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Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers

Author:
Silva, Diego Dias da, Lima, Meire dos Santos Falcão de, Silva, Milena Fernandes da, Silva, Girliane Regina da, Campos, Júlia Furtado, Albuquerque, Wendell Wagner Campos, Cavalcanti, Maria Taciana Holanda, Porto, Ana Lúcia Figueiredo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 97-105
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl, Bacillus subtilis, Enterococcus faecalis, antihypertensive effect, antimicrobial properties, antioxidant activity, buffaloes, cations, cheeses, homeostasis, peptides, peptidyl-dipeptidase A, water solubility
Abstract:
Food-derived bioactive peptides are essential in the regulation of the nutritional homeostasis. Water-soluble peptides (WSP) from fresh buffalo cheese were evaluated for their antioxidant properties and the percentage scavenging of the cation radical 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) ranged from 33.39 ± 0.06% to 63.27 ± 0.18%, while that of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached about 42 ± 0.3%. ACE (angiotensin-converting enzyme)-inhibitory activity of WSP extracts showed activity levels in the range of 26.17 ± 2.02% to 58.79 ± 0.34%, for concentrations between 2.5 and 20 mg/mL, respectively, which confirmed their antihypertensive activity. All WSP extracts showed antimicrobial activity against Enterococcus faecalis and Bacillus subtilis, with an inhibitory concentration of 12.5 and 25 mg/mL, respectively. The cheeses evaluated here are discussed as sources of bioactive peptides with potential antioxidant, antihypertensive and antimicrobial properties which potentially can be applied in the food and pharmaceutical sectors.
Agid:
6335080