Health-promoting peptides in fermented beverages.

Since ancient times, the consumption of fermented low-alcoholic beverages has enjoyed widespread popularity in various countries, because of their distinct flavors and health benefits. Several studies have demonstrated that light to moderate alcohol consumption is associated with beneficial effects on human health, mainly in cardiovascular disease prevention. Fermented beverages have different non-ethanol components that confer beneficial health effects.

allows the increase of antihypertensive and antioxidant activities in apple cider.

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by on antihypertensive and antioxidant activities in cider. The MLF was induced using three strains of . The modification in phenolic compounds (PCs) and nitrogen organic compounds, antioxidant, and antihypertensive activities were determined after MLF.

Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine.

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.

Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni.

Cells from an exponential Oenococcus oeni m1 culture in a grape juice medium were inoculated into a synthetic wine medium (SW) supplemented with a protein and polypeptide fraction (PPF) of high molecular weight (higher than 12,400 Da) obtained from four varietals of Cafayate Argentinean wines. O. oeni maintains viability after 48 h incubation time and enables the increase in extracellular proteolytic activity and the release of low molecular weight peptides by 1.