucidated. An analytical method for the simultaneous quantification of TRP, TEE, and MEL was developed by a Solid Phase Extraction (SPE) of a preconcentration of wine followed by high performance liquid chromatography (HPLC) analysis either with fluorescence or mass spectrometer detectors. The analytical method showed a relative standard deviation (RSD) lower than 8%, except for TRP (RSD 10.5% in wine). The recovery was higher than 76%. The versatility of SPE preconcentrations allowed for the adequate preconcentration of wine sample as well as detection of low concentrations, an important aspect especially for MEL (detection limit 0.0023 µg/L). The proposed method proved to be suitable for assessing the investigated compounds in some red wine samples, where 74.4–256.2 µg/L and 0.038–0.063 µg/L of TEE and MEL were detected, respectively. Five MISs were also found in wine samples in concentrations up to 1.97 µg/L. Full article

► Show Figures

Figure 1

Search Results (2)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI

Saved Queries

Search Filter Reset All

Years

Feature Papers

Subjects

Journals

Article Types

Countries / Regions

Search Results (2)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI