Abstract
Yeast metabolism produces compounds derived from tryptophan, which are found in fermented beverages, such as wine and beer. In particular, melatonin and serotonin, may be relevant due to their bioactivity in humans. Indeed, the former is a neurohormone related to circadian rhythms, which also has a putative protective effect against degenerative diseases. Moreover, serotonin is a neurotransmitter itself, in addition to being a precursor of melatonin synthesis. This paper summarizes data reported on fermented beverages, to evaluate dietary intake. Additionally, the article reviews observed effects of yeast amino acid metabolites on the prevention of neurodegenerative diseases (Alzheimer’s and Parkinson’s) and angiogenesis, focusing on evidence of the molecular mechanism involved and identification of molecular targets.
Highlights
Specialty section: This article was submitted to Systems Microbiology, a section of the journal Frontiers in Microbiology
Yeast metabolism produces compounds derived from tryptophan, which are found in fermented beverages, such as wine and beer
A large body of research has focused on polyphenols, in particular, since these bioactive compounds are already present in plants and released into fermented products
Summary
Literature on the biological effects of these compounds is extensive and encompasses circadian rhythm, antioxidant properties, and reproductive function. VEGF is the most active endogenous pro-angiogenic factor in humans (Giles, 2001; Dulak, 2005; Cebe-Suarez et al, 2006; Cook and Figg, 2010). It exerts its angiogenic effect by stimulating VEGF receptor 2 (VEGFR-2), which is critical for promoting the proliferation and differentiation of endothelial cells (Giles, 2001; Ferrara and Kerbel, 2005). VEGF is a target for drug therapies that aim to TABLE 1 | Concentration of melatonin and other tryptophan metabolites in fermented products
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