Use Of Lupin Research Articles

Use of lupine with bischofite in feeding of broiler chickens

Currently, feed and mineral substances of non-traditional origin are widely used in feeding animals and poultry. The effectiveness of using new mineral complexes and non-traditional feed ingredients is constantly being studied. In this regard, the study of mineral additives and non-traditional feeds, as well as the eff ectiveness of their use in feeding animals and poultry is an urgent problem. The purpose of the work was to study the use of lupine together with bischofite in feeding of broiler chickens. In order to achieve the purpose of research two scientific and economic experiments were carried out on broiler chickens of the cross Ross 308 to study the infl uence of an alternative feed protein (lupine variety Deco) and a natural mineral additive (bischofi te) on the quality of the resulting products. The duration of each scientific and economic experiment was 37 days. It was found in the results of the first scientific and economic experiment that the use of lupine of the variety Deco and the natural mineral additive bischofite in the diets of broiler chickens in the feed composition made it possible to obtain additional profi t in the amount of 197,64–1345,38 rubles per 120 heads of broilers. The level of profi tability in the 1st experimental group of broiler chickens was higher by 1,01 abs.%, in the 2nd experimental group by 6,72 abs.% and in the 3rd experimental group by 4,03 abs.% compared to the control group. In the control group this figure was 19,77 %. It was established in the results of the second scientific and economic experiment that the use of variety lupine Deco and the natural mineral additive bischofi te in the diets of broiler chickens contributed to additional profi t in the amount of 1171,51 rubles per on 120 heads of broilers. The level of profitability in the experimental group was higher by 5,56 abs.% compared to the control group.

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

Liver Antioxidant Capacity and Steatosis in Laying Hens Exposed to Various Quantities of Lupin (Lupinus angustifolius) Seeds in the Diet.

Despite the many beneficial properties of legume plants, their use in diets for poultry is limited by the presence of antinutritional factors. The aim of the study was to determine the activity of DT-diaphorase, ethoxycoumarin O-deethylase, and catalase, and the concentration of malondialdehyde in liver tissue, as well as the activity of SOD and CAT in the serum of Hy-line Brown hens fed a diet supplemented with various doses of Lupinus angustifolius seeds. The results indicate that the use of large amounts of lupin in the diet resulted in an increase in MDA concentration in the liver and the lipid vacuolization of hepatocytes. A significant increase in DTD activity was observed in chickens receiving 15% lupin. Regardless of lupin dose, no increase in SOD activity was observed in chicken serum after 33 days of the experiment. From the 66th day of the experiment, an increase in catalase activity in the serum of laying hens was observed, while low activity of this enzyme was found in the liver. It can be concluded that the short-term use of lupin in the diet of laying hens does not affect the activity of antioxidant enzymes and, therefore, does not affect the oxidative-antioxidant balance of their body.

Effects of white lupine on hematological and morphophysiological parameters of rainbow trout

The effect of white lupine with an alkaloid content of 0.02% on hematological and morphophysiological parameters of rainbow trout was evaluated. 4 groups were formed for the experiment. The control group received full-fledged extruded compound feed. 2 experimental group received the same full-fledged compound feed, but its structure contained native white lupine in an amount of 10%. In the recipe of the full-fledged compound feed of the 3rd group, peeled white lupine of the Degas variety was used in quantitative composition of 22%, and in the 4th group - white lupine without a shell 25%. The data obtained as a result of the experiment indicate that lupine in the structures of compound feeds with an alkaloid content of 0.02% does not have a negative effect on hematological parameters, as the changes are characteristic of the control and experimental groups. A significant decrease in intestinal mass was found in the 3rd experimental group by 24.1%, which indicates the balance of the complete recipe in terms of amino acid composition and feed protein usefulness. In the future, this contributed to a better digestibility of protein in the anterior intestine. An increase in intestinal mass in the 2 experimental group by 26.3% was associated with the use of lupine with a shell, which led to the adaptation of trout in the form of morphological changes in the intestine under the influence of fiber.

