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BioMed Research International
Volume 2014 (2014), Article ID 898045, 7 pages
Review Article

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

1Facultad de Enología, Universitat Rovira i Virgili, Marcel·lí Domingo s/n, 43003 Tarragona, Spain
2Departamento de Biotecnologia de Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Agustín Escardino, 7, 46980 Valencia, Spain
3Facultad de Farmacia, Universidad de Sevilla, Profesor García González, 2, 41012 Sevilla, Spain

Received 20 February 2014; Accepted 16 April 2014; Published 5 May 2014

Academic Editor: You-Lin Tain

Copyright © 2014 Albert Mas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.