1
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Eugelio F, Palmieri S, Mascini M, Della Valle F, Fanti F, Oliva E, Del Carlo M, Compagnone D, Sergi M. Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study. Food Chem X 2024; 23:101769. [PMID: 39280210 PMCID: PMC11402189 DOI: 10.1016/j.fochx.2024.101769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 06/27/2024] [Accepted: 08/23/2024] [Indexed: 09/18/2024] Open
Abstract
Lupin seeds are recognized for their nutritional value and potential health benefits, but they contain also a significant amount of alkaloids, an anti-nutritive class of compounds, which vary significantly in composition within and between species due to environmental factors. In this study, we developed a predictive multi-experiment approach using ultra-high performance liquid chromatography coupled with triple quadrupole with linear ionic trap tandem mass spectrometry (UHPLC-QqQ-LIT-MS/MS) for comprehensive alkaloid profiling and geographical classification of Lupinus albus L. samples originating from four different Italian regions. Six targeted quinolizidine alkaloids were detected and 21 other alkaloids were putatively identified. Hierarchical Cluster Analysis (HCA) and partial least squares discriminant analysis (PLS-DA) were applied to explore the data structure and successfully classify samples according to their geographical origin. The data demonstrate the efficacy of the developed approach in providing valuable insights in alkaloid profiles of lupin seeds and their potential as markers for geographical traceability.
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Affiliation(s)
- Fabiola Eugelio
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Sara Palmieri
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Marcello Mascini
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Francesco Della Valle
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Federico Fanti
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Eleonora Oliva
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Michele Del Carlo
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Dario Compagnone
- Department of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Manuel Sergi
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
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2
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Tian Y, Cortés-Avendaño P, Yang B, Glorio-Paulet P, Repo-Carrasco-Valencia R, Suomela JP. Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet). Food Chem 2024; 442:138411. [PMID: 38271901 DOI: 10.1016/j.foodchem.2024.138411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/27/2024]
Abstract
Seeds of ten Andean lupin (Lupinus mutabilis Sweet) ecotypes were collected from different regions of Peru and treated with an aqueous debittering method. Both untreated and treated seeds were analyzed by using LC-MS to investigate flavonoid profiles of different ecotypes and impact of debittering process on these compounds. Thirteen isoflavones (mainly as glycosides of genistein and methoxy-genistein) and eight flavones (glycosylated apigenins and methyl-luteolins) were characterized as the main flavonoids in the seed samples. The untreated lupin seeds contained 187-252 mg/100 g (dry weight) of flavonoids. The main difference among lupin ecotypes was observed in the levels of genistein-malonylhexoside, methoxy-genistein-malonylhexoside, and methyl-luteolin-malonylhexoside. After the debittering treatment, the total flavonoid content in the seeds was decreased to 125-203 mg/100 g dry weight, the aglycones of genistein, methoxy-genistein, and methyl-luteolin being the key distinguishing compounds of ecotypes. The aqueous treatment was effective in degrading flavonoid glycosides and releasing the corresponding aglycones.
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Affiliation(s)
- Ye Tian
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Paola Cortés-Avendaño
- Facultad de Industrias Alimentarias, Innovative Technology, Food and Health Research Group, Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Patricia Glorio-Paulet
- Food Chemistry and Biochemistry Associated with Food Safety and Stability Group, Instituto de Investigación de Bioquímica y Biología Molecular (UNALM-IIBBM), Av. La Molina s/n, Lima, Peru
| | - Ritva Repo-Carrasco-Valencia
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos (CIINCA), Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru
| | - Jukka-Pekka Suomela
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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3
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González E, Carrapiso AI, Canibe N, Bach Knudsen KE. Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components. Foods 2024; 13:299. [PMID: 38254600 PMCID: PMC10814947 DOI: 10.3390/foods13020299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Lupin seeds have received increased attention due to their applications in the nutrition of humans and livestock. One of their special features is their high content of dietary fiber, which is influenced by the lupin species. No previous studies have focused on the variability in dietary fiber and its fractions within species so far. The aim of this study was to investigate the variability within L. albus and L. angustifolius (eight cultivars each) in the dietary fiber composition expressed as low-molecular-weight soluble dietary fiber (LMWSDF), soluble and insoluble non-cellulosic polysaccharides, cellulose, and Klason lignin. Additionally, we analyzed the proximate composition and the composition of amino acids and fatty acids. The results showed noticeable variability within both species not only in the total dietary fiber but also in all its fractions, especially in LMWSDF, cellulose, non-starch polysaccharides, and Klason lignin within L. angustifolius. This indicates that the cultivar choice should be based on the application for which it is used. Even though important nutrients, such as the most indispensable amino acids, are not highly variable within L. albus, dietary fiber variations can still have a marked influence on the nutritional value because of their influence on the digestibility of other nutrients.
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Affiliation(s)
- Elena González
- School of Agricultural Engineering, Universidad de Extremadura, 06007 Badajoz, Spain;
| | - Ana Isabel Carrapiso
- School of Agricultural Engineering, Universidad de Extremadura, 06007 Badajoz, Spain;
| | - Nuria Canibe
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, Postboks 50, DK-8830 Tjele, Denmark;
| | - Knud Erik Bach Knudsen
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, Postboks 50, DK-8830 Tjele, Denmark;
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4
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AlJaloudi R, Al-Dabbas MM, Hamad HJ, Amara RA, Al-Bashabsheh Z, Abughoush M, Choudhury IH, Al-Nawasrah BA, Iqbal S. Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods 2024; 13:259. [PMID: 38254560 PMCID: PMC10814707 DOI: 10.3390/foods13020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/04/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.
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Affiliation(s)
- Rawan AlJaloudi
- Zarqa University College, Al-Balqa Applied University, Zarqa 13313, Jordan;
| | - Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Hani J. Hamad
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Rawan A. Amara
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Zaher Al-Bashabsheh
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Medical Sciences, Philadelphia University, Amman 19392, Jordan (Z.A.-B.)
| | - Mahmoud Abughoush
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
| | - Imranul H. Choudhury
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
| | - Bha’a Aldin Al-Nawasrah
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan; (M.M.A.-D.); (R.A.A.); (B.A.A.-N.)
| | - Sehar Iqbal
- Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi 112612, United Arab Emirates; (M.A.); (I.H.C.)
- AAU Health and Biomedical Research Center, Al Ain University, Abu Dhabi 112612, United Arab Emirates
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5
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Estivi L, Brandolini A, Gasparini A, Hidalgo A. Lupin as a Source of Bioactive Antioxidant Compounds for Food Products. Molecules 2023; 28:7529. [PMID: 38005249 PMCID: PMC10673580 DOI: 10.3390/molecules28227529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/06/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Four species of lupin (white lupin, yellow lupin, blue lupin and Andean lupin) are widely cropped thanks to the excellent nutritional composition of their seeds: high protein content (28-48 g/100 g); good lipid content (4.6-13.5 g/100 g, but up to 20.0 g/100 g in Andean lupin), especially unsaturated triacylglycerols; and richness in antioxidant compounds like carotenoids, tocols and phenolics. Particularly relevant is the amount of free phenolics, highly bioaccessible in the small intestine. However, the typical bitter and toxic alkaloids must be eliminated before lupin consumption, hindering its diffusion and affecting its nutritional value. This review summarises the results of recent research in lupin composition for the above-mentioned three classes of antioxidant compounds, both in non-debittered and debittered seeds. Additionally, the influence of technological processes to further increase their nutritional value as well as the effects of food manufacturing on antioxidant content were scrutinised. Lupin has been demonstrated to be an outstanding raw material source, superior to most crops and suitable for manufacturing foods with good antioxidant and nutritional properties. The bioaccessibility of lupin antioxidants after digestion of ready-to-eat products still emerges as a dearth in current research.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy; (L.E.); (A.H.)
| | - Andrea Brandolini
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy;
| | - Andrea Gasparini
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy;
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy; (L.E.); (A.H.)
