Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni

Apud, Gisselle Raquel; Vaquero, María José Rodríguez; Rollán, G.; Stivala, María Gilda; Fernández, Pedro A. Aredes

doi:10.1016/j.ijfoodmicro.2013.02.003

Cited by 14 publications

(9 citation statements)

References 23 publications

(28 reference statements)

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“…They are also gaining attention for inhibiting the angiotensin converting enzyme (ACE) and for carrying out antihypertensive activities. The ACE enzyme is known to negatively regulate the blood pressure by synthesizing angiotensin II, a vasoconstrictor and also by making the vasodilator bradykinin nonfunctional (Apud et al 2013). Many commercial ACE-inhibitors are widely used for treating hypertension, but are known to have some side effects associated with them such as cough, kidney destruction and angineurotic edema (Gu et al 2011;Zhao et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Jain

Anal

2017

J Food Sci Technol

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This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and bioactive protein hydrolysates. Cultivation at an initial pH of 8.0 for 36 h resulted in maximum protein concentration (177.3 mg/g) and degree of hydrolysis (25.1%) of the hydrolysates. Fermentation resulted in the production of hydrolysates that demonstrated excellent solubility (90.7%), good foaming capacity (36.7%) and emulsification activity (94.6 m 2 /g). Additionally, these protein hydrolysates exhibited remarkable bioactive properties for instance reducing power (2.53), protection from DPPH radical (70.5%) and angiotensin I converting enzyme inhibition (49.3%). The fermented protein hydrolysates were also found effective against various foodborne pathogens. The protein hydrolysates obtained by fermentation of ESM can be potentially incorporated in functional foods and nutraceuticals resulting in valorization of the ESM waste.

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Section: Introductionmentioning

confidence: 99%

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Jain

Anal

2017

J Food Sci Technol

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“…Aredes Fernández et al (2011) demonstrated that during sequential inoculation of O. oeni X 2 L in synthetic wine medium and after autolysis of S. cerevisiae mc2, bacterial proteolytic activity reached values similar to those ascertained in the current study. Apud et al (2013a) determined that O. oeni m1 expressed proteolytic activity that produced the release of peptides from a wine protein fraction.…”

Section: Resultsmentioning

confidence: 99%

“…Adding to the known beneficial biological activities of peptides from wine or yeast autolysis, our results confirm the important role of peptides in such activities in fermented grape juice. Peptides from wine, grape juice, or yeast autolysis present beneficial biological activities (Touyz 2004, Alcaide-Hidalgo et al 2007, Aredes Fernández et al 2011, Jang and Lee 2011, Apud et al 2013a, 2013b. To establish the relationship between the concentration of peptides released and antioxidant and ACE-I activities assayed, specific antioxidant and ACE-I activities were determined, as shown in Table 2.…”

Section: Tablementioning

confidence: 99%

“…The MLF produces stabilization, a reduction in acidity, and desirable wine aroma and flavor (Bartowsky 2014). Manca de Nadra et al (1999, 2005, Aredes Fernández et al (2011), and Apud et al (2013aApud et al ( , 2013b reported the effect of proteolytic activity of O. oeni X 2 L on the macromolecular nitrogen (N) fraction of wines, which favored peptide release with biological activities. Exoprotease of O. oeni was partially purified and characterized by Farías and Manca de Nadra (2000).…”

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confidence: 99%

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Release of Biologically Active Peptides from Grape Juice by Oenococcus oeni Isolated from Argentine Wine

2017

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The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X 2 L was studied in grape juice medium (GJM) and in GJM fermented with Saccharomyces cerevisiae mc2. Sequential inoculation of O. oeni X 2 L with proteolytic activity in GJM before ("I" medium) and after ("F" medium) yeast fermentation allowed peptide release. In the "I" medium, bacterial proteolytic activity (0.083 mM) released 3.88 mg nitrogen (N) of peptides per liter and produced an increase of 203.39 µmol/L in the ferric reducing antioxidant power (FRAP) and 16.49% in the angiotensin I-converting enzyme inhibitory (ACE-I) activity after 48 hrs of incubation. In the "F" medium, a higher proteolytic activity was evidenced after 48 hrs of incubation (0.179 mM), releasing 0.87 mg N of peptides/L. The released peptides in the "F" medium produced an increase in ACE-I activity (22.15%). Calculation of the specific activity (activity expressed per mg N of peptide released) of FRAP, 1, 1-diphenyl-2-picrylhydrazyl scavenging, and ACE-I after 48 hrs of incubation revealed a higher activity in the "F" than in the "I" medium. This finding indicates a higher efficiency of the proteolytic system of O. oeni X 2 L on grape juice proteins in the release of bioactive peptides after yeast growth.

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“…These compounds are previously reported as the phenolic compounds that competitively inhibit ACE activity [24,25]. It is important to note that the antihypertensive activity of the phenolic compounds may be added to the same activity of the peptides present in the wine [12,[26][27][28] which may result in a synergistic effect of two molecules of different kinds.…”

Section: Discussionmentioning

confidence: 98%

Characterization, Antibacterial and Biological Activities of Phenolic Fraction of Argentinean Red Wines

Stivala¹,

Villecco²,

Fanzone³

et al. 2014

TOPROCJ

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For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the "in vitro" antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L -1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 10 7 CFU mL -1 . Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health.

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Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni

Cited by 14 publications

References 23 publications

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Release of Biologically Active Peptides from Grape Juice by Oenococcus oeni Isolated from Argentine Wine

Characterization, Antibacterial and Biological Activities of Phenolic Fraction of Argentinean Red Wines

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