RESUMO

This work studied the cell transport of peptidase-generated peptides from cowpea bean proteins and their effects on mRNA expression of cholesterol-related genes in intestinal and liver cells. The <= 3 kDa hydrolysate was obtained and incubated with Caco-2 intestinal cells using Transwell center dot plates. HepG2 liver cells were incubated with synthetic analogues of peptides (MELNAVSVVHS and MELNAVSVVSH) identified by "de novo" peptide sequencing in the Caco-2 monolayer permeates. The mRNA expression of NPC1L1, ABCA1 and ABCG1 was measured in Caco-2 cells, in the presence or absence of <= 3 kDa hydrolysate and the expression of HMGCR, SREBP2, LXRa, AMPK1, was determined in the HepG2 cells in the presence or absence of synthetic peptides. Exposure of Caco-2 cells to cowpea <= 3 kDa hydrolysate (2.5 and 5 mg/mL) increased ABCG1 expression at 6 h and 12 h. SREBP2, HMGCR and LDLR mRNA levels were reduced in HepG2 cells after 24 h of treatment with MELNAVSVVHS peptide (50 mu M and 100 mu M). These results suggest that MELNAVSVVHS peptide is able to cross intestinal barrier and to modulate genes involved in cholesterol homeostasis.

RESUMO

Existe uma demanda por alimentos de conveniência com benefícios potenciais à saúde do consumidor. Matérias primas de elevado valor nutritivo e com propriedades funcionais devem ser utilizadas no desenvolvimento desses produtos. O amaranto é um grão de elevado valor nutritivo e isento de glúten. Inulina e oligofrutose são ingredientes prebióticos; que possuem outros efeitos, como o aumento da absorção de cálcio. Barras de amaranto enriquecidas com inulina e oligofrutose foram desenvolvidas nos sabores banana, castanha do Pará e uva passa, coco, damasco, morango e nozes. A composição centesimal foi avaliada e comparada às das barras comerciais, disponíveis nas categorias tradicional (n=59), light (n=60), diet (n=8), à base de soja (n=10) e quinoa (n=1). As barras de amaranto apresentaram média de aceitação global variando de 6,3 a 7,6, numa escala hedônica estruturada de nove pontos, e vantagens nutricionais em relação às barras de cereais comerciais (redução calórica e alto teor de fibras). Apesar de o amaranto ser desconhecido no Brasil, este apresenta bom potencial para o desenvolvimento de alimentos prontos para o consumo. Por serem isentas de glúten estas barras são inclusive uma alternativa para os celíacos, podendo contribuir para o aumento da absorção de cálcio, problema freqüentemente observado nessa população.

There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and functional properties must be used on the development of these food products. Amaranth is a gluten-free grain with high nutrition value. Inulin and oligofructose are prebiotic ingredients presenting effects as the enhancement of calcium absorption. Amaranth bars enriched with inulin and oligofructose were developed in the flavors: banana, Brazilian nuts and dried grape, coconut, peach, strawberry and wall nut. The proximate composition were determined and compared to commercial cereal bars, available in traditional (n=59), light (n=60), diet (n=8), with soy (n=10) and quinoa (n=1) categories. Amaranth bars present mean global acceptance values from 6.3 to 7.6 on a 9-point hedonic scale, nutritional advantages as compared to commercial cereal bars (caloric reduction and higher levels of dietary fiber). Although amaranth is an unknown raw material in Brazil, it shows good potential to be used in the manufacturing of ready-to-eat products. As they are gluten free, these amaranth bars are also an alternative product for celiacs, also contributing to the enhancement of calcium absorption, a problem frequently observed in these patients.

Assuntos

RESUMO

There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and functional properties must be used on the development of these food products. Amaranth is a gluten-free grain with high nutrition value. Inulin and oligofructose are prebiotic ingredients presenting effects as the enhancement of calcium absorption. Amaranth bars enriched with inulin and oligofructose were developed in the flavors: banana, Brazilian nuts and dried grape, coconut, peach, strawberry and wall nut. The proximate composition were determined and compared to commercial cereal bars, available in traditional (n=59), light (n=60), diet (n=8), with soy (n=10) and quinoa (n=1) categories. Amaranth bars present mean global acceptance values from 6.3 to 7.6 on a 9-point hedonic scale, nutritional advantages as compared to commercial cereal bars (caloric reduction and higher levels of dietary fiber). Although amaranth is an unknown raw material in Brazil, it shows good potential to be used in the manufacturing of ready-to-eat products. As they are gluten free, these amaranth bars are also an alternative product for celiacs, also contributing to the enhancement of calcium absorption, a problem frequently observed in these patients.

Assuntos