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Wojciechowski K, Baran K. Surface activity of Lupinus angustifolius (blue lupine) seed extracts. Food Chem 2024; 452:139592. [PMID: 38744136 DOI: 10.1016/j.foodchem.2024.139592] [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: 12/01/2023] [Revised: 04/29/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
Surface tension (γeq) of the seed extracts of four lupine cultivars showed values in the range 44.9-46.4 mN/m. The surface compression elasticity (E') of the adsorbed layers and foaming capacity (FC) also showed similar values (E' ∼ 30 mN/m, FC ∼ 100%). The effect of defatting prior to extraction at pH 8.5 depends on the solvent employed - hexane and dichloromethane improved the subsequent protein extraction yield, while ethanol reduced it. The effect of defatting on surface tension could be positive (for hexane and ethanol) or negative (for dichloromethane). Generally, defatting improved the surface compression rheological and foaming parameters. On the other hand, fractionation of the extracts obtained at pH 8.5 from hexane-defatted seeds did not improve significantly the surface activity parameters. Some improvement with respect to the unfractionated extracts was observed only for the extracts of undefatted seeds. γeq, E', E" and FC isotherms confirm the surfactant-like behavior of the lupine seed extracts.
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Affiliation(s)
- Kamil Wojciechowski
- Department of Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland; Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Klaudia Baran
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland
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2
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Villa C, Carriço-Sá B, Teixeira CSS, Dias C, Costa R, M. Pereira C, Mafra I, Costa J. γ-Conglutin Immunoreactivity Is Differently Affected by Thermal Treatment and Gastrointestinal Digestion in Lupine Species. Foods 2024; 13:2330. [PMID: 39123522 PMCID: PMC11312398 DOI: 10.3390/foods13152330] [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: 07/08/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine γ-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of γ-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to γ-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Bruno Carriço-Sá
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Carla S. S. Teixeira
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Catarina Dias
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Renata Costa
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Carlos M. Pereira
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
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3
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Um KH, Shin JS, Son GH, Park BK. Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers. Animals (Basel) 2024; 14:324. [PMID: 38275784 PMCID: PMC10812439 DOI: 10.3390/ani14020324] [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: 11/21/2023] [Revised: 01/17/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
This study aimed to investigate the effects of lupin flake supplementation on the growth, plasma parameters, carcass characteristics, and meat composition of late-fattening Hanwoo steers. The steers (n = 40) were randomly divided into the four groups with 10 steers each: LP0 (lupin flake 0%), LP3 (lupin flake 3%), LP6 (lupin flake 6%), and LP9 (lupin flake 9%). The total digestible nutriant intake increased as the concentration of lupin increased (linear and quadratic effects; p < 0.05). The thiobarbituric acid-reactive substance content in the strip loins decreased as lupin flake supplementation levels increased (linear and quadratic effects; p < 0.05), while carnosine levels increased linearly (p < 0.05). As the lupin flake supplementation level increased, anserine and creatinine contents increased linearly and quadratically (p < 0.05). Similarly, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) content increased with increasing lupin flake supplementation levels in linear and quadratic effects (p < 0.001). Palmitoleic acid content increased significantly with increasing lupin flake supplementation level (linear and quadratic effects; p < 0.05). The content of oleic acid in the strip loin was not significant, but the unsaturated fatty acid (UFA) (p < 0.05) and n-6/n-3 ratio (p < 0.05) increased. The results of this study indicated that although lupin flake supplementation did not markedly affect the growth, carcass characteristics, or meat composition of late-fattening Hanwoo steers, it exerted a positive effect on the flavor, taste profiles (anserine, creatinine, ATP, and AMP), hypotonicity (TBARS), and healthy meat production (UFA and n-6/n-3 ratio) related to beef.
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Affiliation(s)
- Kyung-Hwan Um
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Republic of Korea
| | - Jong-Suh Shin
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
| | - Gi-Hwal Son
- Institute of Animal Life Science, Kangwon National University, Chunchoen 24341, Republic of Korea;
| | - Byung-Ki Park
- Department of Animal Science, Kangwon National University, Chunchoen 24341, Republic of Korea; (K.-H.U.); (J.-S.S.)