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6
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Heinzl GC, Eriksen DB, Johnsen PR, Scarafoni A, Frøkiær H. Protein Concentration Affects the Food Allergen γ-Conglutin Uptake and Bacteria-Induced Cytokine Production in Dendritic Cells. Biomolecules 2023; 13:1531. [PMID: 37892213 PMCID: PMC10605286 DOI: 10.3390/biom13101531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
γ-Conglutin (γ-C) from lupin seeds has been identified as a potent allergen with cross reactivity to peanuts. Here, we investigated how γ-C affected the response in bone marrow-derived dendritic cells (DCs) to bacterial stimuli. γ-C enhanced L. acidophilus NCFM (LaNCFM)-induced IL-12, IL-10, and IL-23 dose-dependently. In contrast, together with E. coli Nissle or LPS, γ-C reduced the production of IL-12 but not of IL-23 and IL-10. Enzyme-hydrolyzed γ-C also enhanced LaNCFM-induced IL-12 and IL-23 production. All preparations induced ROS production in the DCs. The mannose receptor ligands mannan and dextran and the clathrin inhibitor monodansylcadaverine partly inhibited the endocytosis of γ-C. Kunitz trypsin inhibitor and the scavenger receptor ligand polyG also enhanced LaNCFM-induced IL-12, indicating the involvement of receptors other than C-type lectin receptors. The endocytosis of labeled γ-C increased dose-dependently by addition of unlabeled γ-C, which coincided with γ-C's tendency to aggregate. Taken together, γ-C aggregation affects endocytosis and affects the cytokine production induced by gram-positive and gram-negative bacteria differently. We suggest that γ-C is taken up by the same mechanism as other food proteins but due to aggregation is present in higher concentration in the DCs. This could influence the resulting T-cell response in a microbial stimuli-dependent way.
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Affiliation(s)
- Giuditta C Heinzl
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Veterinary and Animal Sciences, University of Copenhagen, Ridebanevej 9, 1871 Frederiksberg, Denmark
| | - Danny Blichfeldt Eriksen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Ridebanevej 9, 1871 Frederiksberg, Denmark
| | - Peter Riber Johnsen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Ridebanevej 9, 1871 Frederiksberg, Denmark
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Hanne Frøkiær
- Department of Veterinary and Animal Sciences, University of Copenhagen, Ridebanevej 9, 1871 Frederiksberg, Denmark
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7
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Lemus-Conejo A, Rivero-Pino F, Montserrat-de la Paz S, Millan-Linares MC. Nutritional composition and biological activity of narrow-leafed lupins (Lupinus angustifolius L.) hydrolysates and seeds. Food Chem 2023; 420:136104. [PMID: 37059020 DOI: 10.1016/j.foodchem.2023.136104] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/27/2023] [Accepted: 04/01/2023] [Indexed: 04/05/2023]
Abstract
Lupins are an interesting source of nutrients, part of the Fabaceae family. More specifically, narrow-leafed lupin (Lupinus angustifolius L.) is a legume, largely produced in Australia, which is used both for human food and animal fodder. There is a growing interest in plant proteins-derived products due to benefits for the ecosystem and lower production costs compared to traditional animal sources of protein. This review aimed to summarize major and minor chemical components in Lupinus angustifolius L., and potential health benefits of this plant and product thereof. In particular, the protein fraction of Lupinus and their biological properties are described. L. angustifolius seed and proteins by-products can be used as a valuable source of high value-added compounds for diverse food products with the goal to maximize its economic value.
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8
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Chukwuejim S, Utioh A, Choi TD, Aluko RE. Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2191701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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9
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Kebede YS, Teferra TF. Isoelectric point isolation and characterization of proteins from lupine cultivars as influenced by chemical and thermal treatments. Heliyon 2023; 9:e14027. [PMID: 36915547 PMCID: PMC10006467 DOI: 10.1016/j.heliyon.2023.e14027] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 01/27/2023] [Accepted: 02/19/2023] [Indexed: 03/02/2023] Open
Abstract
Pulses provide a significant nutritional potential for the large proportion of the population in developing countries. Lupine is among the underutilized legume crops for human food in Ethiopia and globally concomitant to its contents of bitter alkaloids. This research was initiated to investigate the effects of soaking lupine seeds of bitter and sweet varieties in water and 2% sodium carbonate (Na2CO3) solutions as grain softener on the protein extraction efficiency and its sensory acceptability. It was hypothesized that the soaking treatment results in the removal of characteristic bitterness when coupled with thermal treatment (roasting). The result showed that soaking in Na2CO3 significantly increased the protein extraction efficiency (both protein yield and quality (purity)) in the two lupine cultivars. The roasting treatment did not help much. The bitter variety of lupine soaked in Na2CO3 with no roasting treatment gave the highest protein yield (39.45%), while the sweet variety soaked in water followed by roasting exhibited the least protein yield (23.25%). The purity of the protein isolates from the lupine samples soaked in 2% Na2CO3 followed by roasting was the highest (92.29%). The non-soaked samples of the sweet variety after roasting resulted in the lowest purity (75.05%). The water holding, and oil absorption capacity, as well as the emulsification activity and foaming capacity of the protein isolates were significantly varied for the lupine varieties, and by the soaking and roasting treatments. Higher (314.38%) WHC was recorded for the protein isolates from sweet variety soaked in Na2CO3, where the bitter variety, when soaked in 2% Na2CO3 without roasting gave protein isolates of higher emulsion and foaming capacities. The research revealed also that soaking of lupine seeds in grain softeners shows a great potential as a pretreatment for enhanced protein extraction and functional desirability (in terms of emulsion and foaming capacities) as well as sensory acceptability and can be recommended for scaling up at industrial level.
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Affiliation(s)
- Yikeber Simachew Kebede
- School of Nutrition, Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia.,Department of Food Science and Technology, Wachamo University, Hosaena, Ethiopia
| | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia
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10
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Chamone MER, Ascheri JLR, Vargas-Solórzano JW, Stephan MP, Carvalho CWP. Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01050-0. [PMID: 36826692 DOI: 10.1007/s11130-023-01050-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/11/2023] [Indexed: 06/18/2023]
Abstract
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (-93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (< -3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (-75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (-12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the γ-conglutin fraction in the digested samples evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour.
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Affiliation(s)
- Meiry Ellen Ramos Chamone
- Postgraduate Program in Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil
| | - José Luis Ramírez Ascheri
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Jhony Willian Vargas-Solórzano
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil.
| | - Marília Penteado Stephan
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Carlos Wanderlei Piler Carvalho
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
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11
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Devkota L, Kyriakopoulou K, Bergia R, Dhital S. Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions. Foods 2023; 12:foods12050908. [PMID: 36900425 PMCID: PMC10001375 DOI: 10.3390/foods12050908] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/23/2023] Open
Abstract
Proteins from the full and defatted flours of L. angustifolius cv Jurien and L. albus cv Murringo were prepared using alkaline extraction and iso-electric precipitation. Isolates were either freeze dried or spray dried or pasteurized at 75 ± 3 °C/5 min before freeze-drying. Various structural properties were investigated to elucidate the varietal and processing-induced effect on molecular and secondary structure. Irrespective of processing, isolated proteins had a similar molecular size, with α-conglutin (412 kDa) and β-conglutin (210 kDa) being principal fractions for the albus and angustifolius variety, respectively. Smaller peptide fragments were observed for the pasteurized and spray dried samples, indicating some degree of processing-induced changes. Furthermore, secondary structure characterization by Fourier-transform-infrared and circular dichroism spectroscopy showed β-sheet and α-helical structure being the dominant structure, respectively. Thermal characterization showed two denaturation peaks corresponding to β-conglutin (Td = 85-89 °C) and α-conglutin (Td = 102-105 °C) fractions. However, the enthalpy values for α-conglutin denaturation were significantly higher for albus species, which corroborates well with higher amounts of heat stable α-conglutin present. Amino acid profile was similar for all samples with limiting sulphur amino acid. In summary, commercial processing conditions did not have a profound effect on the various structural properties of lupin protein isolates, and properties were mainly determined by varietal differences.
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Affiliation(s)
- Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | | | - Robert Bergia
- Archer-Daniels-Midland (ADM), James R. Randall Research Centre, Decatur, IL 62521, USA
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
- Correspondence: ; Tel.: +61-3-9905-9344
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12
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Pereira A, Ramos F, Sanches Silva A. Lupin ( Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238557. [PMID: 36500649 PMCID: PMC9737668 DOI: 10.3390/molecules27238557] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
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).
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Affiliation(s)
- Ana Pereira
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4050-346 Porto, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-346 Porto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- Correspondence: or
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13
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Krawęcka A, Sobota A, Zarzycki P. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta. Foods 2022; 11:3216. [PMCID: PMC9601986 DOI: 10.3390/foods11203216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality.
