The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.

Brazilian soybean Glycine max (L.) Merr. cultivars adapted to low latitude regions: seed composition and content of bioactive proteins

Among the goals of the Brazilian soybean improvement programmes, the breeding strategies for cultivars adapted to low latitudes have been included to extend crop areas and to increase production. Seeds of nine Brazilian soybean cultivars adapted to low latitudes were investigated regarding to their composition, and amino acid and antinutritional/toxic protein contents. Protein (394.5 ± 13.1 to 445.3 ± 8.0 g kg-1 dry matter) and oil (200.6 ± 1.2 to 232.3 ± 4.7 g kg-1 dry matter) contents showed low correlation to each other (r = -0.06). The total carbohydrate (141.7 ± 6.1 to 211.1 ± 15.0 g kg-1 dry matter) and ash contents (48.2 ± 4.2 to 52.2 ± 0.5 g kg-1 dry matter) were similar to data available for other soybean cultivars. All soybean cultivars presented low levels of tryptophan and sulphur amino acids. The lectin (1,152 to 147,456 HU kg-1 flour), trypsin inhibitor (34.45 ± 2.28 to 77.62 ± 2.63 g trypsin inhibited kg-1 flour), toxin (6,210 ± 134 to 34,650 ± 110 LD50 kg-1 flour) and urease (0.74 ± 0.02 to 1.22 ± 0.10 g kg¹ flour) presented variations in their contents amongst the cultivars. Compared to other soybean cultivars, urease was higher, the acute toxicity lower and the lectin and trypsin inhibitor contents similar to data available. In general, soybean cultivars showed similar biochemical composition to those developed in different geographic regions. The relevance of these findings to the agronomic features and to choice of soybean cultivars to be used as food or feed is discussed.

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

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.

Calcium bioavailability of raw and extruded amaranth grains

Calcium bioavailability of raw and extruded amaranth grains was assessed in a biological assay in rats. Rats were fed for 28 days on diets in which raw or extruded amaranth was the only calcium source, compared to a control diet with calcium carbonate. Calcium and phosphorous levels were determined in the rats' serum during the experimental period and in the bones at the end of the experiment. Amaranth extrusion increased its calcium bioavailability, assessed by tibia and femur weights and calcium and phosphorous content of the bones. Apparent calcium absorption index, the force needed to break the bones and bone densitometry of both extruded and raw amaranth were the same, though different from the control group. The results show that amaranth can be a complementary source of dietary calcium the bioavailability of which is favorably modified by the extrusion process.

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour

Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the content of lipids (200%), protein (28.3%) and dietary fibber (31%), while carbohydrate and ash content decreases. There were no haemagglutination activity or α-amylase inhibitors, but it was detected the presence of phytic acid (0.4 g 100 g-1). The soaking reduced 8.5% phenols and 19.0% tannins, 6.2% protein digestibility, and was also effective to eliminate trypsin inhibitors, and increase starch digestibility (24.2%). Soaking was efficient to improve nutritional characteristics of the pequi peel flour, opening up possibilities for its use in food formulations.

Annatto seed residue (Bixa orellana L.): nutritional quality

Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. The following values were obtained: 11.50% protein, 6.74% moisture, 5.22% ash, 2.22% lipids, 42.19% total carbohydrates and 28.45% fiber. The residue proved to be a food rich in fiber and also a protein source. Antinutritional factors were not detected. The most abundant amino acids were lysine, phenylalanine + tyrosine, leucine and isoleucine. Valine was the most limiting amino acid (chemical score 0.22). The protein quality of the seed residue and the isolated protein showed no significant differences. The biological value was lower than that of the control protein but higher than that found in other vegetables. Among the biochemical analyses, only creatinine level was decreased in the two test groups compared to the control group. Enzyme tests did not indicate liver toxicity. The results showed favorable aspects for the use of annatto seed residue in the human diet, meriting further research.

Efeito do consumo de farinha de linhaça (Linum usitatissimum) no crescimento de ratos Wistar e relação com a digestibilidade de globulinas e fatores antinutricionais protéicos

Linseed is an important oilseed consumed raw as nutritional supplement, that although represents a rich source of nutrients, its nutritional value could be impaired due to the presence of antinutritional factors. In this study, protein fractions from raw linseed flour were extracted and isolated being obtained 12% of albumins, 82% of globulins, 5% of glutelins and 1% of prolamins. These proteins were visualized by SDS-PAGE and albumins showed low molecular mass protein bands around 21 kDa and minor bands, similar to that of trypsin inhibitor; Globulins presented protein bands with high molecular masses, which possibly are constituents of multimeric proteins, such as legumins. After determination of the centesimal composition of raw linseed, it was used as exclusive protein source for young rats to evaluate its effect on animal growth. The results showed negative effects on rat growth (weight gain 73% less than the control group) and reduction of intestinal villus (35%), that could be related with in vitro and in vivo globulin digestibility and proteinaceous antinutritional factors (mammalian digestive enzymes inhibitors and lectins) in albumin fraction. Native globulins showed, by SDS-PAGE, low susceptibility in vitro to trypsin and chymotrypsin, however presented high degradation by pancreatin. Thermal treatment of globulins for 5 and 15 minutes at 100ºC improved considerably its digestibility by trypsin and pancreatin. Globulins presented 93.2% in vivo digestibility, similar to the control protein. Albumin fraction had high trypsin inhibition activity (100%) and chymotrypsin inhibition of 28.3%; haemagglutinating activity was not detected. The results of this study indicate the negative action of trypsin inhibitors on animal growth, but can not be discarded its combined action with other antinutritional factors, which could compromise the raw linseed utilization as an alternative food