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Castillo RF, García Pérez R, González Díaz A, Liñán González A. Therapeutic Applications and Effects of Lupinus angustifolius (Blue Lupin) and Its Components: A Systematic Review and Meta-Analysis. Foods 2023; 12:2749. [PMID: 37509841 PMCID: PMC10378960 DOI: 10.3390/foods12142749] [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: 06/05/2023] [Revised: 06/29/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Lupinus angustifolius has a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this study was to investigate the biological properties of blue lupin (Lupinus angustifolius), its chemical components, and their relevance for monitoring biological and anthropometric health markers, including triglycerides (TGs), low-density lipoprotein cholesterol (LDL-C), BMI, weight, and glycemia, compared with control groups with other kinds of diets. PubMed, Web of Science, and Scopus databases, updated to December 2023, were searched. Out of the 194 studies identified, a total of 7 randomized controlled trials (RCTs) comprising 302 participants met the eligibility criteria. The results of our study indicated that the blue lupin diet has a direct relationship with parameters such as blood glucose, weight, and LDL-C but not with TGs or BMI. In conclusion, the research described in this review clearly indicates that L. angustifolius may play an important role in the dietary prevention of hyperlipidemia and hypertension. Therefore, it would be highly advisable to increase its consumption in diets. However, further studies, ideally in humans, are required to truly establish L. angustifolius's health-promoting properties.
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Affiliation(s)
- Rafael Fernández Castillo
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Raquel García Pérez
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Ana González Díaz
- Faculty of Health Sciences, University of Granada, C/Cortadura del Valle s/n, 51001 Ceuta, Spain
| | - Antonio Liñán González
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
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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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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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Hu K, Huang H, Li H, Wei Y, Yao C. Legume-Derived Bioactive Peptides in Type 2 Diabetes: Opportunities and Challenges. Nutrients 2023; 15:nu15051096. [PMID: 36904097 PMCID: PMC10005352 DOI: 10.3390/nu15051096] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Diabetes mellitus is a complex disorder characterized by insufficient insulin production or insulin resistance, which results in a lifelong dependence on glucose-lowering drugs for almost all patients. During the fight with diabetes, researchers are always thinking about what characteristics the ideal hypoglycemic drugs should have. From the point of view of the drugs, they should maintain effective control of blood sugar, have a very low risk of hypoglycemia, not increase or decrease body weight, improve β-cell function, and delay disease progression. Recently, the advent of oral peptide drugs, such as semaglutide, brings exciting hope to patients with chronic diabetes. Legumes, as an excellent source of protein, peptides, and phytochemicals, have played significant roles in human health throughout human history. Some legume-derived peptides with encouraging anti-diabetic potential have been gradually reported over the last two decades. Their hypoglycemic mechanisms have also been clarified at some classic diabetes treatment targets, such as the insulin receptor signaling pathway or other related pathways involved in the progress of diabetes, and key enzymes including α-amylase, α-glucosidase, and dipeptidyl peptidase-IV (DPP-4). This review summarizes the anti-diabetic activities and mechanisms of peptides from legumes and discusses the prospects of these peptide-based drugs in type 2 diabetes (T2D) management.
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Gravel A, Doyen A. Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2704-2717. [PMID: 36722439 DOI: 10.1021/acs.jafc.2c07507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A growing interest in pulse proteins in recent years results from their crucial role in the transition toward sustainable food systems. Consequently, current research is mainly focused on the production of protein ingredients and the evaluation of their nutritional and techno-functional properties for the development of animal product analogues. However, the individual impacts of the major proteins 11S legumin and 7S vicilin on pulse techno-functionalities remains unclear. Thus, this review aims to represent current knowledge on pulse 11S and 7S globulin origins, extraction, separation, and purification methods as well as their techno-functionalities. This paper also discusses the principal challenges related to pulse vicilin and legumin purification methods, such as efficiency and environmental concerns, as well as 11S/7S ratio variability. This review highlights the fact that 11S and 7S fractions serve different purposes in pulse functionality and that more efficient and eco-friendly purification techniques are required to properly assess their respective functional attributes. Such research would allow the determination of optimal 11S/7S ratios for the integration of pulse protein ingredients in various food formulations. Hence, food industries would be able to select species/varieties, agronomical methods, and processing methods to produce ingredients with suitable 11S/7S ratios, catering to consumers' ethical, environmental, and nutritional concerns.
