ReviewBioMed research international2014
Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation.
Review in BioMed research international, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed.
- Trial
- Voices of Eukaryotic Microbes: Chemical Communication Via Quorum Sensing.Microbial ecology · 2026Review
- Impact of Melatonin Application in Winemaking on Phenolic Content, Tryptophan Metabolites, and Bioactivity of Red Wine.Antioxidants (Basel, Switzerland) · 2025Article
- Co-cultivation effects ofRSC advances · 2025Article
- Melatonin-protein interactions are dependent on yeast carbon metabolism.Scientific reports · 2025Article
- The Effects of White Wine and Ethanol Consumption on the Proliferative Phase of Repair After a Surgically Induced Myocardial Infarction in Rats.Nutrients · 2025Article
- Functional metabolism of aromatic precursors in Hanseniaspora: a source of natural bioactive compounds.FEMS yeast research · 2025Review
- Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.Current research in food science · 2025Article
- Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Foods (Basel, Switzerland) · 2024Article
- Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts.Foods (Basel, Switzerland) · 2023Review
- Enological Suitability of Indigenous Yeast Strains for 'Verdejo' Wine Production.Foods (Basel, Switzerland) · 2023Article
- Quorum sensing: cell-to-cell communication inFrontiers in microbiology · 2023Review
- Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Microorganisms · 2022Article
- Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses.Foods (Basel, Switzerland) · 2022Review
- Application of Digital Olfaction for Table Olive Industry.Sensors (Basel, Switzerland) · 2022Article
- Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines.Frontiers in microbiology · 2022Article
- Enzyme Promiscuity in Serotonin Biosynthesis, From Bacteria to Plants and Humans.Frontiers in microbiology · 2022Review
- Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages.Plants (Basel, Switzerland) · 2021Review
- Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?Molecules (Basel, Switzerland) · 2021Review
- Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.