title: Can artisanal "Coalho" cheese from Northeastern Brazil be used as a functional food?
abstract: 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.
authors.affiliation: Laboratório de Imunopatologia Keizo Asami - LIKA, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50780-901 Recife, Pernambuco, Brazil. robafonso@hotmail.com
authors.forename: R A
authors.initials: RA
authors.lastname: Silva
authors.forename: M S F
authors.initials: MS
authors.lastname: Lima
authors.forename: J B M
authors.initials: JB
authors.lastname: Viana
authors.forename: V S
authors.initials: VS
authors.lastname: Bezerra
authors.forename: M C B
authors.initials: MC
authors.lastname: Pimentel
authors.forename: A L F
authors.initials: AL
authors.lastname: Porto
authors.forename: M T H
authors.initials: MT
authors.lastname: Cavalcanti
authors.forename: J L
authors.initials: JL
authors.lastname: Lima Filho
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D001938:Brazil; D002611:Cheese / Q000032:analysis*; D055951:Functional Food / Q000032:analysis*; D010455:Peptides / Q000032:analysis* / Q000494:pharmacology
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D010455:Peptides