Suplementação proteica com amêndoa de bacuri (attalea phalerata mart. ex spreng) e whey protein em ratos Wistar submetidos ao treinamento de força

Abstract

The almond protein of bacuri (Attalea phalerata Mart. Ex Spreng.) and whey protein have significant amounts of essential amino acids and good digestibility, characteristics that have been pursued by athletes and sportsmen to aid in improving body composition, particularly when associated with physical training. The objective of this study was to evaluate the effect of diets containing vegetable and animal protein source on body composition of Wistar rats submitted to training resistance. The experiment followed the experimental protocol submitted and approved by the Committee of Ethics in Use of Animals (CEUA) (Protocol nº 678/2015). Forty male newly weaned rats were submitted to a ladder strength exercise protocol (three times per week), getting diets prepared according to AIN-93 with modification to a 15% protein content using the almond flour Of bacuri and whey protein. The animals were randomly into 6 groups: G1 (sedentary bacuri), G2 (exercised bacuri), G3 (sedentary whey protein), G4 (whey protein exercised), G5 (sedentary control) and G6 (exercised control). Were evaluated the dietary intake, food efficiency, energy intake, body weight, length, chest and abdominal circumference to calculate the Lee index and body mass index and fat sites were removed after euthanasia, biochemical analyzes, quantification of muscle proteins, profile electrophoretic and the physical performance of the animals. Statistical analysis was performed by ANOVA and Post Hoc of Tukey and / or Bonferroni, considering 5% of significance. The final weight of G3 (372.67 ± 8.90) was higher than G2 (326.83 ± 15.03) and G6 (316.75 ± 5.90) (p < 0.05); the groups that received a bacuri diet consumed a higher amount of diet in relation to the groups that received whey protein (p = 0.0001), but they had lower final weight; these groups (G1 and G2) did not differ in the Lee index, BMI, fat sites and adiposity index in relation to the whey protein treated groups (p > 0.05), presenting lower values in the thoracic circumference (p = 0, 0001) and abdominal (p = 0.002). In relation to fat and adiposity index, there was no difference between the sedentary and exercised groups (p > 0.05). The effect of protein supplementation did not show differences in the non-HDL biochemical values (p > 0.05), but they reduced HDL (p = 0.0065), total cholesterol (p = 0.0059), triglycerides (p < 0.0001) and VLDL (p < 0.0001) and elevated glucose (p < 0.0001) and LDL (p = 0.011) concentrations. The amount of protein in the gastrocnemius muscle did not differ (p = 0.160) between the groups. However, the profile electrophoretic revealed the presence of bands with different concentrations between the groups indicating differentiated composition between the sedentary and exercised animals. The group supplemented with bacuri diet showed a similar physical performance to those fed with whey protein (p> 0.05). It is concluded that bacuri almond flour can be used as an alternative vegetable protein source for use in nutritional supplements, since it hás been shown to be similar to whey protein in most of the evaluated parameters, it has a lower cost and it is an abundant fruit in the State of Mato Grosso do Sul. These results are pioneers in the association of the consumption of regional fruit almonds with strength training, evidencing the need for more studies in the area of sports nutrition.