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Artykuły w czasopismach na temat „Lupin-based products”

Autor: Grafiati

Data publikacji: 13 września 2024

Data aktualizacji: 31 lipca 2025

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1

Abreu, Bruno, João Lima, and Ada Rocha. "Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review." Foods 12, no. 6 (2023): 1241. http://dx.doi.org/10.3390/foods12061241.

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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

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Rukshan, Lyudmila, Alena Navazhilova, and Dmitry Kudin. "Quality analysis and prospects for use of lupin seeds of Belarusian selection." Food Science and Applied Biotechnology 3, no. 1 (2020): 22. http://dx.doi.org/10.30721/fsab2020.v3.i1.71.

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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 com

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3

García-Gudiño, Javier, Montaña López-Parra, Francisco Ignacio Hernández-García, et al. "Use of Lupinus albus as a Local Protein Source in the Production of High-Quality Iberian Pig Products." Animals 14, no. 21 (2024): 3084. http://dx.doi.org/10.3390/ani14213084.

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The replacement of soybean meal with sweet white lupin (Lupinus albus L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Iberian pigs (n = 50) were divided into two dietary groups (n = 25 per group), receiving either a lupin-based concentrate or a soybean meal-based concentrate. The data were analysed using one-way analysis of variance (ANOVA), with a significance level of p < 0.05. The results showed that lupin substitution had no adverse effect on body weight, aver

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Buccioni, Francesco, Chiara Rossi, Annalisa Serio, Federico Fanti, and Antonello Paparella. "Characterization of a Diaporthe toxica Strain: Growth, Spore Formation, Phomopsin-A, and Alkaloids Production on Lupins." Toxins 16, no. 11 (2024): 481. http://dx.doi.org/10.3390/toxins16110481.

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The growing interest in vegetable proteins, namely those derived from lupins, has raised concerns over potential safety risks associated with these food products. Lupin serves as the main host for the mycotoxin-producing fungus called Diaporthe toxica. This species, which is associated with animal diseases, has been scarcely characterized. Recently, phomopsin-A (PHO-A), the main mycotoxin produced by D. toxica, was found to be harmful to humans. Therefore, this study aimed at characterizing D. toxica growth and spore formation both in vitro and on lupin samples. In addition, the production of

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5

Banu, Iuliana, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations." Applied Sciences 13, no. 5 (2023): 3316. http://dx.doi.org/10.3390/app13053316.

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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 a

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Ülger, Taha Gökmen, Esra Tunçer, Esra Sarıca, Eda Nur Kutlubağ, Gülsüm Altuğ, and Miray Bahadır. "Investigation of nutritional profile, sensory properties and antioxidant potential of legume-based yoghurt analogues." Food and Health 11, no. 3 (2025): 258–67. https://doi.org/10.3153/fh25022.

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This study investigates the functional food potential of legume-based yoghurt analogues derived from chickpeas, lupins, and beans by analysing their sensory, macronutrient, antioxidant, and physicochemical properties, comparing them with conventional dairy yoghurt. Sensory evaluation showed that dairy yoghurt received the highest scores, while lupin-based yoghurt analogue had the lowest. Chickpea- and bean-based yoghurt analogues were better accepted than lupin-based products in terms of sensory attributes (p<0.05). Bean-based yoghurt analogue had a significantly higher protein content (6.3

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Riquelme, Natalia, Paulo Díaz-Calderón, Alejandro Luarte, and Carla Arancibia. "Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins." Gels 11, no. 4 (2025): 270. https://doi.org/10.3390/gels11040270.

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Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of US treatment time (0–15 min) on the structure and gelling properties of pea, lupin, and rice proteins was evaluated. The results showed that the whiteness (~60%) of all freeze-dried proteins remained unchanged (p > 0.05), regardless of the US time. However, FT-IR analysis revealed progressive reductions in α-helix and β-sheet for pea and lupin

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8

Albe-Slabi, Sara, Odile Mesieres, Christelle Mathé, Mbalo Ndiaye, Olivier Galet, and Romain Kapel. "Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins." Foods 11, no. 11 (2022): 1646. http://dx.doi.org/10.3390/foods11111646.

