Kliknij ten link, aby zobaczyć inne rodzaje publikacji na ten temat: Lupin-based products.
Artykuły w czasopismach na temat „Lupin-based products”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Sprawdź 37 najlepszych artykułów w czasopismach naukowych na temat „Lupin-based products”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Przeglądaj artykuły w czasopismach z różnych dziedzin i twórz odpowiednie bibliografie.
1
Abreu, Bruno, João Lima i Ada Rocha. "Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review". Foods 12, nr 6 (14.03.2023): 1241. http://dx.doi.org/10.3390/foods12061241.
Pełny tekst źródłaStreszczenie:
The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.
2
Rukshan, Lyudmila, Alena Navazhilova i Dmitry Kudin. "Quality analysis and prospects for use of lupin seeds of Belarusian selection". Food Science and Applied Biotechnology 3, nr 1 (19.03.2020): 22. http://dx.doi.org/10.30721/fsab2020.v3.i1.71.
Pełny tekst źródłaStreszczenie:
The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.
3
Banu, Iuliana, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu i Iuliana Aprodu. "Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations". Applied Sciences 13, nr 5 (5.03.2023): 3316. http://dx.doi.org/10.3390/app13053316.
Pełny tekst źródłaStreszczenie:
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.
4
Albe-Slabi, Sara, Odile Mesieres, Christelle Mathé, Mbalo Ndiaye, Olivier Galet i Romain Kapel. "Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins". Foods 11, nr 11 (2.06.2022): 1646. http://dx.doi.org/10.3390/foods11111646.
Pełny tekst źródłaStreszczenie:
Lupin meal presents great potential as an alternative plant-based source of proteins for human nutrition. In the present work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the protein extraction yield was comparable at acidic and conventionally used alkaline extraction pH (37% vs. 40–45%, respectively). Proteins extracted were principally composed of globulins. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extractions at 20 to 50 °C. The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate-grade products. Interestingly, further characterization revealed a partial denaturation of proteins extracted at pH 2 resulting in loss of protein solubility at pH 6 and 7 (10–50%), modifications in secondary structure, lower thermal stability, and formation of protein aggregates. However, foaming and emulsifying properties were generally similar for almost all lupin isolates. Further investigation might be of interest with regard to the extraction behaviours and structural and functional properties of specific lupin protein fractions.
5
Al-Saedi, Nadia, Manjree Agarwal, Shahidul Islam i Yong-Lin Ren. "Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk". Molecules 26, nr 8 (20.04.2021): 2395. http://dx.doi.org/10.3390/molecules26082395.
Pełny tekst źródłaStreszczenie:
Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process, temperature, yield, and sensory evaluation. Lupin curds from the two cultivars, Mandelup and PBA Jurien, were produced using vinegar, lemon juice, starter culture, vegetable rennet enzyme as coagulant, as well as curd generated using starter culture and vegetable rennet enzyme. Cow’s milk was used as a control. The results indicated that first-time filtration produced better extraction and higher yield of lupin proteins and cheese than the second filtration. A sensory analysis indicated that lupin cheese produced from PBA Jurien lupin milk using vinegar, 7.80% expressed as acetic acid, and ground in 45 °C water, was the most acceptable. The cheeses were examined for their protein, carbohydrates, fat, ash, and moisture contents. The concentration of protein was approximately 27.3% and 20.6%, respectively, in the cheese from PBA Jurien and Mandelup. These results suggest that lupin milk can adequately supply the proteins needed in human diets and, thus, could be used in the production of many existing products that require animal milk as an input.
6
Plustea, Loredana, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea i Ersilia Alexa. "Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout". Foods 13, nr 5 (21.02.2024): 656. http://dx.doi.org/10.3390/foods13050656.
Pełny tekst źródłaStreszczenie:
This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.
7
Garmidolova, Aleksandra, Ivelina Desseva, Dasha Mihaylova i Anna Lante. "Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives". Applied Sciences 12, nr 8 (8.04.2022): 3766. http://dx.doi.org/10.3390/app12083766.
Pełny tekst źródłaStreszczenie:
Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the development of new functional products.
8
Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho i Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives". Foods 9, nr 10 (14.10.2020): 1458. http://dx.doi.org/10.3390/foods9101458.
Pełny tekst źródłaStreszczenie:
Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.
9
Santoso, Teguh, Thao M. Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani i in. "Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder". Foods 13, nr 13 (1.07.2024): 2090. http://dx.doi.org/10.3390/foods13132090.
Pełny tekst źródłaStreszczenie:
Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal protein products. This study aimed to investigate the effects of enzymes as cross-linking reagents on the physicochemical and functional properties of hybrid plant- and animal-based proteins in which lupin and whey proteins were chosen as representatives, respectively. They were hybridised through enzymatic cross-linking using two laccases (laccase R, derived from Rhus vernicifera and laccase T, derived from Trametes versicolor) and transglutaminase (TG). The cross-linking experiments were conducted by mixing aqueous solutions of lupin flour and whey protein concentrate powder in a ratio of 1:1 of protein content under the conditions of pH 7, 40 °C for 20 h and in the presence of laccase T, laccase R, or TG. The cross-linked mixtures were freeze-dried, and the powders obtained were assessed for their cross-linking pattern, colour, charge distribution (ζ-potential), particle size, thermal stability, morphology, solubility, foaming and emulsifying properties, and total amino acid content. The findings showed that cross-linking with laccase R significantly improved the protein solubility, emulsion stability and foaming ability of the mixture, whereas these functionalities were lower in the TG-treated mixture due to extensive cross-linking. Furthermore, the mixture treated with laccase T turned brownish in colour and showed a decrease in total amino acid content which could be due to the enzyme’s oxidative cross-linking mechanism. Also, the occurrence of cross-linking in the lupin and whey mixture was indicated by changes in other investigated parameters such as particle size, ζ-potential, etc., as compared to the control samples. The obtained results suggested that enzymatic cross-linking, depending on the type of enzyme used, could impact the physicochemical and functional properties of hybrid plant- and animal-based proteins, potentially influencing their applications in food.
10
Aprodu, Iuliana, Elena Alexandra Badiu i Iuliana Banu. "Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality". International Journal of Food Engineering 12, nr 4 (1.06.2016): 355–63. http://dx.doi.org/10.1515/ijfe-2015-0308.
