Multienzyme Technique For Estimating Protein Digestibility
A digestibilidade in vivo foi medida em ratos machos recémdesmamados que foram alimentados com uma dieta AIN- 93G para crescimento com teor de proteína modificada de 9,5% durante 14 dias. Foram utilizadas proteínas de origem animal e vegetal. However, the equation shown in Figure 1D, in which only proteins of animal origin were used, yielded the worst adjustment, with an r2 of 41.61%. This equation offered the least compelling correlation of in vitro digestibility behavior with in vivo digestibility.
- El rencor es como tomar veneno y esperar que mate a tus enemigos. -Nelson Mandela
- Sirve el pescado en salsa de coco acompañado del arroz blanco
- En la purificación de metales fundidos
- Brócoli 50 g
The results for in vitro digestibility as calculated by each one of the equations obtained by the pHstatic method are shown in Table 3. Table 3 shows the in vitro digestibility obtained using equation 1A for samples of animal origin and equation 1C for samples of vegetal origin. The majority of methods for determining in vitro digestibility are based on the digestion of samples by proteolytic enzymes under standard conditions.
Multienzyme technique for estimating protein digestibility. A 50-mL volume of protein suspension was prepared in distilled water (6.25 mg of protein/mL), adjusted to pH 8 with a solution of NaOH, and placed under agitation in a water bathat 37ºC. A 5-mL aliquot of enzymatic solution wasthen added to the protein suspension, which was maintained at 37ºC in the water bath. 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).
13) for samples of oats, chicken meat, fish meat, pork meat, powdered milk, quinoa, and soya beans. An enzymatic solution of bovine trypsin enzymes (2.5 mg/mL) and pork pancreatine (1.6 mg/mL) was placed in purified water and subjected to both methods to form a solution of protein hydrolysates. Methodological changes such as the use of only trypsin enzymes and pancreatine reduce expense do not affect the correlation with in vivo digestibility. The average age of the animals was 23 days, with a weight of 50 to 60 g. PDCAAS was introduced by FAO/WHO in 1985 and is the accepted measure for evaluating protein quality. After cooking, both grains were dried at 60ºC in a sterilizer with air circulation (Tecnal brand, TE-394/2 model, Piracicaba, SP, Brazil) for 24 h. The equations developed using the pH-drop method allowed us to obtain in vitro digestibility amounts that were more closely correlated with in vivo digestibility than those obtained using equations obtained using the pH-static method.
Calculadora Metabolismo Basal
Both methods that were analyzed in this work yielded in vitro digestibilities that were strongly correlated with in vivo digestibility. 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%. The equation shown in Figure 1C, offered the best explanation of digestibility given the drop in pH. Pirámide de la dieta mediterránea . After preparation, which was determined by the protein content of each diet, diet samples were placed into polyethylene bags, appropriately labeled, and stored in a refrigerator. However, to determine the in vitro digestibility of proteins of vegetal origin, we recommend the use of the pH-drop method, as shown in Figure 1C. To determine the in vitro digestibility of proteins of animal origin, we recommend the pH-drop method using the equation shown in Figure 1A, which was obtained from the digestibilities of all samples.
For all observed curves, the pH-drop method yielded larger r2 values. The equations obtained in Figures 1A and 1B have similar r2 values. 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. The in vitrodigestibility’s obtained from the equations above are similar to the in vivo digestibility’s. 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. Enzymatic digestion was characterized by a decrease in pH that occurred 10 min after the enzymatic solution was added.
Metabolismo Del Glucogeno
Bean cv. Libro dieta del metabolismo acelerado pdf . ‘Pérola’ were cooked in a pressure cooker for 40 min. 14. Charland MB. SigmaPlot for scientists. 1. Millward DJ, Layman DJ., Tomé D, Schaafsma G. Protein quality assessment: impact of expanding understanding of protein and amino acid needs for optimal health. In the current study, an enzymatic solution of trypsin enzymes and pancreatine was used for protein hydrolysis. To determine in vitro digestibility through the pH-static method, trypsin enzymes and pancreatine were used to prepare an enzymatic solution. The enzymatic solution was immediately prepared before each series of tests and maintained in an ice bath. Two methods of in vitro digestibility analysis were investigated using an enzymatic system of trypsin enzymes and pancreatine, obtained from Sigma-Aldrich, Saint Louis, Missouri, USA.