02228naa a2200397 a 450000100080000000500110000800800410001910000210006024501190008126000090020052011120020965000110132165000200133265000130135265000110136565000300137665000110140665000270141765300230144465300110146765300180147865300240149665300140152065300230153465300130155765300240157065300250159465300180161965300240163765300330166170000240169470000250171870000210174370000200176477300460178420740592024-01-11       2017    bl uuuu     u00u1 u    #d1 aFONTENELE, M. A.  aPeptide profile of Coalho cheesebA contribution for Protected Designation of Origin (PDO).h[electronic resource]  c2017  aCoalho cheese of Ceará and the Jaguaribe region of Brazil has been studied to determine its peptide profile. Peptides generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to give 28 fractions. Peptide sequencing after MS/MS fragmentation enabled the identification of 116 different peptides; 74 of them originated from beta-casein, 4 from beta A2-casein, 4 from betaA3-casein, 25 from alphaS1-casein, 5 from alphaS2-casein, and 4 from k-casein. Phosphorylated peptides were identified, one from alphaS1-casein and 17 from beta-casein. Other reports on the bioactivity of casein-derived peptides have shown that the beta-casein peptide (193-209) exhibits immunomodulatory, antimicrobial and antihypertensive activity. The peptides beta-casein (58?72), beta -casein (193-202), alpha s1-casein (85-91), alpha s1-casein (1-9), as well as alpha s2-casein (189-197) have antihypertensive activity. The fragment alpha S1-casein (1-23) is an immunomodulatory and antimicrobial peptide. These results can be a marker to determine the authenticity of this Brazilian cheese.  aCasein  aFood technology  aCaseína  aCoalho  aProduto derivado do leite  aQueijo  aTecnologia de alimento  aBioactive peptides  aCheese  aCoalho cheese  aCompostos bioativos  aJaguaribe  aPeptide sequencing  aPeptidio  aPéptidos bioativos  aProdução artesanal  aQueijo Coalho  aRegião Jaguaribana  aSeqüenciamento de péptidos1 aBASTOS, M. do S. R.1 aSANTOS, K. M. O. dos1 aBEMQUERER, M. P.1 aEGITO, A. S. do  tFood Chemistrygv. 219, p. 382-390, 2017.