Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system

J Food Sci. 2007 Sep;72(7):M276-9. doi: 10.1111/j.1750-3841.2007.00450.x.

Abstract

The ACE inhibitory activity (IACE) and the oxygen radical absorbance capacity (ORAC-FL) values of yeast peptides isolated from a model wine during accelerated autolysis of Saccharomyces cerevisiae have been studied. Samples were taken at 6, 24, 48, 121, and 144 h of autolysis. Peptide concentration increased throughout autolysis process. Peptides were fractionated into 2 fractions: F1, constituted by hydrophilic peptides, and F2, containing hydrophobic peptides. Both IACE activity and ORAC-FL values increased during 121 h of autolysis, then decreased afterward. Peptide fraction F2 was the main fraction involved in IACE activity and ORAC-FL.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Angiotensin-Converting Enzyme Inhibitors / metabolism*
  • Autolysis
  • Food Handling / methods
  • Fungal Proteins / metabolism*
  • Models, Biological
  • Reactive Oxygen Species / metabolism*
  • Saccharomyces cerevisiae / metabolism
  • Saccharomyces cerevisiae / physiology*
  • Time Factors
  • Wine / microbiology*
  • Wine / standards

Substances

  • Angiotensin-Converting Enzyme Inhibitors
  • Fungal Proteins
  • Reactive Oxygen Species