Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern Spain

Pastor-Cavada, Elena; Juan, Rocío; Pastor, J.; Alaiz, Manuel; Vioque, Javier

doi:10.1016/j.foodchem.2009.04.039

Cited by 48 publications

(37 citation statements)

References 19 publications

(25 reference statements)

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“…hardiness to be grown in soils and climates other than native; Kohajdová et al., ) and also for its nutritional value. Lupin seeds are also rich in dietary fibre (Rochfort and Panozzo, ) and contain minor compounds such as lipids, polyphenols and bioactive peptides (Pastor‐Cavada et al., ). As reported by Erbas et al.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Musco

Cutrignelli

Calabrò

et al. 2017

Animal Physiology Nutrition

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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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Section: Introductionmentioning

confidence: 99%

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Musco

Cutrignelli

Calabrò

et al. 2017

Animal Physiology Nutrition

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“…Thus, the use of high amounts of available Lys for synthesis of these alkaloids might have led to an adaptation consisting on having a relatively low Lys content in storage proteins. Interestingly, and supporting this hypothesis, seeds from Lupinus, which are also rich in alkaloids, have a low Lys content as shown by the amino acid analysis of six wild Lupinus species (Pastor-Cavada, et al, 2009a). The average Lys content in the seeds of these plants was 5.25%, well below FAO recommendations.…”

Section: Determination Of Nutritional Parametersmentioning

confidence: 67%

“…However, the low Lys protein content is compensated in these plants by an accumulation of more protein in the seeds. Thus, Lys and protein contents in E. baetica, seeds are 4.0% and 35.6% (w/w), respectively, and the average Lys and protein contents in wild Lupinus species are 5.25% and 28.8% (w/w), respectively (Pastor-Cavada, et al, 2009a.). This is in contrast to other legume seeds belonging to taxa that are not rich in alkaloids, such as Lathyrus, with average Lys and protein contents of 7.6% and 22,2%, respectively (Pastor-Cavada et al, 2011a), and Vicia with average Lys and protein contents The albumin fraction includes water soluble proteins, most importantly enzymes, protease inhibitors, and lectins.…”

Section: Determination Of Nutritional Parametersmentioning

confidence: 97%

“…Interestingly, the percentage of EAA in flour was similar to the value reported for wild Lupinus spp. (34.1%), which are also rich in alkaloids (Pastor-Cavada et al, 2009a). Similarly, the amino acid score, a simplified model for predicting dietary protein quality (Moughan.…”

Section: Determination Of Nutritional Parametersmentioning

confidence: 99%

“…It is also higher than the protein content in other wild legumes from Spain as previously described. Thus, the protein contents in six wild Lupinus species ranged from 23.8 to 33.6% (Pastor-Cavada et al, 2009a), the protein contents in 15 wild Lathyrus species ranged from 17.7 to 25.6% (Pastor-Cavada et al, 2011a), and the protein contents in 28 Vicia species ranged from 20.1 to 32% (Pastor-Cavada et al, 2011b).…”

Section: Determination Of Nutritional Parametersmentioning

confidence: 99%

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Nutritional and functional characteristics of Erophaca baetica seeds, a legume endemic to the Mediterranean region

Cortés-Giraldo¹,

Alaiz²,

Girón‐Calle³

et al. 2013

Grasas y Aceites

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229and linoleic acids are the major fatty acids in the seeds. The antioxidant activity of polyphenol extracts was higher than the activity of the polyphenols extracted from most edible legume seeds. Hence, E. baetica seeds represent a promising source of functional and nutritional components on the condition that the anti-nutritional alkaloids are previously removed. KEY-WORDS: Amino acids -Erophaca baetica -Fatty acids -Polyphenols -Protein.

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Boiled, sprouted, and raw cowpea‐incorporated diets modulate high‐fat diet‐induced hypercholesterolemia in rats

Liyanage

Perera

Lakmini

et al. 2018

Food Science & Nutrition

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This study was carried out to investigate the effect of processed (boiled and sprouted) cowpea‐incorporated experimental diets on serum cholesterol and serum antioxidant capacity in high‐fat diet (HFD)‐fed Wistar rats. Seven weeks old male Wistar rats were fed 20% fat as a control (CD), for comparison with 20% fat‐enriched diets containing 20% whole raw cowpea diets (Bombay Raw Diet; BRD and MI35 Raw Diet; MRD), boiled cowpea diets (Bombay Boiled Diet; BBD and MI35 Boiled Diet; MBD) and sprouted cowpea diet (Bombay Sprouted Diet; BSD) for 6 weeks. The increase in serum total cholesterol as a result of high‐fat diet was significantly countered by boiled and raw cowpea‐incorporated diet‐fed rats. Increased serum non‐HDL‐C level caused by HFD was significantly (p < 0.05) countered by raw, boiled, and sprouted cowpeas, while HDL–C was increased by raw MI and boiled Bombay incorporated diets. Boiling has improved the hypocholesterolemic ability of Bombay cowpea and BBD has significantly (p < 0.05) modulated serum HDL‐C level and liver weight in rats. These findings were supported significantly high soluble fiber content in processed cowpea powder than that in raw cowpea powder. The decrease in serum antioxidant activity as a result of HFD was significantly countered by BRD. Processing has reduced the antioxidant activity in cowpeas and serum antioxidant activity in rats. Cecal lactobacilli population was significantly high in all cowpea diet‐fed groups compared to control. Modulated serum cholesterol level in cowpea diet‐fed rats was accompanied by dietary fiber composition, antioxidant activity in cowpeas and fecal weight, cecal weight and cecal lactobacilli population in rats compared to control. Both processed and raw cowpea‐incorporated diets have modulated HFD‐induced hypercholesterolemia by modulating serum antioxidative capacity, cholesterol metabolism, and cecal fermentation.

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Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern Spain

Cited by 48 publications

References 19 publications

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Nutritional and functional characteristics of Erophaca baetica seeds, a legume endemic to the Mediterranean region

Boiled, sprouted, and raw cowpea‐incorporated diets modulate high‐fat diet‐induced hypercholesterolemia in rats

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