Search results for "Lupinus"
showing 10 items of 13 documents
Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species
2016
Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05-8, KTU05-9 and KTU05-10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48-h fermentation at solid-state conditions and compared with that in samples after submerged fermentati…
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
Glyphosate residues alter the microbiota of a perennial weed with a minimal indirect impact on plant performance
2021
Abstract Purpose In cold climates, glyphosate residues may linger in soils, with effects on plant–microbe interactions and, consequently, plant performance. Here, we explore the influence of glyphosate residues on the endophytic microbiota (bacteria and fungi) and performance of the perennial nitrogen-fixing weed Lupinus polyphyllus. Methods In a common garden, we grew plants from six populations of L. polyphyllus in glyphosate-treated or untreated control soils, with or without additional phosphorus. We sampled plant microbiota (leaves, roots, nodules) and assessed plant performance based on six traits: height, retrogression probability (i.e. shrinkage), biomass, root:shoot ratio, nodule n…
Analyse de la variabilité génétique mitochondriale et chloroplastique de deux espèces du genre Lupinus (L.Albus et L. Mutabilis)
1988
Notice présente dans BelInra (https://belinra.inra.fr/gestion/catalog.php?categ=isbd&id=90015); il s'agit d'un type de produit dont les métadonnées ne correspondent pas aux métadonnées attendues dans les autres types de produit : DISSERTATION; Analyse de la variabilité génétique mitochondriale et chloroplastique de deux espèces du genre Lupinus (L.Albus et L. Mutabilis)
Invazīvo augu (Lupinus polyphyllus, Impatiens glandulifera, Echinocystis lobate) bioloģiski aktīvo vielu grupas un to izmantošanas potenciāls bioekon…
2022
Invazīvās augu sugas var veicināt ar ekosistēmu funkcionēšanu saistītas problēmas, radot ekonomiskus zaudējumus, kaitējumu cilvēka veselībai un samazinot rekreācijas resursu kvalitāti. Tās raksturo strauja un agresīva izplatīšanās, nomācot endēmiskās sugas. Pilnīgai invazīvo augu biomasas izmantošanai ir nepieciešams atrast ilgtspējīgus, bioekonomikā balstītus pārstrādes risinājumus, kas ļautu iegūt komponentus vai produktus ar augstu pievienoto vērtību. Darbā tika apskatītas dažādas daudzlapu lupīnas, puķu spriganes un adatainā dzeloņgurķa augu daļas. Augos tika noteikts kopējais polifenolu daudzums, novērtēta antiradikālā aktivitāte (DPPH), un lupīnās atrodamie alkaloīdi (GC-MS). Augstākā…
Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceu…
2018
The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF …
Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
2021
Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Criollo) were evaluated, including the effect of the grain status (whole or ground) and integument or husk (presence or absence). Kinetic parameters of the fermentation process were studied to define the specific speed of nitrogen formation and the digestibility and nutritional quality of the resulting protein. After incubation at 28 °C for 96 h, the ti…
The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fer…
2016
Abstract The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. ‘Vilciai’, the highest carbohydrate contents – in L. angustifolius hybrid lines No. 1701 and No. 1800, and fat – in L. angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties …
Cellular and Subcellular Localization of Peroxidase Isoenzymes in Plants and Cell Suspension Cultures from Lupinus polyphyllus
1989
Abstract , leaf protoplasts and cell suspension cultures of Lupinus polyphyllus and isolated vacuoles were studied for cellular and subcellular localization of peroxidase isoenzymes. Isoelectric focusing revealed 16 peroxidase isoenzymes. The basic peroxidase isoenzymes are predominantly localized in the vacuole and, to a minor degree, unbound in the intercellular space. The acidic isoenzymes are cell wall-bound in plants and not detectable in suspension-cultured cells. Large amounts (up to 11.0 U/ml) of a single basic isoenzyme are detectable in the spent medium of cell suspension cultures.