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Lai S, Zhu C, Zhou X, Zeng Q, Huang L, Cao X, Zhou Q, Zhong Y, Huang J, Liu J, Zeng G, Chen H. Effect of Physical Activity on the Association Between Diet and Constipation: Evidence From the National Health and Nutrition Examination Survey 2007-2010. J Neurogastroenterol Motil 2024; 30:322-331. [PMID: 38972867 PMCID: PMC11238098 DOI: 10.5056/jnm23134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/13/2023] [Accepted: 11/06/2023] [Indexed: 07/09/2024] Open
Abstract
Background/Aims Previous studies have shown that diet and physical activity can influence constipation. However, the combined effect of diet and physical activity on constipation remains unclear. Methods Constipation was defined based on stool consistency and frequency, while overall diet quality was assessed using Healthy Eating Index (HEI)-2015 scores. Participants were categorized into low (metabolic equivalent [MET]-min/wk < 500) and high physical activity groups (MET-min/wk ≥ 500). The association between diet and constipation across physical activity groups was analyzed using survey logistic regression and restricted cubic splines. Results Higher HEI-2015 scores were associated with reduced constipation risk in the high physical activity group when constipation was defined by stool consistency (odds ratio [OR], 0.98; 95% confidence interval [CI], 0.97-0.99). However, in the low physical activity group, increased HEI-2015 scores did not significantly affect constipation risk (OR, 1.01; 95% CI, 0.97-1.05). Similar results were found when constipation was defined based on stool frequency. In the high physical activity group, increased HEI-2015 scores were significantly associated with a reduced constipation risk (OR, 0.96; 95% CI, 0.94-0.98). Conversely, in the low physical activity group, increased HEI-2015 scores did not affect the risk of constipation (OR, 0.96; 95% CI, 0.90-1.03). Conclusions Our findings suggest that a higher HEI-2015 score is negatively associated with constipation among individuals with high physical activity levels but not among those with low physical activity levels. This association was consistent when different definitions of constipation were used. These results highlight the importance of combining healthy diet with regular physical activity to alleviate constipation.
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Affiliation(s)
- Shijun Lai
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Changdong Zhu
- Department of Endocrinology and Metabolism, Ganzhou Hospital of Guangdong Provincial People's Hospital, Ganzhou Municipal Hospital, Ganzhou, China
| | - Xiaoqing Zhou
- General Surgery Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Qingfeng Zeng
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Lihua Huang
- Department of Clinical Laboratory, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Xiaodong Cao
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Qiang Zhou
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Yuhua Zhong
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Jinjing Huang
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Jianlan Liu
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Guifang Zeng
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Hong Chen
- Gastroenterology Department, The Second Affiliated Hospital of Gannan Medical University, Ganzhou, China
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Nahimana P, Bouaicha I, Chèné C, Karamoko G, Missbah El Idrissi M, Bakhy K, Abdelmoumen H, Blecker C, Karoui R. Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates. Food Chem 2024; 437:137871. [PMID: 37922794 DOI: 10.1016/j.foodchem.2023.137871] [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: 01/09/2023] [Revised: 10/20/2023] [Accepted: 10/25/2023] [Indexed: 11/07/2023]
Abstract
This study investigates the structure, physico-chemical and functional properties of yellow lupin isolate protein (YLPI) obtained by different processes (conventional wet and purely aqueous fractionation) from un-defatted (YLPIU), and hot (YLPIHD) and cold (YLPICD) defatted flour. The defatting process modified the physical, structural and functional characteristics of lupin protein isolates. Indeed, a decrease of α-helix, free sulfhydryl groups amount and an increase of disulfide bond levels were observed for defatted samples, improving their emulsifying stability. The defatting process exposes the hydrophobic groups present within the YLPI, which increases total sulfhydryl content and protein surface hydrophobicity. Hot and cold defatting induced a decrease in turbidity, water-holding capacity, oil adsorption capacity, tapped and poured bulk densities. In addition, the defatting process changed the particle size of protein isolates that induced changes in their viscosity. Tryptophan spectra and protein surface hydrophobicity indicated that YLPICD and YLPIHD underwent structural conformational change during the defatting process.