Pełny tekst źródłaStreszczenie:
Abstract The diversity and nutritional value of the gluten-free products is challenging because of the increasing segment of population with celiac disease. In order to address this issue, the effects of different proteins (powdered eggs, soy, lupin, sodium caseinate and whey) to the gluten-free formulation based on rice and maize flours were assessed. The dough hydration was varied from 55 to 105 %, and dough rheological properties and bread characteristics were tested. The nature of the proteins and water level added to the gluten-free bread recipes has a decisive role on product quality. The best results in terms of rheological behavior were recorded for samples with powdered eggs, soy and lupin protein addition, at water absorption of 95–105 %. Concerning the bread quality, our results showed that protein addition to the rice and maize flours gluten-free formulations allows the improvement of crumb texture.
11
Yeheyis, Likawent, Andrew Sergeant, Matthew Nelson, David Mcnaughton i Heather Sanders. "Opportunities and Challenges for Market Oriented Lupin (Lupinus spp.) Production in Ethiopia". Turkish Journal of Agriculture - Food Science and Technology 10, nr 6 (7.07.2022): 1165–73. http://dx.doi.org/10.24925/turjaf.v10i6.1165-1173.4998.
Pełny tekst źródłaStreszczenie:
Over recent years, the demand for livestock products in Ethiopia is increasing; most of this demand is coming from urban centers, especially from Addis Ababa, as the buyers are demanding better quality and more hygienic produce. This has fueled interest in better quality animal feed, mainly from larger-scale commercial livestock producers. With this background, there has been interest in stimulating plant-based protein production that can be incorporated into livestock feed. Small quantities of lupins are grown (less than 20,000 ton per year) in the North Western part of Ethiopia for human consumption. These lupins are bitter due to their alkaloid concentration and are unsuitable for livestock feed. If non-bitter (sweet) varieties are grown, then they could be a source of protein for animals as is the case in some countries, such as Australia. The Ethiopian market for livestock feed was surveyed and segmented to evaluate the opportunities for lupins. The survey revealed that the livestock sector in Ethiopia is suffering from feed shortage both in terms of quality and quantity. Lupin, as a potential protein source feed has an opportunity to be incorporated into the livestock feed industry. Currently it is estimated that if sweet lupins were available, the short-term demand from commercial livestock producers and feed processors market segment is 20,000 t/year. In the medium-term, it is expected that as the national poultry production expands, there will be an increased demand from the large feed mill factories to around 35,000 to 40,000 t/year grain for high quality protein such as lupin. It is recommended that the already started sweet lupin promotion in the country has to be done at scale. In addition, production of sweet lupin in Ethiopia should be focused on the commercial farming sector and the marketing should be through the large-scale processors or direct to large-scale livestock producers.
12
Anne Jardim-Botelho, Anne, Lucila Camargo Lopes de Oliveira, Jackeline Motta-Franco i Dirceu Solé. "Nutritional management of immediate hypersensitivity to legumes in vegetarians". Allergologia et Immunopathologia 50, SP1 (22.06.2022): 37–45. http://dx.doi.org/10.15586/aei.v50isp1.554.
Pełny tekst źródłaStreszczenie:
Vegetarianism is becoming a common practice among people. Products of vegetable origin are also on the rise, such as vegetable “milk” and legume-based snacks, which may lead to legume sensitivity and allergies in vegetarian diet followers. Furthermore, products derived from legumes, such as lupin flour or fenugreek powder, are often used as food additives. They function as hidden allergens, not always evident on the precautionary labeling, favoring aller-gic reactions. As dietary allergen restriction is the fundamental pillar in managing patients with food allergies, this review aims to reflect on practical aspects—diagnosis and nutritional management—in managing legume allergies in vegetarians, aiming to reduce the negative nutritional impact of an even more restrictive diet.
13
Chilón-Llico, Raquel, Lilia Siguas-Cruzado, Carmen R. Apaza-Humerez, Wilter C. Morales-García i Reynaldo J. Silva-Paz. "Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn". Foods 11, nr 21 (28.10.2022): 3405. http://dx.doi.org/10.3390/foods11213405.
Pełny tekst źródłaStreszczenie:
The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.
14
Arnoldi, Anna, Donatella Resta, Francesca Brambilla, Giovanna Boschin, Alessandra D'Agostina, Elena Sirtori i Francesca O'Kane. "Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products". Molecular Nutrition & Food Research 51, nr 4 (kwiecień 2007): 431–36. http://dx.doi.org/10.1002/mnfr.200600246.
Pełny tekst źródła
15
Kublin, Igor Mikhailovich, Olesya Vladimirovna Pruschak i Sergey Aleksandrovich Saninsky. "Lupine: a revolution in the production of protein feeds for the agricultural industry". Agrarian Scientific Journal, nr 6 (1.07.2024): 32–39. http://dx.doi.org/10.28983/asj.y2024i6pp32-39.
Pełny tekst źródłaStreszczenie:
The conditions of sustainable lupin production in Russia are considered. Lupine is an unpretentious agricultural crop, which is known as green fodder and an excellent siderate crop. Lupine seed processing products are used as food raw materials, in medicine and cosmetology. Lupine surpasses all legumes in protein content and is the best alternative to soy, which, due to the low profitability of cultivation in Russia, the country is forced to buy abroad, which does not contribute in any way to the development of domestic agriculture and the economy. Based on a detailed scientific study, the article provides evidence that lupine is able to revolutionize the production of protein feeds. The priority directions for the development of lupine sowing in Russia, which need special support, are substantiated: the cultivation of new alkaloid-free varieties of lupine, the introduction of innovative technologies for the production of protein-rich functional food products based on lupine, increasing the depth of processing of lupine, maintaining soil fertility.
16
Cressey, P. "Mycotoxin risk management in New Zealand and Australian food". World Mycotoxin Journal 2, nr 2 (1.05.2009): 113–18. http://dx.doi.org/10.3920/wmj2008.1123.
Pełny tekst źródłaStreszczenie:
In 2002 New Zealand and Australia initiated a joint food regulatory approach, codified in the Australia New Zealand Food Standards Code. Prior to drafting of the joint Code a series of risk assessments were carried out by Food Standards Australia New Zealand (FSANZ; then Australia New Zealand Food Authority). This included a review of the maximum permitted concentrations of non-metals in food, including mycotoxins. On the basis of this review, just three classes of mycotoxins were included in the joint Food Standards Code: aflatoxins, in peanut and tree nuts; ergot, in cereal grains; and phomopsins, in lupin seeds and products of lupin seeds. Both countries apply import controls on the basis of aflatoxins standards, but not ergot or phomopsins. New Zealand and Australia are moving domestic food regulation from an inspection-based system to a risk-based approach. Consequently, instead of the responsibility for food safety being placed on regulatory authorities to find any problems, responsibility is moved to the persons in charge of the food operation who must be proactive in the way they manage food safety and suitability and must demonstrate how they manage food safety. There is evidence in both Australia and New Zealand for increasing industry mycotoxin monitoring to support a risk-based approach. Analysis of domestically produced foods and non-regulated imported foods for mycotoxins by regulatory bodies is mainly carried out to support risk assessment activities.
