Lupin Seeds Research Articles

Supercritical carbon dioxide extraction of oils from Andean lupin beans: Lab‐scale performance, process scale‐up, and economic evaluation

AbstractOil extraction from Andean lupin beans (Lupinus mutabilis SWEET) via supercritical carbon dioxide (scCO2) was studied on both lab scale and pilot scale. On the lab scale, the effect of pressure, solvent‐to‐feed ratio (S/F), sample particle size and temperature on oil yield were evaluated. The oil quality (fatty acid [FA] composition and tocopherol content) were investigated. Five‐hour scCO2 extraction yielded about 86% oil of Soxhlet extraction (using hexane as solvent). The fraction of unsaturated FA rose with extraction pressure at specific time. High tocopherol contents were detected in oils extracted at low pressure. An increase in temperature was unfavorable to oil and tocopherol yield, thereby confirming the validity for preserving oil extract quality under a mild scCO2 extraction condition. Oil quality and yield did not have identical optimum settings, opening up possibilities for producing different qualities of oils. Pilot‐scale extraction offered comparable oil yield to lab‐scale extraction at similar S/F ratio. Economic evaluation showed that it is promising to implement industrial scale scCO2 process for lupin oil extraction. It was predicted that, at a specific industrial scale of extraction (2 × 1000 L, 550 bar, 40°C and S/F of 24), the manufacturing cost of oils got close to actual commercial production cost.Practical ApplicationThis study applied an environment‐friendly high‐pressure extraction method, supercritical carbon dioxide (scCO2) extraction, to separate oils from Andean lupin beans (Lupinus mutabilis SWEET). ScCO2 extraction can serve as an alternative oil extraction method to conventional ones that use fossil‐derived organic solvents as the extractant. Up‐scaled scCO2 processing was estimated to be economically viable for commercial lupin oil production.

Conglutin Gamma, A Lupin Seed Protein Reduces Oxidative Stress in Diabetics

Conglutin Gamma, A Lupin Seed Protein Reduces Oxidative Stress in Diabetics

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Objectives: To optimize the roasting time and temperature to prepare a coffee-like beverage from Lupinus albus beans. Methods: In this Study, the Response Surface Methodology (RSM) was used to determine the optimal roasting temperature and time. These were roasted at different temperatures between 160 and 240 ◦C for different times (10-30 min) and then extracted with hot water. Findings: The color attributes (L*, a*, b*), pH, yield extract, phenolic compounds, antioxidant activity, total sugars, protein content, ash content, and sensory scores of the lupin seed beverage were affected by the roasting conditions of the seeds (temperature and time). The results of this study revealed that from the surface and contour plots it was determined that the optimal roasting temperature and time were 210◦C and 20 min, respectively. Novelty : The present work has allowed the valorization of Lupinus albus seeds through the elaboration of a coffee-like beverage considered as a functional food (containing an important protein content, as well as other bioactive substances). Keywords: Coffeelike Beverage; Lupin seeds; Lupinus albus L; Response surface methodology; Roasting

Transcriptomic profiling reveals differences in the adaptation of two Tetragenococcus halophilus strains to a lupine moromi model medium