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Affiliation(s)
- Paterne Nahimana
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France; Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Inès Bouaicha
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Christine Chèné
- Adrianor, 1 rue Jacquart, F-62217 Tilloy Les Mofflaines, France
| | - Gaoussou Karamoko
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Mustapha Missbah El Idrissi
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Khadija Bakhy
- National Institute of Agricultural Research (INRA), Research Unit on Aromatic and Medicinal Plant, BP 6570, Rabat-Instituts, Rabat 10101, Morocco
| | - Hanaa Abdelmoumen
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France.
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3
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Spina A, De Benedetti S, Heinzl GC, Ceravolo G, Magni C, Emide D, Castorina G, Consonni G, Canale M, Scarafoni A. Biochemical Characterization of the Seed Quality of a Collection of White Lupin Landraces from Southern Italy. PLANTS (BASEL, SWITZERLAND) 2024; 13:785. [PMID: 38592821 PMCID: PMC10974116 DOI: 10.3390/plants13060785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/01/2024] [Accepted: 03/08/2024] [Indexed: 04/11/2024]
Abstract
Lupin species provide essential nutrients and bioactive compounds. Within pulses, they have one of the highest contents of proteins and fibers and are among the poorest in carbohydrates. The Mediterranean region is an important cradle area of the origin and domestication of cultivated white lupin (Lupinus albus L.). In this work, we present the characterization of 19 white lupin landraces collected from several sites in southern Italy, characterized by different pedoclimatic conditions. The protein contents and electrophoretic patterns, total polyphenols, phytic acid, lipids and phosphorous content, and reducing and anti-tryptic activities have been determined for each landrace. The relationships of the compositional characteristics, the area of origin of landraces and between compositional characteristics and thermo-pluviometric trends that occurred in the genotype comparison field during the two-year period between 2019 and 2020 are compared and discussed. From a nutritional point of view, some of the analyzed landraces differ from the commercial reference. The panel of molecular analyses performed can help in building an identity card for the grain to rapidly identify those varieties with the desired characteristics.
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Affiliation(s)
- Alfio Spina
- Council for Agricultural Research and Economics (CREA), Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy; (A.S.); (M.C.)
| | - Stefano De Benedetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
| | - Giuditta Carlotta Heinzl
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
| | - Giulia Ceravolo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
| | - Davide Emide
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
| | - Giulia Castorina
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (G.C.); (G.C.)
| | - Gabriella Consonni
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (G.C.); (G.C.)
| | - Michele Canale
- Council for Agricultural Research and Economics (CREA), Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy; (A.S.); (M.C.)
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy; (S.D.B.); (G.C.H.); (G.C.); (C.M.); (D.E.)
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4
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Spina A, Summo C, Timpanaro N, Canale M, Sanfilippo R, Amenta M, Strano MC, Allegra M, Papa M, Pasqualone A. Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods 2024; 13:807. [PMID: 38472920 DOI: 10.3390/foods13050807] [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: 01/31/2024] [Revised: 02/26/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.
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Affiliation(s)
- Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Nicolina Timpanaro
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Maria Allegra
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Martina Papa
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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5
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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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6
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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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7
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Roman L, Tsochatzis E, Tarin K, Röndahl EM, Ottosen CO, Corredig M. Compositional Attributes of Blue Lupin ( Lupinus angustifolius) Seeds for Selection of High-Protein Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71. [PMID: 37906270 PMCID: PMC10655177 DOI: 10.1021/acs.jafc.3c04804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 11/02/2023]
Abstract
Lupin is a promising protein source with a high protein concentration. Breeding efforts have resulted in the development of varieties low in quinolizidine alkaloids. The objective of this work was to evaluate 22 different blue lupin genotypes for a high protein concentration and low content of antinutritional alkaloids. These genotypes were grown under uniform controlled environmental and soil conditions, and the harvested seeds were evaluated for their composition. The low phosphorus content confirmed that the phytic acid presence was low in lupin, especially compared to other legumes. Furthermore, some of the varieties had less than 200 ppm alkaloids. Lupin proteins were rich in leucine and lysine, with the lowest amino acid concentration being methionine. There were significant differences in the protein concentration and recovery. This work demonstrated that an approach for selection of genotypes should be based on not only agronomic yields but also nutritional phenotypes, driving better decision making on future varietal selection.
