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

Ciencia e Tecnologia de Alimentos

Volumn 27, Issue 3, 2007, Pages 535-543

  Denadai, Sandra Maria Silveira ^a   Hiane, Priscila Aiko ^a   Marangoni, Sergio ^b   Baldasso, Paulo Aparecido ^b   Miguel, Ana Maria Rauen De Oliveira ^c   Macedo, Maria Lígia Rodrigues ^a  

^a FEDERAL UNIVERSITY OF MATO GROSSO DO SUL   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Antinutritional factors; Globulins; Lecithys pisonis; Protein digestibility; Proteinases

Indexed keywords

LECYTHIS; MAMMALIA;

EID: 37449027701     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612007000300018     Document Type: Article

References (39)

1. th edition, Illinois, 1998.
2. ARAÚJO, A. H. et al. In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prospis juliflora) seeds by mammalian digestive proteinases: a comparative study. Food Chemistry, n. 78, n. 2, p. 143-147, 2002.
3. rd revision, Maryland, 1997.
4. BRADFORD, M. M. A rapid and sensitive method for the quantization of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, v. 72, n. 7, p. 248-254, 1976.
5. BRASIL. Portaria no 31, de 13 de janeiro de 1998. Ministério da Saúde. Secretaria de Vigilância Sanitária. Regulamento técnico para fixação de identidade e qualidade de alimentos adicionados de nutrientes essenciais. Disponível em: 〈http://elegis.anvisa.gov.br/leisref/public/showAct.php?id=64〉 Retrieved, April 22, 2006.
6. BRASIL. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução n. 482, de 23 de setembro de 1999. Diário Oficial da República Federativa do Brasil, Brasília, Secção I, p. 82-87 (Anexo 3 - Óleo de Amendoim), 13 out 1999.
7. ECAZOO. Cashew nutritional value. http://www.ecazoo.com/cashews/ default.asp. Retrieved April 22, 2006.
8. FAO/WHO. Report of a joint FAO/WHO expert consultation held in Bethseda, MD, USA. Dec 1989. Protein quality evaluation. FAO/Rome/Italy, 1991.
9. th edition. Champaign: AOCS, v. 2, 1998.
10. a ed., Rio de Janeiro, São Paulo: Atheneu, 78-147, 1992.
11. FREIRE, M. G. M. et al. Isolation and partial characterization of a novel lectin from Talisia esculenta seeds that interferes with fungal growth. Plant Physiology and Biochemistry, v. 40, n. 1, p. 61-68, 2002.
12. GALLAHER, D.; SCHNEEMAN, B. O. Nutritional and toxicological aspects of food safety. FRIEDMAN, M. (ed.), New York: Plenum Press, p. 299-316, 1984.
13. GARCIA, V. A. et al. Trypsin inhibitor from Poecilanthe parviflora seeds: purification, characterization, and activity against pest proteases. Protein Journal, v. 23, n. 5, p. 343-350, 2004.
14. GILANI, G. S.; COCKELL, K. A.; SEPEHR, E. Effects of antinutritional factors on protein digestibility and amino acid availability in foods. Journal of Association of Official Analytical Chemists International, v. 88, n. 3, p. 967-987, 2005.
15. GUMBMAN, M. R. et al.Nutritional and toxicological significance of enzyme inhibitors in foods. FRIEDMAN, M. ed. New York: Plenum Press, p. 33-79, 1986.
16. HARTMAN, B.; LAGO, R. C. A. Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, v. 22, n. 8, p. 475-476, 1973.
17. HEINRIKSON, R. L.; MEREDITH, S. C. Amino acid analysis by reverse phase high performance liquid chromatography precolumn derivatization with phenylisothiocianate. Analytical Biochemistry, v. 136, n. 1, p. 65-71, 1984.
