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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: 4] [Impact Index Per Article: 4.0] [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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2
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Geraldo R, Santos CS, Pinto E, Vasconcelos MW. Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients. FRONTIERS IN PLANT SCIENCE 2022; 13:772054. [PMID: 35222459 PMCID: PMC8866194 DOI: 10.3389/fpls.2022.772054] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 01/06/2022] [Indexed: 06/06/2023]
Abstract
Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive health effects are due to the presence of specific non-nutrients or a result of a dietary balance. In fact, rather than looking directly at the individual food components, most nutritional epidemiology studies relate disease risk with the food and dietary patterns. The purpose of this perspective paper is to explore different types of non-nutrients present in legume grains, discuss the current evidence on their health benefits, and provide awareness for the need for more studies to define a recommended amount of each compound to identify the best approaches, either to enhance or reduce their levels.
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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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4
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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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Romero-Espinoza AM, Serna-Saldivar SO, Vintimilla-Alvarez MC, Briones-García M, Lazo-Vélez MA. Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109658] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhong L, Ali H, Fang Z, Wahlqvist ML, Hodgson JM, Johnson SK. Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Liezhou Zhong
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Hayder Ali
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria 3010 Australia
| | - Mark L. Wahlqvist
- Monash Asia Institute Monash University Melbourne Victoria 3800 Australia
- Division of Population Health Science National Health Research Institutes Taipei 11503 Taiwan
| | - Jonathan M. Hodgson
- School of Medical and Health Sciences Edith Cowan University Joondalup Western Australia 6027 Australia
- Medical School Royal Perth Hospital Unit The University of Western Australia Perth Western Australia 6000 Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin Health Innovation Research Institute Curtin University Bentley Western Australia 6102 Australia
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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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Kaczmarska KT, Chandra-Hioe MV, Zabaras D, Frank D, Arcot J. Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10064-10073. [PMID: 29058428 DOI: 10.1021/acs.jafc.7b02986] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study investigated the effect of germination and fermentation on the composition of carbohydrates in Australian sweet lupin. Specifically, the amount of sugars (sucrose, fructose, and glucose), starch, oligosaccharides (verbascose, stachyose, and raffinose), and dietary fiber were measured in germinated lupin seeds and fermented lupin flour, and compared with those in soy. High performance liquid chromatography coupled with refractive index was employed for quantitation of sugars, starch, and oligosaccharides, and gas chromatography coupled with a flame ionization detector was used for quantitation of simple sugars in total, and soluble, and insoluble dietary fiber. The enzyme activities of α-amylase and α-glucosidase were compared before and after germination or fermentation. The α-amylase activity in germinated lupin increased to ∼17 nmol/mL/min/0.1 g and in germinated soy∼32; in fermented lupin, the activity increased to ∼52, while in fermented soy it decreased to ∼20. In general, germination or fermentation decreased the oligosaccharide content, and increased the total sugar in samples (p < 0.05). Total oligosaccharides in lupin after uncontrolled germination were reduced by 98% to 6 mg/g, and after controlled germination reduced by 44% to 86 mg/g. Fermentation with yogurt culture lowered the content of total oligosaccharides due to 94% decrease in stachyose. Total oligosaccharides in soy flour prior to fermentation were 180 mg/g and significantly decreased to ∼124 mg/g in fermented soy. Germination did not affect the starch content. There was no significant change in the amounts of total, soluble, and insoluble dietary fiber after germination or fermentation of lupin except for galactose, which was significantly reduced in germinated lupin seeds. Soluble dietary fiber in germinated soy significantly increased. Germination and fermentation are simple and effective techniques to reduce the oligosaccharides while maintaining the composition of dietary fibers.
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Affiliation(s)
- Kornelia T Kaczmarska
- ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering, UNSW , Sydney, NSW 2052, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Maria V Chandra-Hioe
- ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering, UNSW , Sydney, NSW 2052, Australia
| | - Dimitrios Zabaras
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Jayashree Arcot
- ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering, UNSW , Sydney, NSW 2052, Australia
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Karnpanit W, Coorey R, Clements J, Benjapong W, Jayasena V. Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4722-4727. [PMID: 28532146 DOI: 10.1021/acs.jafc.7b00445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, we aimed to determine the effect of the cultivar and dehulling on calcium, iron, and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012, and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron, and zinc in whole seed and dehulled lupin samples were determined using a dialysability method. The cultivar had significant effects on calcium, iron, and zinc contents and their bioaccessibilities. Average bioaccessibilities of 6% for calcium, 17% for iron, and 9% for zinc were found for whole seeds. Dehulled ASL had average calcium, iron, and zinc bioaccessibilities of 11%, 21%, and 12%, respectively. Compared to some other pulses, ASL had better iron bioaccessibility and poorer calcium and zinc bioaccessibilities. Dehulling increased calcium bioaccessibilities of almost all lupin cultivars. The effect of dehulling on iron and zinc bioaccessibilities depends on the ASL cultivar.
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Affiliation(s)
- Weeraya Karnpanit
- School of Science and Health, Western Sydney University , Locked Bag 1797, Penrith, New South Wales 2751, Australia
- Institute of Nutrition, Mahidol University , 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Ranil Coorey
- School of Public Health, Faculty of Health Sciences, Curtin University , Bentley, Perth, Western Australia 6102, Australia
| | - Jon Clements
- Department of Agriculture and Food, Western Australia , 3 Baron-Hay Court, South Perth, Western Australia 6151, Australia
| | - Wenika Benjapong
- Institute of Nutrition, Mahidol University , 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Vijay Jayasena
- School of Science and Health, Western Sydney University , Locked Bag 1797, Penrith, New South Wales 2751, Australia
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10
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Gao W, Lin P, Zeng XA, Brennan MA. Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn
.) polysaccharides extracted by ultra-high pressure. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13447] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Pingzhou Lin
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-an Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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Musco N, Cutrignelli MI, Calabrò S, Tudisco R, Infascelli F, Grazioli R, Lo Presti V, Gresta F, Chiofalo B. Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds. J Anim Physiol Anim Nutr (Berl) 2017; 101:1227-1241. [PMID: 28133815 DOI: 10.1111/jpn.12643] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Accepted: 10/18/2016] [Indexed: 11/28/2022]
Abstract
In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the in vitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L. albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L. luteus (Dukat, Mister and Taper), three of L. angustifolius (Jindalee, Sonet and Wonga) and two of L. albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544 g/kg), whereas saturated fatty acids (SFAs) are less represented (167 g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569 g/kg), n-6 PUFA series (490 g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07 mg per 100 g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248 g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the in vitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L. luteus showed intermediate and slightly worse in vitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.
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Affiliation(s)
- N Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - M I Cutrignelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - S Calabrò
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - R Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - F Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - R Grazioli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - V Lo Presti
- Department of Veterinary Sciences, University of Messina, Polo Universitario Annunziata, Messina, Italy
| | - F Gresta
- Department of Agraria, University Mediterranean of Reggio Calabria, Reggio Calabria, Italy
| | - B Chiofalo
- Department of Veterinary Sciences, University of Messina, Polo Universitario Annunziata, Messina, Italy
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