Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed

Boschin, Giovanna; D’Agostina, Alessandra; Annicchiarico, Paolo; Arnoldi, Anna

doi:10.1016/j.foodchem.2007.11.016

Cited by 69 publications

(78 citation statements)

References 18 publications

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“…The levels of PUFAs n-3 in fat from breast and thigh muscles of fattened broilers (x ± SD) expressed in g per 100 g of fat 100 g of fat in the control group (C) to 3.535 g per 100 g of fat or 3.943 g/100 g of fat in experimental groups E1 and E2, respectively, while in thigh muscles it increased from 3.279 g/100 g of fat in the control group (C) to 3.557 g/100 g of fat or 3.884 g/100 g of fat in experimental groups E1 and E2, respectively. The increased levels of PUFAs n-3 in muscles from experimental chickens are consistent with those in lupin oil, which is also confirmed by the findings reported by Boschin et al (2007Boschin et al ( , 2008. α-linolenic acid was a major PUFA n-3 detected both in breast and in thigh muscles while other FAs n-3 were present only in a small amount, as documented in Table 6.…”

Section: Resultssupporting

confidence: 87%

“…RothMaier and Kirchgessner (1993) reported that the fat in lupin seeds contained high levels of unsaturated fatty acids, particularly linoleic acid. When analysing lupin flour, Boschin et al (2007Boschin et al ( , 2008) also detected high levels of linoleic acid and n-3 fatty acids (particularly α-linolenic acid) in 6 varieties of white lupin. Because of this range of fatty acids, lupin seeds show a favourable n-3/n-6 ratio.…”

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confidence: 95%

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Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Straková¹,

Suchý²,

Herzig³

et al. 2010

CZECH J ANIM SCI

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This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (P ≤ 0.05) to highly significant (P ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (P ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (P ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for γ-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, α-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (P ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the Σ PUFAs n-3:Σ PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

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Section: Resultssupporting

confidence: 87%

mentioning

confidence: 95%

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Straková¹,

Suchý²,

Herzig³

et al. 2010

CZECH J ANIM SCI

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“…Their content can be affected by a genotype within the same species (Uzun et al 2007) as well as by environmental factors during plant growth and development (temperature, air moisture, rainfalls level) and seed storage (Boschin et al, 2007(Boschin et al, , 2008Adomas and Piotrowicz-Cieślak 2010;Nigussie 2012). Boschin et al (2008) in the field trial with six white lupin cultivars in two locations indicated, that variance of genotypic effects was much larger than genotype-environment interaction for oil content and fatty acid composition. Above mentioned factors can explain differentiated results of fat content in seed of white lupin (5.9, 7.6, 8.9, 9.4, 9.6, 9.7, 10.7, 10.9 and 14.6% obtained by following authors respectively: Erbas et al 2005;Roth-Maier and Kirchgessner 1993;Tizazu and Emire 2010;Petterson et al 1997;Green and Oram 1983;Jansen 2006;Uzun et al 2007;Rybinski et al 2015;Martinez-Villaluenga et al 2006).…”

Section: Fat Content and Fatty Acid Compositionmentioning

confidence: 99%

“…Fat in lupin is located in embryos but 90% of total content is observed in cotyledons (Francki et al 2002). Their content can be affected by a genotype within the same species (Uzun et al 2007) as well as by environmental factors during plant growth and development (temperature, air moisture, rainfalls level) and seed storage (Boschin et al, 2007(Boschin et al, , 2008Adomas and Piotrowicz-Cieślak 2010;Nigussie 2012). Boschin et al (2008) in the field trial with six white lupin cultivars in two locations indicated, that variance of genotypic effects was much larger than genotype-environment interaction for oil content and fatty acid composition.…”

