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

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; Saccharomyces cerevisiae; Nitrogen; Fermentation; Biological products; Amino acids, aromatic; Alcohols

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

Record's date: 2025-01-28

Paper 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/

Paper 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