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14
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Tirdiľová I, Vollmannová A, Čéryová S, Obtulovič P, Árvay J, Zetochová E. Impact of 3-Year Period as a Factor on the Content of Biologically Valuable Substances in Seeds of White Lupin. PLANTS 2022; 11:plants11162087. [PMID: 36015391 PMCID: PMC9415484 DOI: 10.3390/plants11162087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 12/02/2022]
Abstract
White lupin seed is a unique legume rich in protein and fiber contents, as well as phytochemicals with health potential that contributes to a reduced risk of dyslipidemia, obesity and intestinal dysfunction. This study was focused on the effect of the year on the contents of caffeic acid, 4-hydroxybenzoic acid, trans-ferulic, trans-p-coumaric, quercetin, myricetin, kaempferol, apigenin and genistein, as well as the antioxidant activity and total polyphenols, of seeds of eleven varieties (Lupine albus). The contents of individual phenolic substances were determined by high-performance liquid chromatography–HPLC. The total content of polyphenols and the antioxidant activity were determined spectrophotometrically. The results show that the lowest contents of phenolic acids were found in the seeds from 2018. The caffeic acid and trans-ferulic acid were the most represented among all phenolic acids, during all 3 monitored years (2017, 2018, and 2019). Our results confirm the significant influence of the year of cultivation on the bioactive substances’ content in the seeds, and this can be potentially useful for the appropriate selection of locations for lupine growers in Slovakia, taking into account the climatic conditions of the given location. This study provides information about a legume that is underutilized in human nutrition, which may be a valuable source of bioactive substances.
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Affiliation(s)
- Ivana Tirdiľová
- AgroBioTech Research Center, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
- Correspondence:
| | - Alena Vollmannová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Silvia Čéryová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Peter Obtulovič
- Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Erika Zetochová
- Gene Bank of the Slovak Republic, Research Institute of Plant Production, Bratislavská 2795/122, 921 01 Piešťany, Slovakia
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15
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Tahmasian A, Juhász A, Broadbent JA, Nye-Wood MG, Le TT, Colgrave ML. Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties. Front Nutr 2022; 9:842168. [PMID: 35634370 PMCID: PMC9136412 DOI: 10.3389/fnut.2022.842168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
Lupin seeds have an excellent nutritional profile, including a high proportion of protein and dietary fiber. These qualities make lupin seeds an ideal candidate to help meet the growing global demand for complementary sources of protein. Of consequence to this application, there are nutritional and antinutritional properties assigned to the major lupin seed storage proteins—referred to as α-, β-, δ- and γ-conglutins The variation in the abundance of these protein families can impact the nutritional and bioactive properties of different lupin varieties. Hence, exploring the conglutin protein profiles across a diverse range of lupin varieties will yield knowledge that can facilitate the selection of superior genotypes for food applications or lupin crop improvement. To support this knowledge generation, discovery proteomics was applied for the identification of the 16 known conglutin subfamilies from 46 domestic and wild narrow-leafed lupin (NLL) genotypes. Consequently, the diversity of abundance of these proteins was evaluated using liquid chromatography–multiple reaction monitoring-mass spectrometry (LC–MRM-MS). This comparative study revealed a larger variability for the β- and δ-conglutin content across the lines under study. The absence/lower abundance of the β2- to β6-conglutin subfamilies in a subset of the domesticated cultivars led to substantially lower overall levels of the allergenic β-conglutin content in these NLLs, for which the elevation of the other conglutin families were observed. The diversity of the conglutin profiles revealed through this study—and the identification of potential hypoallergenic genotypes—will have great significance for lupin allergic consumers, food manufactures as well as grain breeders through the future development of lupin varieties with higher levels of desirable bioactive proteins and lower allergen content.
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Affiliation(s)
- Arineh Tahmasian
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA, Australia
- Commonwealth Scientific and Industrial Research Organisation Agriculture and Food, St. Lucia, QLD, Australia
| | - Angéla Juhász
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA, Australia
| | - James A. Broadbent
- Commonwealth Scientific and Industrial Research Organisation Agriculture and Food, St. Lucia, QLD, Australia
| | - Mitchell G. Nye-Wood
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA, Australia
| | - Thao T. Le
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland, New Zealand
| | - Michelle L. Colgrave
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA, Australia
- Commonwealth Scientific and Industrial Research Organisation Agriculture and Food, St. Lucia, QLD, Australia
- *Correspondence: Michelle L. Colgrave,
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16
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Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083766] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the development of new functional products.
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17
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Santos-Sánchez G, Cruz-Chamorro I, Bollati C, Bartolomei M, Pedroche J, Millán F, Millán-Linares MDC, Capriotti AL, Cerrato A, Laganà A, Arnoldi A, Carrillo-Vico A, Lammi C. A Lupinus angustifolius protein hydrolysate exerts hypocholesterolemic effects in Western diet-fed ApoE -/- mice through the modulation of LDLR and PCSK9 pathways. Food Funct 2022; 13:4158-4170. [PMID: 35316320 DOI: 10.1039/d1fo03847h] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Lupin protein hydrolysates (LPHs) are gaining attention in the food and nutraceutical industries due to their several beneficial health effects. Recently, we have shown that LPH treatment reduces liver cholesterol and triglyceride levels in hypercholesterolemic mice. The aim of this study was to elucidate the effects of LPH treatment on the molecular mechanism underlying liver cholesterol metabolism in ApoE-/- mice fed the Western diet. After identifying the composition of the peptide within the LPH mixture and determining its ability to reduce HMGCoAR activity in vitro, its effect on the LDLR and PCSK9 pathways was measured in liver tissue from the same mice. Thus, the LPH reduced the protein levels of HMGCoAR and increased the phosphorylated inactive form of HMGCoAR and the pHMGCoAR/HMGCoAR ratio, which led to the deactivation of de novo cholesterol synthesis. Furthermore, the LPH decreased the protein levels of SREBP2, a key upstream transcription factor involved in the expression of HMGCoAR and LDLR. Consequently, LDLR protein levels decreased in the liver of LPH-treated animals. Interestingly, the LPH also increased the protein levels of pAMPK responsible for HMGCoAR phosphorylation. Furthermore, the LPH controlled the PSCK9 signal pathway by decreasing its transcription factor, the HNF1-α protein. Consequently, lower PSCK9 protein levels were found in the liver of LPH-treated mice. This is the first study elucidating the molecular mechanism at the basis of the hypocholesterolemic effects exerted by the LPH in an in vivo model. All these findings point out LPHs as a future lipid-lowering ingredient to develop new functional foods.
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Affiliation(s)
- Guillermo Santos-Sánchez
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy. .,Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain. .,Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain
| | - Ivan Cruz-Chamorro
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy. .,Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain. .,Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
| | - Justo Pedroche
- Department of Food & Health, Instituto de la Grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain
| | - Francisco Millán
- Department of Food & Health, Instituto de la Grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain
| | - María Del Carmen Millán-Linares
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain. .,Department of Food & Health, Instituto de la Grasa, CSIC, Ctra, Utrera Km 1, 41013 Seville, Spain
| | - Anna Laura Capriotti
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Andrea Cerrato
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Aldo Laganà
- Dipartimento di Chimica, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
| | - Antonio Carrillo-Vico
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Universidad de Sevilla, 41009 Seville, Spain. .,Instituto de Biomedicina de Sevilla, IBiS (Universidad de Sevilla, HUVR, Junta de Andalucía, CSIC), 41013 Seville, Spain
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
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18
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Gangola MP, Ramadoss BR, Jaiswal S, Fabek H, Tulbek M, Anderson GH, Chibbar RN. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate. Foods 2022; 11:foods11050645. [PMID: 35267277 PMCID: PMC8909546 DOI: 10.3390/foods11050645] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/14/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8-43%), dietary fiber (6.7-12.1%), fat (4.8-7.1%) and resistant starch (3.2-6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.