Section: Fat Content and Fatty Acid Compositionmentioning

confidence: 99%

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Rybiński

Świecicki

Bocianowski

et al. 2017

Genet Resour Crop Evol

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The paper assess the variability of fat content and fatty acids profiles in seeds of a white lupin (Lupinus albus L.) domestic collection. The initial material comprised 371 accessions originated from 30 countries of Europe, Asia, Africa, North-and South America and Australia. According to data given by accession donors the material is divided into four classes of origin: wild lines, landraces, lines created by man and cultivars. Variability of fat content and fatty acids composition were estimated in seeds of each accession. The average fat content for analyzed collection is 9.81%. The broadest range of fat content was noticed for landraces and cultivars as compared to narrowest . In respect to unsaturated fatty acid (UFA), monounsaturated oleic acid in each of estimated classes of accessions was predominant and most abundant (55.7%) in broad range of minimummaximum values from 41.2 to 66.2%. The second examined monounsaturated fatty acid was erucic acid (1.74%) found in seeds of almost all studied accessions. An exception were four accessions defined similarly to rapeseeds as ''zero erucic'' forms. In seeds of few accessions a content of erucic acid exceeded 3%. Among polyunsaturated fatty acids linoleic FA (x-6) dominated followed by linolenic FA (x-3). Both FA were in the range 13.7-33.2% and 5.6-12.8% with mean values on the level 19.6 and 10.1%, respectively. As a consequence, the examined white lupin seeds showed a very favourable x-3/x-6 FA ratio (0.51), ranging from 0.21 to 0.87, much higher than that of most vegetable oils. Fat content was positively correlated with stearic and oleic fatty acids and negatively with palmitic, linoleic, linolenic and erucic acid.

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“…The digestible carbohydrate content is smaller than in most legumes and comprises mostly oligosaccharides, whereas starch is absent or scarce. The fat content is variable, falling in the interval 8-12% depending on species, with a good presence of α-linolenic acid (about 8-10% of the oil) (Boschin, D'Agostina, Annicchiarico, & Arnoldi, 2008;Chiofalo, Lo Presti, Chiofalo, & Gresta, 2012). The unsaponifiable fraction of lupin oil is composed by sterols (mainly β-sitosterol) and triterpene alcohols (Hamama & Bhardwaj, 2004;Hudson, Fleetwood, & Lewis, 1983).…”

Section: Introductionmentioning

confidence: 99%

The health benefits of sweet lupin seed flours and isolated proteins

Arnoldi

Boschin

Zanoni

2015

Journal of Functional Foods

Self Cite

118

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Abstract.The interest for lupin is continuously growing: one driving force are the numerous studies showing it provides useful health benefits. This review discusses available literature in the area of dyslipidaemia, diabetes, and hypertension prevention, providing hints on the mechanism of action.The addition of lupin protein to the diet of different models of hypercholesterolaemia, such as rat, rabbit, hamster and pig, induce decreases of total and non-HDL cholesterol. The clinical investigations on the cholesterol lowering activity provided controversial results. Those involving hypercholesterolaemic subjects and based on improved lupin foods gave statistically significant total and/or LDL-cholesterol reductions: both protein and fibre are relevant. The moderate hypotensive activity observed in some studies is probably linked to digestion-released ACE-inhibitory peptides.The hypoglycaemic activity, observed in post-prandial studies, is due to gamma-conglutin, a specific protein fraction. All this information suggests that lupin seeds may become a source of ingredients of innovative functional foods.Abbreviations: ACE, angiotensin converting enzyme; Akt, protein kinase B; DBP; diastolic blood pressure; GSK3, glycogen synthase kinase 3; HDL-C, high-density-lipoprotein cholesterol;HMGCoA, 3-hydroxy-3-methylglutaryl coenzyme A; LDL-C, low-density-lipoprotein cholesterol; NL-LUP, narrow-leaf lupin protein isolate; NPS, non-starch polysaccharides; PI3K, phosphatidylinositol 3'-kinase; SBP, systolic blood pressure; SCAP, SREBP-cleavage activating protein; SREBP, sterol regulatory element binding protein; TAG, triacylglycerides; TOC, tocopherol; W-LUP, white lupin protein isolate.

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Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed

Cited by 69 publications

References 18 publications

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

The health benefits of sweet lupin seed flours and isolated proteins

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