Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay

Abstract

Water soluble extracts (WSE) of ewe's cheeses produced in Uruguay and Brazil were evaluated for their biological activities. Feta-type, Roquefort-type and Pecorino-type cheeses from Brazil, Pecorino Sardotype and Cerrillano cheese samples from Uruguay, were analyzed. Antioxidant properties were evaluated using distinct methods. Scavenging of the cation radical of 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) ranged from 32 to 45% for Feta-type cheeses to 87% for Roquefort-type cheese. A similar trend was observed for the reducing power, where WSE from Roquefort-type cheese showed the highest activity among the evaluated cheese. Iron chelating activity was quite variable among the different WSE, being higher (50%) for a Pecorino-type cheese. Thiobarbituric acid reactive substance (TBARS) analysis presented similarity among most of the cheese samples, with inhibition values ranging from 25 to 51%. Scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was observed only for Roquefort-type cheese. All WSE samples showed a prominent inhibition of angiotensin I-converting enzyme (ACE), ranging from 46% for a Feta-type cheese to 80% for Roquefort-type cheese. No antibacterial activity was observed for the different WSE. The results indicated that the evaluated cheeses could be sources of bioactive peptides with different modes of action. WSE of Roquefort-type cheese showed the best set of biological activities. Nano-ESI-MS/ MS analysis allowed the identification of peptides that may contribute to the observed bioactivities.

White cheeses as a potential source of bioactive peptides

“…9 of the detected peptides manifested a strong antioxidant activity, and were a product of β-CN proteolysis, more precisely they originated from the fragment f207-221 (QEPV-LGPVRGPFPIL). Meira et al (2012) discussed the antioxidant activity of water-soluble extracts from three Brazilian cheeses (Feta-type, Roqueforttype and Pecorino-type cheese) and two Uruguayan cheeses (Pecorino Sardo-type and Cerrilano-type) and showed that type of cheese substantially determined the content and antioxidant activity of water-soluble extracts. Accordingly, the Roqueforttype cheese had the highest content and the highest antioxidant capacity.…”

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

“…Results revealed that bioactive peptides behave differently towards different radicals depending on their medium of solubility. ABTS radical being water soluble in nature is reduced easily by the peptides which are able to donate hydrogen but to become a stable diamagnetic molecule, DPPH accepts hydrogen in oil medium (Phanturat, Benjakul, Visessanguan, & Roytrakul, 2010) thus not targeted by bioactive peptides soluble in aqueous medium (Meira et al, 2012). ABTS radical scavenging ability increased significantly (P 0.05) whereas no significant (P 0.05) change was observed in DPPH radical scavenging activity which was due to the reason already discussed above.…”

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

“…Pritchard et al (2010) identified antimicrobial activities against Escherichia coli ATCC 8739 and Bacillus cereus ATCC 11778 in WSEs isolated from Australian Cheddar cheese. Meira et al (2012) examined no antimicrobial effect in WSEs obtained from ripened sheep cheeses. Rizzello et al (2005) determined no antimicrobial activity in WSEs isolated from Fossa cheese produced with sheep milk as well.…”

“…Chromatogram results are given from the 0th, 60th, and 120th days from bottom to top. cow and goat milk Tulum cheeses were higher than Roquefort, Cerrillano, and Pecorine-type cheeses produced using sheep milk (Meira et al, 2012). Goat milk Tulum cheese had significantly higher chelating activity than cow milk Tulum cheese (P < 0.01).…”