Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

In this work, the effect of germination of lupin seeds (Lupinus angustifolius L., c.v. Zapatón) on bioactive phenolic compounds as well as on the antioxidant activity was studied. Phenolic compounds were analysed by HPLC-PAD-ESI/MS. The antioxidant activity was determined by spectrophotometry, evaluating the free radical scavenging activity of the samples. Germination produced significant changes in flavonoids and non-flavonoid phenolic compounds. In the analysed samples, isoflavones, flavones and dihydroflavonols in free and conjugated forms were identified. The results obtained indicate that germination modifies the quantitative and qualitative polyphenolic composition of lupin (Lupinus angustifolius L.) seeds during the different days of the process, with a significant increase of flavonoids. An increase in the antioxidant activity was also observed as a consequence of the process. Germination was shown to be a good process to increase the phenolic content of lupin seeds as well as their antioxidant activity.     

The subunit structure and stability of conglutin δ, a sulphurrich protein from the seeds of Lupinus angustifolius L.

The oligomeric structure and stability of conglutin δ, the 2S sulphur-rich lupin seed protein, has been studied. Molecular weights were determined by sedimentation equilibrium methods in the analytical ultracentrifuge. Conglutin δ₂ (M_r 14 000, 2S), the most abundant form, was composed of one large (?9600) and one small polypeptide chain linked by disulphide bonds. The minor oligomeric form, conglutin δ₁ (M_r 28 000, 2.8S), was a disulphide-linked dimer of conglutin δ₂. Each form was capable of reversible association and at low ionic strength (neutral pH), the conglutin δ₁ momomer associated to a homogeneous dimer (M_r 56 000, 4.1S). Calculated frictional ratios (f/f₀ ? 1.28–1.49) suggested that the three different forms were asymmetric. Spectral studies (ORD/CD) showed that conglutins δ₁ and δ₂ were rich in alpha-helix (?38%) unlike the major 7S and 11S legume seed storage proteins. The helical structure was unusually stable both to heat and chemical denaturants; below 60°C (at neutral pH) the helix remained unaffected and only partial denaturation occurred at higher temperatures. Nevertheless, complete denaturation was achieved (at 20°C) in high concentrations of guanidine hydrochloride (greater than 6.5 M). The stability was due to the presence of disulphide cross-links; with the addition of reducing agent, as little as 1 M guanidine hydrochloride (GuHCl) was sufficient for denaturation of the helical structure. Titration experiments showed a single buried tyrosine (pK 11.4) which could be exposed (pK 10.2) in 6 M GuHCl.     

Nitrogen dynamics following grain legumes and subsequent catch crops and the effects on succeeding cereal crops

The effects of faba bean, lupin, pea and oat crops, with and without an undersown grass-clover mixture as a nitrogen (N) catch crop, on subsequent spring wheat followed by winter triticale crops were determined by aboveground dry matter (DM) harvests, nitrate (NO₃) leaching measurements and soil N balances. A 2½-year lysimeter experiment was carried out on a temperate sandy loam soil. Crops were not fertilized in the experimental period and the natural ¹⁵N abundance technique was used to determine grain legume N₂ fixation. Faba bean total aboveground DM production was significantly higher (1,300 g m^?2) compared to lupin (950 g m^?2), pea (850 g m^?2) and oat (1,100 g m^?2) independent of the catch crop strategy. Faba bean derived more than 90% of its N from N₂ fixation, which was unusually high as compared to lupin (70–75%) and pea (50–60%). No effect of preceding crop was observed on the subsequent spring wheat or winter triticale DM production. Nitrate leaching following grain legumes was significantly reduced with catch crops compared to without catch crops during autumn and winter before sowing subsequent spring wheat. Soil N balances were calculated from monitored N leaching from the lysimeters, and measured N-accumulation from the leguminous species, as N-fixation minus N removed in grains including total N accumulation belowground according to Mayer et al. (2003a). Negative soil N balances for pea, lupin and oat indicated soil N depletion, but a positive faba bean soil N balance (11 g N m^?2) after harvest indicated that more soil mineral N may have been available for subsequent cereals. However, the plant available N may have been taken up by the grass dominated grass-clover catch crop which together with microbial N immobilization and N losses could leave limited amounts of available N for uptake by the subsequent two cereal crops.     

Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins

Protein isolates from lupin seeds are promising food ingredients due to their techno-functional properties. De-oiling of the lupin seeds is necessary to produce storable protein isolates. To assess the effects of different solvent extractions, functional and sensory properties of lupin flakes and derived protein isolates were studied. After de-oiling with acetone, n-hexane, 2-methyl pentane, diethyl ether, and 2-propanol, protein solubilities of the flakes ranging between 75% and 87% were similar to full-fat flakes (82%). Increased protein denaturation upon de-oiling with ethanol resulted in decreased solubility (64%) and thus protein recovery upon isolation. Nonetheless, all protein isolates had similar high solubilities (>90%) and emulsifying capacities varying from 710 to 760 mL g⁻¹. Comparing the flavour profile, the protein isolates obtained from ethanol and 2-propanol de-oiled flakes had significantly less “legume-like” flavour. In general, de-oiling lead to protein isolates with improved sensory profiles, thus good consumer acceptance, besides unchanged high functionality.     

Primary structure and polymorphism of 2S albumins from seeds of Andean lupin (Lupinus mutabilis Sweet)

 2S albumins were isolated from seeds of Andean lupin (Lupinus mutabilis Sweet) by buffer extraction, ammonium sulphate precipitation and ultrafiltration followed ion-exchange and reversed-phase HPLC. The 2S albumin preparation (LM2S) contained eight albumins. The complete amino acid sequences of small and large subunits of three major albumins (LM2S-4, -5 and -6) were determined by automated Edman degradation of S-pyridylethylated polypeptides and peptides obtained from them by enzymatic digestions. The small subunit of the dominant 2S albumin (LM2S-4) contains 39 amino acid residues and has a molecular mass of 4731 Da. The large subunit of LM2S-4 contains 74 amino acid residues (molecular mass=8708 Da). Two 2S albumin isoforms (LM2S-4 and -6) are due to the expression of two distinct genes; LM2S-6 isoform has eight amino acid replacements when its sequence is compared with the sequence of LM2S-4. The LM2S-5 isoform contains an identical small subunit to LM2S-4, and has in comparison with LM2S-4 two additional amino acid residues at the N-terminus of the large subunit. The amino acid sequences of 2S isoforms from L. mutabilis showed high homology (78–83% identity) with 2S albumins from different Old World Lupinus species. Received: 15 December 1998 / Revised version: 9 February 1999     

Nutritional,Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.     

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds

Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellow pea lupin (Lupinus luteus L. cv. Juno) were sampled at different days after flowering (DAF) and their content of soluble carbohydrates was determined: Analysis of samples showed thatmyo-inositol, fructose, glucose, galactose and sucrose were found in high abundance early in development and their content decreased gradually during maturation. -Galactosides, which includes the content of raffinose, stachyose and verbascose, started to appear later in seed development, at 37 DAF in peas, 40 DAF in faba beans and 45 DAF in lupins. Their accumulation increased considerably during seed growth, and the maximum content was obtained in mature seeds; 3.8% in peas, 4.5% in faba beans and 10.4% in lupins. Results obtained for these sugars during seed development were fitted to modelling curves in order to predict sugar content at different development stages.     

Functional effects of lupin proteins in comminuted meat and emulsion gels

The mechanical and textural properties of gel network resulting by heating at 90 °C of comminuted meat systems, containing lupin seed protein isolate at a relatively low concentration (2%), were studied in an attempt to establish the role of the lupin proteins in the gel structure network development. These results are supported with data from SDS–PAGE analysis of the adsorbed protein at the fat particle surface of the system. The findings are considered in terms of lupin protein involvement in interactions, either at the fat particle surface, or within isolated pockets of high lupin protein content.