Вплив генетично модифікованої сої на продуктивність і якість м’язової тканини свиней

Goal. To study the productive and slaughter qualities of young pigs and the chemical composition of muscle tissue and liver for the use of high-protein fodder — narrow-leaf lupine and genetically modified (GM) soybeans as a part of fodder grain mixes. Methods. In the experiment, two groups of experimental animals were formed: the first group (control) was fed with grain mixture № 1 with narrow-leaved lupine (alkaloid-free) and sunflower cake; the second group (experimental) received grain mixture № 2 with GM soy. The live weight of young pigs was determined by individual weighing before morning feeding, feed payment by live weight gain — by calculation method, slaughter quality — by the technology used at meat processing enterprises, and chemical composition — by generally accepted methods. Laboratory studies of soy, muscle tissue, and liver for the content of genetically modified organisms were carried out at the Ukrainian Laboratory of Quality and Safety of Agricultural Products. Results. Soybeans contained genetically modified desoxyribonucleic acid (DNA), had a target promoter sequence 35S + FMV of Cauliflower mosaic virus, and the NOS-terminator (nopaline synthase) of Agrobacterium tumefaciens. According to the results of qualitative analysis of the longest back muscle and liver of young pigs, no genetically modified organisms and products containing them were found. Conclusions. Optimizing the protein nutrition of young pigs due to genetically modified soybeans compared to the use of lupine and sunflower cake harmed live weight and average daily gains of animals (–11.6%) with the higher expenditure of exchangeable energy (+20.5%) per unit of gain. A comparative analysis of the chemical composition of the longest back muscle of gilts showed that in the muscle tissue of animals of the II (experimental) group, the concentration of dry matter, protein, and ash was lower by 0.60%, 1.10 and 0.08% abs., respectively, and fat — by 0.58% abs. greater than in animals of the I (control) group.

Improving the Use of White Lupine in the Laying Quail Feeding by Enzymes Addition: Effects on Productive Performances, Digestion, Blood Biochemical Indices and Eggs Quality

Lupine seeds are a valuable nutritive source for animal feeding, but for poultry nutrition, the content in crude fiber and non-starch polysaccharides (NSP) have an antinutritional factor. The aim of this research was to highlight the effect of partial soybean meal replacement with L. albus seeds and enzyme addition in the laying quail diets on productive performance, digestion, blood biochemical indices and egg quality. A total of 210 homogenous female Japanese quails (Coturnix japonica) at 24 week of age were randomly assigned to 6 dietary treatments, with the standard diet based on soybean meal unsupplemented (−) and supplemented with enzyme (+) (S−/S+) and the experimental diets on which the soybean meal was based partially substituted by including lupine in the amount of 200 g/kg and 250 g/kg, unsupplemented and supplemented with enzymes (L20−/L20+; L25−/L25+).The use of enzymes in the lupine-based diets allowed increasing the proportion of lupine in the diet of laying quails by up to 25% (% of feed) without changing egg production, egg weight, feed conversion rate and physical–chemical quality parameters of the eggs. In addition, the use of lupine (−/+) improved (p < 0.001) the carotenoid content of the egg yolk, as well as the quality of the yolk fats by decreasing the cholesterol content and the level of fatty acids (FA) with an atherogenic effect, in favor of omega-3 FA. Enzyme supplementation of the lupine-based diets had a negative effect on the health lipid indices of the fats in the yolk (ratio of the hypocholesterolemic/Hypercholesterolemic FA—h/H, atherogenic index—AI, thrombogenic index—TI and health promotion index—HPI). The use of exogenous enzymes increased the nutrients’ efficiency of the quails’ feed, which is supported by the improvement of the blood metabolic indices and a decrease of intestinal digesta viscosity and feces moisture. In conclusion, white lupine can be used up to 25% in the laying quail feed in association with specific enzymes without affecting the productive performance and egg quality; moreover, lupine use has improved the quality of the eggs, increasing humans’ health.

