terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 

Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 


Melatonin is a bioactive compound with antioxidant properties, that has been found in many fermented beverages, such as beer and wine [1]. Indeed, it has been shown that yeast can synthesize melatonin during alcoholic fermentation, although its role inside the cell, as well as the metabolic pathway involved in its synthesis, is still unclear [1]. Recent studies showed that during fermentation, melatonin interacts with different proteins of the glycolytic pathway in both Saccharomyces and non-Saccharomyces yeast, for instance glyceraldehyde 3-phosphate dehydrogenase, pyruvate kinase or enolase [2]. The aim of this study was to deepen in the role of the melatonin within yeast cells, and in the interaction with glycolytic proteins. For that purpose, we performed fermentations with both single and double mutant strains of the different glyceraldehyde 3-phosphate dehydrogenase isoforms (Tdh1, Tdh2 and Tdh3). Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry, and proteins bound to melatonin were immunopurified by melatonin IgG-Dynabeads. Intracellular melatonin on the tdhmutant strains during fermentation showed a similar pattern to the wild type strain. Regarding the protein binding to melatonin, in the single and double mutants, we observed that there was only protein binding when the Tdh2 protein was present. Then, we analysed the possible binding sites between Tdh2 and melatonin, using Swissdock and UFCS Chimera programs. The prediction showed that melatonin can form two hydrogen bonds with Tdh2. The results of this study indicate the binding site of melatonin to Tdh2 during fermentation, which could be related to the regulation of yeast carbon metabolism.

This work has been financed by the project PDI2019-108722RB-C33 (MCIN/AEI/10.13039/ 501100011033). SME has had a Martí-Franquès predoctoral grant (2019PMF-PIPF-92).

1)  Mas, A. et al. (2014) Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation. Biomed Res Int. 2014;2014:898045, DOI 10.1155/2014/898045

2)  Morcillo-Parra, M.A. et al. (2020) Melatonin and glycolytic protein interactions are related to yeast fermentative capacity. Food Microbiol., 87, DOI 10.1016/j.fm.2019103398


Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster


Sandra Martín-Esteban*, Albert Mas, Gemma Beltran, María-Jesús Torija

Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia. Facultat d’Enologia, Universitat Rovira i Virgili. C/ Marcel·lí Domingo, 1, 43007, Tarragona

Contact the author*


fermentation, melatonin, glycolysis, glyceraldehyde 3-phosphate dehydrogenase


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Survey of pesticide residues in vineyard soils from the Denomination of Origin Ribeiro

Vineyards from mild temperature, high humidity locations receive often treatments with fungicides to prevent damages produced by fungi responsible for mildium, oidium and botrytis infections. In addition, insecticides are also applied to vineyards to fight again pests, which affect directly, or indirectly (as vectors of different diseases), their productivity. A fraction of the above compounds reaches the soil of vineyards, either during application, or when released from the canopy of vines due to rain-wash-off. Thereafter, depending on soil conditions (pH, organic matter) and environmental variables (regimen of rain, slope of vineyards), they might persist in this compartment, be degraded and/or transferred to water masses, modifying the biodiversity of soils and/or affecting the quality of water reservoirs.

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

A sensometabolomic approach to understand wine mouthfeel percepts

Targeted analytical methods can overlook compounds that are a priori unknown to play a role in the mouthfeel sensations. This limitation can be overcome with the information provided by untargeted metabolomic analysis using UPLC‐QTOF-MS. To this end, an untargeted metabolomic approach applied to 42 red wines has allowed development of a model with predictive capacity by cross-validation for the “dry”, “oily” and “unctuous” sensations perceived by a sensory panel. The optimal PLS model for “dry” retained compounds with positive regression coefficients (≥ 0.17) including a trimer procyanidin, a peptide, and four anthocyanins.

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.