Ramos, Marília de Lima Mendes; Rodrigues, Gabrielly da Costa Gomes; Soares, Willian Rafael Gonçalves; Hiane, Priscila Aiko; Ramos, Maria Isabel Lima; Almeida, Jeeser Alves de; Sanches, Fabiane La Flor Ziegler

doi:10.1590/1517-869220172304172947

ABSTRACT

Introduction:

The bacuri almond protein (Attalea phalerata Mart. Ex Spreng) and whey protein (WP) have significant amounts of essential amino acids and are of good digestibility, characteristics that have been sought by athletes to aid in improving body composition, particularly when associated with exercises.

Objective:

To evaluate the effect of diets with vegetable and animal protein content on the body composition of Wistar rats submitted to resisted ladder exercise.

Methods:

Forty male newly weaned rats were exposed to a period of adaptation to a commercial diet (4 weeks) and resistance training for eight weeks (three times a week), receiving diets with bacuri flour and whey protein. They were randomly assigned to 6 groups: G1 (sedentary bacuri), G2 (exercised bacuri), G3 (sedentary WP), G4 (exercised WP), G5 (sedentary control) and G6 (exercised control). Dietary intake, body weight, length, thoracic and abdominal circumferences were evaluated to calculate Lee index and body mass index; the fat sites were removed after euthanasia. Statistical analysis was performed by ANOVA and Tukey’s test, considering a 5% significance level.

Results:

The final weight of G3 (372±8.86 g) was higher than those of G2 (326.83±15.03 g) and G6 (316.75±5.90 g); the groups that received diet with bacuri flour consumed higher amount of food, however, they had lower final weight, did not differ in the Lee index and BMI, fat sites and adiposity index in relation to the groups treated with WP, presenting lower values in the thoracic and abdominal circumferences. Regarding fat and adiposity index, there was no difference between the sedentary and exercised groups.

Conclusion:

The bacuri almond protein showed good quality when compared to whey protein, and it is possible to recommend its use in the preparation of nutritional supplements as an alternative and low cost vegetable protein source.

Keywords:
proteins; fruit; body composition; exercise

[1] Correspondência: Fabiane La Flor Ziegler Sanches Universidade Federal de Mato Grosso do Sul (UFMS), Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição (FACFAN), Curso de Nutrição, Cidade Universitária, s/n. Campo Grande, MS, Brasil. 79070-900. fabianelaflor@gmail.com

Componentes	Dieta Comercial		Dieta Whey protein		Dieta Bacuri
Componentes	BU	BS	BU	BS	BU	BS
Umidade	10,83 ± 0,026^b	-	10,11 ± 0,071^c	-	12,48 ± 0,325^a	-
Cinzas	6,92 ± 0,065^a	7,76	2,85 ± 0,077^c	3,18	3,92 ± 0,015^b	4,48
Lipídeos	5,06 ± 0,034^b	5,67	5,18 ± 0,096^b	5,76	9,20 ± 0,109^a	10,52
Proteínas	20,46 ± 0,448^a	22,94	14,13 ± 0,025^b	15,72	12,40 ± 0,219^c	14,17
Carboidratos	22,85 ± 0,442^c	25,63	29,93 ± 0,209^a	33,28	25,79 ± 0,809^b	29,47
VCT (kcal/100g)	229,90	-	222,86	-	235,56	-

Grupos	Consumo da dieta por animal (g)
G1 (Bacuri sedentário, n=6)	1202,00 ± 29,70^a
G2 (Bacuri exercitado, n=6)	1175,65 ± 13,22^ab
G3 (Whey sedentário, n=6)	1052,33 ± 9,43^bc
G4 (Whey exercitado, n=8)	957,50 ± 20,03^c
G5 (Comercial sedentário, n=8)	1263,58 ± 15,67^a
G6 (Comercial exercitado, n=8)	1242,50 ± 8,13^a

Variáveis	G1	G2	G3	G4	G5	G6
Comprimento (cm)	13,67±0,33^a	13,83±0,31^a	14,50±0,43^a	14,17±0,31^a	14,00±0,22^a	13,75±0,16^a
Circ. torácica (cm)	3,80±0,10^ab	3,37±0,16^b	4,28±0,13^a	3,92±0,15^ab	4,24±0,16^a	3,91±0,06^ab
Circ.abdominal (cm)	3,97±0,19^ab	3,85±0,02^b	4,67±0,08^a	4,08±0,21^ab	4,39±0,20^ab	3,97±0,25^ab
Índice de Lee (g/cm)	0,63±0,023^a	0,59±0,018^a	0,59±0,009^a	0,59±0,011^a	0,59±0,014^a	0,60±0,011^a
ÍMC(g/cm²)	0,40±0,028^a	0,30±0,036^a	0,35±0,010^a	0,35±0,013^a	0,35±0,016^a	0,36±0,013^a

Variáveis	G1	G2	G3	G4	G5	G6
Comprimento (cm)	22,67±0,21^b	22,67±0,21^b	24,33±0,21^a	23,17±0,31^ab	22,57±0,43^b	23,25±0,25^ab
Circ. torácica (cm)	11,83±1,19^b	14,70±0,32^a	16,05±0,22^a	15,33±0,25^a	14,86±0,24^a	14,44±0,24^a
Circ. abdominal (cm)	14,15±0,99^b	17,47±0,59^a	16,70±0,14^a	16,92±0,20^a	16,64±0,42^a	16,37±0,28^a
Índice de Lee (g/cm)	0,803±0,018^a	0,782±0,014^ab	0,782±0,003^ab	0,781±0,010^ab	0,798±0,013^ab	0,752±0,01^b
ÍMC (g/cm²)	0,65±0,028^a	0,61±0,022^ab	0,61±0,005^ab	0,61±0,015^ab	0,64±0,021^ab	0,57±0,011^b

Sítios de Gordura (g)	G1	G2	G3	G4	G5	G6
Peritoneal	3,95 ± 0,59^a	4,33 ± 0,44^a	4,89 ± 0,37^a	5,31 ± 1,12^a	4,32 ± 0,72^a	3,07 ± 0,36^a
Perirenal	1,11 ± 0,18^a	0,95 ± 0,09^a	1,28 ± 0,07^a	1,34 ± 0,14^a	1,32 ± 0,21^a	0,95 ± 0,11^a
Epididimal	5,46 ± 0,47^a	4,85 ± 0,29^a	6,37 ± 0,42^a	6,45 ± 0,58^a	5,20 ± 0,75^a	4,38 ± 0,30^a
Mesentérica	3,63 ± 0,29^a	4,28 ± 0,17^a	4,35 ± 0,37^a	4,59 ± 0,65^a	3,94 ± 0,41^a	3,32 ± 0,16^a
Omental	0,72 ± 0,08^a	0,37 ± 0,17^a	0,56 ± 0,14^a	0,41 ± 0,09^a	0,82 ± 0,11^a	0,58 ± 0,07^a
Gordura total	14,86±1,49^a	14,78±0,91^a	17,45±1,08^a	18,10±2,16^a	15,59±2,09^a	12,30±0,93^a
IA%¹	4,36 ± 0,33^a	4,54 ± 0,25^a	4,67 ± 0,24^a	5,28 ± 0,46^a	4,59 ± 0,58^a	3,89 ± 0,30^a

Brasil