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Affiliation(s)
- Manu Pratap Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Bharathi Raja Ramadoss
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Hrvoje Fabek
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK S7M 5V1, Canada;
| | - Gerald Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Ravindra N. Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
- Correspondence: ; Tel.: +1-306-966-4969
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19
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Liu J, Jiang W. Identification and characterization of unique 5-hydroxyisoflavonoid biosynthetic key enzyme genes in Lupinus albus. PLANT CELL REPORTS 2022; 41:415-430. [PMID: 34851457 DOI: 10.1007/s00299-021-02818-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
5-Hydroxyisoflavonoids, no 5-deoxyisoflavonoids, in Lupinus species, are due to lack of CHRs and Type II CHIs, and the key enzymes of isoflavonoid biosynthetic pathway in white lupin were identified. White lupin (Lupinus albus) is used as food ingredients owing to rich protein, low starch, and rich bioactive compounds such as isoflavonoids. The isoflavonoids biosynthetic pathway in white lupin still remains unclear. In this study, only 5-hydroxyisoflavonoids, but no 5-deoxyisoflavonoids, were detected in white lupin and other Lupinus species. No 5-deoxyisoflavonoids in Lupinus species are due to lack of CHRs and Type II CHIs. We further found that the CHI gene cluster containing both Type I and Type II CHIs possibly arose after the divergence of Lupinus with other legume clade. LaCHI1 and LaCHI2 identified from white lupin metabolized naringenin chalcone to naringenin in yeast and tobacco (Nicotiana benthamiana), and were bona fide Type I CHIs. We further identified two isoflavone synthases (LaIFS1 and LaIFS2), catalyzing flavanone naringenin into isoflavone genistein and also catalyzing liquiritigenin into daidzein in yeast and tobacco. In addition, LaG6DT1 and LaG6DT2 prenylated genistein at the C-6 position into wighteone. Two glucosyltransferases LaUGT1 and LaUGT2 metabolized genistein and wighteone into its 7-O-glucosides. Taken together, our study not only revealed that exclusive 5-hydroxyisoflavonoids do exist in Lupinus species, but also identified key enzymes in the isoflavonoid biosynthetic pathway in white lupin.
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Affiliation(s)
- Jinyue Liu
- Center for Plant Biology, School of Life Sciences, Tsinghua University, Beijing, 100084, China
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
- Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang, Jiangxi, 332900, China
| | - Wenbo Jiang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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20
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Boukid F, Pasqualone A. Lupine (Lupinus spp.) proteins: characteristics, safety and food applications. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03909-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Grácio M, Rocha J, Pinto R, Boavida Ferreira R, Solas J, Eduardo‐Figueira M, Sepodes B, Ribeiro AC. A proposed lectin-mediated mechanism to explain the in Vivo antihyperglycemic activity of γ-conglutin from Lupinus albus seeds. Food Sci Nutr 2021; 9:5980-5996. [PMID: 34760231 PMCID: PMC8565248 DOI: 10.1002/fsn3.2520] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 01/07/2023] Open
Abstract
Experiments conducted in vitro and in vivo, as well as clinical trials for hypoglycemic therapeutics, support the hypoglycemic properties of the lectin γ-conglutin, a Lupinus seed storage protein, by a mechanism not yet been clarified. Structural studies established that binding of γ-conglutin, in native and denatured form, to insulin occurs by a strong binding that resists rupture when 0.4 M NaCl and 0.4 M galactose are present, suggesting that strong electrostatic interactions are involved. Studies on binding of γ-conglutin in native and denatured form to HepG2 membrane glycosylated receptors were conducted, which reveal that only the native form of γ-conglutin with lectin activity is capable of binding to these receptors. Glycosylated insulin receptors were detected on purified HepG2 cell membranes and characterized by 1D and 2D analyses. Preclinical assays with male mice (CD-1) indicated that native and denatured γ-conglutins display antihyperglycemic effect, decreasing glucose in blood comparable after 120 min to that exhibited by the animal group treated with metformin, used to treat T2D and used as a positive control. Measurement of organ injury/functional biomarkers (hepatic, pancreatic, renal, and lipid profile) was comparable to that of metformin treatment or even better in terms of safety endpoints (pancreatic and hepatic biomarkers).
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Affiliation(s)
- Madalena Grácio
- Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
- Linking Landscape, Environment, Agriculture and Food (LEAF)University of Lisbon Higher Institute of AgronomyLisbonPortugal
| | - João Rocha
- Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL) and Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
| | - Rui Pinto
- Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL) and Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
- JCS Dr Joaquim Chaves Lab Análises ClínicasAlgésPortugal
| | - Ricardo Boavida Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF)University of Lisbon Higher Institute of AgronomyLisbonPortugal
| | - João Solas
- Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL) and Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
- HTRC‐Health and Technology Research CenterESTeSLInstituto Superior TécnicoUniversidade de LisboaLisboaPortugal
| | - Maria Eduardo‐Figueira
- Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL) and Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
| | - Bruno Sepodes
- Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL) and Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
| | - Ana Cristina Ribeiro
- Faculdade de Farmácia da Universidade de LisboaLisboaPortugal
- Linking Landscape, Environment, Agriculture and Food (LEAF)University of Lisbon Higher Institute of AgronomyLisbonPortugal
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22
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Silva M, Philadelpho B, Santos J, Souza V, Souza C, Santiago V, Silva J, Souza C, Azeredo F, Castilho M, Cilli E, Ferreira E. IAF, QGF, and QDF Peptides Exhibit Cholesterol-Lowering Activity through a Statin-like HMG-CoA Reductase Regulation Mechanism: In Silico and In Vitro Approach. Int J Mol Sci 2021; 22:ijms222011067. [PMID: 34681729 PMCID: PMC8538380 DOI: 10.3390/ijms222011067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 09/27/2021] [Accepted: 10/06/2021] [Indexed: 12/15/2022] Open
Abstract
In this study, in silico approaches are employed to investigate the binding mechanism of peptides derived from cowpea β-vignin and HMG-CoA reductase. With the obtained information, we designed synthetic peptides to evaluate their in vitro enzyme inhibitory activity. In vitro, the total protein extract and <3 kDa fraction, at 5000 µg, support this hypothesis (95% and 90% inhibition of HMG-CoA reductase, respectively). Ile-Ala-Phe, Gln-Gly-Phe, and Gln-Asp-Phe peptides were predicted to bind to the substrate binding site of HMGCR via HMG-CoAR. In silico, it was established that the mechanism of HMG-CoA reductase inhibition largely entailed mimicking the interactions of the decalin ring of simvastatin and via H-bonding; in vitro studies corroborated the predictions, whereby the HMG-CoA reductase activity was decreased by 69%, 77%, and 78%, respectively. Our results suggest that Ile-Ala-Phe, Gln-Gly-Phe, and Gln-Asp-Phe peptides derived from cowpea β-vignin have the potential to lower cholesterol synthesis through a statin-like regulation mechanism.
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Affiliation(s)
- Mariana Silva
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
- Chemistry Institute, Sao Paulo State University, Araraquara 14800-900, SP, Brazil
| | - Biane Philadelpho
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Johnnie Santos
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Victória Souza
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Caio Souza
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Victória Santiago
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Jaff Silva
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
- Chemistry Institute, Sao Paulo State University, Araraquara 14800-900, SP, Brazil
| | - Carolina Souza
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Francine Azeredo
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Marcelo Castilho
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
| | - Eduardo Cilli
- Chemistry Institute, Sao Paulo State University, Araraquara 14800-900, SP, Brazil
- Correspondence: (E.C.); (E.F.); Tel.: +55-16-993-487-096 (E.C.); +55-71-992-313-184 (E.F.)
| | - Ederlan Ferreira
- School of Pharmacy, Federal University of Bahia, Salvador 40170-115, BA, Brazil; (M.S.); (B.P.); (J.S.); (V.S.); (C.S.); (V.S.); (J.S.); (C.S.); (F.A.); (M.C.)
- Correspondence: (E.C.); (E.F.); Tel.: +55-16-993-487-096 (E.C.); +55-71-992-313-184 (E.F.)
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Okagu IU, Ndefo JC, Aham EC, Obeme-Nmom JI, Agboinghale PE, Aguchem RN, Nechi RN, Lammi C. Lupin-Derived Bioactive Peptides: Intestinal Transport, Bioavailability and Health Benefits. Nutrients 2021; 13:nu13093266. [PMID: 34579144 PMCID: PMC8469740 DOI: 10.3390/nu13093266] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/11/2021] [Accepted: 09/16/2021] [Indexed: 12/15/2022] Open
Abstract
There is a renewed interest on the reliance of food-based bioactive compounds as sources of nutritive factors and health-beneficial chemical compounds. Among these food components, several proteins from foods have been shown to promote health and wellness as seen in proteins such as α/γ-conglutins from the seeds of Lupinus species (Lupin), a genus of leguminous plant that are widely used in traditional medicine for treating chronic diseases. Lupin-derived peptides (LDPs) are increasingly being explored and they have been shown to possess multifunctional health improving properties. This paper discusses the intestinal transport, bioavailability and biological activities of LDPs, focusing on molecular mechanisms of action as reported in in vitro, cell culture, animal and human studies. The potentials of several LDPs to demonstrate multitarget mechanism of regulation of glucose and lipid metabolism, chemo- and osteoprotective properties, and antioxidant and anti-inflammatory activities position LDPs as good candidates for nutraceutical development for the prevention and management of medical conditions whose etiology are multifactorial.
