Avaliação da atividade dos inibidores de tripsina após digestão enzimática em grãos de soja tratados termicamente

Carvalho, Maria Regina Barbieri de; Kirschnik, Peter Gaberz; Paiva, Kelli Cristina; Aiura, Felipe Shindy

doi:10.1590/s1415-52732002000300002

Cited by 11 publications

(11 citation statements)

References 9 publications

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“…Nos grãos de soja, verificam-se também outros fatores antinutricionais (CARVALHO et al, 2002;MONTEIRO et al, 2004), dos quais, dois grupos são inibidores de protease: inibidor de tripsina Kunitz (KTI) e o inibidor de tripsina e quimiotripsina Bowman-Birk (BBI) (FELIX; CANNIATTI-BRAZACA, 2008). Por este motivo, a sua utilização é limitada, mesmo sem processamento prévio (MIURA et al, 2005;MONTEIRO et al, 2004).…”

Section: Introductionunclassified

“…A presença dos inibidores contribui para a redução da digestibilidade de suas proteínas. A quantidade desses inibidores indica quanto de proteína será hidrolisada pelas enzimas digestivas e absorvidas pelo organismo, também quanto será inibida a absorção do ferro e consequentemente diminuída sua biodisponibilidade (MONTEIRO et al, 2004;CARVALHO et al, 2002;FELIX;CANNIATTI-BRAZACA, 2008).…”

Section: Introductionunclassified

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Alterações químicas em grãos de soja com a germinação

Martínez¹,

Martinez²,

Souza³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Introductionunclassified

Alterações químicas em grãos de soja com a germinação

Martínez¹,

Martinez²,

Souza³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Assessing these compounds in the seeds of several fruits from the Brazilian central plain, Caramori and collaborators found higher concentrations of these inhibitors in Jatobá, while seeds of Araticum presented the lowest values (Caramori et al, 2004). Other authors have described two groups of tripsin inhibitors with significantly different thermal stability in leguminous seeds such as kidney beans and soya beans (Carvalho et al, 2002;Khattab et al, 2009;Lajolo & Genovese, 2002;Shimelis & Rakshit, 2007). One of these fractions can be totally inhibited after 10 minutes heating at 70 °C (Calderon et al, 2010) while the other shows an activity reduction of 50% at 95 °C (Miura et al, 2005) or 70% at 100 °C (Kadam et al, 1986), both after 1 hour of heating.…”

Section: Resultsmentioning

confidence: 99%

Thermal inactivation studies on toxic seeds from fruits of the Brazilian Central Plain

et al. 2016

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Seeds from endemic Brazilian fruits (Mangaba, Cagaita, Jatobá and Araticum), previously confirmed to be toxic using Artemia salina bioassay were exposed to different temperatures and heating times aiming to test inhibitory effects on toxicity, as a first approach to characterize and identify toxic compounds and their thermal stability. After treatment, water extracts from kernels were filtered and added to Artemia cultures for 24 hours after which the survival of cultures was calculated. The inhibitory effect of temperature on toxicity was significant, whereas toxins from Mangaba and Cagaita were the most labile, showing 90% Artemia survival after heating at 78 °C for 2 minutes and 10 minutes, respectively. The most resistant toxins were those found in Araticum seeds which remained active (0% Artemia survival), even after heating at 160 °C for 12 min. Response surfaces and statistical multivariate analysis showed a significant effect for both temperature and heating time (linear fit) on Cagaita and Mangaba toxicity reduction, while the temperature factor was more significant in Jatobá samples. The results confirm the need to adopt safety procedures during the manufacture of industrialized derivatives for these fruits, in order to minimize toxicity risks after their consumption.Keywords: kernels; heating; food toxicology; bioassay.Practical Application: Use of simple procedures to inactivate toxins, increasing food safety and reducing the risk of poisoning by consumption of fruit products.

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“…9 The presence of protease inhibitors contributes to a reduction in digestibility of soybean proteins. 10 The presence of these inhibitors decreases the amount of protein hydrolyzed by digestive enzymes and effectively absorbed 11 and also prevents the absorption of haem iron, consequently reducing iron bioavailability. 12 Soybeans require heat treatment before consumption, but this treatment must be controlled so as to avoid the destruction of important amino acids and a decrease in the bioavailability of other nutrients.…”

Section: Introductionmentioning

confidence: 99%

Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent

Cardoso

Costa

Marto

et al. 2015

Revista Hospital Universitário Pedro Ernesto

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The consumption of soybean has been associated with beneficial effects on the state of human health. By associating mango and ginger with the water soluble soybean extract, a beverage endowed with good sensory qualities and good nutritional value is obtained. The objective of this work was to promote soybean as a healthy food among adolescent and adult patients of an university hospital by inviting them to sensory trials of a drink formulated with water soluble soybean extract, mango pulp and ginger extract. Other objectives were to establish the nutritional facts concerning this drink and survey the consumption intention of subjects. Two groups, each with 125 individuals, one consisting of adolescents and one consisting of adults, took part in this study by filling in a questionnaire. The results revealed that the beverage showed higher nutritional value than pure water soluble soybean extract, that it was more appreciated by adolescents than adults, and that its future consumption intention was higher among teenagers.Keywords: Juices; Soybeans; Fruit; Mangifera; Ginger. ResumoAvaliação sensorial de bebida de soja, manga e gengibre como uma maneira de divulgar preparações saudáveis para adolescentes e adultos num hospital universitário O consumo da soja tem sido associado a efeitos benéficos ao estado de saúde humano. A manga e o gengibre, ao serem associados ao extrato hidrossolúvel de soja, contribuem para a obtenção de bebida de boa qualidade sensorial e bom valor nutricional. O objetivo deste trabalho foi divulgar a soja como alimento saudável para pacientes, adolescentes e adultos de um hospital universitário, por meio de realização de provas sensoriais de uma bebida formulada com extrato hidrossolúvel de soja, polpa de manga e extrato de gengibre. Outros objetivos foram estabelecer a informação nutricional desta bebida e pesquisar a intenção de consumo pelos participantes. Dois grupos com 125 indivíduos cada, um de adolescentes e outro de adultos, participaram deste trabalho respondendo a um questionário. Os resultados mostraram que esta bebida apresentou valor nutricional superior ao do extrato hidrossolúvel de soja puro, agradou mais aos adolescentes que aos adultos e obteve maior intenção de consumo futuro entre os integrantes do primeiro grupo que entre os do segundo.Descritores: Sucos; Feijão de soja; Frutas; Mangifera; Gengibre. Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent ResumenEvaluación sensorial de la bebida de soja, mango y jengibre: una forma de promover prestacionar saludables para adolescentes y adultos en un hospital universitarioEl consumo de soja se ha asociado con efectos beneficiosos sobre la salud humana. El mango y el jengibre al ser asociados con el extracto hidrosoluble de soja, contribuyen a obtener unabebida de buena calidad sensorial y buen valor nutritivo. El objetivo de este estudio fue promover la soja como alimento saludable para pacientes, adolescentes y adultos de un hospital universitario, mediante la real...

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Avaliação da atividade dos inibidores de tripsina após digestão enzimática em grãos de soja tratados termicamente

Cited by 11 publications

References 9 publications

Alterações químicas em grãos de soja com a germinação

Alterações químicas em grãos de soja com a germinação

Thermal inactivation studies on toxic seeds from fruits of the Brazilian Central Plain

Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent

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