Article
Agronomy
Moussa Bouray, James Laing Moir, Niklas Jussi Lehto, Leo Murtagh Condron, Driss Touhami, Christina Hummel
Summary: The study revealed that increasing the soil pH to 6.3 using lime negatively affects phosphorus acquisition by blue lupin, leading to a reduction in organic anion exudation, fine root length, and acid phosphomonoesterase activity in the rhizosphere.
Article
Agronomy
Wiktor Skrzypkowski, Renata Galek, Adela Adamus, Agnieszka Kielkowska
Summary: This study analyzed pollen development and staining in Vicia faba L. and Lupinus angustifolius L., two species belonging to the Fabaceae family. Various dyes were tested to assess the viability of microspores and pollen grains. The study found that different dyes could distinguish viable and nonviable microspores and pollen grains. In vitro germination tests also showed the impact of different growth media on pollen germination.
Article
Plant Sciences
Ida K. L. Andersen, Lars O. Dragsted, Jim Rasmussen, Inge S. Fomsgaard
Summary: Intercropping barley affects the metabolome of lupin, leading to increased levels of flavonoids and decreased levels of tryptophan. These flavonoids may play a role in regulating lupin's nitrogen fixation activity.
JOURNAL OF PLANT INTERACTIONS
(2023)
Article
Agriculture, Multidisciplinary
Laura Roman, Emmanouil Tsochatzis, Kubra Tarin, Eje M. Rondahl, Carl-Otto Ottosen, Milena Corredig
Summary: This study evaluated 22 different blue lupin genotypes for protein concentration and antinutritional alkaloid content. The results showed that blue lupin has high protein concentration and low phytic acid content, and certain varieties also have low alkaloid content. Lupin proteins are rich in leucine and lysine, but have low methionine concentration. This study demonstrated the importance of considering both agronomic yields and nutritional phenotypes when selecting lupin genotypes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Nouha Ferchichi, Wael Toukabri, Urska Vrhovsek, Issam Nouairi, Andrea Angeli, Domenico Masuero, Ridha Mhamdi, Darine Trabelsi
Summary: Lupine seed shows significant differences in nutritional composition between species and geographical ecotypes, with white lupine having the highest protein and oleic acid content, while yellow lupine ecotypes vary greatly in oleic and linoleic acid content. The lipid and phenolic profiles of lupine seeds are highly influenced by ecological factors, with some ecotypes showing unique compounds and antioxidant activities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Review
Chemistry, Applied
Ana Lemus-Conejo, Fernando Rivero-Pino, Sergio Montserrat-de la Paz, Maria C. Millan-Linares
Summary: Narrow-leafed lupin is a nutrient-rich plant, widely used for human food and animal fodder. There is a growing interest in plant protein-derived products due to their ecological benefits and lower production costs. This review summarizes the chemical components and health benefits of narrow-leafed lupin, focusing on its protein fraction and biological properties. The seed and protein by-products of narrow-leafed lupin can be valuable sources for high value-added compounds in diverse food products, maximizing economic value.
Article
Agriculture, Multidisciplinary
Jaroslaw Czubinsk, Erika Lattova, Zbynek Zdrahal, Richard Strasser
Summary: This study provides a comprehensive characterization of ?-conglutin glycosylation, including the identification of the N-glycan-bearing site, the composition of glycan-building saccharides, and the effect of oligosaccharide removal on structural and thermal stability. The results indicate the presence of glycans belonging to different classes attached to the Asn98 residue. The removal of the oligosaccharide significantly affects the secondary structure composition, leading to a disturbance in the oligomerization process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Cristina Poyatos, Sandra Sacristan-Bajo, Pablo Tabares, Samuel Prieto-Benitez, Maria Luisa Rubio Teso, Elena Torres, Javier Morente-Lopez, Carlos Lara-Romero, Jose Maria Iriondo, Alfredo Garcia-Fernandez
Summary: The study assessed the phenotypic variation of Lupinus angustifolius within and between populations, finding that southern populations showed traits adapted to high temperatures and drought. These populations may be more vulnerable to climate change.
