Ao se fazer a recomendação de proteína para diferentes grupos populacionais [13], além da composição aminoacídica (SARWAR et al., 1997) [28], devem ser consideradas a quantidade total de nitrogênio e a digestibilidade da mistura protéica. Uma mistura protéica de QUALIDADE NUTRICIONAL E ESCORE QUÍMICO DE AMINOÁCIDOS DE DIFERENTES FONTES PROTÉICAS SUMMARYNUTRITIONAL QUALITY AND CHEMICAL SCORE OF AMINO ACIDS FROM DIFFERENT PROTEIN SOURCES. Proteins are essential for animals, therefore, they must be present in diet, in appropriate amounts. Besides the quantitative aspect, the qualitative aspect should be taken into account, i.e. its nutritional value, which will depend on its composition, digestibility, bioavailability of essential amino acids, absence of toxicity, and of antinutritional factors. The purpose of this work was to evaluate the digestibility in vivo, the chemical score of amino acids (EQ), and the protein digestibility corrected amino acid score (PDCAAS) of the following protein resources: frog meat without bone, frog meat with bone, mechanically separated frog meat (CMS), beef meat, egg powder, casein, wheat, corn, conventional soybean, Kunitz trypsin inhibitor and lipoxygenase free soybean (KTI-LOX-soybean), textured soybean protein (PTS) and beans. Animal proteins presented higher digestibility values than those from vegetables. Frog meat without bone was the protein with the highest protein digestibility of all proteins studied, not differing from casein, CMS, beef and frog meat with bone. Comparing animal proteins, the one of egg powder was the one which presented the lowest digestibility. No animal protein presented essential limiting amino acids when compared to those of FAO/WHO. Beans, conventional soybean, KTI-LOX-soybean and PTS presented sulfurized amino acids (methione+cysteine) as limiting ones. Whereas for wheat and corn, the most limiting amino acid was lysine. KTI-LOX-soybean presented higher PDCAAS values than those of conventional soybean, presenting a possible increase in genetically improved soybean and processed soybean protein quality. Keywords: protein quality, digestibility, PDCAAS, essential amino acids. A digestibilidade é a medida da porcentagem das proteínas que são hidrolisadas pelas enzimas digestivas e absorvidas pelo organismo na forma de aminoácidos ou de qualquer outro composto nitrogenado. Trata-se de um determinante da qualidade protéica da dieta. Quando certas ligações peptídicas não são hidrolisadas no processo digestivo, parte da proteína é excretada nas fezes ou transformada em produtos do metabolismo pelos microorganismos do intestino grosso [30].

ObjetivoAvaliar a qualidade protéica de farinhas de soja, que diferem entre si com relação à presença de lipoxigenases e/ou Inibidor de Tripsina Kunitz. MétodosProcedeu-se aos ensaios biológicos com ratos, em que foram avaliados a Razão da Eficiência Protéica, Razão Protéica Líquida, Utilização Protéica Líquida e a digestibilidade. Determinou-se a composição aminoacídica das farinhas e cálculo do Escore Químico Corrigido pela Digestibilidade. ResultadosOs valores de Razão da Eficiência Protéica, Razão Protéica Líquida, Utilização Protéica Líquida para as variedades de soja foram inferiores aos valores obtidos para caseína. Para as farinhas sem Inibidor de Tripsina Kunitz foram obtidos valores de digestibilidade maiores que para as farinhas com Inibidor de Tripsina Kunitz, e esses foram bem próximos aos da caseína. Com relação ao teor aminoacídico, constatou-se que o aminoácido limitante dessa soja é lisina e não metionina, ao contrário do que aponta a literatura.

Atherosclerosis can be defined as being a disease of coronary circulation. The present work evaluates the action of the naringenin, rutin, nicotinic acid, isolated and in association, on the metabolism of lipids. Cholesterol, cholesterol HDL, and triacylglycerols have been dosed after retreat of blood, following the administration of the compounds dissolved in propylene glycol by intraperitoneal route in doses of 5 mg kg-1 body wt. Results evidence that naringenin and nicotinic acid, isolated as well as their association with naringenin and nicotinic acid-rutin, present the largest percentual reduction of cholesterol. On the other hand, the best results for cholesterol-HDL have been obtained with naringenin, while rutin has shown the best triacylglycerols levels.

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This paper aims to provide an update on the main aspects of sepsis, a very relevant health care issue. A number of hypotheses have been proposed to explain its origin, involving interactions between microorganisms and the innate immune system, inflammation/immune mediation and the coagulation system. The clinical features of sepsis are variable and depend on the primary site of infection. The identification of early signs and symptoms is crucial for starting therapeutic measures fundamentally based on volume resuscitation, antibiotic therapy, use of steroids, anticoagulant therapy, biologic viability maintenance interventions and nutritional support.