Qualidade protéica de multimisturas distribuídas em Alfenas, Minas Gerais, Brasil

Souza, J. C.; Mauro, A.; Carvalho, Helenice Aparecida de; Monteiro, Márcia Regina Pereira; Martino, Hércia Stampini Duarte

doi:10.1590/s1415-52732006000600005

Cited by 7 publications

(5 citation statements)

References 13 publications

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“…The NPU results of the groups fed with the DPSF and DPSFL diets showed that the quality of the pequi seed protein was lower than casein to promote protein synthesis, since NPU measures how much of the protein ingested is retained in the organism [53]. As observed through digestibility, amino acids may be well absorbed, but may not be involved in protein synthesis, due to a deficiency in some essential amino acids of the pequi seed [54].…”

Section: Designmentioning

confidence: 99%

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

et al. 2019

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Objective In the biome of the Brazilian Cerrado, there are a lot of fruit tree species that stand out for their sensory quality and for presenting potentialities in the market of pulp and almond. Among these species, the pequi deserves attention because it has an almond rich in proteins and that is little explored. The aim of this study was to evaluate the biological quality of defatted pequi seed flour supplemented with lysine. Methods Two designs were done in this study; in the first, the animals were divided into four diet groups: control, protein-free, defatted pequi seed flour and defatted pequi seed flour supplemented with lysine. The protein-free diet was exempt of proteins and the other diets had a protein content of 10% and differed in protein source (casein: control diet or defatted pequi seed flour: test diets). The experiment lasted for 14 days. In the second design, 36 animals were used and followed-up for 28 days. The division of the experimental groups was kept, except for the protein-free diet group, which was excluded. By the end of the test, the animals were anaesthetised and euthanized. Results The results showed that the protein efficiency ratio of the control group was significantly higher than the other groups. For the other indices, the groups that received defatted pequi seed flour did not differ statistically among themselves. Conclusion These findings have shown an effect of supplementation on the protein efficiency ratio when comparing the test diets, however, when compared to the control group, no improvement was found.

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Section: Designmentioning

confidence: 99%

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

et al. 2019

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“…No estudo de Souza et al (2006), os autores verificaram o prejuízo no aproveitamento de proteínas de leite, quando este foi utilizado como fonte proteica em multi misturas, por causa da presença de fatores antinutricionais no produto. A presença de fatores antinutricionais nas amostras po de colaborar para que se justifiquem os baixos valores de digestibilidade proteica (MANTOANI et al, 2013).…”

Section: Amostraunclassified

Composição E Digestibilidade Proteica De Suplementos Alimentícios Contendo Proteína De Soro De Leite (Whey Protein)

Tavano¹,

Silva²,

Paula

et al. 2017

Revista do ILCT

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RESUMODentre os suplementos dietéticos, os fabricados com proteína de soro de leite apresentam um excelente perfil aminoacídico e caracterizam-se como proteínas de alto valor biológico. No entanto, como resultado da falta de uniformidade, a qualidade nutricional deste tipo de produto é incerta. Assim, este estudo verificou a composição proteica e digestibilidade in vitro desses produtos. Foram adquiridas 12 amostras de suplementos e o teor de proteínas foi determinado pelo método de Kjeldahl. Para a determinação da digestibilidade proteica in vitro foi adotado a medida do percentual de hidrólise de cada amostra, após tratamento com sequência de enzimas pepsina e pancreatina. Ao comparar a composição proteica com os valores declarados nos rótulos dos produtos comercializados observou-se que a maioria das amostras analisadas estava de acordo com o valor declarado. Quanto a digestibilidade proteica in vitro, constatou-se grandes diferenças entre os resultados das amostras. Os valores encontrados oscilaram entre 24,2% e 42,2% e estavam abaixo do valor de hidrólise proteica da caseína (48,9%). Esta grande variação pode ser devido às diferentes composições proteicas dos suplementos alimentícios, já que, embora sejam suplementos que trazem em seu rótulo principal o termo whey protein, também veiculam muitas vezes outras proteínas, como proteínas de soja. Além disso, as formulações podem ter em sua composição sucos de frutas ou cacau. Como conclusão, o estudo dos reais teores proteicos, em comparação ao declarado no Recebido /ABSTRACT Among dietary supplements, those made with whey protein have an excellent amino acid profile and are characterized as proteins of high biological value. However, as a result of lack of uniformity, the nutritional quality of this type of product is uncertain. Thus, this study aimed to verify the protein composition and in vitro digestibility of these products. Twelve samples were obtained. The protein content was determined by the Kjeldahl method. To determine the in vitro protein digestibility, the percentage of hydrolysis of each sample was measured after treatment with pepsin and pancreatin enzyme sequence. By comparing the protein composition with the declared values on the labels of products it was observed that most of the samples was in accordance with the declared value. Regarding protein digestibility in vitro, great differences were found between the results of the samples. The values founded ranged from 24.2% to 42.2%, which were below the casein hydrolysis of 48.9%. This variation may be due to different protein compositions of food supplements, since although they show in their main label the term Whey Protein, often contain other proteins, such as soy proteins. In addition, the formulations may have in their composition fruit juices or cocoa. As a conclusion, the study of the actual protein content, as compared to the one declared on the label, and even the degree of hydrolysis of these formulations, as indicative of their digestibilities, is increasingly important.

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“…As partes não convencionais dos alimentos, como os talos e cascas, são consideradas tão nutritivas quanto as que são consumidas (IBGE, 2005 1 apud NUNES; BOTELHO, 2009). A maioria das alternativas, como criação de receitas contendo tais partes de frutas e hortaliças, visam ajudar no combate à fome, desnutrição e desperdício, sendo consideradas de baixo custo (SOUZA et al, 2006).…”

Section: Aproveitamento Integral De Alimentosunclassified

Tópicos em Ciência e Tecnologia de Alimentos: Resultados de Pesquisas Acadêmicas - Vol. 2

Oliveira¹,

Storto²

2016

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Qualidade protéica de multimisturas distribuídas em Alfenas, Minas Gerais, Brasil

Cited by 7 publications

References 13 publications

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

Composição E Digestibilidade Proteica De Suplementos Alimentícios Contendo Proteína De Soro De Leite (Whey Protein)

Tópicos em Ciência e Tecnologia de Alimentos: Resultados de Pesquisas Acadêmicas - Vol. 2

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