Article
Plant Sciences
Moussa Bouray, James Laing Moir, Leo Murtagh Condron, Niklas Jussi Lehto
Summary: The study found that lime application significantly influences the biochemical processes and dynamics of phosphorus (P) in the rhizosphere of lupins. Russell lupin utilizes less P than blue lupin and is unresponsive to liming.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Anna Maria Engel, Fenja Klevenhusen, Jan-Louis Moenning, Jorge Numata, Carola Fischer-Tenhagen, Benjamin Sachse, Bernd Schaefer, Hildburg Fry, Oliver Kappenstein, Robert Pieper
Summary: This study is the first to quantitatively evaluate the transfer of quinolizidine alkaloids (QAs) from blue sweet lupin (BSL) to cow's milk using experimental and modeling methods. The results indicate a potential health concern from QAs in milk.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Anna Maria Engel, Fenja Klevenhusen, Jan-Louis Moenning, Jorge Numata, Carola Fischer-Tenhagen, Benjamin Sachse, Bernd Schaefer, Hildburg Fry, Oliver Kappenstein, Robert Pieper
Summary: This study quantifies the transfer of quinolizidine alkaloids (QAs) from blue sweet lupin (BSL) into cow's milk for the first time using experimental and modeling methods. The results show that QAs can transfer into milk even with a low intake of BSL, and the transfer rates vary among different QAs. A toxicokinetic model is derived to predict the transfer of QAs from feed to food. The findings suggest a potential health concern associated with the presence of QAs in milk.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Guillermo Santos-Sanchez, Eduardo Ponce-Espana, Juan Carlos Lopez, Nuria Alvarez-Sanchez, Ana Isabel Alvarez-Lopez, Justo Pedroche, Francisco Millan, Maria Carmen Millan-Linares, Patricia Judith Lardone, Ignacio Bejarano, Ivan Cruz-Chamorro, Antonio Carrillo-Vico
Summary: Anxiety is a prevalent psychiatric disorder worldwide, causing economic burden. Commercial anxiolytic treatments have limitations and high costs, leading to a search for natural and safer alternatives. This study found that lupin protein hydrolysate (LPH) has anxiolytic effects and could potentially be used in nutritional therapies for anxiety.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Genetics & Heredity
Gaofeng Zhou, Huaan Yang, Daniel Renshaw, Meilin Zou, Geoff Thomas, Chengdao Li
Summary: The study revealed that resistance against gray leaf spot (GLS) in lupin is controlled by a single major gene, with markers identified through MFLP linked to GLS. Through QTL analysis and fine mapping, the gene was narrowed down to a 241kb region containing two disease resistance genes. Further analysis identified a SNP in the TMV resistance protein N-like gene region as potentially associated with GLS resistance.
FRONTIERS IN GENETICS
(2021)
Article
Chemistry, Applied
Arineh Tahmasian, James A. Broadbent, Angela Juhasz, Mitchell Nye-Wood, Thao T. Le, Utpal Bose, Michelle L. Colgrave
Summary: Lupin is seen as a potential contributor to future food security due to its nutritional and nutraceutical attributes linked to seed proteins. Evaluating four protein extraction procedures using liquid chromatography-tandem mass spectrometry revealed differences in protein identifications based on the extraction buffer used. Variations in protein abundance data and cultivar proteomes were observed, showing the need to optimize protein extraction conditions for accurate biological interpretation.
Article
Polymer Science
Kseniya Belova, Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Fedor Vityazev, Sergey Litvinets
Summary: The study aims to develop and evaluate the printability of k-carrageenan inks enriched with lupin callus tissue and examine their effect on the texture and digestibility of 3D-printed gel. Results showed successful 3D printing of enriched ink at specific concentrations of callus. Higher concentrations of callus material reduced the feasibility of 3D printing. The texture and rheological properties of the gel were influenced by the type and concentration of callus used. Incorporating lupin callus into hydrocolloid ink for food 3D printing could lead to the development of gelling material with new properties.
Article
Food Science & Technology
Katharina Schlegel, Katharina Sontheimer, Peter Eisner, Ute Schweiggert-Weisz
FOOD SCIENCE & NUTRITION
(2020)
Article
Chemistry, Applied
Susanne Naumann, Ute Schweiggert-Weisz, Anna Martin, Melanie Schuster, Peter Eisner
Summary: Extrusion technology was used to convert lupin kernel fibre rich in insoluble dietary fibre into soluble fibre, which has the most health benefits. The soluble dietary fibre content increased significantly, while water binding capacity increased and oil binding capacity decreased. Moisture content and barrel temperature were identified as key extrusion parameters influencing the physiochemical properties of the fibre.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Oliver Miesbauer, Peter Eisner
Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.
Article
Food Science & Technology
Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner, Ute Schweiggert-Weisz
Summary: Treatment of lupin protein isolate with enzymatic hydrolysis and fermentation can improve foaming activity and solubility, while reducing allergen content, resulting in food ingredients with good functional properties and taste profile.