BackgroundTetragenococcus (T.) halophilus is a common member of the microbial consortia of food fermented under high salt conditions. These comprises salty condiments based on soy or lupine beans, fish sauce, shrimp paste and brined anchovies. Within these fermentations this lactic acid bacterium (LAB) is responsible for the formation of lactic and other short chain acids that contribute to the flavor and lower the pH of the product. In this study, we investigated the transcriptomic profile of the two T. halophilus strains TMW 2.2254 and TMW 2.2256 in a lupine moromi model medium supplied with galactose. To get further insights into which genomic trait is important, we used a setup with two strains. That way we can determine if strain dependent pathways contribute to the overall fitness. These strains differ in the ability to utilize L-arginine, L-aspartate, L-arabinose, D-sorbitol, glycerol, D-lactose or D-melibiose. The lupine moromi model medium is an adapted version of the regular MRS medium supplied with lupine peptone instead of casein peptone and meat extract, to simulate the amino acid availabilities in lupine moromi.ResultsThe transcriptomic profiles of the T. halophilus strains TMW 2.2254 and TMW 2.2256 in a lupine peptone-based model media supplied with galactose, used as simulation media for a lupine seasoning sauce fermentation, were compared to the determine potentially important traits. Both strains, have a great overlap in their response to the culture conditions but some strain specific features such as the utilization of glycerol, sorbitol and arginine contribute to the overall fitness of the strain TMW 2.2256. Interestingly, although both strains have two non-identical copies of the tagatose-6P pathway and the Leloir pathway increased under the same conditions, TMW 2.2256 prefers the degradation via the tagatose-6P pathway while TMW 2.2254 does not. Furthermore, TMW 2.2256 shows an increase in pathways required for balancing out the intracellular NADH/NADH+ ratios.ConclusionsOur study reveals for the first time, that both versions of tagatose-6P pathways encoded in both strains are simultaneously active together with the Leloir pathway and contribute to the degradation of galactose. These findings will help to understand the strain dependent features that might be required for a starter strain in lupine moromi.

The use of lupine flour in pasta production

A study was made of the possibility of using lupine flour, produced from the seeds of blue lupine and white lupine, in the production of pasta. The possibility of using lupine flour in an amount of up to 15% by weight of durum wheat flour for pasta of the highest grade has been established in order to enrich pasta with biologically valuable nutrients without a noticeable deterioration in physicochemical and organoleptic indicators.

Rational use of lupine flour for enrichment of coagulated melange and chopped semi-finished products from broiler chicken meat

The article is devoted to a review of the scientific literature on the nutritional value of eggs and their processed products; data is provided on the nutritional value of fortifying raw materials, which are used to increase the physiological value of the developed coagulated egg products - lupine bean flour. The practical part of the article presents the results of a study on the development of new types of coagulated egg products, additionally enriched with lupine flour. The fatty acid composition of such products has been established. The optimal level of lupine flour addition was determined using an organoleptic method. An improvement was established in the fatty acid composition of coagulated melange enriched with lupine flour compared to the control sample.

Quantifying techno-functional properties of ingredients from multiple crops using machine learning

Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional properties of ingredient blends from multiple crops as opposed to single crops. The properties quantified were gelation, viscosity, emulsion stability, and foaming capacity of ingredients from yellow pea and lupine seeds. The relationships were quantified using spline regression, random forest, and neural networks. Suitable models were picked based on model accuracy and physical feasibility of model predictions. A single model to quantify the properties of both crops could be created for each techno-functional property, albeit with a trade-off of higher prediction errors as compared to models based on individual crops. A reflection on the number of observations in each dataset showed that they could be reduced for some properties.

Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food Safety

Mitigating the Allergenicity of Lupin Seeds Through Germination to Enhance Food Safety

Isolation and Characterization of Antibacterial Conglutinins from Lupine Seeds

The main target of this work is to discover new protein fractions from natural resources with high antibacterial action. The 7S and 11S globulin fractions, as well as the basic subunit (BS), were isolated from lupine seeds (Lupinus termis), chemically characterized, and screened for antibacterial activity against seven pathogenic bacteria. SDS-PAGE revealed molecular weights ranging from 55 to 75 kDa for 7S globulin, 20-37 kD for 11S globulin, and 20 kD for the BS. 11S globulin and the BS migrated faster on Urea-PAGE toward the cathode compared to 7S globulin. FTIR and NMR showed different spectral patterns between the 7S and 11S globulins but similar ones between 11S globulin and the BS. The MICs of the BS were in the range of 0.05-2 μg/mL against Listeria monocytogenes, Klebsiella oxytoca, Proteus mirabilis, Staphylococcus aureus, Listeria ivanovii, Salmonella typhimurium, and Pseudomonas aeruginosa compared to higher values for 11S globulin. The BS surpassed 11S globulin in antibacterial action, while 7S globulin showed no effect. The MICs of 11S globulin and the BS represented only 5% and 2.5% of the specific antibiotic against L. monocytogenes, respectively. Scanning electron microscopy (SEM) demonstrated different signs of cellular deformation and decay in the protein-treated bacteria, probably due to interaction with the bacterial cell wall and membranes. 11S globulin and the BS can be nominated as effective food biopreservatives.