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Affiliation(s)
- Laura Roman
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Emmanouil Tsochatzis
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Kubra Tarin
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Eje M. Röndahl
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Carl-Otto Ottosen
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Milena Corredig
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
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8
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Domínguez R, Bermúdez R, Pateiro M, Lucas-González R, Lorenzo JM. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation. Foods 2023; 12:3875. [PMID: 37893768 PMCID: PMC10606863 DOI: 10.3390/foods12203875] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Raquel Lucas-González
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Miguel Hernández University, 03202 Elche, Alicante, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Vigo, Ourense, Spain
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9
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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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10
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Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review. Foods 2023; 12:foods12061241. [PMID: 36981167 PMCID: PMC10048449 DOI: 10.3390/foods12061241] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.
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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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12
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Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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13
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Association between overall dietary quality and constipation in American adults: a cross-sectional study. BMC Public Health 2022; 22:1971. [PMID: 36303148 PMCID: PMC9615246 DOI: 10.1186/s12889-022-14360-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/09/2022] [Accepted: 10/04/2022] [Indexed: 11/26/2022] Open
Abstract
Background Constipation seriously affects people’s life quality, and dietary adjustment has been one of the effective methods. Overall dietary quality has been reported to be associated with some diseases, while its association with constipation has not been reported. This study aims to explore the association between overall dietary quality and constipation. Methods A cross-sectional study was designed and data were extracted from National Health and Nutrition Examination Survey (NHANES). Overall dietary quality was assessed by healthy eating index-2015 (HEI-2015), and constipation was defined by either stool consistency or stool frequency. The association between overall dietary quality or components of HEI-2015 and constipation was assessed using logistic regression, with results expressed as odds ratio (OR) and 95% confidence intervals (95%CI). Subgroup analysis was conducted according to age and gender. Results A total of 13,945 participants were eligible, with 1,407 in constipation group and 12,538 in non-constipation group. Results showed that higher adherence to HEI-2015 was associated with reduced odds of constipation (OR: 0.98, 95%CI: 0.98–0.99) after adjusting potential confounders. Further, we found higher intake of total fruits, whole fruits, total vegetables, greens and beans, whole grains, total protein foods, seafood and plant proteins, and higher fatty acids ratio decreased the odds of constipation, while higher intake of sodium increased the odds (all P < 0.05). We also found negative association between HEI-2015 and constipation in participants with male sex, female sex, age ≥ 65 years, and age < 65 years (all P < 0.05). Conclusion We found higher adherence to HEI-2015 decreased the odds of constipation, suggesting that increasing HEI-2015 adherence may be one of effective methods to alleviate constipation. Supplementary information The online version contains supplementary material available at 10.1186/s12889-022-14360-w.
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Maghaydah S, Al-Othman H, Abughoush M, Olaimat AN, Al-Holy MA, Ajo R, Al Khalaileh NI, Choudhury IH, Angor M. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022; 11:foods11203237. [PMCID: PMC9601521 DOI: 10.3390/foods11203237] [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: 09/18/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.