Article
Nutrition & Dietetics
Elisabeth Miehle, Stephanie Bader-Mittermaier, Ute Schweiggert-Weisz, Hans Hauner, Peter Eisner
Summary: The study found that different types of soluble dietary fibers have an impact on glucose release, with fiber concentration, molecular weight, and viscosity being correlated to glucose diffusion. Solutions with lower molecular weight fibers have lower viscosity and glucose diffusion, while solutions with higher molecular weight fibers perform better in this aspect.
Article
Food Science & Technology
Veronica Garcia Arteaga, Sonja Kraus, Michael Schott, Isabel Muranyi, Ute Schweiggert-Weisz, Peter Eisner
Summary: Different pea cultivars were studied for their protein extraction characteristics, which showed variations in protein yield and functional properties. However, similarities were found in the sensory profiles among different isolates with exceptions in pea-like and bitter attributes.
Article
Biochemistry & Molecular Biology
Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner
Summary: The FC assay does not measure the polyphenol content of a sample but rather determines its reducing capacity. Different results were observed for phenols representing different subgroups, indicating that the FC results depend on the number of fulfilled Bors criteria for the structure of the phenols.
Article
Food Science & Technology
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz
Summary: This study investigated the aroma-active compounds of lupin protein isolate with and without fermentation by Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus, showcasing how different microbial strains can alter the aroma profile of lupin protein isolates during fermentation.
Article
Biochemistry & Molecular Biology
Thomas Bickel Haase, Ute Schweiggert-Weisz, Eva Ortner, Holger Zorn, Susanne Naumann
Summary: Cocoa pulp, a by-product of cocoa bean production, can be repurposed for various food applications, enhancing the sustainability of cocoa production. A study on aroma-active compounds in fresh cocoa pulp from different origins found that Vietnamese pulp had the highest number of aroma-active regions.
Article
Food Science & Technology
Veronica Garcia Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Summary: This study examined the effects of enzymatic hydrolysis and lactic fermentation on pea protein isolate (PPI) to alter its allergenic potential, functional properties, and sensory profile. The order of treatments significantly affected the changes in PPI properties, with the combination of fermentation followed by enzymatic hydrolysis showing the highest changes. The treated PPI samples exhibited increased protein solubility, foaming capacity, and reduced off-flavors, along with decreased immunogenicity. These results suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to produce PPI with improved functionality and neutral taste in the food industry.
Editorial Material
Food Science & Technology
Ute Schweiggert-Weisz, Emanuele Zannini
Article
Food Science & Technology
Andrea Mandalka, Maria Irisvalda Leal Gondim Cavalcanti, Talissa Barroco Harb, Mutue Toyota Fujii, Peter Eisner, Ute Schweiggert-Weisz, Fungyi Chow
Summary: Beach-cast seaweeds, which are usually considered waste, have been found to have significant nutritional and bioeconomical potential as a new source of raw materials. Research conducted on 12 seaweed species from the Brazilian coast revealed a considerable amount of nutritional compounds, including proteins, dietary fibers, carbohydrates, minerals, amino acids, and fatty acids. However, further study is needed to assess and address any potential contamination by toxic compounds before considering their use for human consumption.
Article
Engineering, Chemical
Melanie Platzer, Sandra Kiese, Tobias Asam, Franziska Schneider, Thorsten Tybussek, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner
Summary: This study aimed to investigate the structural properties of phenolic substances with high antioxidant activity in oil, and analyze common trends and differences in widespread in vitro antioxidant assays. The results showed that myricetin, which fulfilled all Bors criteria, had the highest antioxidant effect in rapeseed oil. The DPPH assay was found to be the most suitable for predicting the antioxidant behavior of oil compared to other in vitro assays.
Article
Food Science & Technology
Christina Wintersohle, Inola Kracke, Laura Melanie Ignatzy, Lara Etzbach, Ute Schweiggert-Weisz
Summary: The effects of different mung bean protein isolation methods on the chemical composition, physicochemical properties, and antinutritional factors were investigated. Micellization and extraction at pH 8 were found to be the mildest methods. The protein isolates exhibited differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Veronica Garcia Arteaga, Sophia Leffler, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Summary: Fermentation of pea protein isolate with lactic acid bacteria can alter its aroma and taste characteristics, but may reduce protein solubility and emulsifying capacity. Different strains of bacteria lead to varying taste profiles and panel preferences.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)