Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages

Abstract

Melatonin is a multifunctional molecule with diverse biological roles that holds great value as a health-promoting bioactive molecule in any food product and yeast’s ability to produce it has been extensively demonstrated in the last decade. However, its quantification presents costly analytical challenges due to the usual low concentrations found as the result of yeast metabolism. We tackled this issue by optimizing a yeast GPCR-based biosensor for melatonin detection and quantitation. Through strategic genetic modifications, we significantly enhanced its sensitivity and signal output, making it suitable for detection of yeast-produced melatonin and enabling the screening of 101 yeast strains and the detection of melatonin in diverse wine samples. Our biosensor’s efficacy in quantifying melatonin in yeast growth media underscores its utility in exploring melatonin production dynamics and potential applications in functional food development. This study provides a new analytical approach that allows a rapid and cost-effective melatonin analysis to reach deeper insights into the bioactivity of melatonin in fermented products and its implications for human health and it also highlights the broader implications of biosensor technology in streamlining analytical processes in fermentation science.