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Affiliation(s)
- Sofyan Maghaydah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
- Department of Human Nutrition and Dietetics, College of Health Sciences, Abu Dhabi University, Zayed City, Abu Dhabi P.O. Box 59911, United Arab Emirates
| | - Hashem Al-Othman
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mahmoud Abughoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
- Correspondence:
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Murad A. Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Radwan Ajo
- Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
| | - Nazieh I. Al Khalaileh
- Department of Nutrition and Food Science, Faculty of Agriculture, Mu’tah University, Karak 61710, Jordan
| | - Imranul H. Choudhury
- College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
| | - Malak Angor
- Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, As-Salt 19110, Jordan
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15
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The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. FERMENTATION 2022. [DOI: 10.3390/fermentation8090447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In recent years, there has been increasing consumer interest and research into plant-based dairy alternatives, due to the increasingly negative impact of animal products on human health, animal welfare, and the environment. The purpose of this study was to investigate the physicochemical and microbiological changes in a Camembert alternative based on the seeds of sweet lupine (Lupinus angustifolius L cv. ‘Boregine’). After heat treatment and homogenization, the seeds were incubated with lactic acid bacteria (LAB) and Penicillium camemberti mold. After fermentation at room temperature, the samples were stored at 12 °C for 14 days, and then ripened until day 49 at 6 °C. Changes in microbial population, acidity, texture, content of polyphenols, flavonoids, reducing sugars, and free amino acids were monitored. In addition, the antioxidant capacity of the samples during ripening was determined. The results showed that LAB and fungi were able to grow well in the lupine matrix. Initially, a decrease in pH was observed, while in the further stages of ripening, alkalization of the product linked with progressive proteolysis associated with an increase in free amino acid content was noted. Hydrolysis of polysaccharides and an increase in antioxidant activity were observed. This indicates the potential of lupine seeds as a raw material for the development of a new group of plant-based ripened cheese alternatives.
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16
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Lupinus albus γ-Conglutin: New Findings about Its Action at the Intestinal Barrier and a Critical Analysis of the State of the Art on Its Postprandial Glycaemic Regulating Activity. Nutrients 2022; 14:nu14173666. [PMID: 36079925 PMCID: PMC9460565 DOI: 10.3390/nu14173666] [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: 08/05/2022] [Revised: 08/25/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
γ-Conglutin (γ-C) is the glycoprotein from the edible seed L. albus, studied for long time for its postprandial glycaemic regulating action. It still lacks clear information on what could happen at the meeting point between the protein and the organism: the intestinal barrier. We compared an in vitro system involving Caco-2 and IPEC-J2 cells with an ex vivo system using pig ileum and jejunum segments to study γ-C transport from the apical to the basolateral compartment, and its effects on the D-glucose uptake and glucose transporters protein expression. Finally, we studied its potential in modulating glucose metabolism by assessing the possible inhibition of α-amylase and α-glucosidase. RP-HPLC analyses showed that γ-C may be transported to the basolateral side in the in vitro system but not in the pig intestines. γ-C was also able to promote a decrease in glucose uptake in both cells and jejunum independently from the expression of the SGLT1 and GLUT2 transporters.
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17
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Al-Amrousi EF, Badr AN, Abdel-Razek AG, Gromadzka K, Drzewiecka K, Hassanein MMM. A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity. PLANTS 2022; 11:plants11172301. [PMID: 36079681 PMCID: PMC9459815 DOI: 10.3390/plants11172301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/21/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
Abstract
The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.
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Affiliation(s)
- Eman F. Al-Amrousi
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Ahmed N. Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Karolina Gromadzka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Kinga Drzewiecka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
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Ishaq AR, El-Nashar HAS, Younis T, Mangat MA, Shahzadi M, Ul Haq AS, El-Shazly M. Genus Lupinus (Fabaceae): a review of ethnobotanical, phytochemical and biological studies. J Pharm Pharmacol 2022; 74:1700-1717. [PMID: 36039938 DOI: 10.1093/jpp/rgac058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 07/28/2022] [Indexed: 11/14/2022]
Abstract
OBJECTIVES Lupinus is a large and diverse genus comprising approximately 200 species, belonging to the family Fabaceae. Lupinus plants have been used for heart stimulants, nerves, urinary tract infections, skin disorders, and psoriasis in folk medicine. This review aims to recap the traditional medicinal uses, nutritional value, phytochemical profile, and biological activities of Lupinus species. KEY FINDINGS From the literature survey, Lupinus is considered as a factory of various phytochemicals like flavonoids, iso-flavonoids, alkaloids, triterpenoids. The presence of proteins, essential fatty acids, and amino acids, as well as alkaloids, minerals, and dietary fibers, indicated that the plants in this genus had a high nutritional value. The Lupinus extracts displayed promising antidiabetic, anticancer, antimicrobial, antidiabetic, antihypertensive, antioxidant, anti-inflammatory, and antimicrobial activities. CONCLUSIONS The current review provides updated information that could drive the researchers for further studies. The in vitro and in vivo experiments have demonstrated various pharmacological properties. Some pharmacokinetic and toxicological investigations are warranted to ensure its safety and validity for human use.
