DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)

Detalhes bibliográficos
Autor(a) principal: Dias VILELA, Elke Simone
Data de Publicação: 2000
Outros Autores: Dutra ALVIM, Izabela
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8937
Resumo: Clean and debittered yeast cells biomass and its derivatives, total autolisate and extract, after dehydration (spray dryer), were used in a bioassay with wistar rats for determination of protein nutritive value and evaluation of the impact of the yeast products on the blood serum levels of uric acid, triacylglycerols, total cholesterol and High Density Lipoproteins-cholesterol. Integral cells, total autolisate and yeast extract did not differ statistically (p ≤ 0.05) regarding Protein Efficiency Ratio and Net Protein Ratio, which were significantly lower than the casein value. The growth promoting capacity was higher for casein, followed by integral cells, yeast extract and total autolisate, in decreasing order of magnitude. Net protein utilization values confirmed the Protein Efficiency Ratio and Net Protein Ratio results. Yeast products protein nutritive value was statistically identical but inferior to casein value.On the whole, the nutritive value of the yeast products protein ranked between 80-85% of the casein value. Uric acid serum concentration increased in the rats fed the diets containing yeast products, but the values remained in the range considered of normality for rats. The diet containing yeast autolisate produced a reduction of the triacylglycerols content, which was notobserved in the other diets. For total cholesterol and High Density Lipoproteins-cholesterol all three yeast diets were similar and did not differ from the casein diet.
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spelling DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)DETERMINAÇÃO DO VALOR PROTÉICO DE CÉLULAS ÍNTEGRAS, AUTOLISADO TOTAL E EXTRATO DE LEVEDURA (Saccharomyces sp.)ratsproteinsnutritive valuesaccharomyces cerevisiaebiomassintegral cellsautolisateextractratosproteínasvalor nutritivosaccharomyces cerevisiaebiomassacélulas íntegrasautolisadoextratoClean and debittered yeast cells biomass and its derivatives, total autolisate and extract, after dehydration (spray dryer), were used in a bioassay with wistar rats for determination of protein nutritive value and evaluation of the impact of the yeast products on the blood serum levels of uric acid, triacylglycerols, total cholesterol and High Density Lipoproteins-cholesterol. Integral cells, total autolisate and yeast extract did not differ statistically (p ≤ 0.05) regarding Protein Efficiency Ratio and Net Protein Ratio, which were significantly lower than the casein value. The growth promoting capacity was higher for casein, followed by integral cells, yeast extract and total autolisate, in decreasing order of magnitude. Net protein utilization values confirmed the Protein Efficiency Ratio and Net Protein Ratio results. Yeast products protein nutritive value was statistically identical but inferior to casein value.On the whole, the nutritive value of the yeast products protein ranked between 80-85% of the casein value. Uric acid serum concentration increased in the rats fed the diets containing yeast products, but the values remained in the range considered of normality for rats. The diet containing yeast autolisate produced a reduction of the triacylglycerols content, which was notobserved in the other diets. For total cholesterol and High Density Lipoproteins-cholesterol all three yeast diets were similar and did not differ from the casein diet.Biomassa de células de levedura, limpa e desamargada, bem como seus derivados autolisado total e extrato de levedura, desidratados em spray dryer foram analisados por ensaio biológico com ratos da linhagem Wistar, em crescimento, para determinação do valor nutritivo da proteína e avaliação do impacto da utilização desses produtos, como única fonte de proteína, nos níveis séricos de triacilgliceróis, colesterol total, ácido úrico e de Lipoproteína de Alta Densidade-colesterol. Células íntegras, autolisado total e extrato de levedura não diferiram estatisticamente (p.≤.0,05) quanto aos índices do quociente de eficiência protéica e quociente de eficiência protéica líquida, significativamente inferiores aos da caseína. A capacidade de produzir crescimento foi maior para a caseína, seguida das células íntegras, do extrato e do autolisado total, em ordem decrescente. A utilização líquida da proteína das dietas confirma os resultados de quociente de eficiência protéica e quociente de eficiência protéica líquida, em que os produtos de levedura não diferiram entre si, mas foram inferiores à caseína. No geral, o valor nutritivo da proteína de levedura variou na faixa de 80-85% da caseína. Os níveis séricos de ácido úrico se elevaram nos ratos em dietas de levedura, permanecendo porém na faixa considerada de normalidade. A dieta com autolisado total produziu uma redução na concentração sangüínea de triacilgliceróis, o que não ocorreu nas demais dietas. Para colesterol total e Lipoproteína de Alta Densidade-colesterol, todas as dietas de levedura se comportaram semelhantemente, não diferindo entre si e do controle de caseína.Núcleo de Editoração – PUC-Campinas2000-12-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8937Brazilian Journal of Nutrition; Vol. 13 No. 3 (2000): Revista de NutriçãoRevista de Nutrição; Vol. 13 Núm. 3 (2000): Revista de NutriçãoRevista de Nutrição; v. 13 n. 3 (2000): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8937/6334Copyright (c) 2023 Elke Simone Dias VILELA, Izabela Dutra ALVIMhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDias VILELA, Elke Simone Dutra ALVIM, Izabela2024-04-08T12:23:15Zoai:ojs.periodicos.puc-campinas.edu.br:article/8937Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2024-04-08T12:23:15Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
DETERMINAÇÃO DO VALOR PROTÉICO DE CÉLULAS ÍNTEGRAS, AUTOLISADO TOTAL E EXTRATO DE LEVEDURA (Saccharomyces sp.)
title DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
spellingShingle DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
Dias VILELA, Elke Simone
rats
proteins
nutritive value
saccharomyces cerevisiae
biomass
integral cells
autolisate
extract
ratos
proteínas
valor nutritivo
saccharomyces cerevisiae
biomassa
células íntegras
autolisado
extrato
title_short DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
title_full DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
title_fullStr DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
title_full_unstemmed DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
title_sort DETERMINATION OF PROTEIN VALUE OF INTEGRAL CELLS, TOTAL AUTOLISATE AND YEAST EXTRACT (Saccharomyces sp.)
author Dias VILELA, Elke Simone
author_facet Dias VILELA, Elke Simone
Dutra ALVIM, Izabela
author_role author
author2 Dutra ALVIM, Izabela
author2_role author
dc.contributor.author.fl_str_mv Dias VILELA, Elke Simone
Dutra ALVIM, Izabela
dc.subject.por.fl_str_mv rats
proteins
nutritive value
saccharomyces cerevisiae
biomass
integral cells
autolisate
extract
ratos
proteínas
valor nutritivo
saccharomyces cerevisiae
biomassa
células íntegras
autolisado
extrato
topic rats
proteins
nutritive value
saccharomyces cerevisiae
biomass
integral cells
autolisate
extract
ratos
proteínas
valor nutritivo
saccharomyces cerevisiae
biomassa
células íntegras
autolisado
extrato
description Clean and debittered yeast cells biomass and its derivatives, total autolisate and extract, after dehydration (spray dryer), were used in a bioassay with wistar rats for determination of protein nutritive value and evaluation of the impact of the yeast products on the blood serum levels of uric acid, triacylglycerols, total cholesterol and High Density Lipoproteins-cholesterol. Integral cells, total autolisate and yeast extract did not differ statistically (p ≤ 0.05) regarding Protein Efficiency Ratio and Net Protein Ratio, which were significantly lower than the casein value. The growth promoting capacity was higher for casein, followed by integral cells, yeast extract and total autolisate, in decreasing order of magnitude. Net protein utilization values confirmed the Protein Efficiency Ratio and Net Protein Ratio results. Yeast products protein nutritive value was statistically identical but inferior to casein value.On the whole, the nutritive value of the yeast products protein ranked between 80-85% of the casein value. Uric acid serum concentration increased in the rats fed the diets containing yeast products, but the values remained in the range considered of normality for rats. The diet containing yeast autolisate produced a reduction of the triacylglycerols content, which was notobserved in the other diets. For total cholesterol and High Density Lipoproteins-cholesterol all three yeast diets were similar and did not differ from the casein diet.
publishDate 2000
dc.date.none.fl_str_mv 2000-12-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/8937
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/8937
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/8937/6334
dc.rights.driver.fl_str_mv Copyright (c) 2023 Elke Simone Dias VILELA, Izabela Dutra ALVIM
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Elke Simone Dias VILELA, Izabela Dutra ALVIM
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 13 No. 3 (2000): Revista de Nutrição
Revista de Nutrição; Vol. 13 Núm. 3 (2000): Revista de Nutrição
Revista de Nutrição; v. 13 n. 3 (2000): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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