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.

Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action

“…These results were similar to Silva et al (2012), Contreras et al (2009) andAlli et al (1998) when investigated the peptide profile of bovine casein in "coalho" cheese, ovine casein and bovine casein from cheddar cheese, respectively.…”

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

“…plantarum strains isolated from artisanal Coalho produced from raw bovine milk in the North-East region of Brazil were investigated. Coalho chese is a traditional Brazilian product, produced from raw milk, after rennet coagulation, without addition of commercial starter cultures, and mainly consumed by the regional population (Silva et al 2012). A series of in vitro experiments were performed for the selection of probiotic candidates to be used in fermented dairy products.…”

Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianos

“…O queijo de Coalho é produzido principalmente nos estados do nordeste do Brasil: Pernambuco, Ceará, Rio Grande do Norte e Paraíba. Esse queijo tem uma participação considerável na economia, sendo significativo na renda dos fornecedores de leite, especialmente daqueles que não têm acesso a unidades de processamento de leite (QUEIROGA et al, 2013;SILVA et al, 2012;PAQUEREAU et al, 2016). O número crescente de produtos alimentícios e a tendência atual de consumo de produtos naturais vêm aumentando o interesse dos meios científicos no estudo da composição e características funcionais desses alimentos (MILLS et al, 2011).…”