Brazilian kefir-fermented sheep's milk, a source of antimicrobial and antioxidant peptides
| Autor: | Romero Marcos Pedrosa Brandão Costa, Roberto Afonso da Silva, José A. Teixeira, Paulo Alberto Bezerra da Silva, Milena Fernandes da Silva, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti, Meire dos Santos Falcão de Lima |
|---|---|
| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Antioxidant DPPH medicine.medical_treatment Microbiology Peptide Mapping Antioxidants Mass Spectrometry law.invention 03 medical and health sciences chemistry.chemical_compound Probiotic 0404 agricultural biotechnology fluids and secretions Kefir Anti-Infective Agents law medicine Animals Food science Sheep milk Molecular Biology Bioactive peptides 030109 nutrition & dietetics ABTS Sheep Science & Technology Bacteria Antimicrobial potential food and beverages 04 agricultural and veterinary sciences Fermented milk Antimicrobial 040401 food science carbohydrates (lipids) Antioxidant potential Milk chemistry Food Storage Fermentation Molecular Medicine Peptides Brazil |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated. The changes in the fermented milk and the peptides extracted before the fermentation and in the fermented milk during its shelf life were verified. The antimicrobial and antioxidant activities of the peptides from the fermented milk were evaluated and identified according to the literature. The physicochemical properties and mineral profile of the fermented milk were like those of fresh milk. The peptide extract presented antimicrobial activity and it was detected that 13 of the 46 peptides were able to inhibit the growth of pathogenic microorganisms. A high antioxidant activity was observed in the peptides extracted from fermented milk (3.125 mg/mL) on the 28th day of storage. Two fractions displayed efficient radical scavenging properties by DPPH and ABTS methods. At least 11 peptides distributed in the different fractions were identified by tandem mass spectrometry. This sheep's milk fermented by Brazilian kefir grains, which has antioxidant and antimicrobial activities and probiotic microorganisms, is a good candidate for further investigation as a source for bioactive peptides. The fermentation process was thus a means by which to produce potential bioactive peptides. (undefined) info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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