Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/8234 |
Resumo: | Common bean (Phaseolus vulgaris) is considered a nutraceutical food, because it has bioactive compounds, such as peptides. These peptides have several biological activities, such as chelating, antioxidant, anticancer, antihypertensive and other activities. Thus, this study aimed to assess the bioactivity of protein fractions of common bean (Phaseolus Vulgaris) cultivar Pérola. In this work the flour obtained from the peeled beans freshly harvested beans, hardened and hardened autoclaved were evaluated as a source of bioactive peptides. Four solutions were used for the production of extracts: acetonitrile/water/formic acid, sodium acetate, Ammonium bicarbonate and alkaline pH 8.0 solubilization. In the extracts and the protein fractions were measured the protein content, antioxidant activity tests with DPPH (2.2-diphenyl-1-picrilhidrazil), chelating activity of iron and copper. 1 extract was chosen to give the segment next steps for presenting greater bioactivity, thus he was submitted to fractionation by ultrafiltration in 10 kDa membrane, where verified your bioactivity, resistance to thermal treatment and the stability of the Chelation complex formed from iron and peptide gastric conditions. And was rated the content of antinutritional factors in the extracts submitted to heat treatment. These tests found that the bean plant presented greater biological activities tested than other beans. In tests with the protein fractions found that the peptides present bioactivity and are and resistant to heat treatment, and to form complex is resistant gastric conditions chelators. Observed that the thermal treatment reduces the amount of antinutritional factors. In vivo studies showed that despite being the iron complex-peptide to be stable gastric conditions, the system was not able to pass through the membrane of enterocytes, being totally eliminated by the feces. This work contributed to expand the study of bioactive compounds present in wastes from agro-industry, in order to guide the proper use and the best way to explore the nutraceutical potential of this legume. |
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Fernandes, Kátia Fláviahttp://lattes.cnpq.br/9737543228759171Batista , Karla de Aleluiahttp://lattes.cnpq.br/9859814532588957Fernandes, Kátia FláviaJesuino, Rosália Santos AmorimCustódio, Carlos Henrique Xavierhttp://lattes.cnpq.br/7181420015015036Ribeiro , Juliana Vila Verde2018-03-20T10:15:35Z2017-06-30RIBEIRO, J. V. V. Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola. 2017.97 f. Dissertação (Mestrado em Biologia) - Universidade Federal de Goiás, Goiânia, 2017.http://repositorio.bc.ufg.br/tede/handle/tede/8234Common bean (Phaseolus vulgaris) is considered a nutraceutical food, because it has bioactive compounds, such as peptides. These peptides have several biological activities, such as chelating, antioxidant, anticancer, antihypertensive and other activities. Thus, this study aimed to assess the bioactivity of protein fractions of common bean (Phaseolus Vulgaris) cultivar Pérola. In this work the flour obtained from the peeled beans freshly harvested beans, hardened and hardened autoclaved were evaluated as a source of bioactive peptides. Four solutions were used for the production of extracts: acetonitrile/water/formic acid, sodium acetate, Ammonium bicarbonate and alkaline pH 8.0 solubilization. In the extracts and the protein fractions were measured the protein content, antioxidant activity tests with DPPH (2.2-diphenyl-1-picrilhidrazil), chelating activity of iron and copper. 1 extract was chosen to give the segment next steps for presenting greater bioactivity, thus he was submitted to fractionation by ultrafiltration in 10 kDa membrane, where verified your bioactivity, resistance to thermal treatment and the stability of the Chelation complex formed from iron and peptide gastric conditions. And was rated the content of antinutritional factors in the extracts submitted to heat treatment. These tests found that the bean plant presented greater biological activities tested than other beans. In tests with the protein fractions found that the peptides present bioactivity and are and resistant to heat treatment, and to form complex is resistant gastric conditions chelators. Observed that the thermal treatment reduces the amount of antinutritional factors. In vivo studies showed that despite being the iron complex-peptide to be stable gastric conditions, the system was not able to pass through the membrane of enterocytes, being totally eliminated by the feces. This work contributed to expand the study of bioactive compounds present in wastes from agro-industry, in order to guide the proper use and the best way to explore the