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds.

Lupin seeds represent a rich nutritional source of bioactive compounds, including antioxidant molecules such as carotenoids, tocopherols, and phenolics. However, before consumption, the lupin seeds must be debittered in order to remove their bitter and toxic alkaloids. This study analyzed the impact on the bioactive compounds of Lupinus albus seeds of a recent time- and water-saving debittering method, which employs alternative washing solutions (0.5% or 1% of either NaCl or citric acid), with or without the assistance of ultrasound. The results were compared with those of two control methods using water or a NaCl solution. The sonication, when it was significant, led to a large loss of bioactive compounds, which was most likely due to its extraction capability. The seeds that were debittered without ultrasound presented high concentrations of tocopherols (172.8-241.3 mg/kg DM), carotenoids (10.9-25.1 mg/kg DM), and soluble-free (106.9-361.1 mg/kg DM), soluble-conjugated (93.9-118.9 mg/kg DM), and insoluble-bound (59.2-156.7 mg/kg DM) phenolics. The soluble-free fraction showed the greatest loss after a prolonged treatment. Overall, debittering with citric acid or NaCl preserved the highest concentration of antioxidant compounds by shortening the treatment time, thus preventing extensive leaching.

Therapeutic Potential of Deflamin against Colorectal Cancer Development and Progression.

Matrix metalloproteinases (MMPs) are proteolytic enzymes that play a crucial role in tumor microenvironment remodeling, contributing to inflammatory and angiogenic processes, and ultimately promoting tumor maintenance and progression. Several studies on bioactive polypeptides isolated from legumes have shown anti-migratory, anti-MMPs, and anti-tumor effects, potentially constituting novel strategies for both the prevention and progression of cancer. In this work, we investigated the anti-tumor role of deflamin, a protein oligomer isolated from white lupine seeds (Lupinus albus) reported to inhibit MMP-9 and cell migration in colorectal cancer (CRC) cell lines. We found that deflamin exerts an inhibitory effect on tumor growth and metastasis formation, contributing to increased tumor apoptosis in the xenotransplanted zebrafish larvae model. Furthermore, deflamin resulted not only in a significant reduction in MMP-2 and MMP-9 activity but also in impaired cancer cell migration and invasion in vitro. Using the xenograft zebrafish model, we observed that deflamin inhibits collagen degradation and angiogenesis in the tumor microenvironment in vivo. Overall, our work reveals the potential of deflamin as an agent against CRC development and progression.

Effect Biological lupine Albus on some wool physiological traits of Awassi Lambs

Back Ground: The study was conducted in the field of animal production - College of Agriculture / University of Tikrit for the period from 15/2/2017 to 15/5/2017.
 Objective: to study the effect of replacing the seeds of white Lupinus albus as a protein source instead of soybean meal and its effect on some characteristics of wool: (softness , elongation, tensile strength, raw weight and clean weight) at the age of (4 and 6) months, respectively, for the mentioned characteristics, and the quality of wool fibers is the basis of characteristics and defects, as the fiber diameter is the main determinant of quality.
 Materials and Methods: The experiment was conducted by raising twelve Awassi lambs, 4 months old, with an average starting weight of 24.65 ± 2.49 kg. The lambs were distributed among 3 treatments (4 lambs/treatment). At levels (0, 6 and 12%) for the first treatment (control), the second and the third, respectively.
 Results: After completing the experiment using white lupine seeds, the results indicated that there were no significant differences between the studied traits (softness, tensile strength, raw weight and clean weight) at the age of (4 and 6) months, respectively, except for the second treatment (6% lupine), which was significantly superior (0.05). > P) In terms of elongation at the age of 6 months (65.25 ± 1.92) compared to the first and second treatments (0 and 12) % lupine, respectively.
 Conclusion: I used a balanced diet in its content of energy and protein and added a protein source (white lupine seeds) instead of soy beans and did not occur any negative changes that affected the qualities of wool, and this means the positive use of it in feeding ruminan

A field case of pig poisoning by accidental feed contamination by alkaloid-rich lupin seeds

