Cruz-Chamorro, IvanSantos-Sanchez, GuillermoAlvarez-Sanchez, NuriaMartin-Prada, LauraCerrillo, IsabelOrtega, Maria-AngelesEscudero-Lopez, BlancaMartin, FranzAlvarez-Rios, Ana IsabelCarrillo-Vico, AntonioFernandez-Pachon, Maria-Soledad2023-05-032023-05-032022-11-09Ivan Cruz-Chamorro, Guillermo Santos-Sánchez, Nuria Álvarez-Sánchez, Laura Martín-Prada, Isabel Cerrillo, María-Ángeles Ortega, et al. Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice, Journal of Functional Foods, 2022;(99),8,1756-4646http://hdl.handle.net/10668/22304Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6-sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxidant activity status. Nine participants ingested 500 mL of FOJ and their urine was collected at baseline and after 2, 5, 10, 15 and 24 h. After a two-week washout period, the intervention was repeated with OJ. 6-SMT levels were quantified by ELISA and antioxidant activity by TAC, FRAP and ORAC assays. A significant increase in both 6-SMT levels and antioxidant activity in urine was observed after FOJ ingestion compared to OJ. A positive correlation between TAC and 6-SMT levels was observed only after FOJ intake. This study shows for the first time that fermentation process increases melatonin bioavailability of OJ associated with an enhancement in antioxidant status.enAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Melatonin6-sulfatoxymelatoninOrange juiceFermentationAntioxidant activityTotal antioxidant capacityOxidative stressCardiovascular-diseases6-sulfatoxymelatoninConsumptionSerotoninOxygenMoleculePlasmaUrineAlcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juiceresearch articleopen accessAntioxidantesOrinaFermentaciónCitrus sinensisMelatoninaDisponibilidad biológicaVoluntarios sanosPichiaEnsayo de inmunoadsorción enzimática10.1016/j.jff.2022.1053252214-9414https://digital.csic.es/bitstream/10261/289775/1/orange-juice.pdf891841200002