期刊
JOURNAL OF FOOD SCIENCE
卷 81, 期 4, 页码 M958-M967出版社
WILEY-BLACKWELL
DOI: 10.1111/1750-3841.13263
关键词
fermentation; gene; melatonin; mulberry fruit; mulberry wine
资金
- National Nature Science Foundation of China [31572078]
- National Twelfth Five-Year Plan for Science & Technology Support [2012BAD31B05]
- Special Fund for Agro-scientific Research in the Public Interest [201303073-2]
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 coloredmulberry cultivars (Hongguo2 Morus nigra, black and Baiyuwang Morus alba, white) at 2 fermentation temperatures (16 and 25 degrees 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 Hongguo2 compared with Baiyuwang 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.
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