Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model

Biotechnology Letters

Volumn 33, Issue 2, 2011, Pages 359-364

  Fernández, Pedro A Aredes ^a   Stivala, María G ^a   Vaquero, María J Rodríguez ^a,b   Farías, Marta E ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Bioactive peptides; Oenococcus oeni; Proteolysis; Wine; Yeast autolysis

Indexed keywords

ANGIOTENSIN I-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT PROPERTIES; BIOACTIVE PEPTIDES; FERRIC REDUCING ANTIOXIDANT POWER; INCUBATION TIME; INHIBITORY ACTIVITY; OENOCOCCUS OENI; PEPTIDE NITROGEN; PROTEOLYTIC ACTIVITIES; RADICAL SCAVENGING; SACCHAROMYCES CEREVISIAE; SYNTHETIC MEDIUM; YEAST AUTOLYSIS;

ANTIGEN-ANTIBODY REACTIONS; PEPTIDES; WINE; YEAST;

ENZYME ACTIVITY;

ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; BIOTECHNOLOGY; CHEMISTRY; CULTURE MEDIUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; OENOCOCCUS; WINE;

ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; BIOTECHNOLOGY; CULTURE MEDIA; OENOCOCCUS; SACCHAROMYCES CEREVISIAE PROTEINS; WINE;

OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE;

EID: 78651464830     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-010-0446-y     Document Type: Article

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