Peptidomic profile, bioactive peptide identification and biological activity of grape pomace protein hydrolysates

FONTANA, ARIEL; KNUF, FRANZISKA; SCHIEBER, ANDREAS

Valencia

Conferencia; 37th EFFoST International Conference 2023; 2023

European Federation of Food Science and Technology (EFFoST)

Aim: Grape pomace (GP) is the main by-product resulting from the wine industry and consists primarily of the grape skins and seeds. GP is particularly rich in phenolic compounds that have been extensively studied due to their bioactivities. Proteins are another component of GP that have not received much attention. Bioactive peptides can be released from these proteins and may be used as components of functional foods which may exert regulatory activities in the human organism, irrespective of their nutritive functions and potential antimicrobial activities. In this work, the peptidomic profile of GP protein hydrolysates was determined and their bioactivity evaluated. In-silico tools were also used to identify those responsible for the bioactivity of hydrolysates.Method: GP proteins were extracted and hydrolysed by Alcalase (A), Flavourzyme (F) and Protease (P). The bioactivity of hydrolysates was evaluated by an angiotensin I converting enzyme inhibitory (ACEi) activity assay. The peptides in hydrolysates were determined by UHPLC-Orbitrap-MS/MS. The potential bioactivity of identified peptides in the digests was predicted using PeptideRanker. The 10 peptides with higher scores for each hydrolysate were evaluated by different in silico tools to determine which of them might be responsible for the ACEi activity and other bioactive properties.Results: The A, F and P hydrolysates showed ACE inhibitory activities of 60, 58 and 18 %, respectively. The number of peptides identified were 2915, 3304 and 2197 for A, F and P. The A hydrolysates were characterized by a high proportion of peptides