Obtenção e caracterização química e nutricional de diferentes concentrados de caseína

Roman, Janesca Alban; Sgarbieri, Valdemiro Carlos

doi:10.1590/s1415-52732005000100007

Cited by 5 publications

(4 citation statements)

References 10 publications

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“…Inhibition assays revealed that BlL was partially inhibited by fetal bovine serum and casein, but not by fetuin and asialofetuin (Table 2). Casein is a protein with a small carbohydrate fraction and contains phosphorus in its structure (Roman and Sgarbieri, 2005). Two N-glycosidic carbohydrate complex-types rich in galactose are present in the structure of α-fetoprotein, a protein found in fetal bovine serum (Krusius and Ruoslahti, 1982); the presence of galactose may be responsible for the inhibition of BlL in the presence of fetal bovine serum.…”

Section: Resultsmentioning

confidence: 99%

Purification of a lectin with antibacterial activity from Bothrops leucurus snake venom

Nunes

Souza

Vaz

et al. 2011

Comparative Biochemistry and Physiology Part B: Biochemistry an

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A novel lectin was isolated from Bothrops leucurus snake venom using a combination of affinity and gel filtration chromatographies. The lectin (BlL) agglutinated glutaraldehyde-treated rabbit and human erythrocytes with preference for rabbit erythrocytes. Galactose, raffinose, lactose, fetal bovine serum and casein inhibited lectin-induced rabbit erythrocyte agglutination. BlL, with a molecular mass of 30 kDa and composed of two subunits of 15 kDa, showed dependence on calcium. BlL is an acidic protein with highest activity over the pH range of 4.0-7.0 and stable under heating to 70°C. Fluorescence emission spectra showed tryptophan residues partially buried within the lectin structure. The percentages of secondary structure revealed by circular dichroism were 1% α-helix, 44% β-sheet, 24% β-turn and 31% unordered. BlL showed effective antibacterial activity against Gram-positive bacteria Staphylococcus aureus, Enterococcus faecalis and Bacillus subtilis with minimal inhibitory concentrations of 31.25, 62.25 and 125 μg/mL, respectively. In conclusion, B. leucurus snake venom contains a galactoside-binding lectin with antibacterial activity.

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Section: Resultsmentioning

confidence: 99%

Purification of a lectin with antibacterial activity from Bothrops leucurus snake venom

Nunes

Souza

Vaz

et al. 2011

Comparative Biochemistry and Physiology Part B: Biochemistry an

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“…A digestibilidade verdadeira encontrada para a rã sem osso foi superior que todas as demais estudadas, porém não diferiu (p>0,05) dos valores encontrados para a digestibilidade da caseína (93,33%), CMS (92,57%), carne bovina (92,38%) e rã com osso (91,01%). ROMAN & SGARBIERI [26] se depararam com digestibilidade verdadeira de 93,78% para caseína comercial, bem próximo ao encontrado no presente trabalho.…”

Section: -Avaliação Biológica Das Proteínasunclassified

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

Pires¹,

Oliveira²,

Rosa³

et al. 2006

Ciênc. Tecnol. Aliment.

123

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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].

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“…The results of the centesimal composition of the pequi seed and the defatted pequi seed flour used in this study are shown in Table 2. The concentration of lipids found in the pequi seed was 55.4% and the protein content was 25.3%. In the defatted flour, the lipids represented only 3.0% of the sample and the proteins, 65.5%.…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 92%

“…The PER of the group fed with the casein diet showed to be significantly superior to the other groups, which may be justified by the higher food and protein intake and, consequently, higher weight gain by this group. Because it is an animal protein, casein has all the necessary essential amino acids in adequate amounts for the growth and maintenance of the organism [55].…”

Section: Designmentioning

confidence: 99%

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

et al. 2019

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Objective In the biome of the Brazilian Cerrado, there are a lot of fruit tree species that stand out for their sensory quality and for presenting potentialities in the market of pulp and almond. Among these species, the pequi deserves attention because it has an almond rich in proteins and that is little explored. The aim of this study was to evaluate the biological quality of defatted pequi seed flour supplemented with lysine. Methods Two designs were done in this study; in the first, the animals were divided into four diet groups: control, protein-free, defatted pequi seed flour and defatted pequi seed flour supplemented with lysine. The protein-free diet was exempt of proteins and the other diets had a protein content of 10% and differed in protein source (casein: control diet or defatted pequi seed flour: test diets). The experiment lasted for 14 days. In the second design, 36 animals were used and followed-up for 28 days. The division of the experimental groups was kept, except for the protein-free diet group, which was excluded. By the end of the test, the animals were anaesthetised and euthanized. Results The results showed that the protein efficiency ratio of the control group was significantly higher than the other groups. For the other indices, the groups that received defatted pequi seed flour did not differ statistically among themselves. Conclusion These findings have shown an effect of supplementation on the protein efficiency ratio when comparing the test diets, however, when compared to the control group, no improvement was found.

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Obtenção e caracterização química e nutricional de diferentes concentrados de caseína

Cited by 5 publications

References 10 publications

Purification of a lectin with antibacterial activity from Bothrops leucurus snake venom

Purification of a lectin with antibacterial activity from Bothrops leucurus snake venom

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

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