17
Porres, Jesús M., Pilar Aranda, María López-Jurado i Gloria Urbano. "Nutritional evaluation of protein, phosphorus, calcium and magnesium bioavailability from lupin (Lupinus albus var. multolupa)-based diets in growing rats: effect of α-galactoside oligosaccharide extraction and phytase supplementation". British Journal of Nutrition 95, nr 6 (czerwiec 2006): 1102–11. http://dx.doi.org/10.1079/bjn20061771.
Pełny tekst źródłaStreszczenie:
The nutritional composition of the legume Lupinus albus var. multolupa, raw or after α-galactoside extraction, and its effect on the bioavailability of protein, P, Ca, and Mg by growing rats wasevaluated using a balance technique. The protein and dietary fibre content of the lupin floursstudied was high, and 89–94% of the dietary fibre was present as insoluble dietary fibre. The α-galactoside extraction process did not disrupt the nutritional quality of protein, and the digestive and metabolic utilisation of this nutrient was high and comparable with that obtained from a casein–cystine control diet (pair-fed to the average daily food intake of the experimental groups fed the different lupin diets). Bioavailability of P, Ca, and Mg from the lupin diets tested was high, and supplementation of an exogenous microbial phytase (750 phytase units/kg) did not cause any further improvement. Mineral content in the bone tissue (femur and sternum) did not correlate to mineral balance, which, on the other hand, was related to the mineral content of other tissues such as blood, plasma, liver and kidney. Due to its ability to grow under adverse edaphic and climatic conditions and to its good nutritional quality, α-galactoside-free lupin flour supplemented with the required amounts of minerals and vitamins to meet nutrient requirements can be used as an excellent dietary source for the preparation of dietetic products.
18
Montserrat-de la Paz, Sergio, Alvaro Villanueva, Justo Pedroche, Francisco Millan, Maria E. Martin i Maria C. Millan-Linares. "Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste". Biomolecules 11, nr 10 (4.10.2021): 1458. http://dx.doi.org/10.3390/biom11101458.
Pełny tekst źródłaStreszczenie:
Agri-food industries generate several by-products, including protein-rich materials currently treated as waste. Lupine species could be a sustainable alternative source of protein compared to other crops such as soybean or chickpea. Protein hydrolysates contain bioactive peptides that may act positively in disease prevention or treatment. Inflammatory responses and oxidative stress underlie many chronic pathologies and natural treatment approaches have gained attention as an alternative to synthetic pharmaceuticals. Recent studies have shown that lupin protein hydrolysates (LPHs) could be an important source of biopeptides, especially since they demonstrate anti-inflammatory properties. However, due to their possible degradation by digestive and brush-border enzymes, it is not clear whether these peptides can resist intestinal absorption and reach the bloodstream, where they may exert their biological effects. In this work, the in vitro cellular uptake/transport and the anti-inflammatory and antioxidant properties of LPH were investigated in a co-culture system with intestinal epithelial Caco-2 cells and THP-1-derived macrophages. The results indicate that the LPH crosses the human intestinal Caco-2 monolayer and exerts anti-inflammatory activity in macrophages located in the basement area by decreasing mRNA levels and the production of pro-inflammatory cytokines. A remarkable reduction in nitric oxide and ROS in the cell-based system by peptides from LPH was also demonstrated. Our preliminary results point to underexplored protein hydrolysates from food production industries as a novel, natural source of high-value-added biopeptides.
19
Rubio, Luis A. "Dietary Milk or Isolated Legume Proteins Modulate Intestinal Microbiota Composition in Rats". Nutrients 16, nr 1 (2.01.2024): 149. http://dx.doi.org/10.3390/nu16010149.
Pełny tekst źródłaStreszczenie:
Shifts toward increased proteolytic fermentation, such as, for example, in athlete and high-protein weight loss diets, may alter the relative abundance of microbial species in the gut and generate bioactive, potentially deleterious metabolic products. In the current investigation, intestinal (caecal) microbiota composition was studied in rats fed diets differing only in their constituent proteins: milk (casein (CAS), lactalbumin (LA)) or legume (Cicer arietinum, Lupinus angustifolius) protein isolates (chickpea protein isolate (CPI), lupin protein isolate (LI)). ANOSIM and Discriminant Analysis showed significant (p < 0.05) differences at both family and genus levels in both microbiota composition and functionality as a consequence of feeding the different proteins. Differences were also significant (p < 0.05) for predicted functionality parameters as determined by PICRUSt analysis. LA induced a generally healthier microbiota composition than CAS, and higher amounts of Methanobrevibacter spp. and Methanogenic_PWY were found in the LI group. LEfSe analysis of bacterial composition and functional activities revealed a number of groups/functions able to explain the different effects found with milk and legume protein isolates. In conclusion, the mostly beneficial modulation of intestinal microbiota generally found with legume-based diets is likely to be due, at least in part, to their constituent proteins.
20
Petterson, D. S., B. SandstrÖm i Å. Cederblad. "Absorption of zinc from Iupin (Lupinus angustifolius)-based foods". British Journal of Nutrition 72, nr 6 (grudzień 1994): 865–71. http://dx.doi.org/10.1079/bjn19940091.
Pełny tekst źródłaStreszczenie:
The absorption of Zn from a lupin (Lupinus angustifolius) milk fortified with Ca, a bread containing lupin flour (230 g/kg), a sauce containing lupin flour and a sauce containing a lupin-protein isolate was determined in humans by measuring the whole-body retention of radioisotope from meals labelled with 0·02 MBq 65Zn, allowing for endogenous excretion of Zn, after 14 d. The absorption of Zn from the Ca-enriched milk (16·2%) and the bread made with lupin flour (27·0%) was similar to literature figures for comparable soya-bean products. The absorption from composite meals made with lupin flour (28·2%) and protein isolate (32·7%) was significantly higher than that reported for comparable soya-bean products. In a second experiment the absorption of Zn from a lupin-milk base and a soya-bean-milk base was compared with that from Ca-supplemented bases. The absorption of Zn from the lupin-milk base (26·3%) was significantly higher than from the soya-bean-milk base (17·6%), and neither was significantly altered by the addition of Ca. Overall the absorption of Zn from lupin-protein foods was found to be higher than from comparable soya-bean products. Lupin milk could be an attractive alternative to soya-bean milk for infant formulas.
