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vol.40 número1DIFERENTIAL EXPRESSED SEQUENCE TAGS OF MEXICAN RACE AVOCADO FRUITS (Persea americana Mill. var. drymifolia) índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

SERQUIZ, Alexandre Coelho et al. ASSESSMENT OF THE HEMOAGLUTINANT AND DIGESTIVE ENZYME INHIBITORY ACTIVITY OF EXTRACTS OBTAINED FROM DIFFERENT PARTS OF ATEMOIA. Rev. Bras. Frutic. [online]. 2018, vol.40, n.1, e-098.  Epub 15-Fev-2018. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452018098.

The benefits of various foods, such as fruits and vegetables, have been the focus of several studies aimed at improving welfare, health, and reducing the incidence of diseases. Therefore, the present paper objectified to investigate the presence of molecules of biotechnological and pharmacological interest in peel, seed, and pulp of Annona x atemoya Mabb. Aqueous extracts of the fruit parts were obtained with different buffers and assessed as to their protein and phenolic compounds content. The three parts of the fruit presented different proportions of these compounds when subject to different extraction conditions, with the highest concentrations of proteins being found in the seed and phenolic compounds in the peel of the studied fruit. Bioactive proteins (protease inhibitors and lectins) were detected through inhibitory tests for trypsin and chymotrypsin and hemagglutinating activity tests with human erythrocytes. A variation of 400 to 9600 inhibition units for the trypsin in the analyzed extracts, whereas for chymotrypsin a variation of 200 to 2500 in the inhibition units for the three fruit parts, considering the different extraction conditions were identified. The extracts obtained from the seeds and the peel presented titers higher than 0.9 hemagglutination units, suggesting that the by-products from the processing of A. x atemoya are potential sources of bioactive molecules.

Palavras-chave : Annona x atemoya; residues; protease inhibitors; lectins.

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