Que alimentos aumentan el metabolismo
To determine equations for in vitro digestibility, pH levels were recorded 10 min after the addition of a solution of enzymes. As pHdrops increase, the digestibility also increases, but after a certain threshold, the increase in the pH-drop levels are related to increases in the digestibility amounts. For the pH-drop method, the true digestibility was described as the decrease in the pH of the samples 10 min after the addition of an enzyme solution. The pH amounts in the pH-drop method and the volume of NaOH used to maintain a pH of 8.0 in the pH-static method were obtained from Pires et al.(6) for samples of bovine meat, frog meat without bones, mechanically separated frog meat, frog meat with bones, beans, maize (ground maize), textured vegetable protein, and wheat (flour) and from Sant’Ana et al. The following protein sources were used: commercial casein (Rhoster Indústria e Comércio Ltda, Araçoiaba da Serra, SP, Brazil), bovine meat, pork meat (SearaAlimentos, Rio Grande da Serra, SP, Brazil), chicken meat (PifPafAlimentos, Visconde do Rio Branco, MG, Brazil), fish meat, frog meat without bone, mechanically separated frog meat, frog meat with bone (Criação Experimental da Universidade Federal de Viçosa, Viçosa, MG, Brazil), instant powdered milk (NestléBrasilAlimentos, Araçatuba, SP, Brazil), whey protein (Pura Maximus 80%, Viçosa, MG, Brazil), rice, beans, soya bean, quinoa, textured vegetable protein, oat, maize (ground), and wheat (flour) (SupermercadoEscola, Viçosa, MG, Brazil).
Federal University of Viçosa Campus of Rio Paranaíba, Brazil. The animals were obtained from the Health and Biological Sciences Center (CBB) nursery of the Federal University of Viçosa, Viçosa, MG, Brazil. A 50-mL volume of protein suspension was prepared in distilled water (6.25 mg of protein/mL), adjusted to pH 8.0 with a solution of NaOH, and incubated with agitation by thermostatic bath (Tecnal brand, TE-184 model, Piracicaba, SP, Brazil) at 37°C. A 5-mL aliquot of enzymatic solution was then added to the protein suspension. The grains were then ground in a food processor (Arno brand, FP15 model, São Paulo, SP, Brazil), and sifted in a 1-mm sifter to produce rice flour. The average age of the animals was 23 days, with a weight of 50 to 60 g. Thus, the in vivo digestibility of the powdered milk diet was reduced. The 0.03 factor is based on the hydrolysis of casein, during which the pH decreasesafter 9 to 10 min.
Metabolismo Ultra Poderoso
12), which used trypsin enzymes, chymotrypsin, and pancreatine. Figure 1C shows only the proteins of vegetal origin, which permitted us to obtain an exponential digestibility equation that takes pH into account with an r2 of 88.48%. El corte ingles el poder del metabolismo . The equation shown in Figure 1C, offered the best explanation of digestibility given the drop in pH. By using the pH-static method to determine in vitro digestibility, Cruz et al.(12) obtained larger r2 values compared to tests of the in vivo digestibility of different species of beans that were newly gathered and stored. Although equation 1D shows a low r2 value (41.61%), it yields amounts closer to the in vitro digestibility for samples of animal origin, except powered milk, when compared to the in vivo digestibility. 17) observed true digestibility values of 90.13% and 98.7% for animal protein, results that show the high digestibility of animal proteins.
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The equations prepared based on the amounts of NaOH expended to maintain a pH of 8.0 after the addition of an enzyme solution is shown in Figure 2. Figure 2A shows the equation obtained from the in vivo digestibility data and the amount (in mL) of NaOH that was expended to maintain a pH of 8.0 forall protein sources. To determine the in vitro digestibility using the pH-static method, the volume of a solution of 0.1 mol/L NaOH needed to maintain a pH of 8.0 after a solution of proteins and a solution of enzymes were added was measured. Next, NaOH0.1 mol/L was added in sufficient quantities to maintain the pH at 8.0 such that the pH did not vary by more than 0.03 units in 1 min. Version 8.0. Dubuque: Wm. Para la determinación de la masa grasa se han utilizado diversas metodologías, entre ellas, técnicas de procesamiento de imágenes, como la tomografía computarizada (4), la resonancia magnética nuclear (5) y la absorciometría ósea de rayos X de doble energía (DEXA, por sus siglas en inglés) (6); además, la densitometría, realizada ya sea por pletismografía (Bod Pod) o peso subacuático (7), la bioimpedancia (BIA) (8), la difracción por rayos infrarrojos (9), y últimamente la antropometría.