Laboratório de Imunopatologia Keizo Asami - LIKA, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50780-901 Recife, Pernambuco, Brazil.
Food Chem. 2012 Dec 1;135(3):1533-8. doi: 10.1016/j.foodchem.2012.06.058. Epub 2012 Jun 29.
Brazilian artisanal "Coalho" cheeses from six Northeast towns were investigated as a functional food based on their peptide profiles and antioxidant, zinc-binding and antimicrobial activities. The peptides (WSP) from "Coalho" cheese showed high antioxidant activity, the best value of TEAC being 2223±10.10μM, which means 91.1±0.43% oxidative inhibition and peptide concentration for IC(50) of 7mg/mL (21μg of peptides) for sample from the town of Correntes. The smallest TEAC value (1896±17μM), which means 75.9±0.7% oxidative inhibition and IC(50) of 10.5mg/mL (31.5μg of peptide), was obtained for samples from the town of São Bento do Una. The zinc-binding activities were: Arcoverde (72.21±0.24%) Cachoeirinha (75.02±0.02%), Capoeiras (61.78±0.65%), Correntes (75.47±0.5%), São Bento do Una (75.41±0.15%), and Venturosa (74.36±0.04%). The WSP extracts showed antimicrobial activity against Enterococcus faecalis, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa. All the results obtained suggest that "Coalho" cheese has potential as a functional food.
对来自巴西东北部六个城镇的传统“Coalho”奶酪进行了研究，以其肽谱和抗氧化、锌结合和抗菌活性为依据，将其作为功能性食品。“Coalho”奶酪中的肽（WSP）具有较高的抗氧化活性，TEAC 的最佳值为 2223±10.10μM，这意味着 91.1±0.43%的氧化抑制和 IC50 为 7mg/mL（肽浓度为 21μg）的样品来自科伦蒂斯镇。TEAC 值最小（1896±17μM）的是来自圣本托杜乌纳镇的样品，这意味着 75.9±0.7%的氧化抑制和 IC50 为 10.5mg/mL（肽浓度为 31.5μg）。锌结合活性为：阿罗韦尔代（72.21±0.24%）、卡舒埃里纳（75.02±0.02%）、卡波埃拉斯（61.78±0.65%）、科伦蒂斯（75.47±0.5%）、圣本托杜乌纳（75.41±0.15%）和文图罗萨（74.36±0.04%）。WSP 提取物对粪肠球菌、枯草芽孢杆菌、大肠杆菌和铜绿假单胞菌均具有抗菌活性。所有这些结果表明，“Coalho”奶酪具有作为功能性食品的潜力。
