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Villarino CBJ, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Crit Rev Food Sci Nutr 2015; 56:835-57. [DOI: 10.1080/10408398.2013.814044] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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52
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Malaguti M, Dinelli G, Leoncini E, Bregola V, Bosi S, Cicero AFG, Hrelia S. Bioactive peptides in cereals and legumes: agronomical, biochemical and clinical aspects. Int J Mol Sci 2014; 15:21120-35. [PMID: 25405741 PMCID: PMC4264216 DOI: 10.3390/ijms151121120] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 11/05/2014] [Accepted: 11/06/2014] [Indexed: 12/22/2022] Open
Abstract
Cereals and legumes are key components of a healthy and balanced diet. Accordingly, many national nutritional guidelines emphasize their health promoting properties by placing them at the base of nutritional food pyramids. This concept is further validated by the observed correlation between a lower risk and occurrence of chronic diseases and the adherence to dietary patterns, like the Mediterranean diet, in which cereal grains, legumes and derived products represent a staple food. In the search for a dietary approach to control/prevent chronic degenerative diseases, protein derived bioactive peptides may represent one such source of health-enhancing components. These peptides may already be present in foods as natural components or may derive from hydrolysis by chemical or enzymatic treatments (digestion, hydrolysis or fermentation). Many reports are present in the literature regarding the bioactivity of peptides in vitro and a wide range of activities has been described, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, enhancement of mineral absorption/bioavailability, cyto- or immunomodulatory effects, and opioid-like activities. However it is difficult to translate these observed effects to human. In fact, the active peptide may be degraded during digestion, or may not be absorbed or reach the target tissues at a concentration necessary to exert its function. This review will focus on bioactive peptides identified in cereals and legumes, from an agronomical and biochemical point of view, including considerations about requirements for the design of appropriate clinical trials necessary for the assessment of their nutraceutical effect in vivo.
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Affiliation(s)
- Marco Malaguti
- Department for Life Quality Studies, Alma Mater Studiorum University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
| | - Giovanni Dinelli
- Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
| | - Emanuela Leoncini
- Department for Life Quality Studies, Alma Mater Studiorum University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
| | - Valeria Bregola
- Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
| | - Sara Bosi
- Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
| | - Arrigo F G Cicero
- Department of Medicine and Surgery, Alma Mater Studiorum University of Bologna, Via Albertoni 15, 40138 Bologna, Italy.
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
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53
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Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.026] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lammi C, Zanoni C, Scigliuolo GM, D'Amato A, Arnoldi A. Lupin peptides lower low-density lipoprotein (LDL) cholesterol through an up-regulation of the LDL receptor/sterol regulatory element binding protein 2 (SREBP2) pathway at HepG2 cell line. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7151-9. [PMID: 24972343 DOI: 10.1021/jf500795b] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Previous experiments in suitable animal models and in mild hypercholesterolemic individuals have shown that the consumption of lupin proteins may be useful for controlling total and low-density lipoprotein (LDL) cholesterol levels. With the objective of providing evidence that peptides deriving from the hydrolysis of lupin proteins may be responsible of the observed activities and for investigating the mechanism of action, HepG2 cells were treated with lupin peptides obtained by either pepsin (P) or trypsin (T) hydrolysis, and molecular and functional investigations were performed on the LDL receptor/SREBP2 pathway. For the first time, this paper provides experimental evidence that lupin peptides are able to interfere with the HMGCoAR activity, up-regulating the LDL receptor (136 and 84% vs the control for P and T peptides, respectively, at 1 mg/mL) and SREBP2 proteins (148 and 73% vs the control for P and T peptides, respectively, at 1 mg/mL) via the activation of PI3K/Akt/GSK3β pathways and increasing the LDL uptake at HepG2 cell line (40 and 50% vs the control for P and T peptides, respectively, at 1 mg/mL). These results may be useful in explaining the activities observed in vivo in animals and humans treated with lupin protein.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan , Milan, Italy
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55
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Annicchiarico P, Manunza P, Arnoldi A, Boschin G. Quality of Lupinus albus L. (white lupin) seed: extent of genotypic and environmental effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6539-6545. [PMID: 24934884 DOI: 10.1021/jf405615k] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
White lupin seed can be used for traditional and functional foods or as animal feed. This study aimed to support lupin breeders and production stakeholders by assessing the extent of genotypic, environmental, and genotype × environment (GE) interaction effects on seed contents of oil, tocopherols (TOC), and quinolizidine alkaloids (QA), grain yield, and seed weight of eight elite genotypes grown in two climatically contrasting Italian locations for two cropping years. On average, plants in the subcontinental climate site exhibited higher grain yield and seed size, about 8% lower oil content, and almost 85% higher QA content than those in the Mediterranean climate site. The range of genotype means was 2.97-5.14 t/ha for yield, 92-110 mg/g for oil, and 0.121-0.133 mg/g for TOC. TOC amount was largely unpredictable and featured large GE interactions that hinder its genetic improvement. Oil and alkaloid contents and seed size are more predictable and offer potential for selection.
