Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico

Detalhes bibliográficos
Autor(a) principal: Carvalho, Ariela Werneck de
Data de Publicação: 2009
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2718
Resumo: The soybean (Glycine max (L.) Merrill) is an important legume to human nutrition due to its nutritional and functional properties. It is important to establish and research a new cultivar of soybean to improve taste and chemical composition and decrease anti-nutritional factors. Therefore, the aim of this study was to evaluate the centesimal composition, mineral concentration, phytic acid, urease activity, tripsin inhibitor, nutritional categorization by serving size, amino acid profile, protein solubility, iron bioavailability and protein quality of a hull and hulless soybean flour from the UFVTN 105AP cultivar, heat-treated at 150o C for 30 minutes. Iron bioavailability was evaluated by the hemoglobin iron-depletion-repletion method in male Wistar rats. The animals were feed a depletion diet for 21 days and a repletion diet for 14 days. In the repletion phase, the control diet (ferrous sulphate) and the two test diets (hulled and hulless soy flour) were tested with 6, 12 and 24 ppm of iron. The protein quality was evaluated in male Wistar rats randomly to 4 groups (n= 6/group), for 14 days. Two groups (test) received their hulled and hulless soybean flour test meals, one group received a diet without protein and another received a casein diet. Weight gain (WG), feed intake (FI), food efficiency ratio (FER), protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD) and protein digestibility&#8211;corrected amino acid score (PDCAAS) were determined. The hulled soy flour showed higher total alimentary fiber, calcium, iron, lower protein and phytic acid than the hulless soybean flour. The phytic acid:iron molar ration was two times lower that the hulless soy flour and the phytic acid: zinc molar ration was also lower. The serving size (50 g) of the flours was classified as an excellent source of protein, Cu, Mg, Zn and Mn, a good source of lipids, dietary fiber, and K and a source of Ca. For iron, the hulled soy flour was classified as an excellent source and the hulless soy flour as a good source. The heat-treatment decreased urease activity inhibited the tripsin inhibitor and increased protein solubility in both flours. The amino acid profile of hulled and hulless soy flour had been similar between themselves, being limiting only to valin by FAO/WHO nutritional requirements. A similarity of the hemoglobin serum gain between the control (ferrous sulphate) and test groups (hulled and hulless soybean flour) was observed. However, the group treated with hulless soy flour contained iron at a 24 ppm level showing inferior values compared to the control (p< 0.05). The relative iron bioavailability of the hulled soybean flour and hulless soybean flour was 68.5% and 67.1%, respectively, in relation to ferrous sulphate. In the protein quality assay, the PER and NPR did not differ (p> 0.05) among experimental groups. The PER of the hulless soy flour appeared similar to casein (p> 0.05). Although the PER of the hulled soy flour was inferior (p<0.05) to casein, it did not differ (p>0.05) from the hulless soy flour. The TD of hulled and hulless soy flour did not differed between themselves (p> 0.05), but were inferior to casein (p<0.05). The PDCCAS was lower than the TD, probably by limiting amino acids. The protein quality from PER and NPR indicated that the flours promoted adequate growth and development of the animals. True digestibility was high, but was inferior to casein. The genetic improvement provided an adequate balance of essential amino acids, qualitatively and quantitatively, with the exception of valin. The hulled flour can represent a valuable strategy to increase the dietary fiber intake, and to supply 35% more iron than the hulless soybean flour. A new cultivar can be used to assist iron requirements of individuals with low iron intake in conventional and non conventional diets. Moreover, the soybean processing improved the proteins quality, indicating the use of the hulled soybean flour.