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Affiliation(s)
- Ali Raza Ishaq
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan.,State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University, 430062 Wuhan, China
| | - Heba A S El-Nashar
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt.,Center of Drug Discovery Research and Development, Ain Shams University, Cairo, Egypt
| | - Tahira Younis
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | - Muhammad Asad Mangat
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | - Mashal Shahzadi
- Department of Zoology, Government College University Faisalabad, 38000 Punjab, Pakistan
| | | | - Mohamed El-Shazly
- Center of Drug Discovery Research and Development, Ain Shams University, Cairo, Egypt.,Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, 11835 Cairo, Egypt
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Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds. Processes (Basel) 2022. [DOI: 10.3390/pr10081637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this research was to assess free phenolic compounds, antioxidant capacity and FT-NIR spectra of flours from debittered seeds of 33 Andean ecotypes of L. mutabilis, and five varieties belonging to L. luteus, L. angustifolius and L. albus, as controls. The free phenolics were quantified by RP-HPLC, while the antioxidant capacity was evaluated spectrophotometrically through the Reducing Power, ABTS, FRAP and DPPH methods. The free phenolics of L. mutabilis were mostly (85.5–99.6%) flavonoids (genistein and genistein derivatives, apigenin, catechin and naringenin). Other compounds, detected in low quantities, were phenylethanoids (tyrosol and tyrosol derivative) and phenolic acids (cinnamic acid derivatives). The highest total free phenolic concentration was observed in H6 INIA BP (1393.32 mg/kg DM), followed by Chacas, Moteado beige, Huánuco and Lircay. The antioxidant capacity of the L. mutabilis ecotypes exceeded that of the controls and was correlated to flavonoids content. Additionally, a relationship between free phenolic compounds and spectral bands was established by FT-NIR, paving the way for a fast, reliable and non-destructive approach to lupin seeds characterisation. Even after debittering, lupin flours maintained high free phenolic concentrations and antioxidant capacity.
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20
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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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21
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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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22
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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5512236] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 4260–5663 mg GAE/kg DM and the values of AA determined using DPPH•, ABTS•+, and FRAP methods were in the ranges 0.993–1.878, 5.496–7.924, and 1.328–1.741 μmol TE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9–766.2 mg/kg DM) and myricetin (11.2–21.2 mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids.
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23
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Untargeted Phytochemical Profile, Antioxidant Capacity and Enzyme Inhibitory Activity of Cultivated and Wild Lupin Seeds from Tunisia. Molecules 2021; 26:molecules26113452. [PMID: 34200152 PMCID: PMC8201048 DOI: 10.3390/molecules26113452] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/20/2022] Open
Abstract
Lupin seeds can represent a valuable source of phenolics and other antioxidant compounds. In this work, a comprehensive analysis of the phytochemical profile was performed on seeds from three Lupinus species, including one cultivar (Lupinus albus) and two wild accessions (Lupinus cossentinii and Lupinus luteus), collected from the northern region of Tunisia. Untargeted metabolomic profiling allowed to identify 249 compounds, with a great abundance of phenolics and alkaloids. In this regard, the species L. cossentinii showed the highest phenolic content, being 6.54 mg/g DW, followed by L. luteus (1.60 mg/g DW) and L. albus (1.14 mg/g DW). The in vitro antioxidant capacity measured by the ABTS assay on seed extracts ranged from 4.67 to 17.58 mg trolox equivalents (TE)/g, recording the highest values for L. albus and the lowest for L. luteus. The DPPH radical scavenging activity ranged from 0.39 to 3.50 mg TE/g. FRAP values varied between 4.11 and 5.75 mg TE/g. CUPRAC values for lupin seeds ranged from 7.20 to 8.95 mg TE/g, recording the highest for L. cossentinii. The results of phosphomolybdenum assay and metal chelation showed similarity between the three species of Lupinus. The acetylcholinesterase (AChE) inhibition activity was detected in each methanolic extract analyzed with similar results. Regarding the butyrylcholinesterase (BChE) enzyme, it was weakly inhibited by the Lupinus extracts; in particular, the highest activity values were recorded for L. albus (1.74 mg GALAE/g). Overall, our results showed that L. cossentinii was the most abundant source of polyphenols, consisting mainly in tyrosol equivalents (5.82 mg/g DW). Finally, significant correlations were outlined between the phenolic compounds and the in vitro biological activity measured, particularly when considering flavones, phenolic acids and lower-molecular-weight phenolics.