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Affiliation(s)
- Alexia Gravel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
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Um KH, Park BK. Study on the rumen fermentation, growth performance and carcass characteristics according to the supplementation of lupin flake in Hanwoo steers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:1077-1091. [PMID: 36812040 PMCID: PMC9890341 DOI: 10.5187/jast.2022.e79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/27/2022] [Accepted: 09/27/2022] [Indexed: 12/14/2022]
Abstract
This study was conducted to determine the rumen fermentation dynamics of lupin flakes and elucidate the effects of lupin flake supplementation on the growth performance, blood metabolites, and carcass characteristics of Hanwoo steers. In vitro and in situ trials of lupin grains and lupin flakes were conducted using three Hanwoo cows with rumen fistulas. The feeding trial included 40 early-fattening Hanwoo steers randomly divided into four groups: control, T1, T2, and T3. Their formula feed contained 0%, 3%, 6%, and 9% lupin flakes, respectively. In vitro rumen pH and ammonia concentrations were lower in the lupin flake group than in the lupin grain group after 6 and 24 h of incubation, respectively (p < 0.05). Concentrations of propionate, butyrate, and total volatile fatty acids were higher in the lupin flake group than in the lupin grain group after 12 h of incubation (p < 0.05), as was the crude protein disappearance rate at 9 and 12 h of rumen fermentation (p < 0.05). Supplementation with lupin flakes did not affect the average daily gain. Compared to that in the control group, dry matter intake was lower in the lupin flake-supplemented groups (p < 0.05); the feed conversion ratio was lower in T2 and T3 (p < 0.05); and plasma total protein concentration in 29-month-old steers was lower in T1 and T3 (p < 0.05). Plasma triglyceride concentration was lower in the lupin flake-supplemented groups than in the control group (p < 0.05). The incidence rate of yield grade A was higher in T1 and T2 than in the control group; the incidence rate of meat quality 1+ grade or higher was highest in T2. The carcass auction price was higher in T2 than in the other groups. Overall, compared to whole lupin grains, lupin flakes seem to more substantially affect rumen ammonia concentrations and crude protein disappearance rate. Additionally, we suggest that supplementation with 6% lupin flake formula feed exerts positive effects on the feed conversion ratio, yield grade, and quality grade of Hanwoo steers.
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Affiliation(s)
- Kyung-Hwan Um
- Department of Animal Science, Kangwon
National University, Chunchoen 24341, Korea
| | - Byung-Ki Park
- Department of Animal Science, Kangwon
National University, Chunchoen 24341, Korea,Corresponding author Byung-Ki Park,
Department of Animal Science, Kangwon National University, Chunchoen 24341,
Korea. Tel: +82-33-250-8697, E-mail:
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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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11
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Lo B, Kasapis S, Farahnaky A. Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107345] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Tapadia M, Johnson S, Utikar R, Newsholme P, Carlessi R. Antidiabetic effects and mechanisms of action of γ-conglutin from lupin seeds. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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13
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Zepeda-Peña AC, Gurrola-Díaz CM, Domínguez-Rosales JA, García-López PM, Pizano-Andrade JC, Hernández-Nazará ZH, Vargas-Guerrero B. Effect of Lupinus rotundiflorus gamma conglutin treatment on JNK1 gene expression and protein activation in a rat model of type 2 diabetes. PHARMACEUTICAL BIOLOGY 2021; 59:374-380. [PMID: 33784492 PMCID: PMC8018548 DOI: 10.1080/13880209.2021.1893757] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 01/05/2021] [Accepted: 02/17/2021] [Indexed: 06/12/2023]
Abstract
