Lupin seeds proteins

Magni C, Sessa F, Accardo E, et al. (2004). Conglutin gamma, a lupin seed protein, binds insulin in vitro and reduces plasma glucose levels of hyperglycemic rats. J. Nutr. Biochem., 15 646-650. 

Sironi E, Sessa F, Duranti M (2005). A simple procedure of lupin seed protein fractionation for selective food appUcations. Eur. Food Res. TechnoL, 221 145-150. 

Tai HH, Bush RS (1997). Analysis of lupin seed protein digestibility using gel electrophoresis and immunoblots. J. Anim. Set, 75 1934—1940. 

Species that produce rather few and heavy seeds store up to 5 % alkaloids in addition to ca. 30 % storage protein. We have estimated that QA contribute ca. 10 % of the total nitrogen stored in lupin seeds. Therefore another minor role of QA could be nitrogen storage (17, 18). ... 

Lupin seeds provide a protein- and lipid-rich diet that is almost equivalent to Soya. In order to avoid the toxic alkaloids, sweet lupin varieties have been selected by plant breeding. But in view of our results it is doubtful whether it is wise to destroy a natural resistance factor. It is thus not surprising that sweet... 

Lupines have relatively large seeds which contain up to 40-50% protein, up to 20% lipids, and 2-8% alkaloids. To use lupine seed for animal or human nutrition, Homo sapiens, for several thousand years, used to cook the seeds and leach out the alkaloids in running water. This habit has been reported for the Egyptians and Greeks in the Old World, and for the Indians and Incas of the New World. The resulting seeds taste sweet, in contrast to the alkaloid-rich ones which are very bitter. In Mediterranean countries people still process lupines in the old way, and sometimes the... 

Lupinus (lupin) seeds are commonly taken as an appetizer in Southern Europe and the Middle East. Lupin flour has been used as a source of energy and protein (42,43). An extract of Lupus termis has been used to treat chronic eczema (44). 

Owing to the value of lupine seeds as a protein source and the toxicity of the alkaloids that may be present even in "sweet" lupine seeds, Ruiz developed a gas chromatographic method to analyse the alkaloids in such seeds. The sample (2 g seed) was finely ground and extracted with ammoniacal chloroform, and the alkaloids removed from the chloroform with a 0.1 N sulphuric acid. After basification the alkaloid bases were extracted with chloroform. The internal standard (caffeine) was added and the solvent evaporated. The residue was dissolved in ethanol and the solution obtained was gas chromatographed on a 8 % JXR packed column on Chromosorb W. The retention times of the alkaloids are listed in Table 7.5. 

TABLE 22.2 Content of Essential Amino Acids in Lupin Seeds (g/100 g protein)... 

DurantiM, Gius C, Sessa F, Vecchio G (1995). The saccharide chain of lupin seed conglutin gamma is not responsible for the protection of the native protein from degradation hy trypsin, hut facilitates the refolding of the acid-treated protein to the resistant conformation. Eur. J. Biochem., 230 886-891. 

Sirtori CR, Lovati MR, Manzoni C, et al. (2004). Proteins of white lupin seed, a naturally isoflavone-poor legume, reduce cholesterolemia in rats and increase LDL receptor activity in HepG2 cells. J. Nutr., 134 18-23. 

Lupin seed meal is made by grinding the whole seeds. It is a useful European-grown source of protein.There are three species of lupin, distinguished by the colour of the flowers. Those of Lupinus atbus are white, those of L. angustifolius blue and those of L. luteus yellow. Within species, there are sweet and bitter varieties. The latter contain 10 20 g/kg of toxic alkaloids such as lupinin and angustifolin and should not be given to animals even sweet varieties may contain low levels of alkaloids. For safety, the alkaloid content must be less than 0.6 g/kg. 

Lupin is a leguminous plant usually used for feed or manure in agriculture practice for its nitrogen fixation capability. Lupin seeds have comparable nutritive characteristics, especially protein content (30-40 %), in respect to soybean. For this reason lupin has been discussed as possible alternative of soybean in human foodstuffs. 

Has been used for food and feed in both the eastern and western hemispheres. Its seed contain 30-40% protein and 17-23% fat, so, like soybeans, lupine is a high-protein seed as well as a potential oil source (Salunkhe et al, 1992). The fatty acid composition of Lupinus mutabilis is reported to be 1% myristate, 13% palmitate, 1% palmitoleate, 5% stearate, 42% oleate, 34% linoleate and 3% linolenate. The protein is rich in lysine and has good nutritional properties. Lupines contain bitter, toxic alkaloids that limit their appeal. Lupine seeds can be debittered by washing with water. There are sweet lupine varieties that are free of alkaloids, but these varieties contain much less oil. 

Isolation, L-Isoleucine was isolated from de-sugared molasses by Ehrlich (233) who separated the less soluble copper salt of L-leucine from the more soluble copper salt of L-isoleucine by fractional crystallization from methanol. This procedure has been employed for the isolation of isoleucine from lupine seed (873), silkworm egg cases (790), brain (7,720), flbrin (91), mold (881), and other proteins but there is no practicable procedure for the isolation of analytically pure L-isoleucine. According to Locquin (524) the speciflc rotation of pure resolved L-isoleucine in 20% HCl is = -1-40.6°. Approximately the same value, =s 4-... 

Lupin seed has a protein content of 30-40% with about 12% oil and therefore if the crop could be successMly grown in the UK it would compete with imported soya. Modem varieties have been bred for low alkaloid content (sweet lupins) and new, more determinate auturim- and spring-sown varieties are available with a yield potential of up to 4 t/ha. 

Khalil, A. A., Mohamed, S. S., Taha, R S., Eva, N. K. Production of functional protein hydrolysates from Egyptian breeds of soybean and lupin seeds. Afr J Biotechnol 2006, 5, 907-916. 

Froidmont, E., M. Bonnet, R. Oger, V. Decruyenaere, J.M. Romnee, Y. Beckers and N. Bartiaux-Thill, 2008. Influence of the grinding level and extrusion on the nutritional value of lupin seed Lupinus albus) for cattle in the context of the Dutch protein evaluation system. Anim. Feed Sci. Technol. 142, 59-73. 

Remond, D., M.P Le Guen and C. Poncet, 2003. Degradation in the rumen and nutritional value of lupin (Lupinus albus L.) seed proteins effect of extrusion. Anim. Feed Sci. Technol. 105, 55-70. 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

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