RELEASE OF BIOLOGICALLY ACTIVE PEPTIDES FROM GRAPE JUICE BY Oenococcus oeni ISOLATED FROM ARGENTINE WINE

STIVALA MARÍA GILDA; APUD GISSELLE RAQUEL; AREDES FERNÁNDEZ, PEDRO ADRIÁN

American Journal of Enology and Viticulture

American Society for Enology and Viticulture

Año: 2018 vol. 69 p. 89 - 93

0002-9254

TThe increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM previously fermented with Saccharomyces cerevisiae mc2. Sequential inoculation of O. oeni X2L 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 N of peptides/L and concomitantly produced an increase of 203.39 µmol/L in the ferric reducing antioxidant power (FRAP) and 16.49% in the angiotensin Iconverting enzyme inhibitory (ACE-I) activity after 48 h of incubation. In the "F" medium, a higher proteolytic activity was evidenced after 48 h of incubation (0.179 mM), releasing 0.87 mg N of peptides/L. The released peptides in the "F" medium produced a substantial increase in ACE-I activity (22.15%). Calculation of the specific activity (activity expressed per mg N of peptide released) of FRAP, DPPH scavenging and ACE-I after 48 h of incubation revealed a substantially higher activity in the "F" than in the "I" medium. This indicates a higher efficiency of the proteolytic system of O. oeni with regard to the release of bioactive peptides after yeast growth. O. oeni X2L possibly adds value to wine by enhancing the presence of multi-beneficial peptides released after bacterial proteolytic activity on grape juice proteins.