CONTEXT Gamma conglutin (Cγ) from lupine species represents a potential complementary treatment for type 2 diabetes mellitus (T2DM) because of its hypoglycaemic effect. However, its underlying mechanism of action is not fully known. OBJECTIVE To evaluate whether Cγ from Lupinus rotundiflorus M. E. Jones (Fabaceae) modulates c-Jun N-terminal kinase 1 (JNK1) expression and activation in a T2DM rat model. MATERIALS AND METHODS Gamma conglutin isolated from L. rotundiflorus seeds was characterized by SDS-PAGE. Fifteen Wistar rats with streptozotocin-induced T2DM (HG) were randomized into three groups (n = 5): vehicle administration (HG-Ctrl), oral treatment with Cγ (120 mg/kg/day) (HG-Lr) for one week, and treatment with metformin (300 mg/kg/day) (HG-Met); a healthy group (Ctrl, n = 5) was included as control. The levels of glucose and biomarkers of renal and hepatic function were measured pre- and post-treatment. Hepatic Jnk1 expression and phosphorylation of JNK1 were evaluated by qRT-PCR and western blot, respectively. RESULTS Oral treatment with either Cγ or metformin reduced serum glucose level to 86.30 and 74.80 mg/dL, respectively (p ˂ 0.05), from the basal levels. Jnk1 expression was 0.65- and 0.54-fold lower (p ˂ 0.05) in the HG-Lr and HG-Met groups, respectively, than in HG-Ctrl. Treatment with Cγ decreased JNK1 phosphorylation. However, Cγ did not change the levels of kidney and liver biomarkers. DISCUSSION AND CONCLUSIONS Treatment with Cγ from L. rotundiflorus inhibited Jnk1 expression, in vivo, suggesting JNK1 as a potential therapeutic target in diabetes and revealing one mechanism underlying the hypoglycaemic effect of lupine Cγ. Nevertheless, further studies are required.
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Affiliation(s)
- Andrea Catalina Zepeda-Peña
- Instituto de Investigación en Enfermedades Crónico Degenerativas, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, México
| | - Carmen Magdalena Gurrola-Díaz
- Instituto de Investigación en Enfermedades Crónico Degenerativas, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, México
| | - José Alfredo Domínguez-Rosales
- Instituto de Investigación en Enfermedades Crónico Degenerativas, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, México
| | - Pedro Macedonio García-López
- Departamento de Botánica y Zoología, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Zapopan, México
| | - Juan Carlos Pizano-Andrade
- Departamento de Botánica y Zoología, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Zapopan, México
| | - Zamira Helena Hernández-Nazará
- Instituto de Investigación en Enfermedades Crónico Degenerativas, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, México
| | - Belinda Vargas-Guerrero
- Instituto de Investigación en Enfermedades Crónico Degenerativas, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, México
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da Silva RM, Guimarães VM, Veríssimo LAA, Vidigal MCTR, Minim VPR, Minim LA. Extraction, purification by cation exchange supermacroporous cryogel and physico-chemical characterization of γ-conglutin from lupin seeds (Lupinus albus L.). J Sep Sci 2021; 45:401-410. [PMID: 34687586 DOI: 10.1002/jssc.202100675] [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: 08/26/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/11/2022]
Abstract
This study focused on the extraction, purification, and physicochemical characterization of γ-conglutin, a protein present in lupin seeds with properties of reducing blood glucose levels. Total protein was extracted with an alkaline-saline solvent, followed by isoelectric precipitation. Chromatographic purification of the precipitated fraction was performed using a cation exchange supermacroporous cryogel column. Electrophoresis of the eluted fraction from chromatography presented a single band of ∼48 kDa under non-reducing conditions (two bands of ∼30 and ∼17 kDa, under reducing conditions) confirming the success of the purification protocol. Liquid chromatography-tandem mass spectrometry analysis confirmed the identity of the protein as γ-conglutin. The purified γ-conglutin had an isoelectric point of 7.51, β-sheets prevailing as a secondary structure, and denaturation temperature close to 68°C. The outcome of this work showed that γ-conglutin was obtained with a high degree of purity. The proposed purification protocol is simple and can be easily scaled up.