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24
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Czubinski J, Grygier A, Siger A. Lupinus mutabilis seed composition and its comparison with other lupin species. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103875] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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26
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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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27
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Ji Y, Liu R, Hu J, Huang Y, Wang D, Li G, Rahman MM, Zhang H, Wang C, Li M, Yang T, Zong X. Genetic diversity analysis for narrow-leafed lupin (Lupinus angustifolius L.) by SSR markers. Mol Biol Rep 2020; 47:5215-5224. [PMID: 32577990 DOI: 10.1007/s11033-020-05596-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Accepted: 06/17/2020] [Indexed: 11/28/2022]
Abstract
Narrow-leafed lupin (Lupinus angustifolius L.) is used as grain legumes, fodder for livestock and green manure in the world and has a great potential to be developed as a new crop in China. In this study, we assessed the genetic diversity among a set of 109 newly introduced accessions of narrow-leafed lupin using 76 genomic SSR markers. Data analysis suggested that the average gene diversity index and average polymorphism information content (PIC) were 0.4758 and 0.4328, respectively. The mean allele number per loci (Na) was 6.3816. The population structure analysis identified two subgroups based on delta K (ΔK) values. This result is in accordance with that of a PCA. The AMOVA analysis showed that most of molecular variance were within population. These results will be useful to guide the genetic improvement of the narrow-leafed lupin crop in China.
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Affiliation(s)
- Yishan Ji
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Rong Liu
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinguo Hu
- USDA-ARS Western Regional Plant Introduction Station (WRPIS), Pullman, WA, USA
| | - Yuning Huang
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dong Wang
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guan Li
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Md Mosiur Rahman
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Pulses Research Center, Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh
| | - Hongyan Zhang
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chenyu Wang
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mengwei Li
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Tao Yang
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Xuxiao Zong
- The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
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28
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Ahmed SB, Hamed MS, Khiralla GM, Mohamed AF. Cactus and lupin extracts as prospective anticancer agents compared with utoral drug. J Food Biochem 2020; 44:e13299. [PMID: 32488919 DOI: 10.1111/jfbc.13299] [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] [Received: 01/18/2020] [Revised: 04/29/2020] [Accepted: 05/04/2020] [Indexed: 01/19/2023]
Abstract
The ethanolic extracts of many plants have been used in alternative medicine. The present study aimed at evaluating the antioxidant, cytotoxicity, and anticancer potential of cactus and lupin ethanolic extracts compared to utoral drug (UT) on the colon Caco-2 cancer cell line. Bioactive components, cytotoxicity of Caco-2 cell cycle, and gene regulation of apoptosis genes were studied by HPLC, flow cytometer, and RT-PCR, respectively. Lupin extract (LE) contained high bioactive components and antioxidant potential. The predominant phenol, flavonoid, and sterol in LE were rosmarinic acid (2,004.8 μg/ml), quercetin (9,912 µg/g), and ergosterol (2.77 µg/g). LE and its mixture with utoral showed high cytotoxicity and effective potential in regulation of gene expression of proapoptotic and antiapoptotic genes in Caco-2 cells. In conclusion, LE and cactus extract (CE) could be considered as natural preparations with high anticancer properties against Caco-2 cells. LE had the highest anticancer potential among the tested preparations. PRACTICAL APPLICATIONS: The study demonstrated that lupine and cactus extracts have high potential as anticancer substances. These natural extracts can be used to prepare therapeutic mixtures or foods.
