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Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

2012; Elsevier BV; Volume: 135; Issue: 3 Linguagem: Inglês

10.1016/j.foodchem.2012.06.058

1873-7072

R.A. Silva, M. S. F. LIMA, J.B.M. Viana, Vilma Sobral Bezerra, M.C.B. Pimentel, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti, J. L. Lima Filho,

Seed and Plant Biochemistry

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.