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

2021Artigo de investigação Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
dc.contributor.authorFerraz, Ana Rita
dc.contributor.authorPacheco, Rita
dc.contributor.authorVaz, Pedro D.
dc.contributor.authorPintado, Cristina Santos
dc.contributor.authorAscensão, Lia
dc.contributor.authorSerralheiro, Maria Luisa
dc.date.accessioned2026-01-09T15:26:58Z
dc.date.available2026-01-09T15:26:58Z
dc.date.issued2021
dc.date.updated2026-01-06T12:30:34Z
dc.descriptionWe thank to Manuela Goulão and to Rita Guedes for help provided in the Laboratory of Microbiology (IPCB/ESA) and BioISI MassSpec Facility, respectively.
dc.description.abstractPigments 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.eng
dc.description.sponsorshipThis research was funded by Fundação para a Ciência e Tecnologia (FCT) with financial support to IPCB-CERNAS (UID/AMB/00681/2019) Research Unit Grant from FCT; to BioISI Research Unit through the contract UIDB/04046/2020 from FCT; to CESAM(UIDP/50017/2020+UIDB/50017/2020), through FCT/MCTES National funds, and the co-funding by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. This work is recipient of a project (PTDC/Bia-BQM/28355/2017) grant and Ana Rita Ferraz acknowledges a PhD fellowship (SFRH/BD/135692/2018) from FCT (Portugal).
dc.description.versionN/A
dc.identifier.citationFERRAZ, Ana Rita [et al.] (2021) - Melanin: Production from cheese bacteria, chemical characterization, and biological activities. International Journal of Environmental Research and Public Health. 18, 10562. DOI: https://doi.org/10.3390/ ijerph182010562
dc.identifier.doi10.3390/ijerph182010562en_US
dc.identifier.eid2-s2.0-85116676420en_US
dc.identifier.issn1660-4601en_US
dc.identifier.slugcv-prod-3475517
dc.identifier.urihttp://hdl.handle.net/10400.11/10451
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBacterial productsen_US
dc.subjectPseudomonas sppen_US
dc.subjectEumelaninen_US
dc.subjectAntioxidant activityen_US
dc.subjectAcetylcholinesterase inhibitionen_US
dc.subjectCytotoxicityen_US
dc.subjectCholesterolen_US
dc.titleMelanin: Production from cheese bacteria, chemical characterization, and biological activitieseng
dc.typeresearch articleen_US
dspace.entity.typePublication
oaire.citation.issue20en_US
oaire.citation.startPage10562
oaire.citation.titleInternational Journal of Environmental Research and Public Healthen_US
oaire.citation.volume18en_US
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFerraz
person.familyNameSantos Pintado
person.givenNameAna Rita
person.givenNameCristina Maria Baptista
person.identifier.ciencia-id7F1F-E7E1-5BC6
person.identifier.orcid0000-0002-8356-907X
person.identifier.orcid0000-0001-5433-4258
person.identifier.scopus-author-id6602633775
rcaap.cv.cienciaid0919-6473-8399 | Ana Rita Simões Ferraz
rcaap.rightsopenAccessen_US
relation.isAuthorOfPublication6ab7a5a6-aa2d-4e24-acc9-96c195b7d69b
relation.isAuthorOfPublicatione5822f39-6e57-4619-b731-b51b3026cdfe
relation.isAuthorOfPublication.latestForDiscovery6ab7a5a6-aa2d-4e24-acc9-96c195b7d69b

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