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spelling Carvalho, Ariela Werneck dehttp://lattes.cnpq.br/8448376972557852Costa, Neuza Maria Brunorohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781709D6Barros, Everaldo Gonçalves dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781285J6Martino, Hércia Stampini Duartehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7Moreira, Ana Vládia Bandeirahttp://lattes.cnpq.br/6652079503230619Monteiro, Márcia Regina Pereirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798378Z22015-03-26T13:11:46Z2011-03-282015-03-26T13:11:46Z2009-06-24CARVALHO, Ariela Werneck de. Iron bioavailability and protein quality to soybean cultivar UFVTN 105AP with high protein content. 2009. 100 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2009.http://locus.ufv.br/handle/123456789/2718The soybean (Glycine max (L.) Merrill) is an important legume to human nutrition due to its nutritional and functional properties. It is important to establish and research a new cultivar of soybean to improve taste and chemical composition and decrease anti-nutritional factors. Therefore, the aim of this study was to evaluate the centesimal composition, mineral concentration, phytic acid, urease activity, tripsin inhibitor, nutritional categorization by serving size, amino acid profile, protein solubility, iron bioavailability and protein quality of a hull and hulless soybean flour from the UFVTN 105AP cultivar, heat-treated at 150o C for 30 minutes. Iron bioavailability was evaluated by the hemoglobin iron-depletion-repletion method in male Wistar rats. The animals were feed a depletion diet for 21 days and a repletion diet for 14 days. In the repletion phase, the control diet (ferrous sulphate) and the two test diets (hulled and hulless soy flour) were tested with 6, 12 and 24 ppm of iron. The protein quality was evaluated in male Wistar rats randomly to 4 groups (n= 6/group), for 14 days. Two groups (test) received their hulled and hulless soybean flour test meals, one group received a diet without protein and another received a casein diet. Weight gain (WG), feed intake (FI), food efficiency ratio (FER), protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD) and protein digestibility&#8211;corrected amino acid score (PDCAAS) were determined. The hulled soy flour showed higher total alimentary fiber, calcium, iron, lower protein and phytic acid than the hulless soybean flour. The phytic acid:iron molar ration was two times lower that the hulless soy flour and the phytic acid: zinc molar ration was also lower. The serving size (50 g) of the flours was classified as an excellent source of protein, Cu, Mg, Zn and Mn, a good source of lipids, dietary fiber, and K and a source of Ca. For iron, the hulled soy flour was classified as an excellent source and the hulless soy flour as a good source. The heat-treatment decreased urease activity inhibited the tripsin inhibitor and increased protein solubility in both flours. The amino acid profile of hulled and hulless soy flour had been similar between themselves, being limiting only to valin by FAO/WHO nutritional requirements. A similarity of the hemoglobin serum gain between the control (ferrous sulphate) and test groups (hulled and hulless soybean flour) was observed. However, the group treated with hulless soy flour contained iron at a 24 ppm level showing inferior values compared to the control (p< 0.05). The relative iron bioavailability of the hulled soybean flour and hulless soybean flour was 68.5% and 67.1%, respectively, in relation to ferrous sulphate. In the protein quality assay, the PER and NPR did not differ (p> 0.05) among experimental groups. The PER of the hulless soy flour appeared similar to casein (p> 0.05). Although the PER of the hulled soy flour was inferior (p<0.05) to casein, it did not differ (p>0.05) from the hulless soy flour. The TD of hulled and hulless soy flour did not differed between themselves (p> 0.05), but were inferior to casein (p<0.05). The PDCCAS was lower than the TD, probably by limiting amino acids. The protein quality from PER and NPR indicated that the flours promoted adequate growth and development of the animals. True digestibility was high, but was inferior to casein. The genetic improvement provided an adequate balance of essential amino acids, qualitatively and quantitatively, with the exception of valin. The hulled flour can represent a valuable strategy to increase the dietary fiber intake, and to supply 35% more iron than the hulless soybean flour. A new cultivar can be used to assist iron requirements of individuals with low iron intake in conventional and non conventional diets. Moreover, the soybean processing improved the proteins quality, indicating the use of the hulled soybean flour.A soja (Glycine max (L.) Merrill) é uma leguminosa de importante significado na alimentação humana em decorrência de suas propriedades nutricionais e funcionais. Com o melhoramento genético, surgem novos cultivares com sabor melhorado e com composição química modificada, conduzindo à necessidade de estudos para avaliar a concentração de nutrientes e de fatores antinutricionais. Neste estudo avaliou-se a composição centesimal, a concentração de minerais, de fitato, a atividade de urease e do inibidor de tripsina, a categorização nutricional por porção, o perfil aminoacídico, a solubilidade proteica, a biodisponibilidade de ferro e a qualidade proteica da farinha de soja, com e sem casca, do cultivar, UFVTN 105AP, tratadas a 150o C por 30 minutos. Para avaliar a biodisponibilidade de ferro utilizou-se o método dedepleção-repleção de hemoglobina em ratos machos Wistar. Os animais receberam dieta de depleção de ferro por 21 dias. Na fase de repleção, que durou 14 