Mas Albert, Guillamon Jose Manuel, Torija Maria Jesus, Beltran Gemma, Cerezo Ana B, Troncoso Ana M, Garcia-Parrilla M Carmen
Facultad de Enología, Universitat Rovira i Virgili, Marcel · lí Domingo s/n, 43003 Tarragona, Spain.
Facultad de Enología, Universitat Rovira i Virgili, Marcel · lí Domingo s/n, 43003 Tarragona, Spain ; Departamento de Biotecnologia de Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Agustín Escardino, 7, 46980 Valencia, Spain.
Biomed Res Int. 2014;2014:898045. doi: 10.1155/2014/898045. Epub 2014 May 5.
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.
目前在一些发酵饮料如葡萄酒和啤酒中发现了酵母氮代谢产生的代谢物。它们的研究最近引起了研究人员的关注。一些源自芳香族氨基酸的代谢物是生物活性化合物，它们可以表现为激素，甚至在人体内模拟其作用，也可能在酵母中充当调节剂。尽管其形成的代谢途径已为人所知，但其生理意义仍远未被理解。理解这种相关性将是在可控条件下管理这些化合物生产的关键因素，以便提供富含这些化合物的发酵食品，甚至将酵母用作营养补充剂。
