Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7211 |
Resumo: | Through the enzymatic hydrolysis of protein sources of food origin, it can be released with peptides with biological activities that benefit the body of those who consume them. In view of this, the present work was carried out with biological activities of protein hydrolysates obtained by hydrolysis of egg white hick by proteases produced by Aspergillus avenaceus URM 6706. For this, a protease was produced by submerged fermentation carried out according to legal statistical design. It was then purified by precipitation with ethanol and ion exchange chromatography, and partially characterized. The purified extract was used in the hydrolysis of the egg white hick, where an influence of the variation of the hydrolysis time was verified, under the degree of hydrolysis. The hydrolysates obtained were evaluated for antioxidant potential by capturing the ABTS+• and DPPH radicals and determining the chelating activity of Cu2+ and Fe2+, as well as the antihypertensive potential through the inhibition of the angiotensin converting enzyme, antidiabetic enzyme Inhibition of β- glucosidase and α-amylase enzymes, antibacterial against subclinical bovine mastitis isolates and antiviral against bovine herpes virus type 1 and viral bovine diarrhea virus. A protease produced by Aspergillus avenaceus URM 6706 had a temperature and pH of 50 °C and 10.0, respectively; parameters used in the hydrolysis of egg white hick. The degree of hydrolysis was directly proportional to the exposure time of the protease with the egg white hick. The studied hydrolysates presented all the biological activities evaluated, with antioxidant activity of 99 and 27% of elimination of the radicals ABTS•+ and DPPH, respectively; 62 and 55% of chelating activity of Cu2+ and Fe2+, respectively. About 80% of antihypertensive activity, 57% inhibition of α-glycosidase and 94% of α-amylase, antibacterial activity that reached up to 88% and antiviral up to 90%. The hydrolysates generated by the hydrolysis of egg white hick presented satisfactory biological activity, with possible applications in the formulation of functional foods and the development of drugs. |
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MOREIRA, Keila AparecidaMEDEIROS, Erika Valente deMOTTA, Cristina Maria de SouzaPESSOA JÚNIOR, AdalbertoPORTO, Ana Lúcia FigueiredoSOARES, Maria Taciana Cavalcanti Vieirahttp://lattes.cnpq.br/9580585270907951SILVA, Anna Carolina da2018-04-24T13:39:55Z2017-02-21SILVA, Anna Carolina da. Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira. 2017. 168 f. Tese (Programa de Pós-Graduação em Biociência Animal) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7211Through the enzymatic hydrolysis of protein sources of food origin, it can be released with peptides with biological activities that benefit the body of those who consume them. In view of this, the present work was carried out with biological activities of protein hydrolysates obtained by hydrolysis of egg white hick by proteases produced by Aspergillus avenaceus URM 6706. For this, a protease was produced by submerged fermentation carried out according to legal statistical design. It was then purified by precipitation with ethanol and ion exchange chromatography, and partially characterized. The purified extract was used in the hydrolysis of the egg white hick, where an influence of the variation of the hydrolysis time was verified, under the degree of hydrolysis. The hydrolysates obtained were evaluated for antioxidant potential by capturing the ABTS+• and DPPH radicals and determining the chelating activity of Cu2+ and Fe2+, as well as the antihypertensive potential through the inhibition of the angiotensin converting enzyme, antidiabetic enzyme Inhibition of β- glucosidase and α-amylase enzymes, antibacterial against subclinical bovine mastitis isolates and antiviral against bovine herpes virus type 1 and viral bovine diarrhea virus. A protease produced by Aspergillus avenaceus URM 6706 had a temperature and pH of 50 °C and 10.0, respectively; parameters used in the hydrolysis of egg white hick. The degree of hydrolysis was directly proportional to the exposure time of the protease with the egg white hick. The studied hydrolysates presented all the biological activities evaluated, with antioxidant activity of 99 and 27% of elimination of the radicals ABTS•+ and DPPH, respectively; 62 and 55% of chelating activity of Cu2+ and Fe2+, respectively. About 80% of antihypertensive activity, 57% inhibition of α-glycosidase