Apud Gisselle Raquel, Stivala María Gilda, Fernández Pedro Aredes, Rodríguez Vaquero María José
Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, Tucumán, Argentina.
Curr Pharm Biotechnol. 2013;14(9):809-13. doi: 10.2174/1389201014666131227113223.
Oenococcus oeni is a lactic acid bacterium involved in winemaking where it generally carries out the malolactic fermentation converting the wine's malic acid into lactic acid. In this work were used the strain m of Oenococcus oeni. The culture was inoculated at 10⁸ Log CFU/mL in a synthetic wine medium (SW) supplemented with a fraction of high molecular weight constituted by proteins and polypeptides (FPP) obtained from Cabernet Sauvignon and Syrah wines from Colalao del Valle, Tucumán, Argentine. In presence of FPP, O. oeni maintains viability after 48 h incubation time and release an extracellular proteolytic activity. Therefore, a release peptides of 1.247 and 1.373 mg N/L at 48 h of incubation time was detected in SW supplemented with FPP from Cabernet Sauvignon and Syrah wines respectively. Concomitantly with the maximum peptide release, the "in vitro" biological activities were increased. The released peptides from Cabernet Sauvignon wine enables the increase in the ferric reducing antioxidant power (FRAP) capacity, the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the inhibition of angiotensin I-converting enzyme (ACEI activity) in 392.8 µmol FeSO₄/L, 9.7% and 63.9%, respectively. In presence of FPP of Syrah wine, the released peptides increases in 156.5 µmol FeSO₄/L, 5.5% and 13.8% the FRAP, DPPH and ACEI activities, respectively. The utilization of Oenococcus oeni m to carry out the malolactic fermentation would contribute to enhance the beneficial biological activities of the final product and provide an additional value to regional wines.
酒酒球菌是一种参与葡萄酒酿造的乳酸菌，它通常进行苹果酸-乳酸发酵，将葡萄酒中的苹果酸转化为乳酸。在这项研究中使用了酒酒球菌菌株m。该培养物以10⁸ Log CFU/mL的接种量接种于一种合成葡萄酒培养基（SW）中，该培养基添加了由来自阿根廷图库曼省科拉拉奥德尔瓦莱的赤霞珠和西拉葡萄酒中获得的蛋白质和多肽组成的高分子量部分（FPP）。在FPP存在的情况下，酒酒球菌在孵育48小时后仍保持活力，并释放出细胞外蛋白水解活性。因此，在分别添加了赤霞珠和西拉葡萄酒FPP的SW中，在孵育48小时时检测到释放的肽量分别为1.247和1.373 mg N/L。与最大肽释放量同时，“体外”生物活性增加。赤霞珠葡萄酒释放的肽使铁还原抗氧化能力（FRAP）增加，2,2-二苯基-1-苦基肼自由基（DPPH）清除活性增加，以及血管紧张素I转化酶抑制（ACEI活性）分别增加392.8 µmol FeSO₄/L、9.7%和63.9%。在西拉葡萄酒FPP存在的情况下，释放的肽分别使FRAP、DPPH和ACEI活性增加156.5 µmol FeSO₄/L、5.5%和13.8%。利用酒酒球菌m进行苹果酸-乳酸发酵将有助于增强最终产品的有益生物活性，并为地区葡萄酒提供额外价值。
