Perfil dos peptídeos bioativos obtidos de queijos de coalho com potencial antimicrobiano

Dias, Giselle Maria Pereira; Silva, Flávio de Oliveira; Porto, Tatiana Souza; Holanda, Maria Taciana Cavalcanti

doi:10.12661/pap.2019.001

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…In a recent study in Brazil, we observed antimicrobial, antioxidant, and anti-hypertensive activities for bioactive peptides in artisanal Coalho cheese at different maturation times, and the maturation process enhanced these capacities, with a decline of observed activities at 60 days of maturation [31]. Dias et al [41] identified peptides capable of inhibiting the action of microorganisms (Bacillus subtilis and Enterococcus faecalis) in artisanal Coalho cheese and reinforced their unique importance for cheese safety.…”

Section: Antimicrobialmentioning

confidence: 86%

“…Anti-hypertensive Crescenza and Gorgonzola [35] Artisanal Coalho cheese [31] Gouda [36,37] Blue, Edam, and Havarti [38] Parmigiano-Reggiano [3,10,39] Chinese Rushan and Naizha [40] Goatskin Tulum cheese [25] Karish, Feta-type, Domiati, Ras, Gouda, and Edam [26] Antimicrobial Artisanal Coalho cheese [31,32,41] Emmental [42] Canastra [30] Parmigiano-Reggiano [3,10] Chinese Rushan and Naizha [40] Buffalo mozzarella [7] Goatskin Tulum cheese [25] Karish, Feta-type, Domiati, Ras, Gouda, and Edam [26] Table 1. Cont.…”

Section: Functional Property Cheese Type Referencesmentioning

confidence: 99%

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An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses

Rangel,

Bezerra,

Sales

et al. 2023

Foods

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The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.

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Section: Antimicrobialmentioning

confidence: 86%