Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

AbstractBrazilian 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 IC50 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 IC50 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

Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco

O objetivo desta pesquisa foi avaliar a qualidade microbiológica e o perfil ácido-láctico do queijo de coalho artesanal. Todas as amostras de queijo apresentaram coliformes totais, termotolerantes e presença de Escherichia coli, porém com os valores dentro dos padrões estabelecidos pela legislação vigente no país. O perfil ácido-láctico estudado mostrou uma microbiota heterogênea, constituída por lactobacilos, lactococos, estreptococos e enterococos, confirmadas as espécies Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus e Lactococcus lactis

Efeito do polietileno glicol e citrato na purifica\ue7\ue3o de ascorbato oxidase em sistema de duas fases aquosas e influ\ueancia do pH e temperatura na estabilidade

The aim of this work was to evaluate the stability of ascorbate oxidase under different pH conditions and at different temperatures, as well as its purification by an aqueous two-phase system of PEG/citrate

Kinetic and thermodynamic investigation on ascorbate oxidase activity and stability of a Cucurbita maxima extract

The kinetic and thermodynamic properties of ascorbate oxidase activity and stability of a Cucurbita maxima extract were investigated

Purification of ascorbate oxidase from Cucurbita maxima in perforated rotating disc contactor using PEG/citrate system

This work describes the purification and recovery of ascorbate oxidase from Cucurbita maxima extract by ATPS using polyethylene glycol and sodium citrate system in perforated rotating disc contactor

Production and stability of protease from Candida buinensis

The aims of this work were (a) to select yeasts species from raw milk able to release extracellular proteases, (b) to identify the variables most influencing protease production by Candida buinensis by means of a 2^3 factorial design, (c) to determine the best conditions for its activity and stability, and (d) to estimate the thermodynamic parameters of its thermal inactivatio

Recovery of alpha-toxin from Clostridium perfringens type A with an aqueous two-phase system in a Perforated Rotating Disc Contactor

The influence of dispersed phase flowrate and disc rotational speed on mass transfer coefficient of alpha-toxin from Clostridium perfrigens type A and purification factor was investigated in this work