Influence of lipid extraction from different protein sources on in vitro digestibility

Abstract

Proteins are the most abundant macromolecules in living cells and their primary role in the diet is to supply the body with essential amino acids in adequate quantities for the synthesis and maintenance of body tissues. The determination of protein digestibility of foods is an important factor to estimate their quality and the in vitro methodology is a fast and easy way to perform it. This study aimed to determine the influence of lipids on the in vitro digestibility of animal and vegetable proteins. The following protein sources: oat, beef, chicken, fish and pork meats, red beans, milk powder, textured soy protein (TSP), quinoa and five soybean varieties were evaluated. Animal proteins presented higher in vitro values than vegetable proteins, except for the textured soy protein, which presented higher digestibility based on the thermal treatment. In this study, there was no statistic difference between lipid content and protein digestibility. Therefore, there is no need that samples be defatted prior the analysis of the in vitro digestibility, using an enzymatic system containing the enzymes trypsin and pancreatin, which facilitates even more the use of these methods for foods with high lipid levels in food industries.Index terms: Protein, quality, hydrolysis. RESUMOAs proteínas são as macromoléculas mais abundantes nas células vivas, tendo como principal função na dieta suprir o organismo de aminoácidos indispensáveis em quantidades adequadas para síntese e manutenção dos tecidos corporais. Desse modo, a determinação da digestibilidade proteica de um alimento é um fator importante para estimar a sua qualidade, sendo o método in vitro uma alternativa rápida e fácil. Neste trabalho, objetivou-se determinar a influência dos lipídios na digestibilidade in vitro de proteínas de origem animal e vegetal. Foram utilizadas as seguintes fontes de proteína: aveia, carnes: bovina, de frango, de peixe e suína, feijão vermelho, leite em pó, proteína texturizada de soja (PTS), quinoa e cinco variedades de soja. As proteínas de origem animal apresentaram maiores valores de digestibilidade in vitro que as de origem vegetal, exceto a proteína texturizada de soja que apresentou maior digestibilidade, em razão do processamento a que foi submetido. No presente trabalho, não houve diferença estatística entre diferentes conteúdos de lipídios sobre a digestibilidade proteica. Desse modo, sugere-se não ser preciso desengordurar as amostras antes de analisar a digestibilidade in vitro, usando o sistema enzimático contendo as enzimas trispisna e pacreatina, tornando-se ainda mais fácil a utilização desses métodos para alimentos com alto teor de lipídio em indústrias de alimentos.Termos para indexação: Proteína, qualidade, hidrólise.

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

“…This is in agreement with the results obtained in the present study, and corroborated that the addition of this type of formulations into the bars can be used a promising alternative to increase the protein content for consumers with special nutritional needs. The protein content present in the energy snack samples, reported in the present study, was similar to the products produced using animal protein sources or similar products, which were aimed at increasing the nutritional quality [38]. Nevertheless, the amino acid profile of quinoa makes them an excellent alternative to improve the nutritional value of such kinds of products.…”

“…Some of the previous studies have established that whole foods, high in protein and fiber, and whole grains enhanced satiety when consumed as a snack [46]. For the energy snacks, developed in the present study, calories per portion were slightly higher as compared to the nutritive cereal bars reported by Sant'Ana et al [38], produced using egg white, milk powder, honey, soybean, and sucrose (121.2 calories per portion).…”

“…This could be attributed to the presence of high amounts of trace elements in pseudo-cereals as well as coconut milk and cocoa liquor, which are considered to be a good source of phosphorous, magnesium, potassium, calcium, zinc, and iron [45,46]. Despite the fact that the snacks were prepared only with vegetal foods, inorganic material content was higher as compared to other products prepared using animal food ingredients and additives, such as those reported by Sant'Ana et al [38]. Although the developed snacks did not highlight exclusively from different formulations in terms of their inorganic contents, these snacks could be considered as a good source of trace elements, and thus could be used as an alternative for vegetarian and vegan consumers.…”

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

“…Even when the flours used in this work were not defatted, the in vitro digestibility values in BQPI and YQPI were 20-22% higher than those obtained from protein samples of whole quinoa, and 27-21% higher compared to protein samples of defatted quinoa. Some authors attribute the low digestibility of vegetal proteins to antinutritional factors, such as trypsin inhibitors and phytic acid (Avilés-Gaxiola, Chuck-Hernández, & Serna Saldívar, 2018;Sant'Ana, Mendes, Pires, & Oliveira, 2011).…”

Nutrientes, antinutrientes e detoxificação do farelo de crambe para uso na nutrição animal

“…Esta resposta observada no farelo de crambe também pode estar associada aos antinutrientes que refletem sobre a digestão e disponibilidade da proteína alimentar. Além disso, conforme Sant'Ana et al (2011) diferenças para este parâmetro também podem ser decorrentes da metodologia utilizada.…”