IntroductionCommon beans (Phaseolus vulgaris L.) are grown and consumed throughout the world. They play an important role in the nutrition of low-income people especially in developing countries, where they are often the most important dietary source of protein, carbohydrate, dietary fiber, and minerals (THARANATHAN;MAHADEVAMMA, 2003). It is noteworthy that protein energy undernutrition and micronutrient deficiencies in childhood can be prevented if beans and cereals are appropriately combined. Besides the nutritional role, bean consumption has other potential benefits for human health such as lowering the risk of colon cancer and of heart disease, reducing total and LDL cholesterol, and regulating blood glucose and insulin levels (THE MICHIGAN BEAN COMMISSION, 2008). Different chemical characteristics can be found in beans according to the genetic variety (BARAMPAMA; SIMARD, 1993;KIGEL, 1999). Genetic research concerning bean culture is mainly aimed at improving productivity and resistance to field pests and environmental stress. Although, there is evidence ResumoCompararam-se as características físico-químicas de dezesseis cultivares de feijão-comum cru ao longo de duas safras consecutivas, assim como se avaliou o efeito das condições de armazenagem nos teores de amido e fibra alimentar em grãos cozidos. A análise de agrupamento possibilitou a identificação de grupos de cultivares com características nutricionais distintas. Estas cultivares foram categorizadas em quatro grupos de acordo com o conteúdo de macronutrientes (proteína bruta-PROT, fibra alimentar total-TDF, fibra alimentar insolúvel-IDF, fibra alimentar solúvel-SDF, amido disponível-DS e amido resistente-RS) ou de micronutrientes (Fe, Zn, Mn, Cu, Ca, Mg, e P). Guateian 6662 e Rio Tibagi mostraram-se as cultivares mais adequadas para prevenir deficiências nutricionais, devido aos altos teores de PROT, DS, Fe e Zn. Os altos teores de fibra alimentar total e RS das cultivares Iraí, Minuano e TPS Bonito, e especialmente os altos teores de fibra solúvel das cultivares Guateian 6662 e Rio Tibagi sugerem que estas poderiam auxiliar no controle dos lipídios e glicose séricos. Os grãos cozidos apresentaram redução no DS e aumento de RS após armazenagem (4 °C ou -20 °C), mas estas alterações foram mais pronunciadas em feijões que tinham baixos teores de RS antes do cozimento do que naqueles com altos teores. Os teores de TDF, IDF, e SDF não alteraram após a armazenagem. Palavras-chave: fibra alimentar; amido disponível; amido resistente; conteúdo mineral. AbstractSixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans. Using cluster analysis it was possible to identify groups of cultivars with different nutritional features. Bean cultivars were categorized into four different groups according either to their macronutrient content (crude protein-PROT, total dietary fiber...
Cooked white rice (CWR) provides up to 71% of the dietary protein for many people worldwide. The protein digestibility-corrected amino acid (AA) score is the method adopted by FAO/WHO to evaluate protein quality. Our group has proposed the metabolic availability (MA) of AAs as another determinant of protein quality. It measures the percentage of an indispensable AA that is incorporated during protein synthesis. This study is the first to our knowledge to assess the MA of l-lysine (L-Lys) from CWR in humans using the indicator AA oxidation (IAAO) technique. Three amounts of L-Lys, 10, 15, and 19 mg · kg(-1) · d(-1) (= 28.5, 42.8, and 54.3% of the mean L-Lys requirement of 35 mg · kg(-1) · d(-1)), were studied in 5 healthy young men in a repeated-measures design. To test the principle that the Maillard reaction has an effect on the MA of LLys, we also assessed the MA of L-Lys in oven-browned, cooked rice (n = 3) in the amount of 19 mg · kg(-1) · d(-1) L-Lys. The MA of L-Lys was estimated by comparing the IAAO response with varying L-Lys intakes in rice compared with the IAAO response to varying l-Lys intakes in the reference protein (crystalline AA mixture patterned after egg protein) using the slope ratio method. The MA of L-Lys from CWR was high (97%), but the effect of the Maillard reaction reduced it to 70%. The results show that despite its relatively low content in rice, L-Lys has a high MA when the rice is cooked without being browned.
ResumoObjetivo: avaliar a sensibilidade e a especificidade do protocolo Volume-Viscosity Swallow Test (V-VST) para detectar a presença de disfagia em pacientes com doença pulmonar obstrutiva crônica (DPOC) em relação à videofluoroscopia. Método: estudo transversal, descritivo, analítico, com amostra de conveniência de indivíduos de ambos os sexos, ingressantes no Programa Multiprofissional de Reabilitação Pulmonar. Os participantes realizaram avaliação fonoaudiológica clínica da deglutição através do protocolo V-VST e avaliação instrumental pela videofluoroscopia da deglutição, sendo através dos resultados dessas calculado o valor de sensibilidade e especificidade do V-VST. Resultados: foram avaliados 29 sujeitos com média de idade de 63,9±8,6 anos (intervalo de 40 a 78 anos), a maioria do gênero masculino (51,7%). A avaliação segundo o protocolo V-VST demonstrou que a maioria dos participantes tinha deglutição sem alterações (55,2%). A análise do V-VST apresentou baixa sensibilidade (39,10%) e baixa especificidade (33,30%) em relação à videofluoroscopia com valor preditivo positivo de 69,20%. Conclusão: A aplicação do protocolo V-VST para avaliação clínica da deglutição apresentou baixa sensibilidade e especificidade em relação à videofluoroscopia para identificar a presença de disfagia em sujeitos com DPOC.Palavras-chave: Sensibilidade; Especificidade; Transtornos de deglutição; Fluoroscopia; Doença pulmonar obstrutiva crônica. AbstractObjective: to evaluate the sensitivity and specificity of the Volume-Viscosity Swallow Test (V-VST) protocol to detect the presence of dysphagia in patients with chronic obstructive pulmonary disease (COPD) in relation to the videofluoroscopy. Method: a cross-sectional, descriptive, analytical study with a convenience sample with individuals of both sexes, who entered in the Multiprofessional Program of Pulmonary Rehabilitation. Participants performed a speech-language clinical swallow evaluation using the V-VST protocol and an instrument performed by swallowing videofluoroscopy, and the results of these values calculated the sensitivity and specificity of the V-VST. Results: were evaluated 29 subjects with mean age of 63.9 ± 8.6 years (range 40-78 years), the majority of males (51.7%). Evaluation according to the V-VST protocol demonstrated that the majority of participants had swallowing without changes (55.2%). The V-VST analysis presented low sensitivity (39.10%) and low specificity (33.30%) in relation to videofluoroscopy with a positive predictive value of 69.20%. Conclusion: The application of the V-VST protocol for clinical evaluation of swallowing presented low sensitivity and specificity in relation to videofluoroscopy to identify the presence of dysphagia in subjects with COPD.
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