In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2016.10.005 http://hdl.handle.net/11449/162193 |
Resumo: | Seven different in vitro methods to determine the protein digestibility for chickpea proteins were considered and also the application of these methodologies for calculating PDCAAS (protein digestibility-corrected amino acid score), seeking their correlations with the in vivo methodology. In vitro digestibility of raw and heated samples were determined using pepsin-pancreatin hydrolysis, considering soluble nitrogen via Kjeldahl (ppKJ) and hydrolysed peptide linkages using trinitrobenzenesulfonic acid and o-phthaldialdehyde. In vitro digestibility was also determined using trypsin, chymotrypsin and peptidase (3-Enz) or trypsin, chymotrypsin, peptidase and pronase solution (4-Enz). None of the correlations between in vitro and in vivo digestibilities were significant (at p < 0.0500), but, strong correlations were observed between PDCAAS calculated by in vitro and in vivo results. PDCAAS-ppKJ, PDCAAS-3-Enz and PDCAAS-4-Enz presented the highest correlations with in vivo method, r = 0.9316, 0.9442 and 0.9649 (p < 0.0500), respectively. The use of in vitro methods for calculating PDCAAS may be promising and deserves more discussions. (C) 2016 Elsevier Ltd. All rights reserved. |
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In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractionsProtein digestibilityIn vitro digestibilityPDCAASChickpeaProtein fractionsSeven different in vitro methods to determine the protein digestibility for chickpea proteins were considered and also the application of these methodologies for calculating PDCAAS (protein digestibility-corrected amino acid score), seeking their correlations with the in vivo methodology. In vitro digestibility of raw and heated samples were determined using pepsin-pancreatin hydrolysis, considering soluble nitrogen via Kjeldahl (ppKJ) and hydrolysed peptide linkages using trinitrobenzenesulfonic acid and o-phthaldialdehyde. In vitro digestibility was also determined using trypsin, chymotrypsin and peptidase (3-Enz) or trypsin, chymotrypsin, peptidase and pronase solution (4-Enz). None of the correlations between in vitro and in vivo digestibilities were significant (at p < 0.0500), but, strong correlations were observed between PDCAAS calculated by in vitro and in vivo results. PDCAAS-ppKJ, PDCAAS-3-Enz and PDCAAS-4-Enz presented the highest correlations with in vivo method, r = 0.9316, 0.9442 and 0.9649 (p < 0.0500), respectively. The use of in vitro methods for calculating PDCAAS may be promising and deserves more discussions. (C) 2016 Elsevier Ltd. All rights reserved.Univ Fed Alfenas, Nutr Fac, 700 Gabriel Monteiro Silva, BR-37130000 Alfenas, MG, BrazilSao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Araraquara Jau Rd,Km 01, BR-14801902 Araraquara, SP, BrazilUniv Fed Alfenas, Sch Pharmaceut Sci, Food & Med Dept, Gabriel Monteiro da Silva St 700, BR-37130000 Alfenas, MG, BrazilSao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Araraquara Jau Rd,Km 01, BR-14801902 Araraquara, SP, BrazilElsevier B.V.Univ Fed AlfenasUniversidade Estadual Paulista (Unesp)Tavano, Olga LuisaNeves, Valdir Augusto [UNESP]Silva Junior, Sinezio Inacio da2018-11-26T17:12:11Z2018-11-26T17:12:11Z2016-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article756-763application/pdfhttp://dx.doi.org/10.1016/j.foodres.2016.10.005Food Research International. Amsterdam: Elsevier Science Bv, v. 89, p. 756-763, 2016.0963-9969http://hdl.handle.net/11449/16219310.1016/j.foodres.2016.10.005WOS:000388775500082WOS000388775500082.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2024-06-21T12:46:49Zoai:repositorio.unesp.br:11449/162193Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:56:30.926466Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
title |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
spellingShingle |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions Tavano, Olga Luisa Protein digestibility In vitro digestibility PDCAAS Chickpea Protein fractions |
title_short |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
title_full |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
title_fullStr |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
title_full_unstemmed |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
title_sort |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions |
author |
Tavano, Olga Luisa |
author_facet |
Tavano, Olga Luisa Neves, Valdir Augusto [UNESP] Silva Junior, Sinezio Inacio da |
author_role |
author |
author2 |
Neves, Valdir Augusto [UNESP] Silva Junior, Sinezio Inacio da |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Univ Fed Alfenas Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Tavano, Olga Luisa Neves, Valdir Augusto [UNESP] Silva Junior, Sinezio Inacio da |
dc.subject.por.fl_str_mv |
Protein digestibility In vitro digestibility PDCAAS Chickpea Protein fractions |
topic |
Protein digestibility In vitro digestibility PDCAAS Chickpea Protein fractions |
description |
Seven different in vitro methods to determine the protein digestibility for chickpea proteins were considered and also the application of these methodologies for calculating PDCAAS (protein digestibility-corrected amino acid score), seeking their correlations with the in vivo methodology. In vitro digestibility of raw and heated samples were determined using pepsin-pancreatin hydrolysis, considering soluble nitrogen via Kjeldahl (ppKJ) and hydrolysed peptide linkages using trinitrobenzenesulfonic acid and o-phthaldialdehyde. In vitro digestibility was also determined using trypsin, chymotrypsin and peptidase (3-Enz) or trypsin, chymotrypsin, peptidase and pronase solution (4-Enz). None of the correlations between in vitro and in vivo digestibilities were significant (at p < 0.0500), but, strong correlations were observed between PDCAAS calculated by in vitro and in vivo results. PDCAAS-ppKJ, PDCAAS-3-Enz and PDCAAS-4-Enz presented the highest correlations with in vivo method, r = 0.9316, 0.9442 and 0.9649 (p < 0.0500), respectively. The use of in vitro methods for calculating PDCAAS may be promising and deserves more discussions. (C) 2016 Elsevier Ltd. All rights reserved. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-11-01 2018-11-26T17:12:11Z 2018-11-26T17:12:11Z |
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 |
http://dx.doi.org/10.1016/j.foodres.2016.10.005 Food Research International. Amsterdam: Elsevier Science Bv, v. 89, p. 756-763, 2016. 0963-9969 http://hdl.handle.net/11449/162193 10.1016/j.foodres.2016.10.005 WOS:000388775500082 WOS000388775500082.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2016.10.005 http://hdl.handle.net/11449/162193 |
identifier_str_mv |
Food Research International. Amsterdam: Elsevier Science Bv, v. 89, p. 756-763, 2016. 0963-9969 10.1016/j.foodres.2016.10.005 WOS:000388775500082 WOS000388775500082.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
756-763 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128724810334208 |