Fontes de proteína e carboidratos para cães e gatos

O mercado de alimentos para cães e gatos absorve importante quantidade de proteínas e carboidratos, apesar disso poucos estudos existem sobre digestibilidade e energia metabolizável destes ingredientes. Arroz e milho têm sido considerados as melhores fontes de amido, mas demonstra-se que o sorgo é igualmente bem digerido por cães. Na interpretação dos estudos, deve-se distinguir os que empregaram farinhas ou amidos purificados dos que empregaram ingredientes moídos, como utilizado na fabricação de alimentos para animais de companhia. Além de sua digestibilidade e valor energético, amidos interferem na glicemia de cães, o que torna interessante se empregar, para animais em condições específicas, fontes de carboidrato que levem à menores respostas de glicose e insulina. Devido a elevada necessidade de proteína, ingredientes protéicos são importantes nas formulações. Proteínas de origem animal apresentam maior variação em composição química, qualidade e digestibilidade que as de origem vegetal. Farinhas de origem animal podem apresentar excesso de matéria mineral, limitando sua inclusão na fórmula, enquanto derivados protéicos vegetais apresentam diversos fatores anti-nutricionais que devem ser inativados durante seu processamento. Demonstra-se que proteínas vegetais apresentam boa digestibilidade e energia metabolizável para cães e gatos, sendo sua inclusão interessante para reduzir a matéria mineral da dieta, controlar o excesso de bases do alimento e manter adequada a digestibilidade do produto, neste sentido soja micronizada e o farelo de glúten de milho 60% se destacam em digestibilidade e teor de energia metabolizável. A farinha de vísceras de frango, dentre as proteínas de origem animal secas demonstra-se como a de melhor digestibilidade e energia metabolizável.

Characterization of condensed tannins from native legumes of the Brazilian northeastern semi-arid

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência de fatores antinutricionais da leucena (Leucaena leucocephala e Leucaena cunningan) e do feijão guandu (Cajanus cajan) sobre o epitélio intestinal e o desempenho de frangos de corte

Um experimento foi conduzido para avaliar a influência de fatores antinutricionais de alguns alimentos sobre o epitélio intestinal e o desempenho de frangos de corte. Foram utilizados 480 pintos de um dia de idade, em um delineamento inteiramente casualizado com quatro tratamentos (A = ração testemunha à base de milho e soja; B = ração contendo Leucaena leucocephala - 6% [LL]; C = ração contendo Leucaena cunningan - 6% [LC] e D = ração contendo feijão guandu - Cajanus cajan - 20% [CC]), quatro repetições e 30 aves por unidade experimental. Houve redução de ganho de peso e aumento da conversão alimentar com a utilização de LL e LC, no período de 1a 21 e de 1a 42 dias de idade. Aos 21 dias de idade, observou-se aumento no tamanho dos vilos do jejuno e na relação vilo:cripta do jejuno e íleo, nas aves que receberam LC. Houve aumento significativo (P<0,05) das células caliciformes no duodeno e jejuno em aves de todos os tratamentos e apenas LL e LC aumentaram as células caliciformes do íleo. Aos 42 dias de idade, houve aumento no número de células caliciformes causado por CC no duodeno e por LL, LC e CC no íleo. O consumo de ração e a profundidade de cripta não foram influenciados. A alteração da morfologia da vilosidade do jejuno, bem como a alteração na relação vilo:cripta no período inicial, influenciou negativamente o ganho de peso e a conversão alimentar nos períodos inicial e total.

Estudo do valor nutritivo do farelo de guandu [Cajanus cajan (L.) Miilps] var. fava larga na alimentação de frangos de corte. 1. Avaliação do tratamento térmico

The experiment was conducted to evaluate pigeon pea (Cajanus cajan) protein in broiler chicks (up to 28 days of age) feeding, as compared to soybean (Glycine mar) protein, In the experiment the effects of temperature and autoclaving on antinutritional factors on pigeon pea meal were studied. Temperatures of 100, 110 e 120 degrees C and times of autoclaving of 10, 20 and 30 minutes were applied using a two-way factorial design, replicated in four times. Underheating and overheating during the process of inactivation of proteases inhibiting were evaluated by ureatic activity and protein solubility analysis, after the grains were dried and ground. After 28 days, the best time of autoclaving was 20 minutes (p<,05) irrespectively of temperature, which lead to a lower feed consuption. There were no histopathological alterations in kidney, liver, pancreas, heart and intestines of the broilers.

Valor nutritivo do farelo de pinhão manso (Jatropha curcas) para alevinos de tilápia do Nilo (Oreochromis niloticus)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Soja crua em dietas extrusadas para gatos

Pós-graduação em Zootecnia - FCAV