Premium
Bioactive Peptides Released from Saccharomyces cerevisiae under Accelerated Autolysis in a Wine Model System
Author(s) -
AlcaideHidalgo J.M.,
Pueyo E.,
Polo M.C.,
MartínezRodríguez A.J.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00450.x
Subject(s) - autolysis (biology) , wine , oxygen radical absorbance capacity , chemistry , yeast , peptide , saccharomyces cerevisiae , biochemistry , chromatography , food science , enzyme , antioxidant , antioxidant capacity
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.