21
Ospina-Quiroga, Jeimmy Lizeth, Pedro J. García-Moreno, Antonio Guadix, Emilia M. Guadix, María del Carmen Almécija-Rodríguez i Raúl Pérez-Gálvez. "Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions". Antioxidants 11, nr 8 (19.08.2022): 1612. http://dx.doi.org/10.3390/antiox11081612.
Pełny tekst źródłaStreszczenie:
In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.
22
Okon, Paul, Martin Bachmann, Monika Wensch-Dorendorf, Natascha Titze, Markus Rodehutscord, Christiane Rupp, Andreas Susenbeth, Jörg Michael Greef i Annette Zeyner. "Feed Clusters According to In Situ and In Vitro Ruminal Crude Protein Degradation". Animals 13, nr 2 (7.01.2023): 224. http://dx.doi.org/10.3390/ani13020224.
Pełny tekst źródłaStreszczenie:
Effective degradation (ED) of crude protein (CP) was estimated in vitro at 0.02, 0.05 and 0.08 h−1 assumed ruminal passage rates for a total of 40 feedstuffs, for which in situ ED was available and used as reference degradation values. For this, the Streptomyces griseus protease test was used. The differences between in vitro CP degradation and the in situ CP degradation values were lowest in legume grains and highest in cereal by-products and barley. The differences between in situ and in vitro ED were expressed using a degradation quotient (degQ), where degQ = (EDin vitro − EDin situ)/EDin situ. Among the tested feedstuffs, eight specific clusters were identified according to degQ for the assumed passage rates. The feedstuffs clustered in an unspecific way, i.e., feedstuffs of different nutrient composition, origin or treatment did not necessarily group together. Formaldehyde–treated rapeseed meal, soybean meal, wheat, a treated lupin, sunflower meal and barley could not be assigned to any of the clusters. Groupwise degradation (range of degQ for assumed passage rates are given in brackets) was detected in grass silages (−0.17, −0.11), cereal by-products together with sugar beet pulp (−0.47, −0.35) and partly in legume grains (−0.14, 0.14). The clustering probably based on different specific nutrient composition and matrix effects that influence the solubility of feed protein and limit the performance of the protease. The matrix can be affected by treatment (chemically, thermally or mechanically), changing the chemical and physical structure of the protein within the plant. The S. griseus protease test had reliable sensitivity to reflect differences between native feedstuffs and treatments (thermally or chemically) that were found in situ. The in situ results, however, are mostly underestimated. The clustering results do not allow a clear conclusion on the groupwise or feed-specific use of carbohydrate-degrading enzymes as pre- or co-inoculants as part of the S. griseus protease test and need to be tested for its potential to make this test more conform with in situ data.
23
Divéky-Ertsey, Anna, Izóra Gál, Krisztina Madaras, Péter Pusztai i László Csambalik. "Contribution of Pulses to Agrobiodiversity in the View of EU Protein Strategy". Stresses 2, nr 1 (14.02.2022): 90–112. http://dx.doi.org/10.3390/stresses2010008.
Pełny tekst źródłaStreszczenie:
The importance of legume crops in global agricultural systems is inevitable; conversely, less than 4% of European agricultural lands are dedicated for these plants. Besides total loss of biodiversity, agrobiodiversity is also in danger. The production of legumes diversifies arable plant production and supports the nutrient management of the agroecosystem, as well as that of the whole ecosystem. Increasing soybean production area means that other pulses are grown on smaller areas, that means a reduced resiliency of the whole production system. Expanding environmental stresses of climate change and intensive agricultural practices are easier to counteract with help of diversity on species and on genetic level as well. As a consequence of climate change and targeted breeding of the last decade, agricultural lands appropriate for soybean production shows an increase in Europe. The self-sufficiency rates of the European Union concerning single protein sources shows fluctuations. The easier utilization of soy-based products as forage displaces the use of other pulses, which are traditionally produced as protein crops. Besides protein flow, these leguminous plants have an important role in different levels of agricultural systems as well. Several recent initiatives aim to reduce the serious protein exposure of the EU. These programs, beyond the introduction and technological development of soybean production, always mention the strengthening of the role of other pulses. In this study, the last decades of EU pulse utilization were analyzed, using crop yield, crop harvested area, certified seed yield, seed production area, number of registered varieties, and the number of scientific publications as indicators to summarize trends of EU field bean, field pea, lupin, chickpea, lentil, and soybean production in the view of targeted protein initiatives.
24
Borisov, V. A., O. N. Uspenskaya, A. A. Kolomiets i I. Yu Vasyuchkov. "Effectiveness of the Use of Manure, Biocompost and Siderates for Vegetable Crops". Агрохимия, nr 2 (15.02.2023): 36–40. http://dx.doi.org/10.31857/s0002188123020059.
Pełny tekst źródłaStreszczenie:
Excessive fascination in vegetable growing with mineral (especially nitrogen) fertilizers has led to significant contamination of soils and products with nitrate, heavy metals, and other toxicants. The scientific literature has accumulated considerable material on the use of various kinds of fertilizers, especially mineral fertilizers. A well-established trend towards the development of organic farming on a global scale requires a more indepth study of the effect of organic fertilizers on vegetable yields and adjustments to previously developed fertilizer systems for vegetable crops. The research was carried out by the Department of Agriculture and Agrochemistry of the All-Russian scientific research institute of vegetable growing-branch of the Federal scientific center of vegetable growing and three experimental stations of the Institute on sod-podzolic, alluvial meadow soils, typical, ordinary and leached chernozems in the Non-chernozem zone, the North Caucasus and Western Siberia. It was found out that the efficiency of the use of cattle manure on average for 6 crops on 6 types of soils was 33% of the increase in yield. The highest increases were found in cucumber (62%) and table beet (54%) crops; cabbage and carrots increased yields by 27 and 22%, respectively, tomato and onion - by an average of 17%. The efficiency of manure was inversely proportional to the amount of humus content in the soil. Studies of the effectiveness of the use of biocomposts based on chicken manure revealed that the biocompost increased the yield of 12 vegetable crops on alluvial meadow soil by an average of 20, mineral fertilizers - by 28%, the joint application of these fertilizers allowed to increase yields by 35%. Green fertilizers (siderates) in the conditions of the Central Processing Plant allowed to increase the yield of vegetables by 8-15%, peas, pea mixture and phacelia turned out to be the most effective, yellow lupin and sunflower were ineffective. In the irrigated conditions of the Rostov region, the complex application of mineral fertilizers, manure and siders increased the yield of vegetable crops from 23.6 to 49.6 t/ha, i.e. by more than 2 times.
