Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice

Ivan Cruz-Chamorro,Guillermo Santos-Sánchez,Nuria Álvarez-Sánchez,Laura Martín-Prada,Isabel Cerrillo,María-Ángeles Ortega,Blanca Escudero-López,Franz Martín,Ana Isabel Álvarez-Ríos,Antonio Carrillo-Vico,María-Soledad Fernández-Pachón

Journal of Functional Foods（2022）

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摘要

•Fermented orange juice (FOJ) intake increases urine 6-sulfatoxymelatonin (6-SMT).•Urine antioxidant activity is higher after FOJ consumption than after OJ consumption.•Urine antioxidant activity after FOJ intake would be mainly due to 6-SMT content.•FOJ could be a good source of bioavailable melatonin.

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关键词

Melatonin,6-sulfatoxymelatonin,Orange juice,Fermentation,Antioxidant activity

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