18. HIANE, P. A. et al. Composição centesimal e perfil de ácidos graxos de alguns frutos nativos do Estado de Mato Grosso do Sul. Boletim do Centro de Pesquisa e Processamento de Alimentos, Curitiba, v. 10, n. 1, p. 35-42, 1992.
19. _. Bocaiúva, Acrocomia aculeata (Jacq.) Lodd., Pulp and Kernel Oils: Characterization and Fatty Acid Composition. Brazilian Journal of Food Technology, v. 8, n. 3, p. 256-259, 2005.
20. HIGUCHI, M.; SUGA, M.; IWAI, K. Participation of lectin in biological effects of raw winged bean seeds on rats. Journal of Agricultural and Biological Chemistry, v. 47, n. 8, p. 1879-1886, 1983.
21. HOLLAND, B. In: The composition of foods. McCance and Widdowson's, Cambridge, UK, p. 8-9, 1994.
22. th edition. Gathersburg, Maryland: AOAC, v. 2, cap. 41, p. 20, 2000.
23. HSU, H. W. et al. A multi-enzyme technique for estimating protein digestibility. Journal of Food Science, v. 42, n. 5, p. 1269-1271, 1977.
24. th edition. São Paulo, v. 1, 533 p., 1985.
25. LAEMMLI, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, v. 227, n. 5259, p. 680-685, 1970.
26. LAJOLO, F. M.; GENOVÊSE, I. M. Nutritional significance of lectins and enzyme inhibitors from legumes. Agricultural and Biological Chemistry, v. 50, n. 22, p. 6582-6598, 2002.
27. MACEDO, M. L. R. et al. Purification and proprieties of storage proteins (vicilins) from cowpea (Vigna ungiculata) seeds which are susceptible or resistant to be bruchid beetle. Brazilian Journal of Medical and Biological Research, v. 28, n. 183-190, 1995.
28. _. Trypsin inhibitor from Dimorphandra mollis seeds: purification and properties. Phytochemistry, v. 54, n. 6, p. 553-558, 2000.
29. MELLO, M. L. et al. Caracterização físico- química da amêndoa da castanha de caju (Anacardium occidentale) crua e tostada. Ciência e Tecnologia de Alimentos, v. 18, n. 2, p. 184-187, 1998.
30. a ed. Piracicaba: F. Pimentel-Gomes Ed. 2000, 477 p.
31. RANGEL, A. et al. Biological evaluation of a protein isolated from cowpea (Vigna unguiculata) seeds. Food Chemistry, v. 87, n. 4, p. 491-499, 2004.
32. SALINAS, Y. G.; GARCIA, R. Métodos químicos para el análisis de suelos ácidos y plantas forrajeras. Cali: Centro de Agricultura Tropical, p. 83, 1985.
33. SGARBIERI, V. C. Proteínas em Alimentos Protéicos - Propriedades-Degradação - Modificações. Livraria Varela, São Paulo, 1996.
34. TEIXEIRA, E. Frutas do Brasil. Disponível em: 〈http://www.alicesoftware.com/webs/treesnew/aweb/ td001/td00035.htm〉. Acesso em: 20 fev. 2006.
35. THE NATIONAL ACADEMIES PRESS. Dietary reference intakes: elements. 2002. Disponível em: 〈http://www.nal.usda.gov/fnic/etext/000105. html〉. Retrieved May 11, 2006.
36. THE NATIONAL ACADEMIES PRESS. Dietary reference intakes: water, potassium, sodium, chloride and sulfate. 2004. Disponível em: 〈http://www.nap.edu〉 Retrieved February 12, 2006.
37. VADIVEL, V.; JANARDHANAN, K. Nutritional and antinutritional characteristics of seven south Indian wild legumes. Plant Foods for Human Nutrition, v. 60, n. 2, p. 69-75, 2005.
38. VALLILO, M. I.; TAVARES, M.; AUEDA-PIMENTEL, S.; BADOLATO, E. S. G.; INOMATA, E.I. Caracterização química parcial de Lecythis pisonis Camb. (sapucaia). Acta Amazônica, v. 28, n. 2, p. 131-140, 1998.
39. VALLILO, M. I.; TAVARES, M.; AUED-PIMENTEL, S.; CAMPOS, N. C.; MOITA NETO, J. M. Lecythis pisonis Camb. Nuts: oil characterization, fatty acids and minerals. Food Chemistry, v. 66, n. 2, p. 197-200, 1999.