Determinação da atividade antitríptica em proteínas de produtos do amendoim isoladas por cromatografia de afinidade

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dc.contributor.authorMorais, Ana Heloneida de Araújo
dc.contributor.authorAraújo, Jéssica Morais de
dc.contributor.authorAlves, Jussara Cristina
dc.contributor.authorPeixoto, Thayane Kerbele Oliveira das Neves
dc.contributor.authorMedeiros, Amanda Fernandes de
dc.contributor.authorMachado, Richele Janaína de Araújo
dc.contributor.authorSerquiz, Alexandre Coelho
dc.contributor.authorNeves, Renata Alexandra Moreira das
dc.contributor.authorSantos, Elizeu Antunes dos
dc.contributor.authorUchôa, Adriana Ferreira
dc.date.accessioned2024-04-12T20:58:27Z
dc.date.available2024-04-12T20:58:27Z
dc.date.issued2014
dc.description.resumoThe peanut is an oleaginous plant of high nutritional value, a source of protein and a trypsin inhibitor. Trypsin inhibitors are proteins present in the vegetable kingdom, considered anti-nutritional factors for animals. However, there have been several recent reports about their heterologous and beneficial effects on human health. These important effects have been the focus of studies investigating these inhibitors in foods. The aim of the present study was to isolate and determine the estimated molecular mass and specific inhibitory activity, for trypsin in the Japanese peanut, peanut butter, and peanut nougat using the techniques of precipitation with ammonium sulfate and affinity chromatography on trypsin - Sepharose CNBr 4B. The techniques used in this study were efficient for isolating the protein inhibitors with antitryptic specific activity of 694 UI mg-1, 823 UI mg-1 and 108 UI mg-1 for the Japanese peanut, peanut nougat, and peanut butter, respectively. The techniques featured high selectivity of the adsorbent, with consequent efficiency in isolation, given the low amount of dosed proteins and specific antitryptic activity presented by the products studied. The various health-related benefits show the importance of detecting and isolating efficient trypsin inhibitors in foods, taking into account the health claims attributed to the vegetable and its high consumption by humanspt_BR
dc.identifier.citationARAÚJO, Jéssica Morais de; ALVES, Jussara Cristina; PEIXOTO, Thayane Kerbele Oliveira das Neves; MEDEIROS, Amanda Fernandes de; MACHADO, Richele Janaína de Araújo; SERQUIZ, Alexandre Coelho; NEVES, Renata Alexandra Moreira das; SANTOS, Elizeu Antunes dos; UCHÔA, Adriana Ferreira; MORAIS, Ana Heloneida de Araújo. Determinação da atividade antitríptica em proteínas de produtos do amendoim isoladas por cromatografia de afinidade. Química Nova, [S.l.], n. 37, p. 1618-1623, 2014. DOI: 10.5935/0100-4042.20140254. Disponível em: https://chooser.crossref.org/?doi=10.5935%2F0100-4042.20140254. Acesso em: 10 abr. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.5935/0100-4042.20140254
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/58134
dc.languagept_BRpt_BR
dc.publisherQuimica Novapt_BR
dc.rightsAttribution-NonCommercial 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/br/*
dc.subjectArachis hypogaea L.pt_BR
dc.subjectJapanese peanutpt_BR
dc.subjectPeanut nougatpt_BR
dc.subjectPeanut butterpt_BR
dc.subjectTrypsin inhibitorpt_BR
dc.titleDeterminação da atividade antitríptica em proteínas de produtos do amendoim isoladas por cromatografia de afinidadept_BR
dc.title.alternativeDetermination of antitryptic activity in proteins from peanut products isolated by affinity chromatographypt_BR
dc.typearticlept_BR

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