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Affiliation(s)
- Innocent U. Okagu
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria; (I.U.O.); (E.C.A.); (R.N.A.)
| | - Joseph C. Ndefo
- Department of Science Laboratory Technology, University of Nigeria, Nsukka 410001, Nigeria
- Correspondence: (J.C.N.); (C.L.)
| | - Emmanuel C. Aham
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria; (I.U.O.); (E.C.A.); (R.N.A.)
| | - Joy I. Obeme-Nmom
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, PMB 1001, Omu-Aran 251101, Nigeria;
| | | | - Rita N. Aguchem
- Department of Biochemistry, University of Nigeria, Nsukka 410001, Nigeria; (I.U.O.); (E.C.A.); (R.N.A.)
| | - Regina N. Nechi
- Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria;
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milano, Italy
- Correspondence: (J.C.N.); (C.L.)
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25
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Tahmasian A, Broadbent JA, Juhász A, Nye-Wood M, Le TT, Bose U, Colgrave ML. Evaluation of protein extraction methods for in-depth proteome analysis of narrow-leafed lupin (Lupinus angustifolius) seeds. Food Chem 2021; 367:130722. [PMID: 34375893 DOI: 10.1016/j.foodchem.2021.130722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 07/25/2021] [Accepted: 07/26/2021] [Indexed: 01/06/2023]
Abstract
Lupin is slated as a potential contributor towards future food security. Lupin possesses several nutritional and nutraceutical attributes, many linked to seed proteins. For in-depth characterisation of the lupin proteome, liquid chromatography-tandem mass spectrometry was used to evaluate four protein extraction procedures. The proteomes of three narrow-leafed lupin were qualitatively evaluated using protein/peptide identifications and further quantitatively assessed by data-independent proteome measurement. Each extraction buffer led to unique protein identifications; altogether yielding 2,760 protein identifications from lupin varieties. The analysis of protein abundance data highlighted distinct differences between Tris-HCl and urea extracted proteomes, while also revealing variation amongst the cultivar proteomes with the wild accession (P27255) distinctly different from the domesticated cultivars (Tanjil, Unicrop). The extraction buffer used influenced the proteome coverage, downstream functional annotation results and consequently the biological interpretation demonstrating the need to optimise and understand the impact of protein extraction conditions.
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Affiliation(s)
- Arineh Tahmasian
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA 6027, Australia; CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia
| | - James A Broadbent
- CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia
| | - Angéla Juhász
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA 6027, Australia
| | - Mitchell Nye-Wood
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA 6027, Australia
| | - Thao T Le
- School of Science, Edith Cowan University, Joondalup, WA 6027, Australia
| | - Utpal Bose
- CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia
| | - Michelle L Colgrave
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA 6027, Australia; CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia.
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Hypocholesterolemic Effect of Potent Peptide and Bioactive Fraction from Pigeon Pea By-Products in Wistar Rats. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10261-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Lupin γ-conglutin protects against cell death induced by oxidative stress and lipotoxicity, but transiently inhibits in vitro insulin secretion by increasing K ATP channel currents. Int J Biol Macromol 2021; 187:76-90. [PMID: 34280449 DOI: 10.1016/j.ijbiomac.2021.07.088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 02/08/2023]
Abstract
Lupin γ-conglutin beneficially modulates glycemia, but whether it protects against oxidative and lipotoxic damage remains unknown. Here, we studied the effects of γ-conglutin on cell death provoked by hydrogen peroxide and palmitate in HepG2 hepatocytes and insulin-producing MIN6 cells, and if a modulation of mitochondrial potential and reactive oxygen species (ROS) levels was involved. We also investigated how γ-conglutin influences insulin secretion and electrical activity of β-cells. The increased apoptosis of HepG2 cells exposed to hydrogen peroxide was prevented by γ-conglutin, and the viability and ROS content in γ-conglutin-treated cells was similar to that of non-exposed cells. Additionally, γ-conglutin partially protected MIN6 cells against hydrogen peroxide-induced death. This was associated with a marked reduction in ROS. No significant changes were found in the mitochondrial potential of γ-conglutin-treated cells. Besides, we observed a partial protection against lipotoxicity only in hepatocytes. Unexpectedly, we found a transient inhibition of insulin secretion, plasma membrane hyperpolarization, and higher KATP channel currents in β-cells treated with γ-conglutin. Our data show that γ-conglutin protects against cell death induced by oxidative stress or lipotoxicity by decreasing ROS and might also indicate that γ-conglutin promotes a β-cell rest, which could be useful for preventing β-cell exhaustion in chronic hyperglycemia.
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28
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Kroc M, Tomaszewska M, Czepiel K, Bitocchi E, Oppermann M, Neumann K, Guasch L, Bellucci E, Alseekh S, Graner A, Fernie AR, Papa R, Susek K. Towards Development, Maintenance, and Standardized Phenotypic Characterization of Single-Seed-Descent Genetic Resources for Lupins. Curr Protoc 2021; 1:e191. [PMID: 34242495 DOI: 10.1002/cpz1.191] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
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).
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Affiliation(s)
- Magdalena Kroc
- Legume Genomics Team, Institute of Plant Genetics, Polish Academy of Sciences, Poznan, Poland
| | - Magdalena Tomaszewska
- Legume Genomics Team, Institute of Plant Genetics, Polish Academy of Sciences, Poznan, Poland
| | - Katarzyna Czepiel
- Legume Genomics Team, Institute of Plant Genetics, Polish Academy of Sciences, Poznan, Poland
| | - Elena Bitocchi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Markus Oppermann
- Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Seeland, Germany
| | - Kerstin Neumann
- Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Seeland, Germany
| | - Luis Guasch
- Spanish Plant Genetic Resources National Center, Alcalá de Henares, Spain
| | - Elisa Bellucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Saleh Alseekh
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany.,Center of Plant Systems Biology and Biotechnology, Plovdiv, Bulgaria
| | - Andreas Graner
- Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Seeland, Germany
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany.,Center of Plant Systems Biology and Biotechnology, Plovdiv, Bulgaria
| | - Roberto Papa
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Karolina Susek
- Legume Genomics Team, Institute of Plant Genetics, Polish Academy of Sciences, Poznan, Poland
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29
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Ertaş N. Improving the cake quality by using red kidney bean applied different traditional processing methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nilgün Ertaş
- Department of Food Engineering, Engineering and Architecture Faculty Necmettin Erbakan University, Köyceğiz Campus Konya Turkey
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30
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Alkemade JA, Messmer MM, Arncken C, Leska A, Annicchiarico P, Nazzicari N, Książkiewicz M, Voegele RT, Finckh MR, Hohmann P. A High-Throughput Phenotyping Tool to Identify Field-Relevant Anthracnose Resistance in White Lupin. PLANT DISEASE 2021; 105:1719-1727. [PMID: 33337235 DOI: 10.1094/pdis-07-20-1531-re] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The seed- and air-borne pathogen Colletotrichum lupini, the causal agent of lupin anthracnose, is the most important disease in white lupin (Lupinus albus) worldwide and can cause total yield loss. The aims of this study were to establish a reliable high-throughput phenotyping tool to identify anthracnose resistance in white lupin germplasm and to evaluate a genomic prediction model, accounting for previously reported resistance quantitative trait loci, on a set of independent lupin genotypes. Phenotyping under controlled conditions, performing stem inoculation on seedlings, showed to be applicable for high throughput, and its disease score strongly correlated with field plot disease assessments (r = 0.95, P < 0.0001) and yield (r = -0.64, P = 0.035). Traditional one-row field disease phenotyping showed no significant correlation with field plot disease assessments (r = 0.31, P = 0.34) and yield (r = -0.45, P = 0.17). Genomically predicted resistance values showed no correlation with values observed under controlled or field conditions, and the parental lines of the recombinant inbred line population used for constructing the prediction model exhibited a resistance pattern opposite to that displayed in the original (Australian) environment used for model construction. Differing environmental conditions, inoculation procedures, or population structure may account for this result. Phenotyping a diverse set of 40 white lupin accessions under controlled conditions revealed eight accessions with improved resistance to anthracnose. The standardized area under the disease progress curves (sAUDPC) ranged from 2.1 to 2.8, compared with the susceptible reference accession with a sAUDPC of 3.85. These accessions can be incorporated into white lupin breeding programs. In conclusion, our data support stem inoculation-based disease phenotyping under controlled conditions as a time-effective approach to identify field-relevant resistance, which can now be applied to further identify sources of resistance and their underlying genetics.
