Melanin: production from cheese bacteria, chemical characterization, and biological activities

Ferraz, Ana Rita Simões; Pacheco, Rita; Vaz, Pedro D.; Pintado, Cristina Santos; Ascensão, Lia; Serralheiro, Maria Luísa

Publication

Melanin: production from cheese bacteria, chemical characterization, and biological activities

2021Journal article

dc.contributor.author	Ferraz, Ana Rita Simões
dc.contributor.author	Pacheco, Rita
dc.contributor.author	Vaz, Pedro D.
dc.contributor.author	Pintado, Cristina Santos
dc.contributor.author	Ascensão, Lia
dc.contributor.author	Serralheiro, Maria Luísa
dc.date.accessioned	2022-02-08T12:08:52Z
dc.date.available	2022-02-08T12:08:52Z
dc.date.issued	2021
dc.date.updated	2022-02-07T01:27:08Z
dc.description.abstract	Pigments are compounds of importance to several industries, for instance, the food industry, where they can be used as additives, color intensifiers, and antioxidants. As the current trend around the world is shifting to the use of eco-friendly commodities, demand for natural dyes is increasing. Melanins are pigments that are produced by several microorganisms. Pseudomonas putida ESACB 191, isolated from goat cheese rind, was described as a brown pigment producer. This strain produces a brown pigment via the synthetic Müeller-Hinton Broth. This brown compound was extracted, purified, analyzed by FTIR and mass spectrometry, and identified as eumelanin. The maximum productivity was 1.57 mg/L/h. The bioactivity of eumelanin was evaluated as the capacity for scavenging free radicals (antioxidant activity), EC50 74.0 ± 0.2 µg/mL, and as an acetylcholinesterase inhibitor, with IC50 575 ± 4 µg/mL. This bacterial eumelanin did not show cytotoxicity towards A375, HeLa Kyoto, HepG2, or Caco2 cell lines. The effect of melanin on cholesterol absorption and drug interaction was evaluated in order to understand the interaction of melanin present in the cheese rind when ingested by consumers. However, it had no effect either on cholesterol absorption through an intestinal simulated barrier formed by the Caco2 cell line or with the drug ezetimibe.	pt_PT
dc.description.version	N/A	pt_PT
dc.identifier.doi	10.3390/ijerph182010562	pt_PT
dc.identifier.issn	1660-4601
dc.identifier.slug	cv-prod-2597196
dc.identifier.uri	http://hdl.handle.net/10400.11/7880
dc.language.iso	eng	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Bacterial products	pt_PT
dc.subject	Pseudomonas spp	pt_PT
dc.subject	Eumelanin	pt_PT
dc.subject	Antioxidant activity	pt_PT
dc.subject	Acetylcholinesterase inhibition	pt_PT
dc.subject	Cytotoxicity	pt_PT
dc.subject	Cholesterol	pt_PT
dc.title	Melanin: production from cheese bacteria, chemical characterization, and biological activities	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.issue	20	pt_PT
oaire.citation.startPage	10562	pt_PT
oaire.citation.title	International Journal of Environmental Research and Public Health	pt_PT
oaire.citation.volume	18	pt_PT
person.familyName	Ferraz
person.familyName	Santos Pintado
person.familyName	Serralheiro
person.givenName	Ana Rita
person.givenName	Cristina Maria Baptista
person.givenName	Maria Luisa
person.identifier	3640017
person.identifier.ciencia-id	0919-6473-8399
person.identifier.ciencia-id	7F1F-E7E1-5BC6
person.identifier.orcid	0000-0002-8356-907X
person.identifier.orcid	0000-0001-5433-4258
person.identifier.orcid	0000-0001-7541-9613
person.identifier.rid	E-3407-2012
person.identifier.scopus-author-id	6602633775
person.identifier.scopus-author-id	6602688573
rcaap.cv.cienciaid	7F1F-E7E1-5BC6 \| Cristina Maria Baptista Santos Pintado
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
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