The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Abstract

Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Keywords: Chenopodium quinoa; seeds; lectins; protease inhibitor; in vitro digestibility.Practical Application: SDS-PAGE to evaluate the effect of digestive enzymes in seed proteins.

Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds

“…The inhibitory activity against proteinases was determined by measuring the remaining hydrolytic activity toward specific synthetic substrates after pre-incubation with CqTI (Silva et al, 2015a). The inhibitory activity against chymotrypsin and trypsin was determined toward the substrate BTpNA and BApNA, respectively, in Tris (2-Amino-2-hydroxymethyl-propane-1,3-diol) buffer pH 8.0 at 37 °C in 30min.…”

“…Quinoa has high concentration of essential aminoacids and high content of calcium, magnesium, iron, copperand and zinc, and are rich in vitamins, as α-carotene and niacin (Vega-Gálvez et al, 2010). Especially, chemical composition revealed the potential of C. quinoa seeds as a valuable ingredient in the preparation of cereal foods of improved nutritional characteristics (Stikic et al, 2012) (Silva et al, 2015a). In Brazil, the C. quinoa was introduced in the decade of 1990, as part of an effort to diversification of production systems in the cerrado (Savannah), the Brazilian hotspot (Spehar & Santos, 2002).…”

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

“…In addition, in vitro digestibility of protein after heat treatment can be measured, probably due to denaturation of peptidase inhibitors, 2S albumins and lectins, inactivating the antinutritional factors (Pompeu et al, 2014;Lang et al, 2015;Silva et al, 2015a).…”

“…Despite its nutritional availability, as a product of plant origin, Pequi can have anti-nutritional properties, synthesized by the fruits, for their own defense. Thus the diet and nutritional quality of the protein could be defined by digestibility (Pompeu et al, 2014;Silva et al, 2015a;Maradini-Filho et al, 2017).…”

“…Peptidase inhibitors are endemic diffused in vegetables and is able to inhibit some enzymes, among which trypsin and chymotrypsin (Oliva et al, 2011;Silva et al, 2015a, b;Pesoti et al, 2015;Pompeu et al, 2016). The adverse health effects have been detected in experimental animals and it can be seen that occurred pancreatic hypertrophy, decreased growth and weight reduction in animals (Grela, 1996;Clemente et al, 2015).…”