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: Repositório Institucional da UFMS
DOI: 10.1590/S0101-20612007000300018
Texto Completo: https://repositorio.ufms.br/handle/123456789/167
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 2011-07-22T17:31:34Z2021-09-30T19:56:32Z2007DENADAI, Sandra Maria Silveira et al . In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases. Ciênc. Tecnol. Aliment., Campinas, v. 27, n. 3, Sept. 2007 . Available from <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018&lng=en&nrm=iso>. access on 22 July 2011. doi: 10.1590/S0101-20612007000300018.https://repositorio.ufms.br/handle/123456789/16710.1590/S0101-20612007000300018Sapucaia (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.Amêndoas cruas de Sapucaia (Lecythis pisonis Camb.) colhidas no Brasil foram analisadas para se determinar a composição centesimal, o perfil de aminoácidos de suas proteínas, a digestibilidade protéica in vitro e a presença de fatores antinutricionais, para avaliar o seu potencial como complemento alimentar protéico. As amêndoas apresentaram quantidades adequadas de aminoácidos essenciais, ácidos graxos e minerais; no entanto, baixo teor de fibra foi observado. No presente estudo, a presença de lectinas ou inibidores de proteinases, quando detectada, apresentou baixos níveis. A digestibilidade in vitro de globulinas, in natura ou aquecidas, por proteinases digestivas de mamíferos foi realizada utilizando-se tripsina + quimotripsina + peptidase, obtendo-se valores aproximados de 71,5 e 73,5%, respectivamente. Estes resultados sugerem que as amêndoas de sapucaia podem ser utilizadas como complemento alimentar de proteínas, sendo um potencial agente nutricional.engCiência e Tecnologia de AlimentosDigestãoProteínas da DietaGlobulinasPeptídeo HidrolasesPrunusDigestionDietary ProteinsGlobulinsPeptide HydrolasesIn vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinasesDigestibilidade in vitro de globulinas das amêndoas de sapucaia (Lecythis pisonis Camb.) por proteinases digestivas de mamíferosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleDenadai, Sandra Maria SilveiraHiane, Priscila AikoMarangoni, SergioBaldasso, Paulo AparecidoMiguel, Ana Maria Rauen de OliveiraMacedo, Maria Lígia Rodriguesinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMSinstname:Universidade Federal de Mato Grosso do Sul (UFMS)instacron:UFMSTHUMBNAILIn vitro digestibility.pdf.jpgIn vitro digestibility.pdf.jpgGenerated Thumbnailimage/jpeg1569https://repositorio.ufms.br/bitstream/123456789/167/4/In%20vitro%20digestibility.pdf.jpg67cbf13fc184cf83b6a17ed31e46a184MD54ORIGINALIn vitro digestibility.pdfIn vitro digestibility.pdfapplication/pdf205004https://repositorio.ufms.br/bitstream/123456789/167/1/In%20vitro%20digestibility.pdfcd2cd7417cc8ae823e097873f5930ca4MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.ufms.br/bitstream/123456789/167/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52TEXTIn vitro digestibility.pdf.txtIn vitro digestibility.pdf.txtExtracted texttext/plain39100https://repositorio.ufms.br/bitstream/123456789/167/3/In%20vitro%20digestibility.pdf.txt9881209ae4de65538cce80953d0b076eMD53123456789/1672021-09-30 15:56:32.842oai:repositorio.ufms.br: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Repositório InstitucionalPUBhttps://repositorio.ufms.br/oai/requestri.prograd@ufms.bropendoar:21242021-09-30T19:56:32Repositório Institucional da UFMS - Universidade Federal de Mato Grosso do Sul (UFMS)false
dc.title.pt_BR.fl_str_mv In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
dc.title.alternative.pt_BR.fl_str_mv Digestibilidade in vitro de globulinas das amêndoas de sapucaia (Lecythis pisonis Camb.) por proteinases digestivas de mamíferos
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
Digestão
Proteínas da Dieta
Globulinas
Peptídeo Hidrolases
Prunus
Digestion
Dietary Proteins
Globulins
Peptide Hydrolases
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 Digestão
Proteínas da Dieta
Globulinas
Peptídeo Hidrolases
Prunus
Digestion
Dietary Proteins
Globulins
Peptide Hydrolases
topic Digestão
Proteínas da Dieta
Globulinas
Peptídeo Hidrolases
Prunus
Digestion
Dietary Proteins
Globulins
Peptide Hydrolases
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.issued.fl_str_mv 2007
dc.date.accessioned.fl_str_mv 2011-07-22T17:31:34Z
dc.date.available.fl_str_mv 2021-09-30T19:56:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.citation.fl_str_mv DENADAI, Sandra Maria Silveira et al . In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases. Ciênc. Tecnol. Aliment., Campinas, v. 27, n. 3, Sept. 2007 . Available from <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018&lng=en&nrm=iso>. access on 22 July 2011. doi: 10.1590/S0101-20612007000300018.
dc.identifier.uri.fl_str_mv https://repositorio.ufms.br/handle/123456789/167
dc.identifier.doi.none.fl_str_mv 10.1590/S0101-20612007000300018
identifier_str_mv DENADAI, Sandra Maria Silveira et al . In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases. Ciênc. Tecnol. Aliment., Campinas, v. 27, n. 3, Sept. 2007 . Available from <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018&lng=en&nrm=iso>. access on 22 July 2011. doi: 10.1590/S0101-20612007000300018.
10.1590/S0101-20612007000300018
url https://repositorio.ufms.br/handle/123456789/167
dc.language.iso.fl_str_mv eng
language eng
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dc.publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMS
instname:Universidade Federal de Mato Grosso do Sul (UFMS)
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reponame_str Repositório Institucional da UFMS
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