In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Detalhes bibliográficos
Autor(a) principal: Denadai,Sandra Maria Silveira
Data de Publicação: 2007
Outros Autores: Hiane,Priscila Aiko, Marangoni,Sergio, Baldasso,Paulo Aparecido, Miguel,Ana Maria Rauen de Oliveira, Macedo,Maria Lígia Rodrigues
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018
Resumo: Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.
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spelling In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinasesprotein digestibilityantinutritional factorsglobulinsproteinasesLecithys pisonisSapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2007-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018Food Science and Technology v.27 n.3 2007reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612007000300018info:eu-repo/semantics/openAccessDenadai,Sandra Maria SilveiraHiane,Priscila AikoMarangoni,SergioBaldasso,Paulo AparecidoMiguel,Ana Maria Rauen de OliveiraMacedo,Maria Lígia Rodrigueseng2007-10-29T00:00:00Zoai:scielo:S0101-20612007000300018Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2007-10-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
title In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
spellingShingle In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
Denadai,Sandra Maria Silveira
protein digestibility
antinutritional factors
globulins
proteinases
Lecithys pisonis
title_short In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
title_full In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
title_fullStr In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
title_full_unstemmed In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
title_sort In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
author Denadai,Sandra Maria Silveira
author_facet Denadai,Sandra Maria Silveira
Hiane,Priscila Aiko
Marangoni,Sergio
Baldasso,Paulo Aparecido
Miguel,Ana Maria Rauen de Oliveira
Macedo,Maria Lígia Rodrigues
author_role author
author2 Hiane,Priscila Aiko
Marangoni,Sergio
Baldasso,Paulo Aparecido
Miguel,Ana Maria Rauen de Oliveira
Macedo,Maria Lígia Rodrigues
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Denadai,Sandra Maria Silveira
Hiane,Priscila Aiko
Marangoni,Sergio
Baldasso,Paulo Aparecido
Miguel,Ana Maria Rauen de Oliveira
Macedo,Maria Lígia Rodrigues
dc.subject.por.fl_str_mv protein digestibility
antinutritional factors
globulins
proteinases
Lecithys pisonis
topic protein digestibility
antinutritional factors
globulins
proteinases
Lecithys pisonis
description Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.
publishDate 2007
dc.date.none.fl_str_mv 2007-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612007000300018
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dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.27 n.3 2007
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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