In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Abstract

Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent. Keywords: protein digestibility; antinutritional factors; globulins; proteinases; Lecithys pisonis. ResumoAmêndoas cruas de Sapucaia (Lecythis pisonis Camb.) colhidas no Brasil foram analisadas para se determinar a composição centesimal, o perfil de aminoácidos de suas proteínas, a digestibilidade protéica in vitro e a presença de fatores antinutricionais, para avaliar o seu potencial como complemento alimentar protéico. As amêndoas apresentaram quantidades adequadas de aminoácidos essenciais, ácidos graxos e minerais; no entanto, baixo teor de fibra foi observado. No presente estudo, a presença de lectinas ou inibidores de proteinases, quando detectada, apresentou baixos níveis. A digestibilidade in vitro de globulinas, in natura ou aquecidas, por proteinases digestivas de mamíferos foi realizada utilizando-se tripsina + quimotripsina + peptidase, obtendo-se valores aproximados de 71,5 e 73,5%, respectivamente. Estes resultados sugerem que as amêndoas de sapucaia podem ser utilizadas como complemento alimentar de proteínas, sendo um potencial agente nutricional.

Proteins of Bacuri almonds: nutritional value and in vivo digestibility

“…The biological values of the proteins of bacuri almond (raw and toasted) were close to that the proteins of sapucaia nuts (92.86%) (Denadai et al, 2007), higher than that of bocaiuva almonds (81.10 %) (Hiane et al, 2006) and baru almonds (79.43%) (Fernandes et al, 2010). As for the food efficiency coefficient (FEC) (weight gain/food intake), a significant difference between the groups (p< 0.01) was observed.…”

“…The extraction of oils and fats from the whole flour resulted in a flour with high content of proteins, close to that of bocaiuva almond flour (41.34%) (Hiane et al, 2006) and higher than that of baru almond (23.78%) (Fernandes et al, 2010) and sapucaia nuts (20,47%) (Denadai et al, 2007).…”

“…Studies on alternative sources of nutrients, such as foods of plant origin, are necessary, since they can supplement the diet of needy individuals (Madruga et al, 2004;Denadai et al, 2007). In addition, the investigation of the chemical composition of native foods contributes to a better understanding of the relationship between nutrition and biodiversity, especially regarding production and processing of food for human consumption (Fernandes et al, 2010), and that between nutrition and human health since the consumption of Brazilian nuts have shown health benefits with respect to cardiovascular diseases and cancers (Yang, 2009).…”

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

“…In almond sapucaia, Denadai et al (2007) identified the bands for globulin for 18, 34, 40 and 50 kDa. When some bands were disappeared toast, this fact can probably be attributed to the reactions occurring during the roasting process, such as Maillard complexation with polyphenolic compounds in addition to the possible formation of different polymers.…”

“…Lima et al (2008) found a trypsin inhibitor in jabuticabas, with higher levels observed in seeds, followed by the peel and the entire fruit, with lower levels in the pulp and hemagglutination activity in the peel. Peptidase inhibitors and lectin were observed in almonds bacuri and seeds sapucaia (Barbosa, 2006;Denadai et al, 2007), while Hiane et al (2006) detected low concentrations of lectins and no peptidase inhibitors in bocaiuva almonds.…”