Abstract Mucus, produced by Palythoa caribaeorum has been popularly reported due to healing, anti-inflammatory, and analgesic effects. However, biochemical and pharmacological properties of this mucus remains unexplored. Therefore, the present study aimed to study its proteome profile by 2DE electrophoresis and MALDI-TOF. Furthermore, it was evaluated the cytotoxic, antibacterial, and antioxidant activities of the mucus and from its protein extract (PE). Proteomics study identified14 proteins including proteins involved in the process of tissue regeneration and death of tumor cells. The PE exhibited cell viability below 50% in the MCF-7 and S-180 strains. It showed IC50 of 6.9 μg/mL for the J774 lineage, and also, favored the cellular growth of fibroblasts. Furthermore, PE revealed activity against Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Staphylococcus epidermidis (MIC of 250 μg/mL). These findings revealed the mucus produced by Palythoa caribaeorum with biological activities, offering alternative therapies for the treatment of cancer and as a potential antibacterial agent.

Resumo O objetivo da pesquisa foi extrair, obter o perfil peptídico e avaliar a atividade antimicrobiana do extrato peptídico bruto de duas amostras de queijo de Coalho artesanal produzidos no município de Venturosa, localizado no Agreste de Pernambuco – Brasil. Nas eletroforeses realizadas, foram evidenciadas de 12 a 15 bandas. Na análise por espectrometria de massa, foram identificados 24 fragmentos peptídeos. O extrato peptídico bruto apresentou atividade antimicrobiana diante dos microrganismos Enterococcus faecalis ATCC 6057, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922 e Pseudomonas aeruginosa ATCC 27853 na concentração de 225 mg/mL. Os presentes resultados sugerem que em aproximadamente 5 g do queijo são encontrados peptídeos capazes de inibir o crescimento dos microrganismos patogênicos testados. Sendo assim, pode-se indicar o caráter funcional do queijo de Coalho.

Abstract The aim of this research was to extract the crude peptide extracts from two samples of artisanal “Coalho” cheese produced in the city of Venturosa in the drylands of the State of Pernambuco – Brazil, and evaluate their peptide profile and antimicrobial activity. Electrophoresis showed evidence of 12 to 15 bands and mass spectrometry identified 24 peptide fragments. Furthermore, the crude extract presented antimicrobial activity against Enterococcus faecalis ATCC 6057, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853 at a concentration of 225 mg/mL. The present results suggest that peptides capable of inhibiting the growth of the pathogenic microorganisms tested can be found in approximately 5g of the cheese. Thus “Coalho” cheese can be indicated for its functional character.

This study aimed to identify antioxidant peptides from caprine casein hydrolysates by papain application using MALDI-TOF mass spectrometer, and a 2² full factorial design, with 4 axial points, in order to evaluate kinetic parameters (time and pH) effects on the degree of hydrolysis as well as the antioxidant activity of Moxotó goat milk casein peptides. Degree of hydrolysis was determined by total and soluble protein ratio in casein. Antioxidant activity was measured by ABTS method with 2, 2-cation-azinobis (3-ethylbenzothiazoline-6-sulfonic acid). TROLOX was used as standard. Peptide pattern and sequence of antioxidant amino acids were obtained using MALDI-TOF/MS. The highest degree of hydrolysis (28.5%) and antioxidant activity (2329.6 mmol.L TROLOX. mg- 1 peptide) were observed in the permeate. NENLL, NPWDQVK and LLYQEPVLGPV peptides, detected in the permeate, were pointed as the responsible for antioxidant activity, suggesting their potential application as food supplement and pharmaceutical products.