INCREASE IN ANTIOXIDANT AND ANTIHYPERTENSIVE PEPTIDES FROM ARGENTINEAN WINES BY OENOCOCCUS OENI.

APUD, GISSELLE; RODRÍGUEZ VAQUERO, MARÍA JOSÉ; STIVALA, M.G.; AREDES FERNANDEZ PEDRO A.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013

0168-1605

Abstract. Cells from an exponential Oenococcus oeni m1 culture in grape juice medium were inoculated in a synthetic wine medium (SWM) added with a protein and polypeptide fraction (PPF) of high molecular weight (higher than 10000 Da) obtained from four varietals of Cafayate Argentinean wines. O. oeni maintains viability after 48 h incubation time and enables the increase of extracellular proteolytic activity and the release in peptide nitrogen fraction of 1.067, 0.397, 0.915 and 0.705 mg N/L in the respective SWM added with PPF from cabernet sauvignon, malbec, tannat and torrontes wine varietals. After 48 h incubation time, concomitantly with the peptide release, an increase in antioxidant and antihypertensive activities were detected in all studied media. The higher increase was detected in presence of PPF from cabernet and tannat wine varietals. The maximum increase in antioxidant activities (366.08 µmol FeSO4/L in the case of ferric reducing antioxidant power and 8.87% in 2,2-diphenyl-1-picrylhydrazyl radical scavenging) were produced by the released peptides from PPF of cabernet sauvignon wine. The released peptides from PPF tannat wine varietal produce the higher increase of antihypertensive activity (56.18 % in angiotensin I-converting enzyme inhibitory activity). Oenococcus oeni m1 would provide additional benefits to wine, that include the increase of bioactive peptides with multifunctional beneficial activities.  Keywords: Oenococcus oeni, Wine, Bioactive peptides, Proteolysis