Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine

Autores
Stivala, Maria Gilda; Apud, Gisselle Raquel; Aredes Fernández, Pedro Adrián
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM 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 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 X2L on grape juice proteins in the release of bioactive peptides after yeast growth.
Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Apud, Gisselle Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Materia
BIOLOGICAL ACTIVITIES
OENOCOCCUS OENI
PEPTIDE
PROTEOLYSIS
SACCHAROMYCES CEREVISIAE
WINE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66950
Acceder
id CONICETDig_27c4fc20c13aa63fca84aca7627ea45d
oai_identifier_str oai:ri.conicet.gov.ar:11336/66950
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wineStivala, Maria GildaApud, Gisselle RaquelAredes Fernández, Pedro AdriánBIOLOGICAL ACTIVITIESOENOCOCCUS OENIPEPTIDEPROTEOLYSISSACCHAROMYCES CEREVISIAEWINEhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM 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 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 X2L on grape juice proteins in the release of bioactive peptides after yeast growth.Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; ArgentinaFil: Apud, Gisselle Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; ArgentinaAmer Soc Enology Viticulture2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66950Stivala, Maria Gilda; Apud, Gisselle Raquel; Aredes Fernández, Pedro Adrián; Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine; Amer Soc Enology Viticulture; American Society For Enology And Viticulture; 69; 1; 1-2018; 89-930002-9254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.5344/ajev.2017.16119info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:06Zoai:ri.conicet.gov.ar:11336/66950instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:06.696CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
title Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
spellingShingle Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
Stivala, Maria Gilda
BIOLOGICAL ACTIVITIES
OENOCOCCUS OENI
PEPTIDE
PROTEOLYSIS
SACCHAROMYCES CEREVISIAE
WINE
title_short Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
title_full Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
title_fullStr Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
title_full_unstemmed Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
title_sort Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author_role author
author2 Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author2_role author
author
dc.subject.none.fl_str_mv BIOLOGICAL ACTIVITIES
OENOCOCCUS OENI
PEPTIDE
PROTEOLYSIS
SACCHAROMYCES CEREVISIAE
WINE
topic BIOLOGICAL ACTIVITIES
OENOCOCCUS OENI
PEPTIDE
PROTEOLYSIS
SACCHAROMYCES CEREVISIAE
WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM 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 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 X2L on grape juice proteins in the release of bioactive peptides after yeast growth.
Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Apud, Gisselle Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
description The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM 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 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 X2L on grape juice proteins in the release of bioactive peptides after yeast growth.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66950
Stivala, Maria Gilda; Apud, Gisselle Raquel; Aredes Fernández, Pedro Adrián; Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine; Amer Soc Enology Viticulture; American Society For Enology And Viticulture; 69; 1; 1-2018; 89-93
0002-9254
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66950
identifier_str_mv Stivala, Maria Gilda; Apud, Gisselle Raquel; Aredes Fernández, Pedro Adrián; Release of biologically active peptides from grape juice by Oenococcus oeni isolated from argentine wine; Amer Soc Enology Viticulture; American Society For Enology And Viticulture; 69; 1; 1-2018; 89-93
0002-9254
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.5344/ajev.2017.16119
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Amer Soc Enology Viticulture
publisher.none.fl_str_mv Amer Soc Enology Viticulture
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270145357021184
score 13.13397

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