Articles producció científica> Bioquímica i Biotecnologia

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

  • Identification data

    Identifier: imarina:9380487
    Authors:
    Mas, AlbertManuel Guillamon, JoseJesus Torija, MariaBeltran, GemmaCerezo, Ana BTroncoso, Ana MCarmen Garcia-Parrilla, M
    Abstract:
    Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements. © 2014 Albert Mas et al.
  • Others:

    Author, as appears in the article.: Mas, Albert; Manuel Guillamon, Jose; Jesus Torija, Maria; Beltran, Gemma; Cerezo, Ana B; Troncoso, Ana M; Carmen Garcia-Parrilla, M
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Beltran Casellas, Gemma / GUILLAMÓN NAVARRO, JOSÉ MANUEL / Mas Baron, Alberto / Torija Martínez, María Jesús
    Keywords: Zero hunger
    Abstract: Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements. © 2014 Albert Mas et al.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Odontología Nutrição Medicine, research & experimental Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Immunology and microbiology (miscellaneous) Immunology and microbiology (all) Geografía General immunology and microbiology General biochemistry,genetics and molecular biology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biotechnology & applied microbiology Biodiversidade Biochemistry, genetics and molecular biology (miscellaneous) Biochemistry, genetics and molecular biology (all) Astronomia / física Antropologia / arqueologia
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
    Author identifier: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
    Record's date: 2024-11-16
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://onlinelibrary.wiley.com/doi/10.1155/2014/898045
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Biomed Research International. 2014 898045-7
    APA: Mas, Albert; Manuel Guillamon, Jose; Jesus Torija, Maria; Beltran, Gemma; Cerezo, Ana B; Troncoso, Ana M; Carmen Garcia-Parrilla, M (2014). Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation. Biomed Research International, 2014(), 898045-7. DOI: 10.1155/2014/898045
    Article's DOI: 10.1155/2014/898045
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2014
    Publication Type: Journal Publications
  • Keywords:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Biotechnology & Applied Microbiology,Immunology and Microbiology (Miscellaneous),Medicine (Miscellaneous),Medicine, Research & Experimental
    Zero hunger
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Odontología
    Nutrição
    Medicine, research & experimental
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Immunology and microbiology (miscellaneous)
    Immunology and microbiology (all)
    Geografía
    General immunology and microbiology
    General biochemistry,genetics and molecular biology
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biotechnology & applied microbiology
    Biodiversidade
    Biochemistry, genetics and molecular biology (miscellaneous)
    Biochemistry, genetics and molecular biology (all)
    Astronomia / física
    Antropologia / arqueologia
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