Morcillo-Parra Maria Angeles, Martín-Esteban Sandra, Almellones Joan, Mas Albert, Beltran Gemma, Torija Maria Jesus
Biotecnologia Enológica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/Marcel·lí Domingo s/n, 43007, Tarragona, Spain.
Laboratoire de Biologie Cellulaire et Moléculaire des Eucaryotes, UMR 8226, CNRS, Sorbonne Université, Institut de Biologie Physico-Chimique (IBPC), 75005, Paris, France.
Sci Rep. 2025 Mar 15;15(1):8947. doi: 10.1038/s41598-025-93440-4.
Melatonin is an indole amine that is synthesized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces and non-Saccharomyces yeasts depending on their yeast fermentative capacity. Due to its importance as a bioactive compound and antioxidant molecule, the aim of this study was to analyse the intracellular melatonin profile and melatonin-protein interactions in a large number of wine yeast species during alcoholic fermentation and respiration to determine whether these interactions were related to a specific carbon metabolism. Melatonin concentrations were analysed by liquid chromatography‒mass spectrometry, and proteins bound to melatonin were immunopurified at different time points during yeast growth. Intracellular melatonin followed a similar pattern in all yeast species, with a peak in production during the lag phase and low or no melatonin detected in the exponential or stationary phase. However, melatonin was bound only to proteins in good fermentative yeasts, specifically during alcoholic fermentation but not during cellular respiration. The absence of this binding in some non-Saccharomyces yeasts could be related to their poor fermentative capacity. This study establishes for the first time a relationship between carbon metabolism and the interaction of melatonin with proteins in yeast cells, indicating that melatonin might play a regulatory role in glucose metabolism, as observed in human cells.
褪黑素是一种吲哚胺，在酿酒酵母和非酿酒酵母的酒精发酵过程中，它会根据酵母的发酵能力进行合成，并与糖酵解蛋白相互作用。由于其作为生物活性化合物和抗氧化分子的重要性，本研究的目的是分析大量葡萄酒酵母在酒精发酵和呼吸过程中的细胞内褪黑素概况以及褪黑素与蛋白质的相互作用，以确定这些相互作用是否与特定的碳代谢有关。通过液相色谱 - 质谱法分析褪黑素浓度，并在酵母生长的不同时间点对与褪黑素结合的蛋白质进行免疫纯化。所有酵母种类中的细胞内褪黑素呈现出相似的模式，在延迟期产量达到峰值，而在指数期或稳定期检测到的褪黑素含量较低或未检测到。然而，褪黑素仅与发酵性能良好的酵母中的蛋白质结合，特别是在酒精发酵期间，而在细胞呼吸期间则不结合。一些非酿酒酵母中不存在这种结合可能与其较差的发酵能力有关。本研究首次建立了酵母细胞中碳代谢与褪黑素和蛋白质相互作用之间的关系，表明褪黑素可能在葡萄糖代谢中发挥调节作用，正如在人类细胞中所观察到的那样。