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Affiliation(s)
| | | | | | | | | | - Luis Antonio Minim
- Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil
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16
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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18
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Villa C, Costa J, Mafra I. Lupine allergens: Clinical relevance, molecular characterization, cross-reactivity, and detection strategies. Compr Rev Food Sci Food Saf 2020; 19:3886-3915. [PMID: 33337069 DOI: 10.1111/1541-4337.12646] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/13/2020] [Accepted: 09/15/2020] [Indexed: 12/25/2022]
Abstract
Lupine is commonly utilized as a technological food and ingredient in a great variety of processed products (snacks, bakery, meat, and dairy products) principally owing to its nutritional value and technological properties. However, its ingestion, even at trace amounts (in the range of mg protein per kg of food), can lead to severe adverse reactions in allergic individuals. Lupine belongs to the Leguminosae family, having the conglutins (α-, β-, δ-, and γ-) as allergens, among other proteins. Cross-sensitization of lupine-sensitized individuals with other legume species, mainly peanut, can occur, but the associated clinical reactivity is still unclear. The protection of the sensitized individuals should depend on an avoidance diet, which should rely on the compliance of food labeling and, as such, on their verification by analytical methods. Food processing, such as heat treatments, has an important influence on the structural properties of lupine proteins, altering their detectability and allergenicity. In this review, different aspects related with lupine allergy are described, namely, the overall prevalence, clinical relevance, diagnosis, and treatment. The characterization of lupine allergens and their potential cross-reactivity with other legumes are critically discussed. The effects of food matrix, processing, and digestibility on lupine proteins, as well as the available analytical tools for detecting lupine at trace levels in foods, are also herein emphasized.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Vogelsang-O’Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O’Mahony JA, Arendt EK, Zannini E. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods 2020; 9:E230. [PMID: 32098081 PMCID: PMC7074439 DOI: 10.3390/foods9020230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/16/2020] [Accepted: 02/17/2020] [Indexed: 12/31/2022] Open
Abstract
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow's whole milk powder.
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Affiliation(s)
- Martin Vogelsang-O’Dwyer
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Andreas Detzel
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Mirjam Busch
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Martina Krueger
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
- APC Microbiome Ireland, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
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Shakouri A, Parvan R, Adljouy N, Abdolalizadeh J. Purification of hyaluronidase as an anticancer agent inhibiting CD44. Biomed Chromatogr 2019; 34:e4709. [PMID: 31630417 DOI: 10.1002/bmc.4709] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 09/03/2019] [Accepted: 09/23/2019] [Indexed: 01/08/2023]
Abstract
Hyaluronidase (Hyal) can be employed to accomplish a diversity of complications related to hyaluronic acid (HA). Hyal contains some classes of catalysts that cleave HA. This enzyme is detected in several human tissues as well as in animal venoms, pathogenic organisms and cancers. Destructive cancer cells regularly increase the CD44 receptor existing in a cell membrane. This receptor acts as an exact receptor for HA, and HA is recognized to motivate the migration, spread, attack and metastasis of cancer cells. Nearly all of the methods used to purify Hyal are highly costly and not proper for industrial applications. This survey aims to review different methods of Hyal purification, which acts as an anticancer agent by degrading HA in tissues and thus inhibiting the CD44-HA interaction. Hyal can be successfully employed in the management of cancer, which is associated with HA-CD44. This review has described different methods for Hyal purification to prepare an origin to develop a novel purification technique for this highly appreciated protein. Using multiple columns is not applicable for the purification of Hyal and thus cannot be used at the industrial level. It is better to use affinity chromatography of anti-Hyal for Hyal with one-step purification.
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Affiliation(s)
- Amir Shakouri
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Reza Parvan
- Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nasim Adljouy
- Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jalal Abdolalizadeh
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Paramedical Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
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