Optimal Enzymatic Hydrolysis of Sweet Lupine Protein towards Food Ingredients

Although its high protein content, bioactive compounds, and dietary fibers have many health benefits, lupine (Lupinus sp.) was undervalued as a resourceful plant. In the last years, however, the number of studies on the use of lupine as a potential food ingredient has increased. In this study, obtaining a sweet lupine protein concentrate (SLPC) hydrolysate with a high degree of hydrolysis (DH) and a simultaneous low intensity of bitterness was pursued. The experimental design was carried out, according to Taguchi methodology, using three experimental parameters: enzyme concentration (0.5–1.5%), temperature (50–60 °C), and time (1–4 h), with three levels each. The optimal conditions for the enzymatic hydrolysis process of SLPC with Alcalase 2.4 L were enzyme concentration 1.5%, temperature 50 °C, and time 4 h, for which the best DH, 41.96%, was achieved. The SLPC hydrolysate as a food ingredient was characterized in terms of DH, bitter taste intensity, amino acid profile, and techno-functional properties. The results showed an increase of water binding capacity to 1.45 g/g, emulsification activity of 50.91%, and 92% stability of the emulsion, while the evaluated intensity of bitterness was 4.6 on a 7- point scale. Based on its technological, functional, sensory, and chemical characteristics, this study recommends the use of SLPC hydrolysate as a food ingredient in various food matrices.

Better “A Well-Trained Werewolf” Than “A Jewish Wolf in Philosophical Sheep’s Clothing”? Heine and Litter-ary Jews

Abstract: In the Jessica chapter of his 1838 Shakespeare’s Maidens and Women , Heinrich Heine provocatively identified Shylock as a “well-trained werewolf.” Was Heine also alluding to the characterization of Gotthold Ephraim Lessing’s eponymous protagonist Nathan the Wise as a “Jewish wolf in philosophical sheep’s clothing” that would ironize the seemingly self-evident coupling of the two foremost Jewish characters to appear on German stages in the correlation Nathan:Shylock::good Jew:bad Jew? This article investigates that possibility first by situating each lupine image within its respective text (as well as noting Shakespeare’s use of canid aspersions of Shylock in Merchant of Venice ). It then examines the German and English critical reception of Shylock and other Jewish stage characters (e.g., Richard Cumberland’s The Jew ) to which Heine would have had access, after which it directs attention to the deployment of “Shylock” as an epithet, the references to Lessing and Nathan, and the use of lupine and canine figures in Heine’s letters and writings. In addition, the article charts the history of the specifically German-Jewish reception of Nathan /Nathan and indicates their late, post-“Jessica” coining as the opposed faces of the Jewish ducat exchanged in the German imaginary. It concludes by discussing Ernst Simon’s invocation, on the occasion of the 150th anniversary of Nathan ’s publication, of Heine’s characterization of Shylock in order to turn the by-then-commonplace polarity on its head.

The use of white lupine in complete feed for trout

The article presents the material on the most up-to-date, the global problem of protein deficiency in complete feedback for fish. One of the ways to solve this problem may be the use of white lupine (Lupinus Albus) in the structures of feed recipes. An important condition for the successful development of fish farming and the implementation of planned products for the production of products, to ensure food safety, occupy feeding issues. The decision of this issue puts a number of tasks to ensure feedback, rational methods of production, on the basis of advanced scientific achievements that contribute to the technological, economic development of the industry. Therefore, in experienced formulations of complete feed, the main task was to replace the white most expensive protein component into Lupine, that is, fish flour. In the first experienced recipe, the amount of lupine natives was 10%, which made it possible to reduce the fisherous flour content by 7%. The second experimental recipe in its structure contained lupine white without a shell in an amount of 22%, this made it possible to reduce the content of fish flour by 14%. The third experienced rechart contained Lupine without a shell of 25%, which made it possible to reduce the content of fish flour by 19%. Consequently, the use of white lupine in the formulations of complete feed, makes it possible to improve their nutritional value. And the use of lupine without a shell makes it possible to replace high-fingered animal feed in greater volume.

Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality.

Towards Development, Maintenance, and Standardized Phenotypic Characterization of Single-Seed-Descent Genetic Resources for Lupins.

Well-characterized genetic resources are fundamental to maintain and provide the various genotypes for pre-breeding programs for the production of new cultivars (e.g., wild relatives, unimproved material, landraces). The aim of the current article is to provide protocols for the characterization of the genetic resources of two lupin crop species: the European Lupinus albus and the American Lupinus mutabilis. Intelligent nested collections of lupins derived from homozygous lines (single-seed descent) are being developed, established, and exploited using cutting-edge approaches for genotyping, phenotyping, data management, and data analysis within the INCREASE project (EU Horizon 2020). This will allow us to predict the phenotypic performance of genotyped lines, and will further boost research and development in lupins. Lupins stand out due to their high-quality seed protein (∼40% of seed dry weight) and other primary components in the seeds, which include fatty acids, dietary fiber, and minerals. The potential of lupins as a crop is highlighted by the multiple benefits of plant-based food in terms of food security, nutrition, human health, and sustainable production. The use of lupins in foods, along with other well-studied and widely used food legumes, will also provide a greatly diversified plant-based food palette to meet the Global Goals for Sustainable Development to improve people's lives by 2030. © 2021 The Authors. Current Protocols published by Wiley Periodicals LLC. Basic Protocol 1: Lupin seed phenotypic descriptors Basic Protocol 2: Lupin seed imaging Basic Protocol 3: Standardized phenotypic characterization of lupin genetic resources grown towards primary seed increase (development of single-seed descent genetic resources).

Assimilation surface and photosynthetic activity evaluation of winter wheat planting according to forecrops and mineral fertilizers

The article shows the results of multi-year researches on the photosynthetic activity of winter wheat plantings according to forecrops and mineral fertilizers. The studies were performed in a two-factor experiment. Forecrops of winter wheat affected to the formation of the assimilation mechanism of plants. This influence can be seen in all phases of wheat growth. It was revealed that the best indicators were ensured by the planting of grain crops with seeding on green manure. For these variants, the leaf-area duration in the flowering phase was 42.6-49.7 thousand m2 / ha. The cultivation of bean cultures to grain was slightly lower in this indicator. The leaf area was 3.6-20.0% smaller depending on the cropping. The use of bean cultures as green manure crops led to an increase in the photosynthetic potential to 2449.1-2671.8 thousand m2/day / ha, which is 6.1-12.6% more than in the variants where bean cultures were grown to grain. The greatest photosynthetic potential was with the use of lupine to green manure. Application of mineral fertilizers also had a positive effect on the development of the assimilation mechanism. On complete fallow without mineral fertilizers, this indicator was 2325.7 thousand m2×day / ha, and when additional fertilizers were applied at a dose of N54P52K52, the photosynthetic capacity increased by 70.5 thousand m2×day/ha or by 30%. Following the green manure crops, the yield of winter wheat slightly outperformed the crop in the variants where bean cultures were grown to grain, both without fertilization and on the background of fertilizers. The application of mineral fertilizers promoted a greater increase in the yield, in contrast to the forecrop. With the use of mineral fertilizers, the yield increased by 11-12% in similar variants.

The Use of Lupin as a Source of Protein in Animal Feeding: Genomic Tools and Breeding Approaches.

