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

Autor según el artículo: Mas, Albert; Manuel Guillamon, Jose; Jesus Torija, Maria; Beltran, Gemma; Cerezo, Ana B; Troncoso, Ana M; Carmen Garcia-Parrilla, M

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Beltran Casellas, Gemma / GUILLAMÓN NAVARRO, JOSÉ MANUEL / Mas Baron, Alberto / Torija Martínez, María Jesús

Palabras clave: Zero hunger; Saccharomyces cerevisiae; Nitrogen; Fermentation; Biological products; Amino acids, aromatic; Alcohols

Resumen: 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.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

Direcció de correo del autor: gemma.beltran@urv.cat; mjesus.torija@urv.cat; albert.mas@urv.cat

Fecha de alta del registro: 2025-01-28

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/10.1155/2014/898045

URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Biomed Research International. 2014 898045-7

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.1155/2014/898045

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2014

Tipo de publicación: Journal Publications