nutraceutical potential of this legume.O feijão comum (Phaseolus vulgaris) é considerado um alimento nutracêutico, por apresentar compostos bioativos, como por exemplo, os peptídeos. Estes peptídeos apresentam diversas atividades biológicas, tais como atividade quelante, antioxidante, anticancerígena, anti-hipertensiva e outras. Deste modo, este estudo objetivou avaliar a bioatividade de frações proteicas de feijão comum (Phaseolus Vulgaris) cultivar Pérola. Neste trabalho as farinhas obtidas dos grãos descascados de feijões recém-colhidos, endurecidos e endurecidos autoclavados foram avaliadas como fonte de peptídeos bioativos. Foram utilizadas quatro soluções para produção dos extratos: acetonitrila/ água/ ácido fórmico, acetato de sódio, bicarbonato de amônio e solubilização alcalina pH 8,0. Nos extratos e nas frações proteicas foram dosados o teor de proteínas, testes de atividade antioxidante com DPPH (2,2-difenil-1-picrilhidrazil), atividade quelante de ferro e de cobre. O extrato 1 foi escolhido para dar segmento às próximas etapas por apresentar maior bioatividade, deste modo ele foi submetido a fracionamento por ultrafiltração em membrana de 10 kDa, onde verificou sua bioatividade, resistência ao tratamento térmico e a estabilidade do complexo quelante formado a partir de ferro e peptídeo às condições gástricas. E foi avaliado o teor de fatores antinutricionais nos extratos submetidos ao tratamento térmico. Nestes testes o feijão autoclavado apresentou maiores atividades biológicas testadas do que os demais feijões. Nos testes com as frações proteicas observou-se que os peptídeos apresentaram bioatividade e foram resistentes ao tratamento térmico, e ao formar complexos quelantes são resistentes às condições gástricas. Observou-se que o tratamento térmico reduziu a quantidade de fatores antinutricionais. Os estudos in vivo evidenciaram que apesar do complexo ferro-peptídeo ser altamente estável às condições gástricas, o sistema não foi capaz de passar pela membrana dos enterócitos, sendo totalmente eliminado pelas fezes. Este trabalhou contribuiu para ampliar o estudo dos compostos bioativos presentes em resíduos da agroindústria, com intuito de nortear o uso adequado e o melhor caminho para se explorar o potencial nutracêutico desta leguminosa.Submitted by Liliane Ferreira (ljuvencia30@gmail.com) on 2018-03-19T13:01:54Z No. of bitstreams: 2 Dissertação - Juliana Vila Verde Ribeiro - 2017.pdf: 1977423 bytes, checksum: dfe4356d4cc652b62373f0d9cbd5642a (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2018-03-20T10:15:35Z (GMT) No. of bitstreams: 2 Dissertação - Juliana Vila Verde Ribeiro - 2017.pdf: 1977423 bytes, checksum: dfe4356d4cc652b62373f0d9cbd5642a (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2018-03-20T10:15:35Z (GMT). No. of bitstreams: 2 Dissertação - Juliana Vila Verde Ribeiro - 2017.pdf: 1977423 bytes, checksum: dfe4356d4cc652b62373f0d9cbd5642a (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-06-30Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Biologia (ICB)UFGBrasilInstituto de Ciências Biológicas - ICB (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessFeijãoBioatividadeAtividade quelanteAutoclavagemAbsorçãoBioactivityStabilityAutoclavingHardened,AbsorptionCIENCIAS BIOLOGICAS::BIOQUIMICAEstudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérolaStudy of the biological activities of protein fractions of common bean (Phaseolus vulgaris) cultivar pérolainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis6883982777473437920600600600600-38727721178273734048934779903292661142075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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dc.title.eng.fl_str_mv |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
dc.title.alternative.eng.fl_str_mv |
Study of the biological activities of protein fractions of common bean (Phaseolus vulgaris) cultivar pérola |
title |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
spellingShingle |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola Ribeiro , Juliana Vila Verde Feijão Bioatividade Atividade quelante Autoclavagem Absorção Bioactivity Stability Autoclaving Hardened, Absorption CIENCIAS BIOLOGICAS::BIOQUIMICA |
title_short |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
title_full |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
title_fullStr |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
title_full_unstemmed |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
title_sort |
Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola |
author |
Ribeiro , Juliana Vila Verde |
author_facet |
Ribeiro , Juliana Vila Verde |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fernandes, Kátia Flávia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9737543228759171 |