and 94% of α-amylase, antibacterial activity that reached up to 88% and antiviral up to 90%. The hydrolysates generated by the hydrolysis of egg white hick presented satisfactory biological activity, with possible applications in the formulation of functional foods and the development of drugs.Por meio da hidrólise enzimática de fontes proteicas de origem alimentar, podem ser liberados peptídeos com atividades biológicas que beneficiam o organismo daqueles que os consomem. Diante disso, objetivou-se com o presente trabalho avaliar atividades biológicas de hidrolisados proteicos obtidos pela da hidrólise da clara de ovo de galinha de capoeira por proteases produzidas por Aspergillus avenaceus URM 6706. Para isto, a protease foi produzida por fermentação submersa realizada de acordo com planejamentos estatísticos; em seguida, foi purificada por precipitação com etanol e cromatografia de troca iônica, e caracterizada parcialmente. O extrato purificado foi utilizado na hidrólise da clara do ovo de galinha de capoeira, em que a influência da variação do tempo de hidrólise foi averiguada, sob o grau de hidrólise. Os hidrolisados obtidos foram avaliados quanto ao potencial antioxidante, por meio da captura dos radicais ABTS+• e DPPH, e da determinação da atividade quelante de Cu2+ e Fe2+, quanto ao potencial anti-hipertensivo por inibição da enzima conversora de angiotensina, antidiabético pela inibição das enzimas α-glicosidase e α-amilase, antibacteriano frente a isolados de mastite bovina subclínica e antiviral contra o Herpes vírus bovino tipo 1 e Vírus da diarreia viral bovina. A protease produzida por Aspergillus avenaceus URM 6706 teve como temperatura e pH ótimos 50 °C e 10,0, respectivamente; parâmetros empregados durante a hidrólise da clara do ovo de galinha de capoeira. O grau de hidrólise foi diretamente proporcional ao tempo de exposição da protease com a clara do ovo de galinha de capoeira. Os hidrolisados estudados apresentaram todas as atividades biológicas avaliadas, com atividade antioxidante de 99 e 27% de eliminação dos radicais ABTS•+ e DPPH, respectivamente; 62 e 55% de atividade quelantes de Cu2+ e Fe2+, respectivamente; por volta de 80% de atividade anti-hipertensiva, 57% de inibição da α-glicosidase e 94% da α-amilase, atividade antiestafilocócica que chegou até 88% e antiviral de até 90%. Os hidrolisados gerados pela hidrólise da clara de ovo de galinha de capoeira apresentaram atividade biológica satisfatória, com possíveis aplicações na formulação de alimentos funcionais e no desenvolvimento de fármacos.Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-04-24T13:39:55Z No. of bitstreams: 1 Anna Carolina da Silva.pdf: 1843592 bytes, checksum: a022bfb48432bd5bc310e5596316e041 (MD5)Made available in DSpace on 2018-04-24T13:39:55Z (GMT). No. of bitstreams: 1 Anna Carolina da Silva.pdf: 1843592 bytes, checksum: a022bfb48432bd5bc310e5596316e041 (MD5) Previous issue date: 2017-02-21Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Biociência AnimalUFRPEBrasilDepartamento de Morfologia e Fisiologia AnimalAtividade biológicaHidrolisado proteicoClara de ovoProteaseAspergillus avenaceusCIENCIAS AGRARIAS::MEDICINA VETERINARIAAtividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeirainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis-1510757014399315592600600600600-89223641879873962044536702642350173192075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALAnna Carolina da Silva.pdfAnna Carolina da Silva.pdfapplication/pdf1843592http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7211/2/Anna+Carolina+da+Silva.pdfa022bfb48432bd5bc310e5596316e041MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7211/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/72112018-04-24 10:39:55.38oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2018-04-24T13:39:55Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
title |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
spellingShingle |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira SILVA, Anna Carolina da Atividade biológica Hidrolisado proteico Clara de ovo Protease Aspergillus avenaceus CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
title_short |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
title_full |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
title_fullStr |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
title_full_unstemmed |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
title_sort |
Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira |
author |
SILVA, Anna Carolina da |
