Nutritional and Bioactive Compounds in Mexican Lupin Beans Species: A Mini-Review

Ruiz-López, M.; Barrientos-Ramírez, Lucia; García-López, P. M.; Miramontes, Elia Herminia Valdés; Zamora-Natera, Juan Francisco; Rodríguez-Macías, Ramón; Salcedo-Pérez, Eduardo; Bañuelos-Pineda, Jacinto; Radillo, J. Jesús Vargas

doi:10.3390/nu11081785

Cited by 48 publications

(25 citation statements)

References 56 publications

(62 reference statements)

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“…Moreover, these results correspond well with those obtained by Bartkiene et al who reported higher TPC and TFC content in fermented lupin [ 25 ]. Generally, the major phenolic compounds identified in lupin species belong to subclass flavones, phenolic acids, and isoflavones [ 32 , 49 , 50 , 51 , 52 ]. The main identified flavones in the group are aglycone and/or glycosides of luteolin, apigenin, and diosmetin, while the principal contribution in the isoflavone group is from genistein and its derivatives.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

et al. 2020

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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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Section: Resultsmentioning

confidence: 99%

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

et al. 2020

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“…Lupine species can be classified as domesticated and wild. In this respect, Mexico has nearly 100 wild species; and Lupinus rotundiflorus M. E. Jones is one of the most abundant (McVaugh 1987;Dunn 2001;Ruiz-L opez et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of Lupinus rotundiflorus gamma conglutin treatment on JNK1 gene expression and protein activation in a rat model of type 2 diabetes

Zepeda-Peña

Gurrola-Díaz

Domı́nguez-Rosales

et al. 2021

Pharmaceutical Biology

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Context: Gamma conglutin (Cc) 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 Cc from Lupinus rotundiflorus M. E. Jones (Fabaceae) modulates c-Jun Nterminal 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 ¼ 5): vehicle administration (HG-Ctrl), oral treatment with Cc (120 mg/kg/day) (HG-Lr) for one week, and treatment with metformin (300 mg/kg/day) (HG-Met); a healthy group (Ctrl, n ¼ 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 Cc 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 Cc decreased JNK1 phosphorylation. However, Cc did not change the levels of kidney and liver biomarkers. Discussion and conclusions: Treatment with Cc 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 Cc. Nevertheless, further studies are required.

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“…Lupin has been recognized as a highly nutritious grain providing relatively high quantity of proteins compared to traditional legumes, as well as high content of essential fatty acids and dietary fiber [5,6]. Besides nutrients, lupin seeds contain secondary metabolites such as polyphenols, carotenoids, alkaloids and phytosterols with potential antimutagenic, anticarcinogenic, and hypocholesterolemic activities [7][8][9][10]. The seeds are often consumed after cooking as whole seeds, but they can also be used as food ingredients (flour) in the production of bread, gluten-free cakes or dairy products [11].…”

Section: Introductionmentioning

confidence: 99%

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Cortés-Avendaño

Tarvainen

Suomela

et al. 2020

Plant Foods Hum Nutr

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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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Nutritional and Bioactive Compounds in Mexican Lupin Beans Species: A Mini-Review

Cited by 48 publications

References 56 publications

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

Effect of Lupinus rotundiflorus gamma conglutin treatment on JNK1 gene expression and protein activation in a rat model of type 2 diabetes

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

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