dias, o grupo controle (sulfato ferroso) e os dois grupos testes (farinha de soja com casca e sem casca) foram tratados com 6, 12 e 24 ppm de ferro. A qualidade proteica foi avaliada em ratos machos Wistar, distribuídos ao acaso em 4 grupos (n= 6), durante 14 dias. Os dois grupos testes receberam dietas àbase de farinhas de soja com e sem casca, um grupo recebeu dieta livre de nitrogênio e o grupo controle recebeu dieta à base de caseína. Avaliou-se o ganho de peso (GP), o consumo alimentar (CA), o coeficiente de eficiência alimentar (CEA), a razão da eficiência proteica (PER), a razão proteica líquida (NPR), a digestibilidade verdadeira (DV) e o escore químico corrigido pela digestibilidade (PDCAAS). A farinha de soja com casca apresentou maior teor de fibra alimentar total, cálcio e ferro e menor concentração de proteína e ácido fítico do que a soja sem casca. A razão molar fitato: ferro foi duas vezes menor que a farinha de soja sem casca e a razão molar fitato:zinco também foi menor. Para uma porção de 50 g do produto, as farinhas foram classificadas como excelente fonte de proteína, Cu, Mg, Zn e Mn, boa fonte de lipídio, fibra alimentar e K e fonte de Ca. Em relação ao Fe, a farinha com casca foi classificada como excelente fonte e a sem casca como boa fonte. O tratamento térmico reduziu a atividade de urease, inativou os inibidores de tripsina, e não superaqueceu as farinhas mantendo a solubilidade protéica superior a 85%. O perfil aminoacídico das farinhas de soja com e sem casca foram semelhantes entre si, sendo limitante para valina, apenas pelo padrão da FAO/WHO de recomendação nutricional. O ganho de hemoglobina (GH) no grupo da farinha de soja com casca foi similar ao do grupo controle (p<0,05). A farinha de soja sem casca apresentou GH inferior comparado ao grupo controle (p>0,05) na concentração de 24 ppm de ferro. O Valor Relativo de Biodisponibilidade (VRB) da farinha de soja com casca e sem casca foi 68,5% e 67,1%, respectivamente, em relação ao sulfato ferroso. No ensaio de qualidade proteica, o CEA e o NPR não diferiram (p>0,05) entre os grupos experimentais. O PER da farinha de soja sem casca foi semelhante (p>0,05) ao da caseína. Embora o PER da farinha de soja com casca tenha sido inferior (p<0,05) ao da caseína, este não diferiu (p>0,05) da farinha de soja sem casca. A DV das farinhas de soja com e sem casca não diferiram entre si (p>0,05), mas foi inferior à caseína (p<0,05), e o PDCCAS foi menor que a DV, em função do aminoácido limitante. Os índices de qualidade proteica, PER e NPR, indicaram que as farinhas foram adequadas para promover o crescimento e o desenvolvimento dos animais. A digestibilidade verdadeira foi elevada, embora tenha sido inferior à caseína. O melhoramento genético proporcionou equilíbrio qualitativamente e quantitativamente dos aminoácidos essenciais, com exceção da valina. A produção de farinha de soja com casca pode representar uma valiosa estratégia para aumentar a ingestão de fibra alimentar, e suprir 35% a mais de ferro do que a soja sem casca. O novo cultivar pode ser usado para auxiliar a suprir a necessidade de ferro de indivíduos com baixa ingestão em dietas convencionais e não convencionais. Além disso, o processamento da soja favoreceu o aproveitamento biológico das proteínas, indicando que o grão de soja deve ser utilizado de forma integral, para a produção de farinhas.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência da NutriçãoUFVBRValor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmisFarinha de sojaBiodisponibilidade de sojaQualidade protéicaIron bioavailabilityProtein qualitySoy flourCNPQ::CIENCIAS DA SAUDE::NUTRICAOBiodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteicoIron bioavailability and protein quality to soybean cultivar UFVTN 105AP with high protein contentinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf685745https://locus.ufv.br//bitstream/123456789/2718/1/texto%20completo.pdf2922dcdb9c096e5489383f150ec414e6MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain204096https://locus.ufv.br//bitstream/123456789/2718/2/texto%20completo.pdf.txt77ba69a22a2ab674edea373640905f1aMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3683https://locus.ufv.br//bitstream/123456789/2718/3/texto%20completo.pdf.jpg5ac5ed2fe23f4bc05a901d3bf83c231eMD53123456789/27182016-04-08 23:08:21.931oai:locus.ufv.br:123456789/2718Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:08:21LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
dc.title.alternative.eng.fl_str_mv Iron bioavailability and protein quality to soybean cultivar UFVTN 105AP with high protein content
title Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
spellingShingle Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
Carvalho, Ariela Werneck de
Farinha de soja
Biodisponibilidade de soja
Qualidade protéica
Iron bioavailability
Protein quality
Soy flour
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
title_short Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
title_full Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
title_fullStr Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
title_full_unstemmed Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
title_sort Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico
author Carvalho, Ariela Werneck de
author_facet Carvalho, Ariela Werneck de
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/8448376972557852
dc.contributor.author.fl_str_mv Carvalho, Ariela Werneck de
dc.contributor.advisor-co1.fl_str_mv Costa, Neuza Maria Brunoro
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781709D6
dc.contributor.advisor-co2.fl_str_mv Barros, Everaldo Gonçalves de
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781285J6