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Affiliation(s)
- Joris A Alkemade
- Department of Crop Sciences, Research Institute of Organic Agriculture (FiBL), Frick, Switzerland
| | - Monika M Messmer
- Department of Crop Sciences, Research Institute of Organic Agriculture (FiBL), Frick, Switzerland
| | - Christine Arncken
- Department of Crop Sciences, Research Institute of Organic Agriculture (FiBL), Frick, Switzerland
| | - Agata Leska
- Getreidezüchtung Peter Kunz (gzpk), Feldbach, Switzerland
| | | | - Nelson Nazzicari
- CREA, Research Centre for Animal Production and Aquaculture, Lodi, Italy
| | | | - Ralf T Voegele
- Institute of Phytomedicine, University of Hohenheim, Stuttgart, Germany
| | - Maria R Finckh
- Department of Ecological Plant Protection, University of Kassel, Witzenhausen, Germany
| | - Pierre Hohmann
- Department of Crop Sciences, Research Institute of Organic Agriculture (FiBL), Frick, Switzerland
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The Modulatory Effect of Cholesterol Synthesis by Oryza sativa Derived Bioactive Peptide Fractions: An In Vitro Investigation. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-020-10079-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Bacillus subtilis CtpxS2-1 induces systemic resistance against anthracnose in Andean lupin by lipopeptide production. Biotechnol Lett 2021; 43:719-728. [PMID: 33389271 DOI: 10.1007/s10529-020-03066-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 12/12/2020] [Indexed: 10/22/2022]
Abstract
OBJECTIVE To evaluate the role of the biocontrol agent Bacillus subtilis CtpxS2-1 in inducing lupin systemic resistance against anthracnose caused by Colletotrichum acutatum by lipopeptide production. RESULTS First, growth inhibition and thin layer chromatography-bioautography analysis confirmed that CtpxS2-1 cultures and their lipopeptide extracts, specifically fengycin, have strong antifungal activity against C. acutatum. Subsequent microscopic examination of these fungal inhibition zones showed mycelial pathogen deformations. PCR amplification of CtpxS2-1 confirmed the presence of genes encoding fengycins E and C, bacillomycin C, iturin A, and surfactins B and C. Based on this evidence, the effect of CtpxS2-1 and its lipopeptides on the induction of the lupin defence- and growth-related genes PR-1, PR-4, SOD-2, PIN-1 and PIN-3 was evaluated by RT-qPCR. In seedlings from roots treated with CtxpS2-1, a significant increase in the expression of these genes was induced. Efficacy assays showed that CtpxS2-1 treatment completely controlled anthracnose incidence (0.0%) compared with the untreated control. Furthermore, root and shoot growth in treated seedlings with CtpxS2-1 significantly increased due to disease control, as did the synthesis of the defence enzymes catalase, peroxidase and superoxide dismutase. CONCLUSION B. subtilis CtpxS2-1 is a key factor enhancing Andean lupin health by producing lipopeptides that damage C. acutatum cellular structures and inhibit their growth, as well as by inducing the expression of defence-related genes of lupin plants involved in systemic acquired resistance (SAR) against anthracnose.
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34
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Kumar V, Tiku PK. A Cholesterol Homeostasis by Bioactive Peptide Fraction from Pigeon Pea By-Product: An In-Vitro Study. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-020-10143-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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35
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Guzmán TJ, Martínez-Ayala AL, García-López PM, Soto-Luna IC, Gurrola-Díaz CM. Effect of the acute and chronic administration of Lupinus albus β-conglutin on glycaemia, circulating cholesterol, and genes potentially involved. Biomed Pharmacother 2021; 133:110969. [PMID: 33166762 DOI: 10.1016/j.biopha.2020.110969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/29/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023] Open
Abstract
Constituents of lupin seeds, like γ-conglutin and lupanine, have gained attention as potential complementary treatments for dysglycaemia management. Notwithstanding, the effect of other lupin components on carbohydrate metabolism, including β-conglutin protein, has received little attention. Here, we investigated the influence of the acute and chronic administration of β-conglutin on glycaemia modulation in normal and streptozotocin induced-to-diabetes rats. We analysed the liver transcriptome modulation exerted by β-conglutin in diabetes-induced rats using DNA microarrays to scout for potential molecular targets and pathways involved in this biological response. The acute administration of β-conglutin reduced the incremental area under the curve of glycaemia in normal and diabetes-induced animals. In a seven-day study with diabetic animals, glycaemia increased significantly in non-treated animals but remained unchanged in animals treated with a daily dose of β-conglutin. Total cholesterol was significantly lower at the end of the experimental period (-21.8 %, p = 0.039). The microarray and gene ontology analyses revealed several targets and pathways potentially modulated by β-conglutin treatment, including a possible down-regulation of Jun kinase activity. Moreover, our data indicate that targets related to oxidative stress, inflammation, and estrogenic activity might orchestrate these metabolic effects. In conclusion, our findings show that β-conglutin may help manage postprandial glycaemia and reduce cholesterol levels under the dysglycaemia stage. We identified and proposed new potential molecular targets for further research related to the mechanism of action of β-conglutin.
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Affiliation(s)
- Tereso J Guzmán
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
| | - Alma L Martínez-Ayala
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Yautepec, Morelos, México.
| | - Pedro M García-López
- Laboratorio de Productos Bióticos, Departamento de Botánica y Zoología, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara. Zapopan, Jalisco, México.
| | - Irma C Soto-Luna
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
| | - Carmen M Gurrola-Díaz
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
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Laaksonen O, Kahala M, Marsol-Vall A, Blasco L, Järvenpää E, Rosenvald S, Virtanen M, Tarvainen M, Yang B. Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds. Food Chem 2020; 346:128852. [PMID: 33476950 DOI: 10.1016/j.foodchem.2020.128852] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 11/03/2020] [Accepted: 12/06/2020] [Indexed: 11/24/2022]
Abstract
Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-active compounds in dairy analogues prepared from sweet lupine (Lupinus angustifolius L.). The sensory qualities of unfermented and fermented products were studied with generic descriptive analysis and affective tests. Acids and sugars were analyzed with GC-FID and volatiles with HS-SPME-GC-MS and GC-O. Fermentation increased sourness and 'vinegar' odor and reduced the 'beany' odor and flavor as well as the unpleasantness of flavor. Formation of volatiles during the fermentation was dependent on the starters. However, all fermentations increased the contents of lactic, acetic, and hexanoic acids, while reducing the contents of hexanal, described as 'grassy' in the unfermented lupine sample.
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Affiliation(s)
- Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland
| | - Minna Kahala
- Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland
| | - Lucia Blasco
- Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland
| | - Sirli Rosenvald
- Center of Food and Fermentation Technologies (TFTAK), EE-12618 Tallinn, Estonia
| | - Mika Virtanen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland
| | - Marko Tarvainen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland.