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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 2

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9

Al-Saedi, Nadia, Manjree Agarwal, Shahidul Islam, and 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, no. 8 (2021): 2395. http://dx.doi.org/10.3390/molecules26082395.

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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,

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Plustea, Loredana, Sylvestre Dossa, Christine Dragomir, et al. "Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout." Foods 13, no. 5 (2024): 656. http://dx.doi.org/10.3390/foods13050656.

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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 conten

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11

Garmidolova, Aleksandra, Ivelina Desseva, Dasha Mihaylova, and Anna Lante. "Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives." Applied Sciences 12, no. 8 (2022): 3766. http://dx.doi.org/10.3390/app12083766.

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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 b

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12

Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (2020): 1458. http://dx.doi.org/10.3390/foods9101458.

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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 o

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13

Santoso, Teguh, Thao M. Ho, Geerththana Vinothsankar, et al. "Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder." Foods 13, no. 13 (2024): 2090. http://dx.doi.org/10.3390/foods13132090.

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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 (laccas

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14

Aprodu, Iuliana, Elena Alexandra Badiu, and Iuliana Banu. "Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality." International Journal of Food Engineering 12, no. 4 (2016): 355–63. http://dx.doi.org/10.1515/ijfe-2015-0308.

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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. Th

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15

Paz-Yépez, Carolina, Hjalmar Lino-Cortez, Grace Medina-Galarza, and Ahmed El Salous. "Innovating Plant-Based Foods: Physicochemical and Protein Profile of a Vegan Dressing Made from Flaxseed (Linum Usitatissimum), Soybeans (Glycine Max) and Lupin (Lupinus Mutabilis)." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 333–44. https://doi.org/10.12944/crnfsj.13.1.22.

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The purpose of the present study was to evaluate the physicochemical characteristics and protein profile of a vegan dressing made from flax (Linum usitatissimum), soybean (Glycine max), and lupin (Lupinus mutabilis), to promote the development of this type of vegan product with significant nutritional characteristics. For this purpose, three treatments and five repetitions of the product formulations were developed. In addition, an ANOVA study with Tukey's test at 5% significance was used to interpret the results of protein, fat, and pH. The protein values for the three proposed treatments ran

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Yeheyis, Likawent, Andrew Sergeant, Matthew Nelson, David Mcnaughton, and Heather Sanders. "Opportunities and Challenges for Market Oriented Lupin (Lupinus spp.) Production in Ethiopia." Turkish Journal of Agriculture - Food Science and Technology 10, no. 6 (2022): 1165–73. http://dx.doi.org/10.24925/turjaf.v10i6.1165-1173.4998.

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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 con

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Anne Jardim-Botelho, Anne, Lucila Camargo Lopes de Oliveira, Jackeline Motta-Franco, and Dirceu Solé. "Nutritional management of immediate hypersensitivity to legumes in vegetarians." Allergologia et Immunopathologia 50, SP1 (2022): 37–45. http://dx.doi.org/10.15586/aei.v50isp1.554.

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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 reflec

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Chilón-Llico, Raquel, Lilia Siguas-Cruzado, Carmen R. Apaza-Humerez, Wilter C. Morales-García, and Reynaldo J. Silva-Paz. "Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn." Foods 11, no. 21 (2022): 3405. http://dx.doi.org/10.3390/foods11213405.

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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

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Arnoldi, Anna, Donatella Resta, Francesca Brambilla, et al. "Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products." Molecular Nutrition & Food Research 51, no. 4 (2007): 431–36. http://dx.doi.org/10.1002/mnfr.200600246.