dc.contributor.advisor-co1.fl_str_mv |
Batista , Karla de Aleluia |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/9859814532588957 |
dc.contributor.referee1.fl_str_mv |
Fernandes, Kátia Flávia |
dc.contributor.referee2.fl_str_mv |
Jesuino, Rosália Santos Amorim |
dc.contributor.referee3.fl_str_mv |
Custódio, Carlos Henrique Xavier |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7181420015015036 |
dc.contributor.author.fl_str_mv |
Ribeiro , Juliana Vila Verde |
contributor_str_mv |
Fernandes, Kátia Flávia Batista , Karla de Aleluia Fernandes, Kátia Flávia Jesuino, Rosália Santos Amorim Custódio, Carlos Henrique Xavier |
dc.subject.por.fl_str_mv |
Feijão Bioatividade Atividade quelante Autoclavagem Absorção |
topic |
Feijão Bioatividade Atividade quelante Autoclavagem Absorção Bioactivity Stability Autoclaving Hardened, Absorption CIENCIAS BIOLOGICAS::BIOQUIMICA |
dc.subject.eng.fl_str_mv |
Bioactivity Stability Autoclaving Hardened, Absorption |
dc.subject.cnpq.fl_str_mv |
CIENCIAS BIOLOGICAS::BIOQUIMICA |
description |
Common bean (Phaseolus vulgaris) is considered a nutraceutical food, because it has bioactive compounds, such as peptides. These peptides have several biological activities, such as chelating, antioxidant, anticancer, antihypertensive and other activities. Thus, this study aimed to assess the bioactivity of protein fractions of common bean (Phaseolus Vulgaris) cultivar Pérola. In this work the flour obtained from the peeled beans freshly harvested beans, hardened and hardened autoclaved were evaluated as a source of bioactive peptides. Four solutions were used for the production of extracts: acetonitrile/water/formic acid, sodium acetate, Ammonium bicarbonate and alkaline pH 8.0 solubilization. In the extracts and the protein fractions were measured the protein content, antioxidant activity tests with DPPH (2.2-diphenyl-1-picrilhidrazil), chelating activity of iron and copper. 1 extract was chosen to give the segment next steps for presenting greater bioactivity, thus he was submitted to fractionation by ultrafiltration in 10 kDa membrane, where verified your bioactivity, resistance to thermal treatment and the stability of the Chelation complex formed from iron and peptide gastric conditions. And was rated the content of antinutritional factors in the extracts submitted to heat treatment. These tests found that the bean plant presented greater biological activities tested than other beans. In tests with the protein fractions found that the peptides present bioactivity and are and resistant to heat treatment, and to form complex is resistant gastric conditions chelators. Observed that the thermal treatment reduces the amount of antinutritional factors. In vivo studies showed that despite being the iron complex-peptide to be stable gastric conditions, the system was not able to pass through the membrane of enterocytes, being totally eliminated by the feces. This work contributed to expand the study of bioactive compounds present in wastes from agro-industry, in order to guide the proper use and the best way to explore the nutraceutical potential of this legume. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-06-30 |
dc.date.accessioned.fl_str_mv |
2018-03-20T10:15:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
RIBEIRO, J. V. V. Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola. 2017.97 f. Dissertação (Mestrado em Biologia) - Universidade Federal de Goiás, Goiânia, 2017. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/8234 |
identifier_str_mv |
RIBEIRO, J. V. V. Estudo das atividades biológicas de frações proteicas do feijão comum (Phaseolus vulgaris) cultivar pérola. 2017.97 f. Dissertação (Mestrado em Biologia) - Universidade Federal de Goiás, Goiânia, 2017. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/8234 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
6883982777473437920 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
-3872772117827373404 |
dc.relation.cnpq.fl_str_mv |
893477990329266114 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Biologia (ICB) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Ciências Biológicas - ICB (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
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Universidade Federal de Goiás (UFG) |
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UFG |
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Repositório Institucional da UFG |
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bitstream.checksum.fl_str_mv |
bd3efa91386c1718a7f26a329fdcb468 4afdbb8c545fd630ea7db775da747b2f d41d8cd98f00b204e9800998ecf8427e d41d8cd98f00b204e9800998ecf8427e dfe4356d4cc652b62373f0d9cbd5642a |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1798044377127321600 |