Bioactive Peptides

ISBN-13: 9786205155806 / Angielski / Miękka / 72 str.

Maria Gilda Stivala; Pedro Aredes Fernández

Opis

Peptides with health-promoting activities are present in various fermented foods and beverages. Among the most important beneficial properties of these peptides are the antihypertensive activity produced by inhibition of the angiotensin-converting enzyme and the antioxidant activity, which prevents the formation of free radicals and their capture. The modification of the peptide composition of the must during the vinification process due to the proteolytic activity of the autochthonous wine microbiota, consisting mainly of yeasts and lactic acid bacteria, modifies the nitrogenous fraction of the wine, causing a positive effect on antioxidant and antihypertensive activity. This translates into greater consumer interest in the product, both locally and internationally, with the consequent benefit from the hygienic-sanitary and economic point of view.

O autorze

Dr. Maria Gilda Stivala graduated as Lic. in Biotechnology and Dr. in Biochemistry at the Faculty of Biochemistry, Chemistry and Pharmacy - National University of Tucumán, Argentina. She is currently a Professor at the same University and a CONICET Researcher. Author of several publications in national and international scientific journals and books.