Nicknamed the happiness hormone for its association with a feeling of well-being, few neurotransmitters are more popularly known than serotonin. It is a key piece in the correct functioning of the nervous and immune systems and the intestinal-intestinal axis. … microbiota-brain. A work carried out by the Systems Biology Group on Yeasts of Biotechnological Interest of the Institute of Agrochemistry and Food Technology (IATA), a center of the Higher Council for Scientific Research (CSIC), has genetically modified a strain of wine yeast to produce serotonin. According to the CSIC, the team has patented this form of production which is more sustainable and efficient.
Serotonin is synthesized mainly in the human gastrointestinal tract, partly as a consequence of the metabolism of the intestinal microbiota and, to a minority, in the brain. The role of this neurotransmitter in the regulation of moods, social, eating or sexual behavior, as well as sleep, attention or anxiety is considered to have been widely demonstrated. In addition, its chemical structure makes it a powerful antioxidant.
To date, the production of serotonin and its precursors – tryptophan or hydroxytryptophan – comes mainly from a chemical synthesis process and the extraction of the seeds of the African plant. Griffonia simplicifolia. These are processes that, however, require toxic solvents and high-cost materials, and extractive processes from any plant source tend to be long, expensive and unsustainable processes, which yield low recovery rates, and which can vary seasonally. from one batch to another.
The technology patented by the IATA-CSIC working group seeks to replace these industrial processes with the biotechnological production of these molecules with high added value, from sources such as glucose and ammonium, present in many by-products of the agri-food industry, such as concentrated grape must, orange bagasse or different types of molasses. Thus, synergies could be created for the use and revaluation of waste, so as to reduce the price and economic impact of the procedure. «We are working to improve viability from an economic and industrial point of view. This process is more sustainable, but we are moving forward so that it is also more viable from an economic point of view,” explains José Manuel Guillamón, principal investigator of the patented work.
Specifically, the raw material for this technique would be wine yeast. Saccharomyces cerevisiae, widely used in different fermentation processes such as wine, beer and bread. This had already been studied by Guillamón’s team as an alternative and sustainable source to produce hydroxytyrosol, a polyphenol naturally present in olive oil. “From here we began to investigate whether we could use this microorganism as a strain that overproduces other compounds, such as serotonin or melatonin,” details the researcher.
This research opens a path to develop similar biotechnological strategies in the future. Guillamón points out that the structure of serotonin “represents a valuable molecular framework with special interest in the synthesis of numerous molecules of great value in different sectors”, such as melatonin, key in regulating the sleep cycle, or some chemical compounds of interest. for its antiviral properties (eudistomines), or sedative, antitumor and antimicrobial properties (beta-carbolines).
Applications in the food and cosmetic sector
Given the nature of the neurotransmitter, the research group considers that this technology could have a significant impact on different industrial sectors. Thus, beyond pharmaceutical or nutraceutical applications, it could be used as a food additive to reinforce certain foods, which already stand out for the presence of this molecule in their composition, or in animal feed, where very positive effects have been seen. in reducing stress and increasing well-being. Another opportunity could appear in the cosmetic sector, due to the antioxidant and photoprotective nature conferred by the chemical structure of the molecule.
Likewise, there are many fermented foods and drinks in which the natural presence of serotonin or melatonin has been described. This is why eating food should not be ruled out as a valid way to supplement these molecules to our body.
