In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases: a comparative study

Araüjo, Ana H.; Cardoso, Patrı́cia C.B.; Pereira, Ricardo; Lima, Liziane Maria de; Oliveira, Adeliana S.; Miranda, Maria Raquel Alcântara de; Xavier‐Filho, J.; Sales, Maurı́cio P.

doi:10.1016/s0308-8146(01)00391-0

Cited by 16 publications

(12 citation statements)

References 12 publications

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“…The digestibility of bocaiuva globulin was similar to that of karkade flour (82.14%) [1]. Results for bocaiuva differed from those obtained elsewhere for proteins from legume seeds, such as soy, algaroba (mesquite) and cowpea, which are resistant to hydrolysis by mammalian digestive enzymes, given the presence of protease inhibitors in the seeds [5,24,31].…”

Section: -Discussionmentioning

confidence: 56%

“…The nonsignificant increase in the digestibility of bocaiuva kernel globulins and glutelins after boiling (Figure 2) revealed that neither protein fraction contains protease inhibitors associated with low protein digestibility of plant seeds [5,33,31].…”

Section: -Discussionmentioning

confidence: 98%

“…Isolation of seed proteins has revealed that many plants (including Leguminosae) contain globulins as the main storage protein (50-75% of total seed protein) [5,7,23,31]. Studies regarding the degradation of legume proteins, particularly globulins, have demonstrated that cooking and fermentation separates this protein fraction from antinutritional factors, such as proteinase inhibitors and lectins, which is a feature that makes globulin suitable for studies concerning the nutritional value of proteins [5,7].…”

Section: -Discussionmentioning

confidence: 99%

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Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

Hiane¹,

Baldasso²,

Marangoni³

et al. 2006

Ciênc. Tecnol. Aliment.

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SUMMARYProtein characterization and results of proximate composition and mineral analyses of fruit kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd., are reported. The kernels presented high contents of oil (51.7%), protein (17.6%) and fiber (15.8%). The seeds´ soluble proteins were isolated according to their solubility. The main separated proteins were globulins (53.5%) and glutelins (40.0%). Moreover, the presence of low molecular mass proteases in these two fractions was shown by the SDS-PAGE method. The assays of proteaseinhibitory and hemagglutinating activities showed that bocaiuva´s protein fractions were not resistant to trypsin or chymotrypsin activities and that both had low lectin content. The globulin in vitro digestibility assay resembled a casein standard. Neither globulin nor glutelin enzymatic hydrolyses increased significantly (p < 0.05) after heat treatment. Threonine and lysine are the most limiting amino acids, respectively from two major protein fractions of the bocaiuva kernel, globulin (47.1% amino acid score) and glutelin (49.5% amino acid score), in terms of the theoretical profiles for children in the age range of 2 to 5 years recommended by the FAO/ WHO. Bocaiuva kernels are found to be rich in calcium, phosphorus and manganese compared to some fruit nuts such as cashew and coconut. Keywords: kernel, Acrocomia aculeata, globulin, glutelin, chemical analysis, digestibility. RESUMOAVALIAÇÃO QUÍMICA E NUTRICIONAL DE AMÊNDOAS DA BOCAIÚVA, Acrocomia aculeata (JACQ.) LODD. Caracterização de proteínas e análises da composição centesimal e teores de minerais foram realizados nas amêndoas da bocaiúva, Acrocomia aculeata (Jacq.) Lodd. As amêndoas apresentaram alto teor de lipídio (51,7%), proteína (17,6%) e fibra (15,8%). Proteínas solúveis das sementes foram fracionadas de acordo com a sua solubilidade. As principais proteínas separadas foram as globulinas (53,5%) e glutelinas (40,0%), e a presença de proteases de baixo peso molecular nessas duas frações foi revelada por eletroforese em gel de poliacrilamida (SDS-PAGE). Ensaios da atividade inibitória de proteases e da hemaglutinação mostraram que as frações protéicas da bocaiúva não foram resistentes à ação da tripsina e quimotripsina e apresentaram baixo teor de lectina. A digestibilidade in vitro da globulina foi semelhante à da caseína padrão. Hidrólises enzimáticas da globulina e glutelina não aumentaram significativamente (p < 0,05), com o aquecimento. Treonina e lisina são os aminoácidos mais limitantes, respectivamente, das duas principais frações de proteínas da amêndoa da bocaiúva, a globulina (escore de aminoácido de 47,1%) e glutelina (escore de aminoácido de 49,5%), relativamente ao padrão teórico para crianças de 2 a 5 anos de idade, recomendado pela FAO/WHO. Amêndoas de bocaiúva mostraram ser ricas em cálcio, fósforo e manganês, em comparação com algumas amêndoas de frutos como caju e coco.

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Section: -Discussionmentioning

confidence: 56%

Section: -Discussionmentioning

confidence: 98%

Section: -Discussionmentioning

confidence: 99%

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Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

Hiane¹,

Baldasso²,

Marangoni³

et al. 2006

Ciênc. Tecnol. Aliment.

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“…The value of plant proteins in supplying the protein needs in developing countries has been recognized in recent years. Furthermore, fruit, seeds, nuts and almonds from regional native plants have been used to complement the diet of indigenous populations and animal feeding 2,33 as they are as rich in proteins, carbohydrates, lipids, vitamins and minerals as legume grains 37 .…”

Section: Introductionmentioning

confidence: 99%

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

Denadai¹,

Hiane²,

Marangoni³

et al. 2007

Ciênc. Tecnol. Aliment.

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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.

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“…Mesquite had been introduced to many arid zone countries, with rainfall of less than 200 mm/year, to combat desertification as it is an N-fixing legume and livestock consume its pods (Tabosa et al 2000;Araújo et al 2002;Mahgoub et al 2005). Mesquite shows great potential for use as a multipurpose tree in different parts of the world, in comparison to several native and exotic species (Kailappan et al 2000;Deans et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Production of ethanol from mesquite (Prosopis juliflora (SW) D.C.) pods mash by Zymomonas mobilis and Saccharomyces cerevisiae

Silva

Stamford

Andrade

et al. 2010

Electron. J. Biotechnol.

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This study aimed to assess the use of mesquite pods hydrated mash as biomass for the growth of Saccharomyces cerevisiae UFEPEDA-1012 and Zymomonas mobilis UFEPEDA-205 and for ethanol production using a submerged fermentation. A 2 3 factorial design was used to analyze the effects of the type of microorganism, time of fermentation and condition of cultivation on the ethanol production in mesquite pods mash (30 g 100 mL -1 ). From the obtained results the hydrated mesquite pods mash presented as a good substrate for the growth of S. cerevisiae and Z. mobilis in comparison to the standard media. The effect that most affected the ethanol production was the type of microorganism. The highest ethanol concentration (141.1 gL -1 ) was found when Z. mobilis was cultivated in mesquite pods mash under static condition for 36 hrs. Ethanol production by S. cerevisiae was higher (44.32 gL -1 ) after 18 hrs of fermentation under static condition. According to these results, the mesquite pods could be known as an alternative substrate to be used for biotechnological purposes, mainly for ethanol production.

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In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases: a comparative study

Cited by 16 publications

References 12 publications

Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

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

Production of ethanol from mesquite (Prosopis juliflora (SW) D.C.) pods mash by Zymomonas mobilis and Saccharomyces cerevisiae

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