Fatores antinutricionais e digestibilidade “in vitro” de folhas de Pereskia aculeata Miller

Abstract

Humans need amino acids, especially the essential ones, which are obtained from the proteins ingested in the diet. With the rampant growth of the world population, it is necessary to increase the protein supplies, especially those of plant origin, which now play a major role as a food source. Leaves of ora-pronobis (Pereskia aculeata Miller) are a high quality protein source and have been used in the traditional cuisine of Minas Gerais for decades. However, it is important to analyze the anti-nutritional and/or toxic factors to consider the use of the plant leaves as an alternative source of nutrients. This work aimed to study the presence of proteic anti-nutritional factors, such as protease inhibitors and lectins, and to evaluate the "in vitro" digestibility throughout Tricine SDS-PAGE of these factors extracted from ora-pro-nobis (Pereskia aculeata Miller) leaves. The extraction of protease inhibitors and lectins from ora-pro-nobis leaves was performed in phosphate buffer. The partial purification of the fractions presenting activity of trypsin inhibitor and lectins was performed by ammonium sulfate precipitation and gel-filtration chromatography. The "in vitro" activity of the fractions with protease inhibitor and lectins, with or without heat treatment in the presence of digestive enzymes, showed that the cooking time of 1 minute was sufficient for protease inhibitors degradation. However, this time was not satisfactory for lectins, which remained resistant even after heating. This work shows that with proper cooking, ora-pro-nobis leaves can be used in the diet as a source of aminoacids. RESUMOO homem necessita na sua alimentação de aminoácidos, especialmente os essenciais, os quais são obtidos a partir das proteínas ingeridas na alimentação, que podem ser tanto de origem animal quanto vegetal. Com o crescimento desenfreado da população mundial será necessário multiplicar o suprimento de proteínas, principalmente aquelas de origem vegetal, que passam a desempenhar um papel de grande importância como fonte de alimento. As folhas de ora-pronobis (Pereskia aculeata Miller) são uma fonte protéica de alta qualidade e vem sendo utilizada na culinária mineira há décadas. Porém, para a utilização de folhas vegetais como fonte alternativa de nutrientes, é necessário o conhecimento da presença de fatores antinutricionais e/ou tóxicos que possam afetar o valor nutricional dos alimentos. Esse trabalho teve como objetivo realizar o estudo de fatores antinutricionais, inibidores de protease e lectinas, e avaliar a digestibilidade "in vitro" em SDS-PAGE de Tricina desses fatores extraídos das folhas de ora-pro-nobis (Pereskia aculeata Miller). Foi realizada a extração dos inibidores de protease e lectinas das folhas de ora-pro-nobis em solução tampão fosfato, seguida de precipitação de sulfato de amônia e parcial purificação das frações com atividade de inibidor em tripsina e lectinas, utilizando a coluna de separação por exclusão molecular. A digestibilidade "in vitro" das frações com atividade de inibição de p...

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

“…The harms of anti-nutritionals factors such as peptidase inhibitors are reported in animal studies, and observed pancreatic hypertrophy, and some lectins may have toxicity and not others (Pompeu et al, 2014). 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.…”

“…In addition, some studies have been demonstrated that digestibility is greatly influenced by pH level and temperature. Some rice proteins in SGF conditions were digested faster at pH 1.2 as compared to pH levels of 2.0 and 2.5 as well as the effects of temperature were decisive in accelerating protein digestion (Pompeu et al, 2014;Gámez et al, 2015;He et al, 2015.;Lang et al, 2015).…”

“…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).…”

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

“…The SDS-PAGE-based method has generally been used to conduct the protein analyses that simulate gastric fluid (SGF) digestion and intestinal fluid (SIF) digestion in the presence of pepsin and trypsin/chymotrypsin, respectively (Pompeu et al, 2014;Lang et al, 2015). The variety of globular structures from the food proteins stabilized by extensive hydrogen bonding, hydrophobic interactions, and disulfide bonds contribute to their low level of digestibility.…”