Unravelling the biosynthetic pathway of quinolizidine alkaloids (QAs), regarded as antinutritional compounds of narrow-leafed lupin (NLL) seeds, is fundamental to best exploit NLL as food or feed. We ...investigated 12 candidate genes connected to QA biosynthesis, selecting them by transcriptomic and genomic approaches, from the landscape of genes differentially expressed in leaves of the high- and low-alkaloid NLL accessions. Linkage analysis enabled the assessment of the location of the candidate genes in relation to iucundus, a major locus of unknown identity, that confers reduced QA content in seeds. The key finding was the identification of APETALA2/ethylene response transcription factor, RAP2-7, cosegregating with the iucundus locus and located within a region with highly significant QTLs that affect QA composition. We additionally identified a 4-hydroxy-tetrahydrodipicolinate synthase (DHDPS) gene involved in L-lysine biosynthesis as being closely linked to iucundus. The distributed location of other remaining candidates (including previously known QA genes) across different linkage groups, also indirectly supports the transcription factor as a possible regulator of lupin alkaloid biosynthesis. Our findings provide crucial insight into QA biosynthesis in NLL. Additionally, we evaluated and selected appropriate reference genes for qRT-PCRs to analyse the expression levels of QA genes in NLL.
Lupines (
Lupinus
spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich ...in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality.
Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total ...phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.
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•Lupine aqueous extracts were a substitute for fat in the production of low-fat yogurt.•Yogurt with NeLP had the highest sensorial attributes (flavor, body, and texture).•NeLP increased (solid content and water-holding capacity) and reduced synergistic loss.•NeLP did not affect the color of yogurt but had a positive effect on its texture and sensory.•NeLP made the cross-linking of polysaccharides and milk casein more compact.
The lupine has great potential for human nutritional supplementation, in addition to having lower concentrations of alkaloids than soybeans. It is easy to grow, low-cost and is being studied as a way ...to improve the nutritional value of some food products. To carry out all analyzes were used seeds of Lupinus angustifolius and Lupinus albus, provided by the Agronomic Institute of Paraná - IAPAR. It was determined, as of the lupine seed flour: the composition, solubility, emulsifying capacity, foaming capacity and foam stability. The white lupine had significantly higher percentage of lipids (10.57%) compared to the values of blue (4.20%). Still, the white lupine had a higher percentage of protein (35.45%), although its value is very close to that found in blue (32.48%). Was observed a value of 48.85% carbohydrates for white lupine and 58.90% for blue. As the ash, there was a similar value in both strains (3.9% for white lupine and 3.96% for blue). For moisture, had up 2.81% for white lupine and 1.27% for blue. Emulsifying capacity was higher in blue lupine (4.00 mL / g) than in white lupine (2.27 mL / g). As for the foaming capacity, there was greater capacity for blue lupine (5.54% growth, against 1.47% of white lupine). Finally, was observed higher foam stability in the white lupine. It is concluded that the lupine presents technological properties and chemical composition that makes it useful and their use justified by the food industry.
•Alternative adsorbents were successfully synthesized from lupine seed (Lu-SP) and pumpkin seed shells (PSSP).•Lu-SP and PSSP were utilized for adsorbing methylene blue dye from an aqueous ...solution.•Process modelling, sorption mechanism, and post-adsorption life cycle assessment of the adsorbents were reported.•Both adsorbents showed reasonable affinities for the adsorbate.
In this study, lupine seed (Lu-SP) and pumpkin seed shells (PSSP) biomasses were used to create alternative and effective adsorbents. Methylene blue (MB) dye was removed from wastewater using the as-prepared adsorbents at variables solution pH 2.0 –11.0, contact period (0–180 min), and adsorbent mass (0.2–2.0 g/L). The solution pH had a synergistic effect on the improved removal of MB and the optimal adsorption removal for both adsorbents occurred at pH 8.0 and 120 min. The adsorption isotherm modelling results showed a good fit with the Langmuir model, with a maximum monolayer adsorption capacity of 48.98 and 77.48 mg/g for PSSP and Lu-SP, respectively. Similarly, the pseudo-first-order (PFO) model is regarded as the best-fit kinetic model for both adsorbents and suggests the predominance of physisorption via interfacial diffusion. Mechanistic investigation of the present system suggests that both intraparticle diffusion and surface sorption mechanisms control the adsorption rate. Notably, the Lu-SP with a lower surface area (54.013 m2/g) outperformed the PSSP (235.992 m2/g) in terms of adsorption capacity under varying pH. Therefore, in addition to electrostatic interaction, adsorption into the micropores via volume filling is considered one of the adsorption mechanisms. This study, therefore, revealed that the PSSP and Lu-SP may be very helpful for removing cationic MB dye from contaminated wastewater.
Success in growing an agricultural crop is considered to be the maximum realization of the potential of a variety, as well as a stable level of its yield over the years. In the article there are ...analysed the results of studies, conducted with the narrow-leaved lupine (Lupinus angustifolius L.) on the grey forest soil under the Forest-Steppe conditions. There are shown the peculiarities of the influence of hydrothermal conditions upon the duration of the period from sowing to the emergence of seedlings, interphase periods and the growing season, on the whole. An analysis is presented of the influence of weather conditions over the years of the research and agrotechnical measures upon the generative development of the plants, the formation of the crop grain yield, as well as its quality upon the variant, recommended for production, in comparison with the control variant. The weather conditions that developed during the period from sowing to full ripeness of the narrow-leaved lupine plants differed significantly over the years of research, influenced the duration of the period from sowing to germination (from 7 to 15 days), the growing season of the crop, on the whole, (from 79 to 101 days), growth and development of plants, and, as a result, - on the level of the yield. The seed yield in the experiment was unstable over the years even in the recommended production variant - from 3.28 to 2.10 t∙ha–1, that is, with a difference in the most favourable and unfavourable years of 1.18 t∙ha–1. The most favourable conditions for the formation of the crop were in 2016 on the variant, recommended for the production, and it provided for the application of N68P48K66, sowing lupine of the “Pobeditel” variety with an inter-row spacing of 45 cm, a seeding rate of 1.2 million germinating seeds t∙ha–1, treated with a bioinoculant with a bioprotectant, and also foliar top dressing with microfertilizer at the IV stage of plant organogenesis. The year 2020 turned out to be the most unfavourable, as evidenced by the minimum yield level of 2.10 t∙ha–1 and the index of the conditions of the year –0.51.
Summary
Proteins play an important role in the human diet. While animal proteins have traditionally been a dietary staple due to their techno‐functional properties, factors such as cost, availability ...and sustainability concerns have driven the search for alternative protein sources. In this study, the techno‐functional properties of lupine proteins were studied. Protein isolates were shown to exhibit superior properties, with α‐La outperforming WPI and LPI in foaming and gelation properties. The combination of WPI and LPI displayed greater stability to pH changes, which is an important factor for the structural integrity of food products, contributing to quality, customer acceptance and shelf‐life. The findings of this study can contribute to existing knowledge on the functional properties of proteins from plant sources such as lupine, which can therefore help to enhance its usage and alleviate the overdependence on soy as an alternative protein.
Comparative analysis of the functional properties and the synergetic effects of whey and lupine proteins.
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