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37
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Łopusiewicz Ł, Drozłowska E, Trocer P, Kwiatkowski P, Bartkowiak A, Gefrom A, Sienkiewicz M. The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin ( Lupinus angustifolius L.) Seeds. Molecules 2020; 25:E5791. [PMID: 33302553 PMCID: PMC7764189 DOI: 10.3390/molecules25245791] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 12/20/2022] Open
Abstract
Plant derived fermented beverages have recently gained consumers' interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (w/w) of sweet blue lupin (Lupinus angustifolius L. cv. "Boregine") seeds were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, bioactive compounds (polyphenolics, flavonoids, ascorbic acid), reducing sugars, and free amino acids were estimated. Additionally, viscosity, firmness, color, and free radicals scavenging properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the lupin matrix without any supplementation. During the process of refrigeration, the viability of the microorganisms was over the recommended minimum level for kefir products. Hydrolysis of polysaccharides as well as increase of free amino acids was observed. As a result of fermentation, the beverages showed excellent DPPH, ABTS+·, ·OH, and O2- radicals scavenging activities with a potential when considering diseases associated with oxidative stress. This beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Paulina Trocer
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Paweł Kwiatkowski
- Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich 72, 70-111 Szczecin, Poland;
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Annett Gefrom
- Mecklenburg-Vorpommern Research Centre for Agriculture and Fisheries, Dorfplatz 1/OT Gülzow, 18276 Gülzow-Prüzen, Germany;
| | - Monika Sienkiewicz
- Department of Allergology and Respiratory Rehabilitation, Medical University of Łódź, Żeligowskiego 7/9, 90-752 Łódź, Poland;
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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39
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Gao Y, Zhang X, Ren G, Wu C, Qin P, Yao Y. Peptides from Extruded Lupin ( Lupinus albus L.) Regulate Inflammatory Activity via the p38 MAPK Signal Transduction Pathway in RAW 264.7 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11702-11709. [PMID: 32869636 DOI: 10.1021/acs.jafc.0c02476] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, protein was extracted from extruded lupin and submitted to gastroduodenal digests to obtain lupin peptides, which were characterized using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). After this, IQDKEGIPPDQQR (IQD), the lupine peptide monomer characterized after UPLC-MS/MS, was screened out by macrophage inflammatory cytokine production assay. RNA-sequencing analysis was performed to explore the mechanisms underlying the anti-inflammatory activity associated with this peptide. The results indicated that lupin peptides effectively inhibited the lipopolysaccharide-induced overproduction of proinflammatory mediators. IQD inhibited the production of tumor necrosis factor-α, interleukin (IL)-6, IL-1β, and monocyte chemoattractant protein-1 by 51.20, 38.52, 44.70, and 40.43%, respectively. RNA-sequencing results showed that IQD inhibited the inflammatory response by regulating the gene expression of the p38 mitogen-activated protein kinase pathway and inhibiting downstream inflammatory cytokines. These bioactive peptides may be used to develop new ingredients for anti-inflammatory nutritional supplements.
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Affiliation(s)
- Yue Gao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China
| | - Xuna Zhang
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China
| | - Guixing Ren
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu Province, China
| | - Peiyou Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China
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40
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Ku YS, Contador CA, Ng MS, Yu J, Chung G, Lam HM. The Effects of Domestication on Secondary Metabolite Composition in Legumes. Front Genet 2020; 11:581357. [PMID: 33193705 PMCID: PMC7530298 DOI: 10.3389/fgene.2020.581357] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 08/31/2020] [Indexed: 12/13/2022] Open
Abstract
Legumes are rich in secondary metabolites, such as polyphenols, alkaloids, and saponins, which are important defense compounds to protect the plant against herbivores and pathogens, and act as signaling molecules between the plant and its biotic environment. Legume-sourced secondary metabolites are well known for their potential benefits to human health as pharmaceuticals and nutraceuticals. During domestication, the color, smell, and taste of crop plants have been the focus of artificial selection by breeders. Since these agronomic traits are regulated by secondary metabolites, the basis behind the genomic evolution was the selection of the secondary metabolite composition. In this review, we will discuss the classification, occurrence, and health benefits of secondary metabolites in legumes. The differences in their profiles between wild legumes and their cultivated counterparts will be investigated to trace the possible effects of domestication on secondary metabolite compositions, and the advantages and drawbacks of such modifications. The changes in secondary metabolite contents will also be discussed at the genetic level to examine the genes responsible for determining the secondary metabolite composition that might have been lost due to domestication. Understanding these genes would enable breeding programs and metabolic engineering to produce legume varieties with favorable secondary metabolite profiles for facilitating adaptations to a changing climate, promoting beneficial interactions with biotic factors, and enhancing health-beneficial secondary metabolite contents for human consumption.
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Affiliation(s)
- Yee-Shan Ku
- Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
| | - Carolina A. Contador
- Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
| | - Ming-Sin Ng
- Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
| | - Jeongjun Yu
- Department of Biotechnology, Chonnam National University, Yeosu, South Korea
| | - Gyuhwa Chung
- Department of Biotechnology, Chonnam National University, Yeosu, South Korea
| | - Hon-Ming Lam
- Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
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41
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Aiello G, Li Y, Boschin G, Stanziale M, Lammi C, Arnoldi A. Analysis of Narrow-Leaf Lupin Proteins in Lupin-Enriched Pasta by Untargeted and Targeted Mass Spectrometry. Foods 2020; 9:foods9081083. [PMID: 32784441 PMCID: PMC7465979 DOI: 10.3390/foods9081083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/05/2020] [Accepted: 08/06/2020] [Indexed: 01/06/2023] Open
Abstract
The supplementation of different food items with grain legumes and, in particular, with lupin has been demonstrated to provide useful health benefits, especially in the area of cardiovascular disease prevention. In this work, label free quantitative untargeted and targeted approaches based on liquid chromatography−electrospray ionization−tandem mass spectrometry (LC−ESI−MS/MS) for investigating the protein profile of three pasta samples containing different percentages of narrow-leaf lupin flour were carried out. The untargeted method permitted the identification of the main acidic globulins (α-conglutin, β-conglutin, and δ-conglutin) and the comparison of their profile with raw lupin flour. The targeted method, based on High-performance liquid chromatography electrospray ionization tandem mass spectrometry HPLC-Chip-Multiple Reaction Monitoring (MRM) mode, allowed the quantification of γ-conglutin, the main hypoglycemic component of lupin protein: its concentration was around 2.25 mg/g in sample A, 2.16 mg/g in sample D, and 0.57 mg/g in sample F.
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Affiliation(s)
- Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
- Correspondence: ; Tel.: +39-0250319293
| | - Yuchen Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Marco Stanziale
- Department of Research and Development, Rustichella d’Abruzzo S.p.a., 65019 Pianella (PE), Italy;
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
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42
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Schlegel K, Sontheimer K, Eisner P, Schweiggert‐Weisz U. Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations. Food Sci Nutr 2020; 8:3041-3051. [PMID: 32724568 PMCID: PMC7382160 DOI: 10.1002/fsn3.1286] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/23/2019] [Accepted: 10/05/2019] [Indexed: 11/30/2022] Open
Abstract
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifolius cultivar Boregine) was performed with four enzyme preparations (Alcalase 2.4 L, Papain, Corolase 7089, and Neutrase 0.8 L) in a one- and two-step process to determine the efficacy for the destruction of major IgE-reactive polypeptides and the evaluation of the technofunctional and sensory properties of lupin protein hydrolysates. Combinations of Alcalase 2.4 L and Papain were most effective in the degradation of polypeptides in L. angustifolius as measured by sodium dodecylsulfate-polyacrylamide gel electrophoresis. The enzymatic hydrolysis of the LPI increased their technofunctional properties such as protein solubility, foam activity, and emulsifying capacity almost independently of the enzyme preparation used. The sensory results showed a significant increase in bitterness from 1.9 for LPI to 5.7 for the combination of Alcalase 2.4 L and Papain in one-step process. The aroma attributes of the hydrolysates were very similar to untreated LPI. The results of this study show the possibility of enzymatic hydrolysis of LPI to destroy the major IgE-reactive polypeptides that increase the technofunctional properties of the isolates and thus their use in human nutrition as food ingredients.
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Affiliation(s)
- Katharina Schlegel
- Emil Fischer CenterDepartment of Chemistry and PharmacyFriedrich‐Alexander‐Universität Erlangen‐NürnbergErlangenGermany
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Katharina Sontheimer
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Peter Eisner
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- ZIEL ‐ Institute for Food & HealthTUM School of Life Sciences WeihenstephanTechnical University of MunichFreisingGermany
| | - Ute Schweiggert‐Weisz
- Department Food Process DevelopmentFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
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43
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Alarcón M, Bustos M, Mendez D, Fuentes E, Palomo I, Lutz M. In Vitro Assay of Quinoa (Chenopodium quinoa Willd.) and Lupin (Lupinus spp.) Extracts on Human Platelet Aggregation. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:215-222. [PMID: 32086676 DOI: 10.1007/s11130-019-00786-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Cardiovascular disease (CVD) is the leading cause of death throughout the world. A major risk factor for CVD is platelet aggregation. Various plant extracts exhibit anti-aggregatory action in vitro. The dietary intake of traditional plant crops such as quinoa (Chenopodium quinoa Willd) and lupin (Lupinus spp., Fabaceae family), highly recognized for their high nutritional value, is increasing worldwide. The aim of the study was to assay possible antiplatelet effects of quinoa and lupin bean extracts in vitro. The proximate chemical composition of quinoa grains and the three most widely known lupin cultivars: blue (L. angustifolius), yellow (L. luteus or mutabilis) and white (L. albus) grown in Chile were analyzed. The anti-aggregation activity of the ethanol extracts of the crops was assayed using flow cytometry in ADP-stimulated human platelets, and their inhibition of the maximal platelet aggregation was measured. All the lupin extracts exhibited a significant anti-aggregatory effect (p < 0.0001), while quinoa extracts did not exert this effect compared to control platelets. In conclusion, lupin beans extracts exhibited an anti-aggregatory effect on activated human platelets.
