Dietary Fibre Content in Lupine (Lupinus albus L.) and Soya (Glycine max L.) Seeds

Písaříková, B.; Zralý, Z.

doi:10.2754/avb201079020211

Cited by 24 publications

(16 citation statements)

References 10 publications

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“…The TDF content for all the varieties was higher compared to data reported by Guillon and Champ () and Kohajdová et al. () and similar to Písaříková and Zralý (); regarding the distribution between soluble and insoluble fraction, our data are in agreement with all the above‐mentioned authors.…”

Section: Discussionsupporting

confidence: 92%

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: Discussionsupporting

confidence: 92%

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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“…Meanwhile, dietary fi ber (DF) in raw seeds showed a greater variation with values of 17.72 g/100 g (L. exaltatus) to 27.93 g/100 g (L. rotundifl orus). There are no reports on the DF in wild lupines, only in domestic species, such as L. albus with 35.3 to 50.4 g/100 g [25] and L. angustifolius with 31.6g/100 g [26], these values are greater than those found in the analyzed species in this investigation. The values of wild lupin studied are highest to others legumes reported as soybean, black soybean, azuki bean and mung bean [27].…”

Section: Resultscontrasting

confidence: 66%

Efecto del tratamiento térmico sobre la composición química y minerales en semillas de lupinos silvestres

et al. 2015

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Wild lupine consumption has restrictions due to the presence of alkaloids; however, these components can be reduced with a suitable thermal treatment. The aim of this research was to determine the thermal effect on chemical composition and minerals of wild lupine. Lupinus mexicanus had a reduction in protein and fat contents of 34.76 to 33.11 and 6.10 to 5.41 g/100 g of sample respectively, and an increase in ash and dietary fi ber of 3.84 to 4.53 g/100g and 20.9 to 28.48 g/100 g respectively. L. mexicanus raw seeds revealed the highest Ca content (3,252 mg/ kg), L. elegans was the highest in Mg with 2,656 mg/kg. Highest Fe content was found in Lupinus rotundifl orus (82.8 mg/kg), and Lupinus exaltatus in Cu (184.4 mg/kg). All species showed similar Zn content of 73.3 mg/kg (Lupinus montanus) to 89.6 mg/kg (L. exaltatus). In all species the Cu content decreased, mainly in Lupinus elegans with a loss of 76,71 %.

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“…The values found in the present study were lower than those found in another study [20], which reported a mean weight gain of 64 to 80g during the three-week repletion period, using the same standard diet, probably because the rats were of a different strain and the repletion period started at a different age.…”

Section: Discussioncontrasting

confidence: 96%

“…A hemoglobin concentration of 6.33 to 7.88mg/dL at the beginning of the repletion period and 14.00 to 14.60mg/dL at the end of repletion period was observed in rats submitted to two dietary treatments with a standard diet with ferrous sulfate or micronized iron [20], which presented data similar to the ones obtained in our study.…”

Section: Discussionsupporting

confidence: 90%

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

et al. 2017

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Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05). Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.

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Dietary Fibre Content in Lupine (Lupinus albus L.) and Soya (Glycine max L.) Seeds

Cited by 24 publications

References 10 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

Efecto del tratamiento térmico sobre la composición química y minerales en semillas de lupinos silvestres

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

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