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Affiliation(s)
- Sahar B Ahmed
- Division of Biochemistry, National Organization for Drug Control and Research (NODCAR), Giza, Egypt
| | - Mona S Hamed
- Division of Biochemistry, National Organization for Drug Control and Research (NODCAR), Giza, Egypt
| | - Ghada M Khiralla
- Division of Food Evaluation and Food Science, National Organization for Drug Control and Research (NODCAR), Giza, Egypt
| | - Aly Fahmy Mohamed
- The Holding Company for the Production of Vaccines, Sera and Drugs (VACSERA-Egy Vac), Giza, Egypt
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29
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Cortés-Avendaño P, Tarvainen M, Suomela JP, Glorio-Paulet P, Yang B, Repo-Carrasco-Valencia R. Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:184-191. [PMID: 32009208 PMCID: PMC7266797 DOI: 10.1007/s11130-020-00799-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM).
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Affiliation(s)
- Paola Cortés-Avendaño
- Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Peru
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Marko Tarvainen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Jukka-Pekka Suomela
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland.
| | | | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
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Ebrahimabadi MH, Lamardi SNS, Shirbeigi L. Immunomodulatory Effects of Medicinal Plants used for Vitiligo in Traditional Persian Medicine. Curr Drug Discov Technol 2020; 18:160-178. [PMID: 32416680 DOI: 10.2174/1570163817666200517115438] [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: 10/23/2019] [Revised: 02/14/2020] [Accepted: 03/09/2020] [Indexed: 11/22/2022]
Abstract
BACKGROUND Vitiligo is a hypopigmentation disorder that affects 1% of the world's population. Vitiligo causes white spots on the skin, mucous membranes, or white hair by destroying skin melanocytes. The pathogenesis of vitiligo is unknown but autoimmune, autocytotoxic, and neural mechanisms are suggested. According to the autoimmune theory, in people with vitiligo, immune cells invade and damage melanocytes. T cells are more commonly present in vitiligo patients' skin and remain in the lesion site, which is composed of CD8 and CD4 T cells. Many studies have been conducted on the presence and role of cytokines such as interleukins and interferongamma (IFN-γ) in the vitiligo process. AIM This study aimed to introduce herbs effective against vitiligo from the perspective of Persian medicine and to investigate their possible therapeutic mechanisms with the possible effects of herbs on autoimmune mechanisms. METHODS For this purpose, keywords were used to extract data from Persian medicine textbooks, and then relevant scientific databases, including Google Scholar, PubMed, Web of Science, and Scopus were examined. RESULTS It was found that Persian medicine scholars used 50 different medicinal plants to treat and reduce the complications of vitiligo, and recent scientific studies have proven immune-regulating properties and reducing the effect of many of them on cytokines. CONCLUSION According to scientific evidence on immunomodulatory effects, new research into the effects of these plants on vitiligo can lead to the discovery of new drugs and approaches for treating this disease.
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Affiliation(s)
- Mohsen Haghir Ebrahimabadi
- Department of Traditional Pharmacy, School of Persian Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Laila Shirbeigi
- Department of Traditional Medicine, School of Persian Medicine, Tehran University of Medical Sciences, Tehran, Iran
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31
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Thompson HJ. Dietary Bean Consumption and Human Health. Nutrients 2019; 11:nu11123074. [PMID: 31861044 PMCID: PMC6949954 DOI: 10.3390/nu11123074] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 12/16/2019] [Indexed: 12/14/2022] Open
Affiliation(s)
- Henry J Thompson
- Cancer Prevention Laboratory, Colorado State University, Fort Collins, CO 80523, USA
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