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Affiliation(s)
- Paolo Annicchiarico
- Research Centre for Fodder Crops and Dairy Productions, Agricultural Research Council , viale Piacenza 29, 26900 Lodi, Italy
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Bähr M, Fechner A, Kiehntopf M, Jahreis G. Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: a randomized controlled trial. Clin Nutr 2014; 34:7-14. [PMID: 24746974 DOI: 10.1016/j.clnu.2014.03.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 03/19/2014] [Accepted: 03/24/2014] [Indexed: 10/25/2022]
Abstract
BACKGROUND & AIMS The objectives of this study were to assess whether 25 g/d lupin protein, integrated into a mixed diet, might affect cardiovascular risk factors and whether l-arginine was responsible for these effects. METHODS Seventy-two hypercholesterolemic subjects participated in the randomized, controlled, double-blind three-phase crossover study. They were assigned to three diets with 25 g/d lupin protein (LP), milk protein (MP) or milk protein plus 1.6 g/d arginine (MPA) each for 28 d in a random order interrupted by 6-week washout periods. Lupin protein and the comparator milk protein were incorporated into complex food products (bread, roll, sausage, and vegetarian spread). Arginine was administered via capsules. Sixty-eight subjects were included in final analyses. RESULTS Compared with MP, LDL cholesterol was significantly lower after LP. Compared with MP and MPA, homocysteine was significantly lower after LP. Compared with baseline, concentrations of total, LDL, and HDL cholesterol significantly decreased after LP and MPA. Triacylglycerols and uric acid significantly decreased after LP. The relative changes in total and LDL cholesterol were significantly greater for subjects with severe hypercholesterolemia (>6.6 mmol/L) than those with moderate hypercholesterolemia (5.2-6.6 mmol/L). CONCLUSIONS The present study showed for the first time that incorporation of 25 g/d of lupin protein into a variety of complex food products lowers total and LDL cholesterol, triacylglycerols, homocysteine, and uric acid in hypercholesterolemic subjects. The hypocholesterolemic effect is stronger in subjects with severe hypercholesterolemia. Arginine might be responsible for some, but not all of the beneficial effects of lupin protein. This trial was registered at http://clinicaltrials.gov (study ID number NCT01598649).
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Affiliation(s)
- Melanie Bähr
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
| | - Anita Fechner
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
| | - Michael Kiehntopf
- Jena University Hospital, Institute of Clinical Chemistry and Laboratory Medicine, Erlanger Allee 101, 07747 Jena, Germany.
| | - Gerhard Jahreis
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
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Parolini C, Manzini S, Busnelli M, Rigamonti E, Marchesi M, Diani E, Sirtori CR, Chiesa G. Effect of the combinations between pea proteins and soluble fibres on cholesterolaemia and cholesterol metabolism in rats. Br J Nutr 2013; 110:1394-401. [PMID: 23458494 DOI: 10.1017/s0007114513000639] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Many functional foods and dietary supplements have been reported to be beneficial for the management of dyslipidaemia, one of the major risk factors for CVD. Soluble fibres and legume proteins are known to be a safe and practical approach for cholesterol reduction. The present study aimed at investigating the hypocholesterolaemic effect of the combinations of these bioactive vegetable ingredients and their possible effects on the expression of genes regulating cholesterol homeostasis. A total of six groups of twelve rats each were fed, for 28 d, Nath's hypercholesterolaemic diets, differing in protein and fibre sources, being, respectively, casein and cellulose (control), pea proteins and cellulose (pea), casein and oat fibres (oat), casein and apple pectin (pectin), pea proteins and oat fibres (pea+oat) and pea proteins and apple pectin (pea+pectin). Administration of each vegetable-containing diet was associated with lower total cholesterol concentrations compared with the control. The combinations (pea+oat and pea+pectin) were more efficacious than fibres alone in modulating cholesterolaemia ( - 53 and - 54%, respectively, at 28 d; P< 0·005). In rats fed the diets containing oat fibres or apple pectin, alone or in combination with pea proteins, a lower hepatic cholesterol content (P< 0·005) and higher hepatic mRNA concentrations of CYP7A1 and NTCP were found when compared with the control rats (P< 0·05). In summary, the dietary combinations of pea proteins and oat fibres or apple pectin are extremely effective in lowering plasma cholesterol concentrations in rats and affect cellular cholesterol homeostasis by up-regulating genes involved in hepatic cholesterol turnover.
