Bioactive Wine Peptides

ISBN-13: 9786204629643 / Angielski / Miękka / 56 str.

Gisselle Raquel Apud; Pedro Adrián Aredes-Fernández

Opis

Peptides with health-promoting activities are present in various fermented foods and beverages. Among their most important beneficial properties are antihypertensive activity and antioxidant activity. In the present work, we investigated the ability of Oenococcus oeni strain m isolated from wine to increase the concentration of peptides with beneficial biological activity from the nitrogen fraction of four Argentine wine varietals (Cabernet Sauvignon, Malbec, Tannat and Torrontés). We demonstrate that O. oeni m, under nutritional stress conditions, produces an extracellular protease that hydrolyzes wine proteins releasing peptides and increasing antioxidant, antiradical and antihypertensive activities. Inoculation of O. oeni m in synthetic wine medium supplemented with the high molecular weight nitrogenous fraction of the four wine varietals under conditions similar to those of natural winemaking showed that the extracellular protease of the microorganism hydrolyzes wine proteins releasing mainly peptides.

O autorze

Apud, Gisselle RaquelDr. Gisselle R. Apud studied Biotechnology at the Faculty of Biochemistry, Chemistry and Pharmacy of the National University of Tucumán, Argentina, where she completed her PhD in Biochemistry and is currently pursuing her postdoctoral studies. She is the author of several scientific papers published in books and internationally recognized journals.