Abstract
Food-derived bioactive peptides are essential in the regulation of the nutritional homeostasis. Water-soluble peptides (WSP) from fresh buffalo cheese were evaluated for their antioxidant properties and the percentage scavenging of the cation radical 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) ranged from 33.39 ± 0.06% to 63.27 ± 0.18%, while that of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached about 42 ± 0.3%. ACE (angiotensin-converting enzyme)-inhibitory activity of WSP extracts showed activity levels in the range of 26.17 ± 2.02% to 58.79 ± 0.34%, for concentrations between 2.5 and 20 mg/mL, respectively, which confirmed their antihypertensive activity. All WSP extracts showed antimicrobial activity against Enterococcus faecalis and Bacillus subtilis, with an inhibitory concentration of 12.5 and 25 mg/mL, respectively. The cheeses evaluated here are discussed as sources of bioactive peptides with potential antioxidant, antihypertensive and antimicrobial properties which potentially can be applied in the food and pharmaceutical sectors.
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