dc.contributor.advisor1.fl_str_mv Martino, Hércia Stampini Duarte
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7
dc.contributor.referee1.fl_str_mv Moreira, Ana Vládia Bandeira
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/6652079503230619
dc.contributor.referee2.fl_str_mv Monteiro, Márcia Regina Pereira
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798378Z2
contributor_str_mv Costa, Neuza Maria Brunoro
Barros, Everaldo Gonçalves de
Martino, Hércia Stampini Duarte
Moreira, Ana Vládia Bandeira
Monteiro, Márcia Regina Pereira
dc.subject.por.fl_str_mv Farinha de soja
Biodisponibilidade de soja
Qualidade protéica
topic Farinha de soja
Biodisponibilidade de soja
Qualidade protéica
Iron bioavailability
Protein quality
Soy flour
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
dc.subject.eng.fl_str_mv Iron bioavailability
Protein quality
Soy flour
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS DA SAUDE::NUTRICAO
description The soybean (Glycine max (L.) Merrill) is an important legume to human nutrition due to its nutritional and functional properties. It is important to establish and research a new cultivar of soybean to improve taste and chemical composition and decrease anti-nutritional factors. Therefore, the aim of this study was to evaluate the centesimal composition, mineral concentration, phytic acid, urease activity, tripsin inhibitor, nutritional categorization by serving size, amino acid profile, protein solubility, iron bioavailability and protein quality of a hull and hulless soybean flour from the UFVTN 105AP cultivar, heat-treated at 150o C for 30 minutes. Iron bioavailability was evaluated by the hemoglobin iron-depletion-repletion method in male Wistar rats. The animals were feed a depletion diet for 21 days and a repletion diet for 14 days. In the repletion phase, the control diet (ferrous sulphate) and the two test diets (hulled and hulless soy flour) were tested with 6, 12 and 24 ppm of iron. The protein quality was evaluated in male Wistar rats randomly to 4 groups (n= 6/group), for 14 days. Two groups (test) received their hulled and hulless soybean flour test meals, one group received a diet without protein and another received a casein diet. Weight gain (WG), feed intake (FI), food efficiency ratio (FER), protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD) and protein digestibility&#8211;corrected amino acid score (PDCAAS) were determined. The hulled soy flour showed higher total alimentary fiber, calcium, iron, lower protein and phytic acid than the hulless soybean flour. The phytic acid:iron molar ration was two times lower that the hulless soy flour and the phytic acid: zinc molar ration was also lower. The serving size (50 g) of the flours was classified as an excellent source of protein, Cu, Mg, Zn and Mn, a good source of lipids, dietary fiber, and K and a source of Ca. For iron, the hulled soy flour was classified as an excellent source and the hulless soy flour as a good source. The heat-treatment decreased urease activity inhibited the tripsin inhibitor and increased protein solubility in both flours. The amino acid profile of hulled and hulless soy flour had been similar between themselves, being limiting only to valin by FAO/WHO nutritional requirements. A similarity of the hemoglobin serum gain between the control (ferrous sulphate) and test groups (hulled and hulless soybean flour) was observed. However, the group treated with hulless soy flour contained iron at a 24 ppm level showing inferior values compared to the control (p< 0.05). The relative iron bioavailability of the hulled soybean flour and hulless soybean flour was 68.5% and 67.1%, respectively, in relation to ferrous sulphate. In the protein quality assay, the PER and NPR did not differ (p> 0.05) among experimental groups. The PER of the hulless soy flour appeared similar to casein (p> 0.05). Although the PER of the hulled soy flour was inferior (p<0.05) to casein, it did not differ (p>0.05) from the hulless soy flour. The TD of hulled and hulless soy flour did not differed between themselves (p> 0.05), but were inferior to casein (p<0.05). The PDCCAS was lower than the TD, probably by limiting amino acids. The protein quality from PER and NPR indicated that the flours promoted adequate growth and development of the animals. True digestibility was high, but was inferior to casein. The genetic improvement provided an adequate balance of essential amino acids, qualitatively and quantitatively, with the exception of valin. The hulled flour can represent a valuable strategy to increase the dietary fiber intake, and to supply 35% more iron than the hulless soybean flour. A new cultivar can be used to assist iron requirements of individuals with low iron intake in conventional and non conventional diets. Moreover, the soybean processing improved the proteins quality, indicating the use of the hulled soybean flour.
publishDate 2009
dc.date.issued.fl_str_mv 2009-06-24
dc.date.available.fl_str_mv 2011-03-28
2015-03-26T13:11:46Z
dc.date.accessioned.fl_str_mv 2015-03-26T13:11:46Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv CARVALHO, Ariela Werneck de. Iron bioavailability and protein quality to soybean cultivar UFVTN 105AP with high protein content. 2009. 100 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2009.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2718
identifier_str_mv CARVALHO, Ariela Werneck de. Iron bioavailability and protein quality to soybean cultivar UFVTN 105AP with high protein content. 2009. 100 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2009.
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dc.publisher.department.fl_str_mv Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis
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