Silva Roberto A, Bezerra Vilma S, Pimentel Maria do Carmo B, Porto Ana Lúcia F, Cavalcanti Maria Taciana H, Filho José Luiz L
Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil.
LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil.
J Sci Food Agric. 2016 Oct;96(13):4337-44. doi: 10.1002/jsfa.7640. Epub 2016 Mar 4.
Artisanal 'Coalho' cheese is a product typically popular in the Brazilian north-eastern region. Production of this cheese represents about 9.2% of the internal crude product of Pernambuco State. Several peptides are generated from hydrolysis of αS1 -, αS2 -, β-, and κ-caseins during manufacture of this cheese. The commercial importance of Brazilian artisanal 'Coalho' cheese justifies the examination of both the protein and peptide profiles of cheeses from six cities of the semi-arid region of Pernambuco State, Brazil.
SDS-PAGE of the aqueous extracts of 'Coalho' cheeses (WSP) showed bands of lactoferrin, β-lactoglobulin, β-lactoglobulin (dimer), α-lactoalbumin, bovine serum albumin, α-casein, β-casein, κ-casein and para-κ-casein. A total of 57 to 72 peptides were confirmed by mass spectra in the different samples of 'Coalho' cheese which 32 known peptides (11 from αS1 -casein, three from αS2 -casein, 15 from β-casein and three from κ-casein), comprising seven caseinphosphopeptides. Among the unidentified peptides, three showed high intensity peaks in all 'Coalho' cheeses studied (with molecular weights of 1597, 1725/1726, 2778/2779 Da).
The proteomic studies revealed peptides that may represent molecular markers or fingerprints for investigating the quality control and regional characterisation of these 'Coalho' cheeses. © 2016 Society of Chemical Industry.
手工制作的“科尔霍”奶酪是一种在巴西东北部地区特别受欢迎的产品。这种奶酪的产量约占伯南布哥州国内粗产品的9.2%。在这种奶酪的制作过程中，αS1 -、αS2 -、β -和κ -酪蛋白水解会产生多种肽。巴西手工制作的“科尔霍”奶酪的商业重要性使得对巴西伯南布哥州半干旱地区六个城市的奶酪的蛋白质和肽谱进行研究成为必要。
“科尔霍”奶酪水提取物（WSP）的SDS - PAGE显示出乳铁蛋白、β -乳球蛋白、β -乳球蛋白（二聚体）、α -乳白蛋白、牛血清白蛋白、α -酪蛋白、β -酪蛋白、κ -酪蛋白和对κ -酪蛋白的条带。通过质谱在不同的“科尔霍”奶酪样品中总共确认了57至72种肽，其中32种是已知肽（11种来自αS1 -酪蛋白，3种来自αS2 -酪蛋白，15种来自β -酪蛋白，3种来自κ -酪蛋白），包括7种酪蛋白磷酸肽。在未鉴定的肽中，有3种在所有研究的“科尔霍”奶酪中显示出高强度峰（分子量分别为1597、1725/1726、2778/2779 Da）。
蛋白质组学研究揭示了可能代表这些“科尔霍”奶酪质量控制和区域特征研究的分子标记或指纹的肽。© 2016化学工业协会。
