Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Jun 1;9(6):e16806.
doi: 10.1016/j.heliyon.2023.e16806. eCollection 2023 Jun.

Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider

Irina Kristof  1   2 , Silvana Cecilia Ledesma  1   2 , Gisselle Raquel Apud  1   2 , Nancy Roxana Vera  2 , Pedro Adrián Aredes Fernández  1   2
Affiliations

Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider

Irina Kristof et al. Heliyon. .

Abstract

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by Oenococcus oeni on antihypertensive and antioxidant activities in cider. The MLF was induced using three strains of O. oeni. The modification in phenolic compounds (PCs) and nitrogen organic compounds, antioxidant, and antihypertensive activities were determined after MLF. Among the 17 PCs analyzed caffeic acid was the most abundant compound and phloretin, (-)-epicatechin, and myricetin were detected only in malolactic ciders, however, (-)-epigallocatechin was not detected after MLF. The evaluation of nitrogen organic compounds revealed a drop in total protein concentration (from 17.58 to 14.00 mg N/L) concomitantly with a significant release of peptide nitrogen (from 0.31 to a maximum value of 0.80 mg N/L) after MLF. In addition, an extracellular proteolytic activity was evidenced in all MLF supernatants. The FRAP activity increased reaching a maximum of 120.9 μmol FeSO4/mL and the ABTS radical-scavenging activity increased until 6.8 mmol ascorbic acid/L. Moreover, the angiotensin I-converting enzyme inhibitory activity reached a maximum value of 39.8%. The MLF conducted by O. oeni in ciders enables the increase of interesting biological activities and this finding could constitute a valuable tool to add value to final product.

Keywords: Apple cider; Biological activities; Malolactic fermentation; Oenococcus oeni.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Malic acid (open symbol) and cell viability (solid symbol) evolution during MLF. (○) O. oeni RAM10, (Δ) O. oeni RAM11, (□) O. oeni VP 41.
Fig. 2
Fig. 2
Proteolytic activity of MLF supernatants of (○) O. oeni RAM10, (Δ) O. oeni RAM11, (□) O. oeni VP41.
See this image and copyright information in PMC

References

    1. Sumby K.M., Bartle L., Grbin P.R., Jiranek V. Measures to improve wine malolactic fermentation. Appl. Microbiol. Biotechnol. 2019;103:2033–2051. doi: 10.1007/s00253-018-09608-8. - DOI - PubMed
    1. Calugar P.C., Coldea T.E., Salanță L.C., Pop C.R., Pasqualone A., Burja-Udrea C., Mudura E. An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies. Processes. 2021;9(3):502. doi: 10.3390/pr9030502. - DOI
    1. Valles B.S., Bedriñana R.P., Tascón N.F., Simón A.Q., Madrera R.R. Yeast species associated with the spontaneous fermentation of cider. Food Microb. 2007;24(1):25–31. doi: 10.1016/j.fm.2006.04.001. - DOI - PubMed
    1. Ye M., Yue T., Yuan Y. Evolution of polyphenols and organic acids during the fermentation of apple cider. J. Sci. Food Agric. 2014;94(14):2951–2957. doi: 10.1002/jsfa.6639. - DOI - PubMed
    1. Sánchez A., Rodríguez R., Coton M., Coton E., Herrero M., García L.A., Díaz M. Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider. Food Res. Int. 2010;43(8):2101–2107. doi: 10.1016/j.foodres.2010.07.010. - DOI

LinkOut - more resources