Produção e aplicação de hidrolisado de proteínas do soro de queijo bovino no preparado de suplemento nutricional: minimização da sarcopenia em ratos idosos
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Data
2009-12-18
Autores
Marques, Daniela Parreira [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os hidrolisados de proteínas do soro de queijo vêm sendo amplamente utilizados para diversos fins. Dependendo das enzimas utilizadas e meio de reação, podemos obter hidrolisados com diferentes características. O intuito do presente trabalho foi hidrolisar as proteínas do soro de queijo bovino de diferentes maneiras, variando-se a temperatura de reação e modo de adição das enzimas, a fim de se obter hidrolisados com diferentes graus de hidrólise para posterior aplicação em ensaios animais. Os hidrolisados escolhidos para aplicação nos ensaios biológicos foram obtidos pela ação das enzimas pepsina, tripsina, quimotripsina e carboxipeptidase a 50ºC. Dois hidrolisados diferentes foram preparados: um com maior quantidade de pequenos peptídeos (oligo, di e tripeptídeos) e outro com maior quantidade de aminoácidos livres. O soro sem hidrólise também foi utilizado como suplementação para um outro grupo de animais. A intenção foi testar os dois diferentes hidrolisados e o soro sem hidrólise como suplemento para ratos idosos, visando a minimização da sarcopenia. Diversos estudos apontam que fórmulas contendo oligopeptídeos, especialmente di- e tripeptídeos, possuem maior valor nutricional do que uma mistura equivalente de aminoácidos livres ou proteínas intactas. Tomando-se como base essa informação, delineou-se a pesquisa esperando-se que, o grupo suplementado com as proteínas parcialmente hidrolisadas obtivesse um melhor desempenho na minimização da sarcopenia. Todos os 3 grupos suplementados obtiveram aumento na massa muscular e óssea diferindo significativamente em relação ao controle (não suplementado) porem, o que apresentou efeitos mais positivos na minimização da sarcopenia foi realmente o grupo suplementado por proteínas parcialmente hidrolisadas. Paralelamente a esse estudo...
The cheese whey hydrolysates have been widely used for various purposes. Depending on the enzymes used and the reaction medium, we can obtain hydrolysates with different characteristics. The purpose of this study was to hydrolyze bovine cheese whey proteins in different ways, varying the temperature of reaction and enzyme addition, in order to obtain hydrolysates with different degrees of hydrolysis for application in animal tests. The hydrolysates chosen for application in biological assays were obtained by the action of enzymes pepsin, trypsin, chymotrypsin and carboxypeptidase at 50°C. Two different hydrolysates were prepared: one with a larger amount of small peptides (oligo-, di-and tripeptides) and another with larger amount of free amino acids. Serum without hydrolysis was also used as a supplement to another group of animals. The intention was to test the two different hydrolysates and whey without hydrolysis as a supplement to old age rats in order to minimize the sarcopenia. Several studies indicate that formulas containing oligopeptides, especially di-and tripeptides, have higher nutritional value than an equivalent mixture of free amino acids or intact proteins. Taking this information as a basis, the research was then outlined expecting that the group supplemented with partially hydrolyzed protein could obtain a better performance in reducing the sarcopenia. The all 3 supplemented groups showed increase in muscle mass and bone and differ significantly from control (not supplemented). However, the group who presented the most positive effects in reducing the sarcopenia was actually the group supplemented with partially hydrolyzed protein. In parallel with this study, in sandwich PhD, the attainment of immobilized pepsin and trypsin (derivatives) in solid support, stable was studied, for further application to obtain... (Complete abstract click electronic access below)
The cheese whey hydrolysates have been widely used for various purposes. Depending on the enzymes used and the reaction medium, we can obtain hydrolysates with different characteristics. The purpose of this study was to hydrolyze bovine cheese whey proteins in different ways, varying the temperature of reaction and enzyme addition, in order to obtain hydrolysates with different degrees of hydrolysis for application in animal tests. The hydrolysates chosen for application in biological assays were obtained by the action of enzymes pepsin, trypsin, chymotrypsin and carboxypeptidase at 50°C. Two different hydrolysates were prepared: one with a larger amount of small peptides (oligo-, di-and tripeptides) and another with larger amount of free amino acids. Serum without hydrolysis was also used as a supplement to another group of animals. The intention was to test the two different hydrolysates and whey without hydrolysis as a supplement to old age rats in order to minimize the sarcopenia. Several studies indicate that formulas containing oligopeptides, especially di-and tripeptides, have higher nutritional value than an equivalent mixture of free amino acids or intact proteins. Taking this information as a basis, the research was then outlined expecting that the group supplemented with partially hydrolyzed protein could obtain a better performance in reducing the sarcopenia. The all 3 supplemented groups showed increase in muscle mass and bone and differ significantly from control (not supplemented). However, the group who presented the most positive effects in reducing the sarcopenia was actually the group supplemented with partially hydrolyzed protein. In parallel with this study, in sandwich PhD, the attainment of immobilized pepsin and trypsin (derivatives) in solid support, stable was studied, for further application to obtain... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Hidrolise, Enzimas imobilizadoras, Queijo bovino - Proteinas do soro, Bovine cheese whey
Como citar
MARQUES, Daniela Parreira. Produção e aplicação de hidrolisado de proteínas do soro de queijo bovino no preparado de suplemento nutricional: minimização da sarcopenia em ratos idosos. 2009. 125 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, 2009.