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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40708
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dc.creatorGuilherme Coelho Lopes Reispt_BR
dc.creatorBruno Martins Dala-Paulapt_BR
dc.creatorOlga Luísa Tavanopt_BR
dc.creatorLetícia Rocha Guidipt_BR
dc.creatorHelena Teixeira Godoypt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-04-01T20:57:15Z-
dc.date.available2022-04-01T20:57:15Z-
dc.date.issued2020-11-
dc.citation.volume137pt_BR
dc.citation.spage1pt_BR
dc.citation.epage8pt_BR
dc.identifier.doi10.1016/j.foodres.2020.109616pt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40708-
dc.description.resumoMushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh Agaricus bisporus mushroom was submitted to cooking and canning and samples were submitted to in vitro gastric and gastric-intestinal digestions. An UHPLC method was used for the simultaneous determination of 18 free amino acids, 10 biogenic amines and ammonia in the samples. Fresh mushroom contained 14 free amino acids, with predominance of alanine and glutamic acid; spermidine was the only amine detected; and ammonia was also detected. Spermidine levels were not affected by cooking, but there was a significant loss (14%) after canning. Spermidine levels were not affected by the in vitro gastric and intestinal digestion, suggesting full bioaccessibility. There was a significant decrease on total amino acids levels after cooking and canning, with higher losses for aspartic and glutamic acids in cooked and for aspartic acid and valine in canned mushrooms. After the in vitro gastric and intestinal digestions, the total levels of amino acids increased and two additional amino acids (arginine and methionine) were detected. During in vitro digestion many of the amino acids were released mainly in the intestinal phase. After in vitro digestion, amino acids per gram of protein of mushrooms are adequate for most FAO amino acid pattern for adults. Multivariate analysis confirmed that protein hydrolysis in processed mushrooms is higher in intestinal phase. Bioaccessibility data for spermidine in A. bisporus is a novelty and increase the value of this food.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Research Internationalpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectDigestibilitypt_BR
dc.subjectBioaccessibilitypt_BR
dc.subjectEssential amino acidspt_BR
dc.subjectProcessingpt_BR
dc.subjectGlutamic acidpt_BR
dc.subjectSpermidinept_BR
dc.subjectPolyaminespt_BR
dc.subject.otherNutriçãopt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherCogumelospt_BR
dc.titleIn vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroompt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996920306414?via%3Dihubpt_BR
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