Lipid and protein accumulation in developing seeds of three lupine species: Lupinus luteus L., Lupinus albus L., and Lupinus mutabilis Sweet

Borek, Sławomir; Pukacka, Stanisława; Michalski, K.; Ratajczak, Lech

doi:10.1093/jxb/erp186

Cited by 36 publications

(51 citation statements)

References 56 publications

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“…Lupine seeds considerably differ among species upon storage lipid content. Seeds of yellow lupine contain about 6%, yellow lupine 7-14%, and in Andean lupine seeds lipid content might reach about 20% of dry matter (Borek et al 2009). Mature lupine seeds contain no starch (Borek et al 2006(Borek et al , 2011aDuranti et al 2008) and carbohydrates occur mainly as fiber (Hedley 2001).…”

Section: Introductionmentioning

confidence: 99%

Regulation by sucrose of storage compounds breakdown in germinating seeds of yellow lupine (Lupinus luteus L.), white lupine (Lupinus albus L.) and Andean lupine (Lupinus mutabilis Sweet): I. Mobilization of storage protein

Borek

Kubala

2011

Acta Physiol Plant

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Research of the regulatory function of sucrose in storage protein breakdown was conducted on isolated embryo axes, excised cotyledons and whole seedlings of three lupine species grown in vitro on medium with 60 mM sucrose or without the sugar. Sucrose stimulated growth of yellow, white and Andean lupine isolated embryo axes and cotyledons but growth of seedlings was inhibited. Dry matter content was higher in sucrose-fed isolated organs and in seedling organs. Ultrastructure research revealed that lack of sucrose in the medium caused enhancement in storage protein breakdown. Protein deposits in cotyledons were smaller as well as soluble portion content in all studied organs was lower when there was no sucrose in the medium. In the same conditions, the activity of glutamate dehydrogenase was significantly higher. Increase in vacuolization of cells of white lupine root meristematic zone cells was observed and induction of autophagy in young carbohydrate-starved embryo axes is discussed.

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Section: Introductionmentioning

confidence: 99%

Regulation by sucrose of storage compounds breakdown in germinating seeds of yellow lupine (Lupinus luteus L.), white lupine (Lupinus albus L.) and Andean lupine (Lupinus mutabilis Sweet): I. Mobilization of storage protein

Borek

Kubala

2011

Acta Physiol Plant

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“…It is possible that vacuolization, as a result of autophagy, could be visible in cells even before total degradation of oil bodies. This was observed in white and Andean lupine embryo axes, because seeds of those species contain relatively a lot of storage lipid (7-14 and about 20%, respectively) (Borek et al 2009). Yellow lupine seeds contain less storage lipid (about 6%) (Borek et al 2009), so it was completely mobilized before the non-specific, autophagic degradation occurred.…”

Section: Discussionmentioning

confidence: 85%

“…This was observed in white and Andean lupine embryo axes, because seeds of those species contain relatively a lot of storage lipid (7-14 and about 20%, respectively) (Borek et al 2009). Yellow lupine seeds contain less storage lipid (about 6%) (Borek et al 2009), so it was completely mobilized before the non-specific, autophagic degradation occurred. The higher content of oil bodies in sucrose starved (-S) embryo axes corresponds with the analytical measurements of the total lipid content in whole lupine organs grown in vitro.…”

Section: Discussionmentioning

confidence: 85%

“…This was most evident in embryo axes and cotyledons of Andean lupine, i.e. species which seeds contain the highest (among the lupine species studied) amount of storage lipid (about 20% of dry weight) (Borek et al 2009). Increase in CO 2 and fractions radioactivity caused by MSO was observed in all experimental variants ( Fig.…”

Section: Discussionmentioning

confidence: 92%

“…Accumulation of storage lipid in lupine seeds is at a lower level. Yellow lupine seeds contain about 6%, white lupine 7-14% and Andean lupine about 20% oil of dry seed weight (Borek et al 2009). Mature, air-dried lupine seeds do not contain starch (Borek et al 2006;Duranti et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Comparative study of storage compound breakdown in germinating seeds of three lupine species

2011

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Storage lipid and protein breakdown in germinating seeds of yellow (Lupinus luteus L.), white (L. albus L.), and Andean lupine (L. mutabilis Sweet) and regulatory function of sucrose were investigated. Less oil bodies were detected in organs of yellow lupine seeds, whereas the highest content of oil bodies was noticed in the Andean lupine seeds. Mature, air-dried yellow, white and Andean lupine seeds do not contain starch. Starch grains appear the earliest in white lupine seeds during imbibition. Sucrose deficiency in tissues enhances breakdown of storage lipid, protein and temporary starch in cotyledons. In sucrose starved embryo axes of all investigated lupine species, an increased level of vacuolization was noted. Interconnections between catabolism of storage protein and storage lipid in germinating lupine seeds were identified by applying 14 C-acetate. To assess the importance of key processes in storage lipid breakdown NaF (inhibitor of glycolysis and gluconeogenesis), KCN, NaN 3 and SHAM (inhibitors of mitochondrial electron transport chain) and MSO (inhibitor of glutamine synthetase) were used. Radioactivity coming from 14 C-acetate was released as 14 CO 2 but mostly was incorporated into ethanol-soluble fraction of embryo axes and cotyledons. Respiratory inhibitors caused a significant decrease in 14 CO 2 and ethanol fractions in all three lupine species studied. MSO stimulated release of 14 CO 2 and radioactivity of ethanol fractions in yellow lupine organs fed with sucrose, but in Andean lupine MSO enhanced the production of 14 CO 2 and radioactivity of ethanol fractions both in organs fed and not fed with sucrose. Different strategies of storage compound breakdown are proposed, depending on relative proportion in storage protein and lipid content in lupine seeds.

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Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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Lipid and protein accumulation in developing seeds of three lupine species: Lupinus luteus L., Lupinus albus L., and Lupinus mutabilis Sweet

Cited by 36 publications

References 56 publications

Regulation by sucrose of storage compounds breakdown in germinating seeds of yellow lupine (Lupinus luteus L.), white lupine (Lupinus albus L.) and Andean lupine (Lupinus mutabilis Sweet): I. Mobilization of storage protein

Regulation by sucrose of storage compounds breakdown in germinating seeds of yellow lupine (Lupinus luteus L.), white lupine (Lupinus albus L.) and Andean lupine (Lupinus mutabilis Sweet): I. Mobilization of storage protein

Comparative study of storage compound breakdown in germinating seeds of three lupine species

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

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