25
Куксова, Е. В., В. В. Ионов, А. А. Толокнова i Е. М. Серба. "Perspective of the use of lupin flour fermentolizates in the production of functional food ingredients". Food processing industry, nr 12 (4.12.2023): 6–11. http://dx.doi.org/10.52653/ppi.2023.12.12.001.
Pełny tekst źródłaStreszczenie:
Разработка технологии биоконверсии нетрадиционных видов локального возобновляемого растительного сырья и ферментных препаратов отечественного производства, учитывая санкционную политику, является востребованной и актуальной задачей. Производство ферментированных продуктов с использованием нетрадиционных видов растительного сырья, при обработке которых комплексом ферментов и микроорганизмами улучшаются качественные характеристики субстратов, дает возможность совершенствования традиционных и разработку новых инновационных технологий получения пищевых добавок с требуемым комплексом функциональных свойств для производства специализированных продуктов питания. В ферментированных пищевых продуктах молочнокислые и пропионовокислые бактерии формируют вкус, текстуру и пищевую ценность продуктов в результате процессов гликолиза (сбраживание углеводов), липолиза (расщепление жира) и протеолиза (расщепление белка). Их использование в качестве заквасок обусловлено образованием ими не только органических кислот, но и полезных метаболитов, влияющих на вкус и свойства пищевых продуктов, в том числе молочной, уксусной и пропионовой кислот, спиртов, альдегидов, сложных эфиров, соединений серы, полиолов, экзополисахаридов, витаминов, антиоксидантных и антимикробных соединений. Оптимизация технологических подходов к производству пищевых продуктов с использованием ферментолизатов муки люпина с улучшенными пищевыми, технологическими и функциональными свойствами для предотвращения возможных негативных эффектов, связанных с антиалиментарными факторами на основе культивирования молочнокислых и пропионовокислых бактерий, признана наиболее эффективной и безопасной. Молочнокислые и пропионовокислые бактерии снижают pH, подавляют рост патогенных бактерий, улучшают органолептические свойства пищи, улучшают профиль питательных веществ и оптимизируют пользу для здоровья. The development of technology for bioconversion of non-traditional types of local renewable plant materials and enzyme preparations of domestic production, taking into account the sanctions policy, is a popular and urgent task. The production of fermented products using non-traditional types of plant raw materials, the processing of which with a complex of enzymes and microorganisms improves the quality characteristics of substrates, makes it possible to improve traditional and develop new innovative technologies for the production of food additives with the required set of functional properties for the production of specialized food products. In fermented foods, lactic and propionic acid bacteria shape the taste, texture, and nutritional value of foods through the processes of glycolysis (fermentation of carbohydrates), lipolysis (breakdown of fat), and proteolysis (breakdown of protein). Their use as starter cultures is due not only to the formation of organic acids, but also to the formation of useful metabolites that affect the taste and properties of food products, including lactic, acetic and propionic acids, alcohols, aldehydes, esters, sulfur compounds, polyols, exopolysaccharides, vitamins, antioxidant and antimicrobial compounds. Optimization of technological approaches to the production of food products using lupine flour enzyme lysates with improved nutritional, technological and functional properties to prevent possible negative effects associated with antialimentary factors based on the cultivation of lactic and propionic acid bacteria is recognized as the most effective and safe. Lactic acid and propionic acid bacteria lower pH, inhibit the growth of pathogenic bacteria, improve food organoleptic properties, improve nutrient profile and optimize health benefits.
26
Aggarwal, A. K., J. Fitzpatrick i N. Aggarwal. "AB1192 RESPONSE TO VISCOSUPPLEMENTATION WITH DIFFERENT TYPES OF INTRA-ARTICULAR HYALURONIC ACIDS IN OSTEOARTHRITIS OF THE KNEE – A RETROGRADE INDIAN COHORT STUDY OF MORE THAN 15 YEARS LONGITUDINAL DATA". Annals of the Rheumatic Diseases 82, Suppl 1 (30.05.2023): 1825.2–1826. http://dx.doi.org/10.1136/annrheumdis-2023-eular.2660.
Pełny tekst źródłaStreszczenie:
BackgroundKnee osteoarthritis (OA) is a progressive degenerative condition resulting in functional loss, pain and discomfort. [1] The current aim of treatment is alleviation of symptoms, improvement of function and joint preservation.Viscosupplementation (VS) with Intra-articular hyaluronic acid (IAHA) injection has been shown to have protective physiochemical functions and may confer disease-modifying, long term effects in OA. [2][3] However, conflicting guidelines, pooling of results for different molecular weight products, and a paucity of long-term clinical studies has resulted in lack of confidence in the results of IAHA.ObjectivesTo determine the primary and sustained response to VS with different types if IAHA in Bilateral Knee OA.To identify whether the response is different for subgroups which are:Type of IAHA,Gender - Males (M) or Females (F), andGrade of OA treated.MethodsWe did a retrospective analysis of a 15-year cohort from a single Indian centre.The inclusion criteria were adults with bilateral knee OA with functional reduction and radiological KL Grade of III and IV, treated with Non-Animal Stabilized Hyaluronic Acid (NASHA) origin IAHA injections.Subjects were stratified into two groups based on the molecular weight of the hyaluronic acid used:High Molecular Weight - 6-8 mg/ml – 6ml single injections (HMW-HA), orVery high Molecular weight – 20 mg/ml – 3 ml injections (VHMW-HA).The primary outcome measure was responder rates determined by those with improvement in total WOMAC scores of > 30% from baseline versus non-responders.Responders with sustained response of at least 12 months or more were determined.ResultsA total of 2037 (F 1467 (72%) & M 570 (28%)) patients were treated.The overall responder rate was 1496 (73.4%) (F 1099 (74.9%) & M 397 (69.6%)).The Primary responder rate was similar for VHMW-HA (73.5% in Gr III OA & 77.0% in Gr IV OA) and HMW-HA (71.0% in Gr III OA & 68.6% in Gr IV OA).The Sustained response in VHMW-HA was greater (60.5% in Gr III OA & 68.5% in Gr IV OA) versus HMW-HA (47.3% in Gr III OA & 46.7% in Gr IV OA).Table 1.The results are summarized in Table -1: -INTERVENTION TYPEVHMW-HAVHMW-HAHMW-HAHMW-HATOTALRATEGRADE OF OAGrade III OAGrade IV OAGrade III OAGrade IV OAN%TOTAL PATIENTS TREATEDTotal (%)684 (33.6%)631 (31.0%)480 (23.6%)242 (11.9%)2037Females509418352188146772.0%Males1752131285457028.0%PRIMARY RESPONDERSTotal (%)503 (73.5%)486 (77.0%)341 (71.0%)166 (68.6%)149673.4%Females394330251124109974.9%Males109156904239769.6%SUSTAINED RESPONDERSTotal (%)414 (60.5%)432 (68.5%)227 (47.3%)113 (46.7%)118658.2%Females3112861668484777.1%Males103146612933985.4%NON RESPONDERSTotal (%)181 (26.5%)145 (23.0%)139 (29.0%)76 (31.4%)54126.6%Females115881016436825.1%Males6657381217330.4%Primary responders – Total WOMAC scores improvement of > 30% from baseline, Sustained responders - Sustained WOMAC improvement for >=12 mts., Non-responders - WOMAC change < 30% or Lost to follow up.OA-Osteoarthritis Knees, Grade III and IV OA - radiological KL Grade, VHMW-HA - Very high Molecular weight hyaluronic acid, HMW-HA -High molecular weight hyaluronic acid.ConclusionThe responders to treatment of 73.4% justify treatment outcome.The primary response to treatment was similar in all the subgroups – Type of IAHA, Grade of OA and Gender.However, the sustained response for 12 months or more was far greater in VHMW-HA versus HMW-HA.References[1]Mathers CD, Bernard C, Iburg KM, et al. Global programme on evidence for health policy. Discussion paper no. 54. 2003.http://www.who.int/healthinfo/paper54.pdf. Accessed 06 June 2019[2]Henrotin Y, Raman R, Richette P, et al. Consensus statement on Viscosupplementation with hyaluronic acid for the management of osteoarthritis. Semin Arthritis Rheum. 2015;45(2):140–149. [PubMed] [Google Scholar][3]du Souich P. Absorption, distribution and mechanism of action of SYSADOAS. Pharmacol Ther. 2014;142(3):362–374. [PubMed] [Google Scholar]Acknowledgements:NIL.Disclosure of InterestsAnish Kumar Aggarwal Speakers bureau: Novartis Healthcare, Pfizer Ltd., Johnson & Johnson, Cipla Ltd., Zydus Lifesciences Ltd., Emcure Pharma Ltd., Lupin Ltd, Intas Pharmaceuticals Ltd., Torrent Pharmaceuticals Ltd. and RPG lifesciences Ltd., JANE FITZPATRICK Consultant of: Bioventus Inc., NAKUL AGGARWAL: None declared.
27
Jeske, Walter P., Paul Ackerman, Amanda Drenth, Jeanine M. Walenga i Mamdouh Bakhos. "Generic and Branded Low Molecular Weight Heparins Can Be Differentiated Based on Biologic and Pharmacologic Assays." Blood 110, nr 11 (16.11.2007): 1885. http://dx.doi.org/10.1182/blood.v110.11.1885.1885.
Pełny tekst źródłaStreszczenie:
Abstract Several generic versions of the low molecular weight heparins enoxaparin and dalteparin have become available in different parts of the world and several products are currently under review by the FDA. At this time, there are no regulatory guidelines for defining equivalence of complex biologic drugs. Because of their complexity and hybrid nature (biologic and chemical), the available generic versions may not be acceptable by using currently applicable generic criteria. Due to their complex nature, the pharmacologic effect of these may not be similar to the branded product. Therefore, additional methods are needed to equate these drugs with the branded products. In this study, multiple lots of Lovenox or generic enoxaparin such as Lupenox (Lupin Pharma, India), Dripanina (Ariston, Brazil), Dilutol (Lazar, Argentina), Clenox (Pharmayect, Columbia), and Cutenox (Gland Pharma, India) and generic versions of dalteparin such as Daltehep (Gland Pharma, India) were supplemented to human plasma in the absence or presence of protamine sulfate (PS). Anticoagulant activity was measured using the aPTT, Heptest, PiCT assays. Antithrombin and anti-factor Xa activity were assessed by amidolytic assays. Effects on thrombin generation and the activation of thrombin activatable fibrinolytic inhibitor (TAFI) were determined by functional assay. At prophylactic levels of LMWH, no differences in anticoagulant or antiprotease activities were observed between generic and branded LMWHs. At therapeutic concentrations, significantly higher anticoagulant and antiprotease activities were observed with Lovenox. Assay-dependent variations in PS neutralization of antiprotease and anticoagulant activities were observed at higher concentrations of the generic versions of enoxaparin and dalteparin. Significant differences were noted in the effects of these agents on thrombin generation and the activation of TAFI. Current generic LMWHs possess some differences from branded LMWHs in known biologic properties of heparin. Variations in PS neutralization raise the question as to whether the interaction with other plasmatic proteins also differs from that of the branded drug. These results emphasize a need to consider multiple functional parameters when defining bioequivalence of complex biologic drugs and underscore the importance of further pharmacologic studies involving animal models and human clinical trials. Such approaches can be incorporated in the recommendations to develop guidelines for the approval of the generic versions of low molecular weight heparins.
28
Urrego-Pava, Francisco, i Ericsson Coy-Barrera. "Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils". Foods 12, nr 9 (28.04.2023): 1841. http://dx.doi.org/10.3390/foods12091841.
Pełny tekst źródłaStreszczenie:
Lupinus mutabilis Sweet is a fabaceous plant native to the Andean highlands and produces seeds with valuable nutritional properties. Thus, as part of our research on native emerging food, the present study aimed at determining some nutritional and functional-related features of seeds from two L. mutabilis ecotypes after propagation in two different substrates commonly found in the Bogotá plateau. Propagated plants produced seeds that, after conventional debittering, exhibited attractive contents of soluble protein (24–39 g/100 g dry seed powder (dsp)), phenolic (787–1003 g/100 g dsp), isoflavone (1–104 g/100 g dsp), and iron (5.3–6.4 g/100 g dsp), as well as antioxidant capacity (39–78 µM/100 g dsp). Higher pH, humidity saturation, organic matter, and total nitrogen of silty loam soil promoted isoflavone accumulation and better antioxidant capacity at pH 4–7, and no soil effect was observed for total phenolic and iron contents. The profiles based on isoflavone aglycones were also recorded by liquid chromatography-mass spectrometry, detecting eleven main compounds with mutabilein as the most abundant isoflavone (38.3–104.3 g/100 g dsp). Finally, a formulation was developed to fabricate an emulsion-type drink based on the debittered, pulverized L. mutabilis seeds, resulting in different emulsifying capacities (19–100%) depending on the biopolymer stabilizer, being xanthan gum the best additive. The findings revealed an attractive Andean lupin profile to be used as a raw food material.