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Kublin, Igor Mikhailovich, Olesya Vladimirovna Pruschak, and Sergey Aleksandrovich Saninsky. "Lupine: a revolution in the production of protein feeds for the agricultural industry." Agrarian Scientific Journal, no. 6 (July 1, 2024): 32–39. http://dx.doi.org/10.28983/asj.y2024i6pp32-39.

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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 art

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Cressey, P. "Mycotoxin risk management in New Zealand and Australian food." World Mycotoxin Journal 2, no. 2 (2009): 113–18. http://dx.doi.org/10.3920/wmj2008.1123.

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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 phomo

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Porres, Jesús M., Pilar Aranda, María López-Jurado та 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, № 6 (2006): 1102–11. http://dx.doi.org/10.1079/bjn20061771.

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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

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Montserrat-de la Paz, Sergio, Alvaro Villanueva, Justo Pedroche, Francisco Millan, Maria E. Martin, and Maria C. Millan-Linares. "Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste." Biomolecules 11, no. 10 (2021): 1458. http://dx.doi.org/10.3390/biom11101458.

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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 i

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Rubio, Luis A. "Dietary Milk or Isolated Legume Proteins Modulate Intestinal Microbiota Composition in Rats." Nutrients 16, no. 1 (2024): 149. http://dx.doi.org/10.3390/nu16010149.

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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 Analysi

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Petterson, D. S., B. SandstrÖm, and Å. Cederblad. "Absorption of zinc from Iupin (Lupinus angustifolius)-based foods." British Journal of Nutrition 72, no. 6 (1994): 865–71. http://dx.doi.org/10.1079/bjn19940091.

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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

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Ospina-Quiroga, Jeimmy Lizeth, Pedro J. García-Moreno, Antonio Guadix, Emilia M. Guadix, María del Carmen Almécija-Rodríguez, and Raúl Pérez-Gálvez. "Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions." Antioxidants 11, no. 8 (2022): 1612. http://dx.doi.org/10.3390/antiox11081612.

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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 p

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Okon, Paul, Martin Bachmann, Monika Wensch-Dorendorf, et al. "Feed Clusters According to In Situ and In Vitro Ruminal Crude Protein Degradation." Animals 13, no. 2 (2023): 224. http://dx.doi.org/10.3390/ani13020224.

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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 s

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Divéky-Ertsey, Anna, Izóra Gál, Krisztina Madaras, Péter Pusztai, and László Csambalik. "Contribution of Pulses to Agrobiodiversity in the View of EU Protein Strategy." Stresses 2, no. 1 (2022): 90–112. http://dx.doi.org/10.3390/stresses2010008.

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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

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Borisov, V. A., O. N. Uspenskaya, A. A. Kolomiets, and I. Yu Vasyuchkov. "Effectiveness of the Use of Manure, Biocompost and Siderates for Vegetable Crops." Агрохимия, no. 2 (February 15, 2023): 36–40. http://dx.doi.org/10.31857/s0002188123020059.

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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 resea

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Куксова, Е. В., В. В. Ионов, А. А. Толокнова, and Е. М. Серба. "Perspective of the use of lupin flour fermentolizates in the production of functional food ingredients." Food processing industry, no. 12 (December 4, 2023): 6–11. http://dx.doi.org/10.52653/ppi.2023.12.12.001.

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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

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Aggarwal, A. K., J. Fitzpatrick, and 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 (2023): 1825.2–1826. http://dx.doi.org/10.1136/annrheumdis-2023-eular.2660.

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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

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Jeske, Walter P., Paul Ackerman, Amanda Drenth, Jeanine M. Walenga, and Mamdouh Bakhos. "Generic and Branded Low Molecular Weight Heparins Can Be Differentiated Based on Biologic and Pharmacologic Assays." Blood 110, no. 11 (2007): 1885. http://dx.doi.org/10.1182/blood.v110.11.1885.1885.

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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,

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Urrego-Pava, Francisco, and 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, no. 9 (2023): 1841. http://dx.doi.org/10.3390/foods12091841.