author_facet |
SILVA, Anna Carolina da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
MOREIRA, Keila Aparecida |
dc.contributor.advisor-co1.fl_str_mv |
MEDEIROS, Erika Valente de |
dc.contributor.referee1.fl_str_mv |
MOTTA, Cristina Maria de Souza |
dc.contributor.referee2.fl_str_mv |
PESSOA JÚNIOR, Adalberto |
dc.contributor.referee3.fl_str_mv |
PORTO, Ana Lúcia Figueiredo |
dc.contributor.referee4.fl_str_mv |
SOARES, Maria Taciana Cavalcanti Vieira |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9580585270907951 |
dc.contributor.author.fl_str_mv |
SILVA, Anna Carolina da |
contributor_str_mv |
MOREIRA, Keila Aparecida MEDEIROS, Erika Valente de MOTTA, Cristina Maria de Souza PESSOA JÚNIOR, Adalberto PORTO, Ana Lúcia Figueiredo SOARES, Maria Taciana Cavalcanti Vieira |
dc.subject.por.fl_str_mv |
Atividade biológica Hidrolisado proteico Clara de ovo Protease Aspergillus avenaceus |
topic |
Atividade biológica Hidrolisado proteico Clara de ovo Protease Aspergillus avenaceus CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
description |
Through the enzymatic hydrolysis of protein sources of food origin, it can be released with peptides with biological activities that benefit the body of those who consume them. In view of this, the present work was carried out with biological activities of protein hydrolysates obtained by hydrolysis of egg white hick by proteases produced by Aspergillus avenaceus URM 6706. For this, a protease was produced by submerged fermentation carried out according to legal statistical design. It was then purified by precipitation with ethanol and ion exchange chromatography, and partially characterized. The purified extract was used in the hydrolysis of the egg white hick, where an influence of the variation of the hydrolysis time was verified, under the degree of hydrolysis. The hydrolysates obtained were evaluated for antioxidant potential by capturing the ABTS+• and DPPH radicals and determining the chelating activity of Cu2+ and Fe2+, as well as the antihypertensive potential through the inhibition of the angiotensin converting enzyme, antidiabetic enzyme Inhibition of β- glucosidase and α-amylase enzymes, antibacterial against subclinical bovine mastitis isolates and antiviral against bovine herpes virus type 1 and viral bovine diarrhea virus. A protease produced by Aspergillus avenaceus URM 6706 had a temperature and pH of 50 °C and 10.0, respectively; parameters used in the hydrolysis of egg white hick. The degree of hydrolysis was directly proportional to the exposure time of the protease with the egg white hick. The studied hydrolysates presented all the biological activities evaluated, with antioxidant activity of 99 and 27% of elimination of the radicals ABTS•+ and DPPH, respectively; 62 and 55% of chelating activity of Cu2+ and Fe2+, respectively. About 80% of antihypertensive activity, 57% inhibition of α-glycosidase and 94% of α-amylase, antibacterial activity that reached up to 88% and antiviral up to 90%. The hydrolysates generated by the hydrolysis of egg white hick presented satisfactory biological activity, with possible applications in the formulation of functional foods and the development of drugs. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-02-21 |
dc.date.accessioned.fl_str_mv |
2018-04-24T13:39:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Anna Carolina da. Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira. 2017. 168 f. Tese (Programa de Pós-Graduação em Biociência Animal) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7211 |
identifier_str_mv |
SILVA, Anna Carolina da. Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira. 2017. 168 f. Tese (Programa de Pós-Graduação em Biociência Animal) - Universidade Federal Rural de Pernambuco, Recife. |
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http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7211 |
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por |
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453670264235017319 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal Rural de Pernambuco |
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Programa de Pós-Graduação em Biociência Animal |
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UFRPE |
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Brasil |
dc.publisher.department.fl_str_mv |
Departamento de Morfologia e Fisiologia Animal |
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Universidade Federal Rural de Pernambuco |
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