29
"Development and evaluation of potential functional food biscuits made from White Lupin". Progress in Agricultural Engineering Sciences 17, nr 1 (8.12.2021): 89–100. http://dx.doi.org/10.1556/446.2021.00036.
Pełny tekst źródłaStreszczenie:
Abstract Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.
30
Mazumder, Kishor, Biswajit Biswas, Philip G. Kerr, Christopher Blanchard, Afia Nabila, Mimi Golder, Mohammad Gulzarul Aziz i Asgar Farahnaky. "Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars". Scientific Reports 11, nr 1 (2.11.2021). http://dx.doi.org/10.1038/s41598-021-00838-x.
Pełny tekst źródłaStreszczenie:
AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
31
ALRAHAIFE, Ahmad Ja'far, i Khaled ABU-ALRUZ. "Effects of incorporation of lupin flour on the quality attributes of beef burger". Online Journal of Animal and Feed Research, 30.09.2023. http://dx.doi.org/10.51227/ojafr.2023.48.
Pełny tekst źródłaStreszczenie:
Lupin flour is known as an alternative high-ptlant protein for meat products due to its nutritional, health, and functional properties. A factorial experiment was performed to investigate the effect of lupin seed flour treatment (without, steaming, and roasting), meat substitution level with lupin seed flour (0, 5, 10, and 15%), and the interaction between them on the quality attributes of cooked beef burger by measuring CIELAB color, texture profile analysis (TPA), chemical composition (before and after cooking), and cooking properties (cooking loss, fat and moisture retention, and shrinkage). Based on the results of the factorial experiment, a completely randomized design was used to evaluate the sensory attributes of selected treatments. The different substitution levels mainly affected CIELAB color values, chemical composition, and cooking properties. On the other hand, the interaction effect between substitution level and treatment affected TPA. Considering all results, steaming treatment and a substitution level of 10% were selected as the best treatment to produce beef burgers. In comparison to the control burger, the developed burger had higher values of L* (increased by 21.26%), b* (increased by 32.94%), and moisture retention (increased by 37.85%); lower values of fat (decreased by 16.11%), protein (decreased by 6.37%), cooking loss (decreased by 43.22%), shrinkage (decreased 19.69%), and moisture content (decreased by 2.64%); and nonsignificantly different values with other tests performed. This study demonstrated that the incorporation of lupin flour in beef burgers could have the potential to substitute meat, create an alternative high-plant protein burger, and expand the application of lupin flour in the food industry.
32
Canon, Fanny, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, Marie-Noëlle Madec, Florence Valence i in. "Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin". Frontiers in Microbiology 11 (20.11.2020). http://dx.doi.org/10.3389/fmicb.2020.584163.
Pełny tekst źródłaStreszczenie:
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous fermented foods, where they allow preservation, enhanced digestibility, and improved flavor. We developed here a strategy to design LAB co-cultures able to ferment a new food made of bovine milk and lupin flour, consisting in: (i) in silico preselection of LAB species for targeted carbohydrate degradation; (ii) in vitro screening of 97 strains of the selected species for their ability to ferment carbohydrates and hydrolyze proteins from milk and lupin and clustering strains that displayed similar phenotypes; and (iii) assembling strains randomly sampled from clusters that showed complementary phenotypes. The designed co-cultures successfully expressed the targeted traits i.e., hydrolyzed proteins and degraded raffinose family oligosaccharides of lupin and lactose of milk in a large range of concentrations. They also reduced an off-flavor-generating volatile, hexanal, and produced various desirable flavor compounds. Most of the strains in co-cultures achieved higher cell counts than in monoculture, suggesting positive interactions. This work opens new avenues for the development of innovative fermented food products based on functionally complementary strains in the world-wide context of diet diversification.
33
Wang, Jie, Chuning Guo, Yaqian Liu, Yunpeng Ji, Hongli Jia i Houhua Li. "Enantioselective Synthesis of the 1,3‐Dienyl‐5‐alkyl‐6‐oxy Motif: Method Development and Total Synthesis". Angewandte Chemie International Edition, 25.01.2024. http://dx.doi.org/10.1002/anie.202400478.
Pełny tekst źródłaStreszczenie:
The 1,3‐dienyl‐5‐alkyl‐6‐oxy motif is widely found in various types of bioactive natural products. However, present synthesis is mainly non‐asymmetric which relied upon different olefination or transition metal‐catalyzed cross coupling reactions using enantioenriched precursors. Herein, based upon a newly developed enantioselective α‐alkylation of conjugated polyenoic acids, a variety of 1,3‐dienyl‐5‐alkyl‐6‐oxy motif (with E‐configured internal olefin) was generated as the corresponding α‐adducts in a highly enantioselective and diastereoselective manner. Utilizing 1,3‐dienyl‐5‐alkyl‐6‐oxy motif as key intermediates, we further demonstrated their synthetic potential by expedient total syntheses of three types of natural products (glutarimide antibiotics, α‐pyrone polyketides and Lupin alkaloids) within 4‐7 steps.
34
Wang, Jie, Chuning Guo, Yaqian Liu, Yunpeng Ji, Hongli Jia i Houhua Li. "Enantioselective Synthesis of the 1,3‐Dienyl‐5‐alkyl‐6‐oxy Motif: Method Development and Total Synthesis". Angewandte Chemie, 25.01.2024. http://dx.doi.org/10.1002/ange.202400478.
Pełny tekst źródłaStreszczenie:
The 1,3‐dienyl‐5‐alkyl‐6‐oxy motif is widely found in various types of bioactive natural products. However, present synthesis is mainly non‐asymmetric which relied upon different olefination or transition metal‐catalyzed cross coupling reactions using enantioenriched precursors. Herein, based upon a newly developed enantioselective α‐alkylation of conjugated polyenoic acids, a variety of 1,3‐dienyl‐5‐alkyl‐6‐oxy motif (with E‐configured internal olefin) was generated as the corresponding α‐adducts in a highly enantioselective and diastereoselective manner. Utilizing 1,3‐dienyl‐5‐alkyl‐6‐oxy motif as key intermediates, we further demonstrated their synthetic potential by expedient total syntheses of three types of natural products (glutarimide antibiotics, α‐pyrone polyketides and Lupin alkaloids) within 4‐7 steps.