Livestock production in the European Union EU is highly dependent on imported soybean, exposing the livestock farming system to risks related to the global trade of soybean. Lupin species could be a realistic sustainable alternative source of protein for animal feeding. Lupinus is a very diverse genus with many species. However, only four of them—namely, L. albus, L. angustifolius, L. luteus and L. mutabilis—are cultivated. Their use in livestock farming systems has many advantages in relation to economic and environmental impact. Generally, lupin grains are characterized by high protein content, while their oil content is relatively low but of high quality. On the other hand, the presence of quinolizidine alkaloids and their specific carbohydrate composition are the main antinutritional factors that prevent their use in animal feeding. This research is mainly related to L. albus and to L. angustifolius, and to a lesser extent, to L. lauteus and L. mutabilis. The breeding efforts are mostly focused on yield stabilization, resistance to biotic and abiotic stresses, biochemical structure associated with seed quality and late maturing. Progress is made in improving lupin with respect to the seed quality, as well as the tolerance to biotic and abiotic stress. It has to be noted that modern cultivars, mostly of L. albus and L. angustifolius, contain low levels of alkaloids. However, for future breeding efforts, the implementation of marker-assisted selection and the available genomic tools is of great importance.

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds.

In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the invitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L.albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L.luteus (Dukat, Mister and Taper), three of L.angustifolius (Jindalee, Sonet and Wonga) and two of L.albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544g/kg), whereas saturated fatty acids (SFAs) are less represented (167g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569g/kg), n-6 PUFA series (490g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07mg per 100g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the invitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L.luteus showed intermediate and slightly worse invitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.

SCIENTIFIC AND PRACTICAL ASPECTS OF PRODUCTION THE COMBINED FOOD

In work of work the choice of use of lupin’s flour is reasonable, her physical and chemical indicators are studied. The technological scheme of development of the combined meat and cereal products of a functional orientation is developed and proved. The chemical composition of a ready-made product is investigated. Balance of amino-acid structure is noted that allows to carry meat and cereal meatballs «Domashnie obogashhennye» to functional products. Calculation of economic efficiency has shown that production is expedient. The net profit will make 2731,96 rub. Level of profitability has made 17,02%.

Lupines (Lupinus spp.) as a protein feedstuff for poultry. 2) Results of poultry feeding trials and recommendations on diet formulation

Summary The present paper addresses the growing importance of sweet lupines ( Lupinus ssp.) as domestic protein feedstuffs promoted by various governmental measures. Although the use of lupines in practical poultry diets in Poland and Germany remains marginal, extensive research into their nutritional value has been conducted both nationally and internationally. The first communication discussed the botanical and breeding characteristics of lupines, lupine cultivation and production, followed by information on the composition, protein quality and feed value of lupines. The second communication, based on experimental results, focused on the possibilities and limitations of incorporating lupine seeds in practical diets for chickens, turkeys and waterfowl, and on providing recommendations for the use of lupine in poultry nutrition. The influence of lupines on GIT parameters and their possible implications for gut health in poultry were also discussed. The above data were used to formulate objectives for future research.

The use of faba bean and sweet lupin seeds in fattening lamb feed. 2. Effects on meat quality and fatty acid composition

This study aimed to evaluate the effects of using faba bean and lupin seeds used singly or in association as protein sources in the diet of fattening lambs. The physical and chemical characteristics of the meat and its fatty acid composition were investigated.Twenty-four “Gentile di Puglia” male lambs, weaned at 38±2 days of age and at an average initial body weight of 15.8±0.5kg (mean±sd), were divided into three homogeneous groups (n=8) and fed for 8 weeks with three different experimental diets: FB containing 300g/kg diet (on as fed basis) of faba bean seeds; FB+L containing 150g/kg diet of faba bean seeds plus 150g/kg diet of lupin seeds; L containing 250g/kg diet of lupin seeds. Three types of pelleted total mixed rations were formulated to be isonitrogenous and isocaloric. Meat chemical composition, pH, colour and Warner-Bratzler Shear Force were not influenced by dietary treatment. Analysis of the intramuscular fat showed a higher percentage of the saturated fatty acid (SFA) myristic acid (C14:0) in the meat of L lambs than in FB and FB+L (7.13 vs 4.41–4.71%; P<0.05); comparison of the polyunsaturated fatty acid (PUFA) percentages showed that the faba bean diet gave higher levels of linoleic acid (C18:2 n-6 cis9, cis12) than lupin (3.35 vs 2.44%; P<0.05) and lower levels (0.31 vs 0.39%; P<0.05) of linolenic acid (C18:3 n-3). The n-6/n3 ratio and the thrombogenicity index were not influenced by diet, whereas the atherogenicity index was lower, and therefore better, when lambs were fed the faba bean diet in comparison with the lupin diet (0.89 vs 1.29; P<0.05). In general, for the parameters we studied, the use of lupin in association with faba gave intermediate values, without any significant differences compared to those for the protein sources used singly. In conclusion, the diet containing lupin had a negative effect on fatty acid composition of the intramuscular fat, while this effect was mitigated by the use of lupin+faba in association.

