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Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides

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Abstract

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.

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Authors and Affiliations

  1. Department of Morphology and Animal Physiology, University Federal Rural of Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, Recife, PE, 52171-900, Brazil

    Meire dos Santos Falcão de Lima, Romero Marcos Pedrosa Brandão Costa, Ana Lúcia Figueiredo Porto & Maria Taciana Holanda Cavalcanti

  2. Keizo Asami Immunopathology Laboratory, University Federal of Pernambuco-UFPE, Avenida Professor Moraes Rêgo, 1235- Cidade Universitária, Recife, PE, 50670-901, Brazil

    Meire dos Santos Falcão de Lima, Roberto Afonso da Silva, Ana Lúcia Figueiredo Porto & Maria Taciana Holanda Cavalcanti

  3. Biological Sciences Center, University Federal of Pernambuco-UFPE, Avenida Professor Moraes Rêgo, 1235- Cidade Universitária, Recife, PE, 50670-901, Brazil

    Milena Fernandes da Silva

  4. Department of Fundamental Chemistry, University Federal of Pernambuco-UFPE, Avenida Professor Moraes Rêgo, 1235- Cidade Universitária, Recife, PE, 50670-901, Brazil

    Paulo Alberto Bezerra da Silva

  5. Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    José António Couto Teixeira

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  1. Meire dos Santos Falcão de Lima
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  2. Roberto Afonso da Silva
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  8. Maria Taciana Holanda Cavalcanti
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Correspondence to Meire dos Santos Falcão de Lima.

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de Lima, M., da Silva, R.A., da Silva, M.F. et al. Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides. Probiotics & Antimicro. Prot. 10, 446–455 (2018). https://doi.org/10.1007/s12602-017-9365-8

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