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Affiliation(s)
- Cinzia Parolini
- Department of Pharmacological Sciences, Università degli Studi di Milano, via Balzaretti 9, 20133 Milan, Italy
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Bähr M, Fechner A, Krämer J, Kiehntopf M, Jahreis G. Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults after four weeks of supplementation: a randomized, controlled crossover study. Nutr J 2013; 12:107. [PMID: 23902673 PMCID: PMC3735452 DOI: 10.1186/1475-2891-12-107] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Accepted: 07/23/2013] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND A couple of studies indicate a favorable impact of lupin protein on cardiovascular risk factors in humans. These studies, however, used relatively high doses of > 33 g/d, which can hardly be consumed under physiological conditions. Therefore, we investigated the effect of 25 g/d lupin protein isolate (LPI) on selected cardiovascular markers and on serum amino acids. METHODS A total of 33 hypercholesterolemic subjects participated in a randomized, controlled, double-blind crossover study. LPI and the active comparator milk protein isolate (MPI) were incorporated in protein drinks and consumed over 8 wk separated by a 4 wk washout period. Anthropometric data, blood pressure, and nutrient intake were assessed at baseline and after 8 wk of both protein interventions. Blood was sampled at baseline, wk 4 and wk 8. All 33 subjects were included in final statistical analyses using repeated measures ANOVA with the general linear model or using linear mixed model. RESULTS Except for higher HDL cholesterol at wk 4 of LPI (P ≤ 0.036), anthropometric parameters, blood pressure, and plasma lipids did not differ among LPI and MPI intervention. Compared to baseline, the primary outcome LDL cholesterol was significantly reduced after 4 wk of both interventions (P ≤ 0.008), while LDL:HDL cholesterol ratio was decreased only by LPI (P = 0.003). These time effects were restricted to subjects with higher hypercholesterolemia and disappeared after 8 wk. Blood pressure was reduced after 8 wk of LPI (P ≤ 0.044). Almost all serum amino acids were higher at wk 4 but not at wk 8 of MPI compared to LPI. Following 4 wk and 8 wk of LPI intervention, most amino acids remained unchanged. Both interventions caused a slight, but significant rise in body weight and body fat after 8 wk (P ≤ 0.045). CONCLUSION In conclusion, 25 g LPI can beneficially modulate plasma LDL cholesterol at least over short-term. Using appropriate dietetic conditions that improve consumer compliance and avoid changes in energy intake as well as in body composition, lupin protein could positively impact cardiovascular risk factors particularly in individuals with higher hypercholesterolemia. TRIAL REGISTRATION ClinicalTrials.gov: NCT01304992.
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Affiliation(s)
- Melanie Bähr
- Institute of Nutrition, Department of Nutritional Physiology, Friedrich Schiller University Jena, Dornburger Str. 24, D-07743, Jena, Germany
| | - Anita Fechner
- Institute of Nutrition, Department of Nutritional Physiology, Friedrich Schiller University Jena, Dornburger Str. 24, D-07743, Jena, Germany
| | - Julia Krämer
- Institute of Nutrition, Department of Nutritional Physiology, Friedrich Schiller University Jena, Dornburger Str. 24, D-07743, Jena, Germany
| | - Michael Kiehntopf
- Institute of Clinical Chemistry and Laboratory Medicine, Jena University Hospital, Erlanger Allee 101, D-07747, Jena, Germany
| | - Gerhard Jahreis
- Institute of Nutrition, Department of Nutritional Physiology, Friedrich Schiller University Jena, Dornburger Str. 24, D-07743, Jena, Germany
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Torino MI, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, Frias J. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem 2012; 136:1030-7. [PMID: 23122159 DOI: 10.1016/j.foodchem.2012.09.015] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 07/30/2012] [Accepted: 09/05/2012] [Indexed: 01/24/2023]
Abstract
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 logCFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC(50)) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
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