35
Canon, Fanny, Valérie Briard-Bion, Julien Jardin, Anne Thierry i Valérie Gagnaire. "Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids". Frontiers in Microbiology 12 (11.01.2022). http://dx.doi.org/10.3389/fmicb.2021.793136.
Pełny tekst źródłaStreszczenie:
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemically defined medium, using milk and lupin proteins as sole nitrogen source, two proteolytic strains were able to sustain the growth of non-proteolytic strains, but one did not. The objective of the present study was, thus, to determine which specific peptides were implicated in the positive interactions observed. Peptides produced and involved in the bacterial interactions were quantified using tandem mass spectrometry (LC-MS/MS). About 2,000 different oligopeptides ranging from 6 to more than 50 amino acids in length were identified during the time-course of the experiment. We performed a clustering approach to decipher the differences in peptide production during fermentation by the three proteolytic strains tested. We also performed sequence alignments on parental proteins and identified the cleavage site profiles of the three bacterial strains. Then, we characterized the peptides that were used by the non-proteolytic strains in monocultures. Hydrophobic and branched-chain amino acids within peptides were identified as essential in the interactions. Ultimately, better understanding how LAB can positively interact could be useful in multiple food-related fields, e.g., production of fermented food products with enhanced functional properties, or fermentation of new food matrices.
36
Kowalska, Emilia, Joanna Kucharska-Gaca, Joanna Kuźniacka, Lidia Lewko, Ewa Gornowicz, Jakub Biesek i Marek Adamski. "Egg quality depending on the diet with different sources of protein and age of the hens". Scientific Reports 11, nr 1 (29.01.2021). http://dx.doi.org/10.1038/s41598-021-82313-1.
Pełny tekst źródłaStreszczenie:
AbstractDue to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare morphological traits of eggs, fatty acid composition in yolk lipids, and the content and activity of lysozyme in thick and thin albumen in eggs from hens fed a diet based on legume seeds as a substitute for soybean meal depending on the hens age. Analyses were carried out for 300 eggs on dates I–V (19–39 weeks age of hens), obtained from Rosa 1 hens managed in the semi-intensive system. Quality analysis was performed for 30 eggs from each group at a time. The control group of hens (A) was fed a diet based on soybean meal (SBM) and the treatment group (B) was fed a diet based on seeds from narrow-leaved lupin (Boruta), yellow lupin (Mister), and pea (Muza). Eggs were analysed for morphological traits (egg weight, the weight and density of egg components, egg shape index and egg surface area), parameters of albumen (height, Haugh units), yolk colour (La Roche, colorimetry in the CIE Lab system), lysozyme content and activity in albumen, and fatty acids composition in yolk lipids. In group B the egg shape index was higher (p = 0.002), and the eggshell colour index was lower (p = 0.007), as well as the height of thick albumen, Haugh score, and yolk colour (La Roche) were higher in group B (p < 0.05), while redness of yolk was significantly lower (p < 0.001) than in group A. Lower content of C15:0 and C18:1n9 and higher content of C18:2n6 and C18:3n3, (p < 0.05), as well as lower content of MUFA and OMEGA 9, but higher content of PUFA, OMEGA 3, OMEGA 6, PUFA/SFA, OMEGA 9/6 and OMEGA 9/3 were found in group B compared to group A (p < 0.05). There were significant differences in traits between age of hens (p < 0.05). Egg weight, yolk weight and its proportion in egg, as well as shell weight, its strength and thickness increased with the age of hens (p < 0.05). The content of lysozyme and its activity were also higher in eggs from older hens (p < 0.05). Fatty acids composition was beneficial at the beginning and end of the analysed egg production period. The proposed feed mixture based on legume seeds had no negative effect on the quality of eggs, and had a positive effect on yolk colour, the quality of albumen. There was no detrimental effect of diet and age of hens on fatty acid composition of eggs from both groups throughout the study period. To sum up, diet with legume seeds could be accepted as a substitute for soybean meal, due to the beneficial effects for some mentioned traits of eggs. Use of legumes could give a partial self-sufficient for producers from small farms, where is not possible to produce soybean meal. At the same time, the level of anti-nutrients in legumes should be considered.
37
Gulisano, Agata, Sofia Alves, Diego Rodriguez, Angel Murillo, Bert-Jan van Dinter, Andres F. Torres, Milton Gordillo-Romero i in. "Diversity and Agronomic Performance of Lupinus mutabilis Germplasm in European and Andean Environments". Frontiers in Plant Science 13 (10.06.2022). http://dx.doi.org/10.3389/fpls.2022.903661.
Pełny tekst źródłaStreszczenie:
The introduction of Lupinus mutabilis (Andean lupin) in Europe will provide a new source of protein and oil for plant-based diets and biomass for bio-based products, while contributing to the improvement of marginal soils. This study evaluates for the first time the phenotypic variability of a large panel of L. mutabilis accessions both in their native environment and over two cropping conditions in Europe (winter crop in the Mediterranean region and summer crop in North-Central Europe), paving the way for the selection of accessions adapted to specific environments. The panel of 225 accessions included both germplasm pools from the Andean region and breeding lines from Europe. Notably, we reported higher grain yield in Mediterranean winter-cropping conditions (18 g/plant) than in the native region (9 g/plant). Instead, North European summer-cropping conditions appear more suitable for biomass production (up to 2 kg/plant). The phenotypic evaluation of 16 agronomical traits revealed significant variation in the panel. Principal component analyses pointed out flowering time, yield, and architecture-related traits as the main factors explaining variation between accessions. The Peruvian material stands out among the top-yielding accessions in Europe, characterized by early lines with high grain yield (e.g., LIB065, LIB072, and LIB155). Bolivian and Ecuadorian materials appear more valuable for the selection of genotypes for Andean conditions and for biomass production in Europe. We also observed that flowering time in the different environments is influenced by temperature accumulation. Within the panel, it is possible to identify both early and late genotypes, characterized by different thermal thresholds (600°C–700°C and 1,000–1,200°C GDD, respectively). Indications on top-yielding and early/late accessions, heritability of morpho-physiological traits, and their associations with grain yield are reported and remain largely environmental specific, underlining the importance of selecting useful genetic resources for specific environments. Altogether, these results suggest that the studied panel holds the genetic potential for the adaptation of L. mutabilis to Europe and provide the basis for initiating a breeding program based on exploiting the variation described herein.