Removal of oligosaccharides in soybean flour and nutritional effects in rats
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodchem.2009.04.124 http://www.locus.ufv.br/handle/123456789/21279 |
Resumo: | The objectives of this work were to establish a safe and economically viable process for the removal of raffinose oligosaccharides (RO) from soy flour and compare the effects of RO elimination from diets with regard to nutritional parameters by testing in Wistar rats. Debaryomyces hansenii UFV-1 was cultivated in suspension of defatted soy flour (1:10 w/v). An increase in α-galactosidase activity was observed in the medium, with a consequent decrease in the RO concentration. A total reduction of RO was achieved at 36 h of incubation. The diet containing soy flour free of RO presented higher digestibility, 91.28%, in relation to the diet containing soy flour with RO, 87.14%. However, the removal of the oligosaccharides from the diet did not promote a significant improvement in the values of weight gain, and other nutritional parameters tested on rats, during the experimental period of 14 days. |
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Removal of oligosaccharides in soybean flour and nutritional effects in ratsRaffinose oligosaccharidesDebaryomyces hanseniiα-GalactosidaseDigestibilityThe objectives of this work were to establish a safe and economically viable process for the removal of raffinose oligosaccharides (RO) from soy flour and compare the effects of RO elimination from diets with regard to nutritional parameters by testing in Wistar rats. Debaryomyces hansenii UFV-1 was cultivated in suspension of defatted soy flour (1:10 w/v). An increase in α-galactosidase activity was observed in the medium, with a consequent decrease in the RO concentration. A total reduction of RO was achieved at 36 h of incubation. The diet containing soy flour free of RO presented higher digestibility, 91.28%, in relation to the diet containing soy flour with RO, 87.14%. However, the removal of the oligosaccharides from the diet did not promote a significant improvement in the values of weight gain, and other nutritional parameters tested on rats, during the experimental period of 14 days.Food Chemistry2018-08-21T19:55:28Z2018-08-21T19:55:28Z2010-01-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf03088146https://doi.org/10.1016/j.foodchem.2009.04.124http://www.locus.ufv.br/handle/123456789/21279engv. 118, n. 2, p. 251-255, January 2010Elsevier Ltdinfo:eu-repo/semantics/openAccessBrasil, Ana Paula RodriguesRezende, Sebastião Tavares dePelúzio, Maria do Carmo GouveiaGuimarães, Valéria Montezereponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:42:27Zoai:locus.ufv.br:123456789/21279Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:42:27LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
title |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
spellingShingle |
Removal of oligosaccharides in soybean flour and nutritional effects in rats Brasil, Ana Paula Rodrigues Raffinose oligosaccharides Debaryomyces hansenii α-Galactosidase Digestibility |
title_short |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
title_full |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
title_fullStr |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
title_full_unstemmed |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
title_sort |
Removal of oligosaccharides in soybean flour and nutritional effects in rats |
author |
Brasil, Ana Paula Rodrigues |
author_facet |
Brasil, Ana Paula Rodrigues Rezende, Sebastião Tavares de Pelúzio, Maria do Carmo Gouveia Guimarães, Valéria Monteze |
author_role |
author |
author2 |
Rezende, Sebastião Tavares de Pelúzio, Maria do Carmo Gouveia Guimarães, Valéria Monteze |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Brasil, Ana Paula Rodrigues Rezende, Sebastião Tavares de Pelúzio, Maria do Carmo Gouveia Guimarães, Valéria Monteze |
dc.subject.por.fl_str_mv |
Raffinose oligosaccharides Debaryomyces hansenii α-Galactosidase Digestibility |
topic |
Raffinose oligosaccharides Debaryomyces hansenii α-Galactosidase Digestibility |
description |
The objectives of this work were to establish a safe and economically viable process for the removal of raffinose oligosaccharides (RO) from soy flour and compare the effects of RO elimination from diets with regard to nutritional parameters by testing in Wistar rats. Debaryomyces hansenii UFV-1 was cultivated in suspension of defatted soy flour (1:10 w/v). An increase in α-galactosidase activity was observed in the medium, with a consequent decrease in the RO concentration. A total reduction of RO was achieved at 36 h of incubation. The diet containing soy flour free of RO presented higher digestibility, 91.28%, in relation to the diet containing soy flour with RO, 87.14%. However, the removal of the oligosaccharides from the diet did not promote a significant improvement in the values of weight gain, and other nutritional parameters tested on rats, during the experimental period of 14 days. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-01-15 2018-08-21T19:55:28Z 2018-08-21T19:55:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
03088146 https://doi.org/10.1016/j.foodchem.2009.04.124 http://www.locus.ufv.br/handle/123456789/21279 |
identifier_str_mv |
03088146 |
url |
https://doi.org/10.1016/j.foodchem.2009.04.124 http://www.locus.ufv.br/handle/123456789/21279 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
v. 118, n. 2, p. 251-255, January 2010 |
dc.rights.driver.fl_str_mv |
Elsevier Ltd info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Elsevier Ltd |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
pdf application/pdf |
dc.publisher.none.fl_str_mv |
Food Chemistry |
publisher.none.fl_str_mv |
Food Chemistry |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1817559953680891904 |