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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), isoflavo

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"Development and evaluation of potential functional food biscuits made from White Lupin." Progress in Agricultural Engineering Sciences 17, no. 1 (2021): 89–100. http://dx.doi.org/10.1556/446.2021.00036.

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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 p

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Çebi, Kadir, and Filiz Yangılar. "Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant‐Based Yogurts Made From Lupine Milk." European Journal of Lipid Science and Technology, December 20, 2024. https://doi.org/10.1002/ejlt.202400147.

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ABSTRACTNowadays, individuals with cow's milk allergy have shown greater interest in plant‐based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin‐based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (p < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2)

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Mazumder, Kishor, Biswajit Biswas, Philip G. Kerr, et al. "Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-00838-x.

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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.

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ALRAHAIFE, Ahmad Ja'far, and Khaled ABU-ALRUZ. "Effects of incorporation of lupin flour on the quality attributes of beef burger." Online Journal of Animal and Feed Research, September 30, 2023. http://dx.doi.org/10.51227/ojafr.2023.48.

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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)

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Canon, Fanny, Mahendra Mariadassou, Marie-Bernadette Maillard, et al. "Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin." Frontiers in Microbiology 11 (November 20, 2020). http://dx.doi.org/10.3389/fmicb.2020.584163.

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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 degrad

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Wang, Jie, Chuning Guo, Yaqian Liu, Yunpeng Ji, Hongli Jia, and Houhua Li. "Enantioselective Synthesis of the 1,3‐Dienyl‐5‐alkyl‐6‐oxy Motif: Method Development and Total Synthesis." Angewandte Chemie International Edition, January 25, 2024. http://dx.doi.org/10.1002/anie.202400478.

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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 mo

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Wang, Jie, Chuning Guo, Yaqian Liu, Yunpeng Ji, Hongli Jia, and Houhua Li. "Enantioselective Synthesis of the 1,3‐Dienyl‐5‐alkyl‐6‐oxy Motif: Method Development and Total Synthesis." Angewandte Chemie, January 25, 2024. http://dx.doi.org/10.1002/ange.202400478.

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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 mo

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Canon, Fanny, Valérie Briard-Bion, Julien Jardin, Anne Thierry, and Valérie Gagnaire. "Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids." Frontiers in Microbiology 12 (January 11, 2022). http://dx.doi.org/10.3389/fmicb.2021.793136.

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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 t

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Ancuta, Nartea, Kuhalskaya Anastasiya, Fanesi Benedetta, et al. "Legume byproducts as ingredients for food applications:Preparation, nutrition, bioactivity, and techno-functional properties." March 29, 2023. https://doi.org/10.1111/1541-4337.13137.

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The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or soli

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Schutyser, Maarten, Santiago Calderon Novoa, Koen Wetterauw, Regina Politiek, and Patrick Wilms. "Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients." Food Engineering Reviews, January 14, 2025. https://doi.org/10.1007/s12393-024-09394-2.

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Abstract Grain legumes such as pea, faba bean, lupin and soybean are an important protein source for the production of plant-based foods and thus facilitate the protein transition. For many food applications, the proteins are first isolated using conventional wet methods that are resource intensive. Dry fractionation processes are therefore developed to facilitate a more sustainable protein transition. This review discusses the status of dry fractionation of grain legumes to produce protein-rich ingredients for food production and how the use of these dry-enriched ingredients could be further

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Kowalska, Emilia, Joanna Kucharska-Gaca, Joanna Kuźniacka, et al. "Egg quality depending on the diet with different sources of protein and age of the hens." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-82313-1.

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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

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Gulisano, Agata, Sofia Alves, Diego Rodriguez, et al. "Diversity and Agronomic Performance of Lupinus mutabilis Germplasm in European and Andean Environments." Frontiers in Plant Science 13 (June 10, 2022). http://dx.doi.org/10.3389/fpls.2022.903661.

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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 accession

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