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Affiliation(s)
- Marcelo Alarcón
- Thematic Task Force on Aging, CUECH Research Network, Santiago, Chile
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences and Interdisciplinary Excellence Research Program on Healthy Ageing (PIEI-ES), Universidad de Talca, 2 Norte 685, Talca, Chile
| | - Michelle Bustos
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences and Interdisciplinary Excellence Research Program on Healthy Ageing (PIEI-ES), Universidad de Talca, 2 Norte 685, Talca, Chile
| | - Diego Mendez
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences and Interdisciplinary Excellence Research Program on Healthy Ageing (PIEI-ES), Universidad de Talca, 2 Norte 685, Talca, Chile
| | - Eduardo Fuentes
- Thematic Task Force on Aging, CUECH Research Network, Santiago, Chile
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences and Interdisciplinary Excellence Research Program on Healthy Ageing (PIEI-ES), Universidad de Talca, 2 Norte 685, Talca, Chile
| | - Ivan Palomo
- Thematic Task Force on Aging, CUECH Research Network, Santiago, Chile.
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences and Interdisciplinary Excellence Research Program on Healthy Ageing (PIEI-ES), Universidad de Talca, 2 Norte 685, Talca, Chile.
| | - Mariane Lutz
- Thematic Task Force on Aging, CUECH Research Network, Santiago, Chile.
- Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Viña del Mar, Chile.
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44
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Qaku XW, Adetunji A, Dlamini BC. Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut. J Food Sci 2020; 85:1661-1667. [PMID: 32449948 DOI: 10.1111/1750-3841.15154] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 11/28/2022]
Abstract
Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage product with improved nutritional quality. Sorghum-BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum-BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum-BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum-BGN blends. PRACTICAL APPLICATION: This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.
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Affiliation(s)
- Xolisile W Qaku
- Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg, South Africa
| | - Adeoluwa Adetunji
- Labworld, Philafrica Foods (Pty) Ltd, 11 Quality Road, Isando, Kempton Park, South Africa
| | - Bhekisisa C Dlamini
- Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg, South Africa
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45
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Sońta M, Batorska M, Więcek J, Rekiel A. Performance Results and Concentrations of Biochemical Indices and Mineral Elements in Blood Serum of Fatteners Fed Diets Containing Mixtures of Raw Seeds of Pea ( Pisum sativum L.) or Blue Lupin ( Lupinus angustifolius L.). Animals (Basel) 2020; 10:E858. [PMID: 32429140 PMCID: PMC7278428 DOI: 10.3390/ani10050858] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 12/01/2022] Open
Abstract
Two experiments were conducted with fatteners (♀ (Landrace × Yorkshire) × ♂ duroc), 50 animals each (10 pigs per group). The fatteners from the control group (C) were administered feed mixtures with genetically modified soybean meal (SBM-GM) used as the only protein source; whereas these from experimental groups (E1-E4) received feed mixtures in which the SBM-GM was replaced with increasing amounts of raw seeds of pea (Experiment I) or blue lupin (Experiment II): E1-5.0%, E2-10.0%, E3-15.0%, and E4-17.5%. Once the fattening period was completed, production results were determined, and selected blood serum indices were assayed to establish the effect of the nutritional factor on body homeostasis and health status of the animals. Pigs from all groups revealed a similar growth rate and meatiness (p > 0.05). In Experiment I serum analyses showed lower (p < 0.001) concentrations of: cholesterol in E1, E3 and E4; creatinine in E1 and E4 and urea in E3 and E4, compared to the C. In Experiment II, lower (p < 0.001) concentrations of aspartate aminotransferase, alanine-aminotransferase, total protein, and Mg were determined in the serum of fatteners from E1-E4 compared to the C. Even though values of all analyzed blood markers differed among the groups, in most cases they fitted within reference values for the species, which indicates the maintenance of body homeostasis. Study results show that there are no contraindications to the use of pea and blue lupin seeds as alternative feed materials to SBM-GM in pig fattening.
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Affiliation(s)
| | - Martyna Batorska
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences—SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland; (M.S.); (J.W.); (A.R.)
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46
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Nawaz MA, Tan M, Øiseth S, Buckow R. An Emerging Segment of Functional Legume-Based Beverages: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762641] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Melvin Tan
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Sofia Øiseth
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
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47
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Naumann S, Schweiggert-Weisz U, Eisner P. Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.). Food Chem 2020; 323:126780. [PMID: 32334300 DOI: 10.1016/j.foodchem.2020.126780] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 04/07/2020] [Accepted: 04/08/2020] [Indexed: 12/29/2022]
Abstract
Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated and bile acid adsorbing activities were investigated using in vitro digestion, equilibrium dialysis and kinetic analyses. Protein- and fibre-enriched fractions significantly (p ≤ 0.05) adsorbed chenodesoxycholic acids (up to 2.33 µmol/100 g DM). Alcohol purification showed that bile acid adsorption is independent of protein and fibre structures. Moreover, high adsorption was observed with an alcohol extract (6.97 µmol chenodesoxycholic acids/100 g DM) that was rich in phytochemicals, such as flavonoids (1842 mg/100 g DM). These results suggest the formation of hydrophobic interactions between polyphenols and bile acids. Further studies of molecular mechanisms are required to define the contributions of polyphenols to the cholesterol-lowering actions of lupins.
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Affiliation(s)
- Susanne Naumann
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.
| | - Peter Eisner
- ZIEL-Institute for Food & Health, TUM School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.
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48
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Efficacy of a Lupinus mutabilis Sweet snack as complement to conventional type 2 diabetes mellitus treatment. NUTR HOSP 2020; 36:905-911. [PMID: 31291739 DOI: 10.20960/nh.02590] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Introduction Introduction: therapeutic lifestyles changes including frequent consumption of legumes have resulted in improved metabolic control and decreased blood pressure in type 2 diabetes-mellitus (T2DM) patients. Objective: this was a quasi-experimental-28-week crossover-study that assessed the effect of daily consumption of the legume Lupinus mutabilis (LM) on metabolic control of T2DM patients under hypoglycemic oral treatment. Material and methods: we recruited 79 adult male and female patients that were followed for 14-weeks without LM consumption and then received increasing doses of a LM-based-snack for other 14-weeks. Results: there was a significant decrease in blood pressure and a significant increase in HDL-cholesterol by the end of the study period. While patients with A1C concentrations > 8 and ≤ 10 did not significantly improve their metabolic control, patients with serum A1C concentrations ≤ 8.0% reduced significantly their A1C after the intervention and 71% achieved a target concentration of 6.5%. Conclusion: patients with T2DM could benefit with the addition of LM-snack to their conventional treatment.
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49
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Villacrés E, Quelal MB, Jácome X, Cueva G, Rosell CM. Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine (
Lupinus mutabilis
Sweet). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14512] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Villacrés
- Departamento de Nutrición y Calidad Instituto Nacional de Investigaciones Agropecuarias Mejía1701340Ecuador
| | - María Belén Quelal
- Departamento de Nutrición y Calidad Instituto Nacional de Investigaciones Agropecuarias Mejía1701340Ecuador
| | - Xiomara Jácome
- Escuela de Ciencias Químicas Facultad de Ciencias Exactas y Naturales Pontifica Universidad Católica del Ecuador Quito17012184Ecuador
| | - Gabriela Cueva
- Escuela de Ciencias Químicas Facultad de Ciencias Exactas y Naturales Pontifica Universidad Católica del Ecuador Quito17012184Ecuador
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA), CSIC Valencia746980Spain
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50
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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates. Foods 2019; 8:foods8120678. [PMID: 31847102 PMCID: PMC6963338 DOI: 10.3390/foods8120678] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/29/2019] [Accepted: 12/11/2019] [Indexed: 11/29/2022] Open
Abstract
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.
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