Título:	Physicochemical properties and metabolic effects of cowpea protein isolate.
Autoria:	SILVA, A. A. QUEIROZ, V. A. V. LANA, V. S. de SANTOS, M. B. TOLEDO, R. C. L. FONTES, E. A. F. CARVALHO, C. W. P. de SILVA, B. P. da MARTINO, H. S. D.
Afiliação:	ANDRESSA ALVARENGA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VALERIA SILVA DE LANA, UNIVERSIDADE FEDERAL DE VIÇOSA; MONIQUE BARRETO SANTOS; RENATA CELI LOPES TOLEDO, UNIVERSIDADE FEDERAL DE VIÇOSA; EDIMAR APARECIDA FILOMENO FONTES, UNIVERSIDADE FEDERAL DE VIÇOSA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; BARBARA PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; HERCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA.
Ano de publicação:	2026
Referência:	Food Research International, v. 233, 118895, 2026.
Conteúdo:	This study aimed to characterize the physicochemical properties, protein quality, and metabolic and intestinal parameters associated with the consumption of cowpea protein isolate (CPI). CPI was obtained by alkaline extraction, followed by isoelectric precipitation and freeze-drying. Its proximate composition, bioactive compounds content, and thermal, morphological, optical, and color properties were evaluated, along with amino acid profile, chemical score, and true digestibility. Male Wistar rats were fed with experimental diets containing 9% protein for 30 days. CPI showed high protein content (86.46%), total phenolics (1.79 mg GAE⋅g− 1 ), and 0.36 IU⋅mg− 1 of trypsin inhibition. Electrophoresis revealed predominant bands between 50 and 75 kDa and an endothermic peak at 83 ◦C. Tryptophan, methionine, and cysteine were identified as limiting amino acids, supplying approximately 70% of nutritional requirements. In vivo analyses showed that CPI presented protein efficiency ratio higher than 2.75, net protein ratio of 3.55, True Digestibility of 89%, decreased LDL-c, triglycerides, and Castelli Index II. Regarding intestinal health, CPI preserved acetic and propionic acid production and reduced butyric acid, aminopeptidase, sodium–glucose cotransporter 1, and sucrase-isomaltase gene expression while maintaining Peptide transporter 1 levels. Further, CPI decreased superoxide dismutase activity and malondialdehyde content, increased claudin and zonulin gene expression, and decreased occludin gene expression. Overall, CPI demonstrated good nutritional properties, supported efficient protein utilization, and improved lipid and oxidative parameters. However, some intestinal effects suggest potential limitations related to bioavailability and epithelial function under the conditions tested.
Thesagro:	Feijão Vigna Unguiculata Calorimetria Bioquímica Vegetal
Palavras-chave:	Feijão-caupi Permeabilidade intestinal
Digital Object Identifier:	https://doi.org/10.1016/j.foodres.2026.118895
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)