ABSTRACT This paper describes a field case of pig poisoning due to accidental contamination by alkaloid-rich lupin seeds of the grain legume mixtures used as protein sources in the feeds. The accident happened in Northern Italy in 2016, involved several farms and affected 2170 pigs of different categories (pregnant or lactating sows, gilts and fattening pigs). The observed clinical symptomatology was spanning from partial or total feed rejection to depression, recumbency, hypersalivation, vomiting and eventually death by necropsy by torsion of the stomach and gastro-enteric bloat. In feed formulations, the quinolizidine alkaloids (QAs), quantified by a GC-MS method, spanned from 0.051 to 1.245 mg/g. There was a relationship between the QAs content and the severity of clinical symptomatology: at a higher concentration, the outcomes were a larger incidence of clinically affected individuals (up to 50%) and a more severe clinical picture with mortality (up to 20%), which involved especially lactating sows.

Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges

Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models).

Use of lupine flour and cavbuz puree in bread technology

Introduction. The influence of vegetable additives: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Content of following substances was determined: proteint by Bradford method; starch by polarimetric method; fat by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene colorimetrically; vitamin C titrimetrically; В1, В2 fluorometrically; fiber by acid hydrolysis; pectin by the calcium–pectate method; te amount of lead absorbed by “wet burning” method. Results and discussion. Cavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7% and pectin, 1.5% per 100 g of product with moisture content 83.1%. According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols, 12.8 mg, β-carotene, 0.52 mg, vitamin C, 35.84 mg per 100 g of product with moisture content 9.5%. The inclusion of 4-7% of lupine flour and 3–5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22–32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread. Conclusions. It is recommended to use of cavbuz puree and flour of non–alkaloid lupine varieties for the production of wheat bread with increased nutritional value.

HSQC‐NMR‐based profiling approaches for raffinose family oligosaccharides in pulses

AbstractBackground and ObjectivesDue to insufficient resolution, 1H nuclear magnetic resonance (NMR) spectroscopy‐based methods are limited to quantify carbohydrates. In the past, heteronuclear single quantum coherence (HSQC)‐based methods were demonstrated to be superior as the second dimension greatly improves resolution. However, whether these experiments are also suitable to determine structurally similar oligosaccharides such as raffinose family oligosaccharides (RFO) still needs to be demonstrated.FindingsBy optimizing NMR parameters, well resolved signals for the analysis of glucose, fructose, galactose, sucrose and the RFO raffinose, stachyose, and verbascose were identified. Application of fast HSQC methods in combination with nonuniform sampling enables analyses of sucrose and RFO in pulses (blue lupin seeds, red lentils, kidney beans) within 24 min. If the analytes are present at levels greater than 0.5 g/100 g, HSQC‐based methods provide data equivalent to an anion‐exchange chromatography‐based reference method.ConclusionsHigh resolution fast HSQC‐based approaches are suitable tools to analyze complex carbohydrate mixtures as demonstrated for RFO in different pulses.Significance and NoveltyFast HSQC experiments were applied for the first time to analyze structurally similar oligosaccharides. In the future, this approach will be a most valuable tool to analyze complex mixtures of carbohydrates in food products.

Prediction of degradability and digestibility parameters of protein supplements used in sheep nutrition from nutrient composition.

The objective of this study was the formation of prediction equations of the degradability and digestibility parameters of protein supplements used in sheep nutrition by the use of their chemical composition. Four trials were conducted (one in situ degradability trial, using 3 × 9 incomplete Latin square experimental design and three in vivo digestibility trials using 3 × 3, 4 × 4, 4 × 4 Latin square experimental design, respectively). The nine tested feeds were soybean meal (SBM), rapeseed meal (RSM), sunflower meal (SFM), lupin seeds (LS), faba bean seeds (FBS), Vetch seeds (VS), pea seeds (PS), chickpea seeds (CS) and flax seeds (FS). Incubation in the rumen of the three ruminally cannulated indigenous Chios breed rams lasted 0, 3, 6, 12, 24 and 48h in order to measure dry matter and crude protein degradability parameters ("a", "b", "degradability-D", "effective degradability-ED" and "c" for 0-48h). Additionally, three in vivo digestibility trials were conducted in order to measure digestibility coefficients of nutrients of these nine protein supplements. The best fit equation for CP effective degradability was ED (g/100 gDM) = 100.757 + 0.182 × ADF + 0.042 × ADF2 - 4.351 × ADL + 0.036 × ADL2 (adjusted R2 = 0.90). In conclusion, it can be said that prediction equations can be constructed to estimate nutritional parameters for different feeds.