Skin prick test reactivity to lupin in comparison to peanut, pea, and soybean in atopic and non-atopic German subjects: A preliminary cross-sectional study.

The increasing use of lupin in food processing poses a problem of potential (cross-)allergic reactions. To evaluate the prevalence of sensitization to lupin in comparison to that of other legumes skin prick tests were performed with lupin, pea, peanut, and soybean in atopic (n = 81) and non-atopic (n = 102) German adults. Of these 183 subjects, 20 subjects had to be excluded due to invalid skin prick tests (reaction to histamine <3 mm or to sodium chloride >2 mm). Thus, skin prick tests of 163 subjects were included in final analyses. Of 163 subjects, 18 had a positive reaction to at least one legume tested. Overall skin prick test reactivity was different among non-atopic and atopic subjects (P = 0.005). Altogether, six subjects (4%) were sensitized to lupin, 12 (7%) to pea, 5 (3%) to peanut, and 8 (5%) to soybean. Two (2%) of the 92 non-atopic subjects and 4 (6%) of the 71 atopic subjects had a positive skin prick test to lupin. Of the 6 subjects sensitized to lupin, 3 (50%) were also sensitized to pea, 3 (50%) to peanut, and 5 (83%) to soybean. In conclusion, the prevalence rates of lupin sensitization were comparable to or even lower than those of pea, peanut, and soybean. To date, lupin allergy is suspected to be relatively uncommon in the overall German population since lupin sensitization occurred in only 2% of non-atopic subjects. However, there is a clear risk of a lupin allergy in predisposed subjects, since the frequency of lupin sensitization was 6% in atopic subjects. In particular, subjects with existing sensitization or allergy to other legumes are at higher risk for a sensitization or allergy to lupin due to cross-reactivity.

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.

An Evaluation of the Short‐Term Progress of Restoration Combining Ecological Assessment and Public Perception

Ecological restoration centers on the reestablishment of ecological processes and the integrity of degraded ecosystems, but its success also depends on public acceptance and support. In this study, we evaluated the short‐term ecological effects of different restoration treatments in Iceland. Furthermore, we tested the public perception of aesthetic and recreational values of these revegetated areas. Predefined soil and vegetation indicators were measured, and a survey, based on a questionnaire and photographs of the different areas, was used for gauging public perception. Our results indicate that different restoration treatments triggered different succession trajectories. The vegetation composition of areas seeded with grasses seemed to be on a trajectory toward relatively undisturbed reference ecosystems, whereas areas seeded with nonnative lupine seemed to be developing a novel ecosystem. Results of the survey demonstrated that people valued the appearance of revegetated areas higher than that of the eroded control areas, with the exception of areas seeded with lupine. The visual perception of each restoration treatment corresponded well with the ecological factors and revealed both a social and an ecological rationale against the use of lupine in land restoration. The results indicate that the design of restoration projects should be based on both an analysis of sociocultural priorities and an understanding of possible trajectories of ecosystem development associated with the available restoration methods to avoid results that are neither socially acceptable nor ecologically feasible.