Determination of sowing density and row spacing on the susceptibility of lupine seeds to mechanical damage

Appropriate agrotechnical measures make it possible to optimise plant cultivation and obtain yields of the highest quality with an appropriate economic production index. The aim of the study was to evaluate different sowing density and row spacing on the morphological and mechanical properties of white lupine ( Lupinus albus L.) seeds. The field experiment was conducted at the Experimental Station for Variety Evaluation in Przecław (50°11'25.2" N, 21°28'55.0" E). The experiment was established at two row spacings (15 cm and 30 cm) and three sowing densities (60, 75, 90 plants per m 2). Mechanical parameters evaluated included destructive force FD (N), relative deformation DR (%) and destructive energy ED (mJ). Seed morphological properties such as weight, length and width were also assessed. Sphericity was also calculated. In the present study, improvements in the mechanical properties of the seeds were obtained by increasing the plant density per unit area of the experiment. In the case of morphological characteristics, only the weight of the analysed lupine seeds changed significantly as a result of row spacing. On the other hand, sowing density did not significantly affect morphological traits. of white lupine seeds. Apart from the spacing and sowing density of plants, the weather conditions in particular years of research were an important factor determining the properties of seeds. Determining the optimum sowing density and row spacing in the field contributes to the optimisation of the production process. Quasi-static mechanical tests are often used to obtain reasonable data on the physical properties of plant materials.

Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour

Studies have demonstrated that the addition of pulses to foods can make them more nutritious. We hypothesize that lupin flour adds nutritional benefits to yogurts. This study aimed to characterize a lupin-enriched yogurt in nutritional, rheological, and sensorial terms by a trained panel and assess its environmental impact using the life cycle assessment (LCA) approach. For comparison, natural yogurt and a commercial formula were used as controls. The developed yogurt is “high in protein” (7g/100g), “source of fiber” (1.9g/100g), and “source of omega 3” (53 mg/100g). The lupin yogurt was the stiffest with the highest viscosity than controls according to rheological parameters. There were no significant sensory differences between the lupin-enriched yogurt and the controls, although some undesirable sensory characteristics, such as bitterness, granularity, and after-taste, were observed. The environmental impact per 100 g serving was similar to natural yogurt and slightly worse regarding commercial yogurt but better when expressed per Nutritional Density Unit (NDU). Using lupin flour to enrich yogurts for children can be an alternative to producing more nutritious products.

Comparison of Yield and Important Seed Quality Traits of Selected Legume Species

Legumes are of great economic importance. Depending on the species, they are cultivated for food, fodder, green manure, and even as ornamentals. Legume seeds contain many valuable nutrients and also anti-nutritional substances. The aim of the study is to compare important seed quality traits in pea (Pisum sativum L.), faba bean (Vicia faba L.), white lupin (Lupinus albus L.), narrow-leafed lupin (Lupinus angustifolius L.), and yellow lupine (Lupinus luteus L.) to soybean (Glycine max (L.) Merr.). It was shown that the obtained parameters were significantly affected by the interaction of species with the years of study. Soybean was characterized by high seed and protein yield and favorable seed chemical composition (protein, fat, phosphorus, potassium, magnesium, and micronutrients, except manganese). Faba bean yields were high but varied over the years. Faba bean seeds were rich in phosphorus and copper. Pea yielded satisfactorily, and the seeds contained high iron and low fiber contents. Of the three lupin species, white lupin yielded the highest, while narrow-leafed and yellow lupin yields were low. However, yellow lupin seeds had a favorable chemical composition because they were rich in protein, calcium, phosphorus, magnesium, copper, and zinc. In conclusion, legumes are valued worldwide and could be a base for the development of many functional foods to promote human health.