The future of lupin as a protein crop in Europe

Frontiers in Plant Science

Volumn 6, Issue September, 2015, Pages

  Lucas, M Mercedes ^a   Stoddard, Frederick L ^b   Annicchiarico, Paolo ^c   Frías, Juana ^d   Martínez Villaluenga, Cristina ^d   Sussmann, Daniela ^e   Duranti, Marcello ^f   Seger, Alice ^g   Zander, Peter M ^h   Pueyo, José J ^a  

^a INSTITUTO DE CIENCIAS AGRARIAS   (Spain)

^b UNIVERSITY OF HELSINKI   (Finland)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^d INSTITUTE OF FOOD SCIENCE   (Spain)

^e FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^f UNIVERSITY OF MILAN   (Italy)

^g Terrena Lup’Ingredients ^*  (France)

^h LEIBNIZ CENTRE FOR AGRICULTURAL LANDSCAPE RESEARCH ZALF   (Germany)

Author keywords

Breeding; Food supply chain; Lupin; Plant protein; Protein crop; Protein foods; Protein ingredients

Indexed keywords

EID: 84942877661     PISSN: None     EISSN: 1664462X     Source Type: Journal    
DOI: 10.3389/fpls.2015.00705     Document Type: Article

References (39)

1. Annicchiarico, P., Harzic, N., and Carroni, A. M. (2010). Adaptation, diversity, and exploitation of global white lupin (Lupinus albus L.) landrace genetic resources. Field Crop Res. 119, 114-124. doi: 10.1016/j.fcr.2010.06.022
2. Annicchiarico, P., and Iannucci, A. (2007). Winter survival of pea, faba bean and white lupin cultivars in contrasting Italian locations and sowing times, and implications for selection. J. Agr. Sci. 145, 611-622. doi: 10.1017/S0021859607007289
3. Annicchiarico, P., and Thami-Alami, I. (2012). Enhancing white lupin (Lupinus albus L.) adaptation to calcareous soils through selection of lime-tolerant plant germplasm and Bradyrhizobium strains. Plant Soil 350, 131-144. doi: 10.1007/s11104-011-0889-5
4. Azarnia, S., Boye, J. I., Warkentin, T and Malcolmson L. (2011). Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. Int. J. Food Sci. Technol. 46,2408-2419. doi: 10.1111/j.1365-2621.2011.02764.x
5. Berger, J. D., Buirchell, B. J., Luckett, D. J., and Nelson, M. N. (2012). Domestication bottlenecks limit genetic diversity and constrain adaptation in narrow-leafed lupin (Lupinus angustifolius L.). Theor. Appl. Genet. 124, 637-652. doi: 10.1007/s00122-011-1736-z
6. Bettzieche, A., Brandsch, C., Eder, K., and Stangl, G. I. (2009). Lupin protein acts hypocholesterolemic and increases milk fat content in lactating rats by influencing the expression of genes involved in cholesterol homeostasis and triglyceride synthesis. Mol. Nutr. Food Res. 53, 1134-1142. doi: 10.1002/mnfr.200800393
7. Boschin, G., D Agostina, A., Annicchiarico, P., and Arnoldi, A. (2008). Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed. Food Chem. 108, 600-606. doi: 10.1016/j.foodchem.2007.11.016
8. Cernay, C., Ben-Ari, T., Pelzer, E., Meynard, J.-M., and Makowski, D. (2015). Estimating variability in grain legume yields across Europe and the Americas. Sci. Rep. 5,11171. doi: 10.1038/srep11171
9. Clark, R., and Johnson, S. (2002). Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. J. Food Sci. 67, 356-361. doi: 10.1111/j.1365-2621.2002.tb11410.x
10. Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends FoodSci. Tech. 11,254-262. doi: 10.1016/S0924-2244(01)00007-3
11. Coba delaPeña, T and Pueyo, J. J. (2012). Legumes in the reclamation of marginal soils, from cultivar and inoculant selection to transgenic approaches. Agron. Sustain. Dev. 32, 65-91. doi: 10.1007/s13593-011-0024-2
12. de Visser, C. L. M., Schreuder, R., and Stoddard, F. L. (2014). The EU’s dependency on soya bean import for the animal feed industry and potential for EU produced alternatives. OCL 21, D407. doi: 10.1051/ocl/2014021
13. Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S., and Triantafillakos, N. (1999). Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chem. 66, 67-73. doi: 10.1016/S0308-8146(98)00234-9
14. Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H., and Tananaki, C. (2002). Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chem. 77, 219-227. doi: 10.1016/S0308-8146(01) 00362-4
15. Duranti, M., and Morazzoni, P. (2011). Nutraceutical properties of lupin seed proteins. A great potential still waiting for full exploitation. Agro Food Ind. Hi Technol. 22, 20-23.
16. Elshire, R. J., Glaubitz, J. C., Sun, Q., Poland, J. A., Kawamoto, K., Buckler, E. S., et al. (2011). A robust, simple genotyping-by-sequencing (GBS) approach for high diversity species. PLoS ONE 6:e19379. doi: 10.1371/journal.pone.0019379
17. Fernández-Pascual, M., Pueyo, J. J., de Felipe, M. R., Golvano, M. P., and Lucas, M. M. (2007). Singular features of the Bradyrhizobium-Lupinus symbiosis. Dyn. Soil Dyn. Plant 1, 1-16.
18. Fiocchi, A., Sarratud, P., Terracciano, L., Vacca, E., Bernardini, R., Fuggetta, D., et al. (2009). Assessment of the tolerance to lupine-enriched pasta in peanut-allergic children. Clin. Exp. Allergy 39, 1045-1051. doi: 10.1111/j.1365-2222.2009.03199.x
19. Frias, J., Gulewicz, P., Martinez-Villaluenga, C., Pilarski, R., Blazquez, E., Jimenez, B., et al. (2009). Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds. J. Agric. Food Chem. 57, 1319-1325. doi: 10.1021/jf8028368
20. Garcia-Mora, P., Penas, E., Frias, J., Gomez, R., and Martinez-Villaluenga, C. (2015). High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins. Food Chem. 171,224-232. doi: 10.1016/j.foodchem.2014.08.116
21. Guémes-Vera, N., Pena-Bautista, R. J., Jimenez-Martinez, C., Davila-Ortiz, G., and Calderon-Dominguez, G. (2008). Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance. J. Sci. FoodAgric. 88, 1135-1143. doi: 10.1002/jsfa.3152
22. Heffner, E. L., Sorrells, M. E., and Jannink, J. L. (2009). Genomic selection for crop improvement. Crop Sci. 49, 1-12. doi: 10.2135/cropsci2008.08.0512
23. Holden, L., Sletten, G. B. G., Lindvik, H., Faeste, C. K., and Dooper, M. M. (2008). Characterization of IgE binding to lupin, peanut and almond with sera from lupin-allergic patients. Int. Arch. Allergy Immunol. 146, 267-276. doi: 10.1159/000121461
24. Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V T., Hassapidou, M., and Andrikopoulos, N. K. (2010). Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chem. 121,682-690. doi: 10.1016/j.foodchem.2010.01.005
25. Keying, Q., Changzhonga, R., and Zaigui, L. (2009). An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating. J. FoodEng. 95,280-284. doi: 10.1016/j.jfoodeng.2009.05.002
26. Lambers, H., Bishop, J. G., Hopper, S. D., Etienne Laliberté, E., and Zúñiga-Feest, A. (2012). Phosphorus-mobilization ecosystem engineering: the roles ofcluster roots and carboxylate exudation in young P-limited ecosystems. Ann. Bot. 110, 329-348. doi: 10.1093/aob/mcs130
27. Laine, P., Toppinen, E., Kivela, R., Taavitsainen, V. M., Knuutila, O., Sontag-Strohm, T., et al. (2011). Emulsion preparation with modified oat bran: optimization of the emulsification process for microencapsulation purposes. J. Food. Eng. 104, 538-547. doi: 10.1016/j.jfoodeng.2011.01.014
28. Marco, C., and Rosell, C. M. (2008). Functional and rheological properties of protein enriched gluten free composite flours. J. Food Eng. 88, 94-103. doi: 10.1016/j.jfoodeng.2008.01.018
29. Muranyi, S., Otto, C., Pickardt, C., Koehler, P., and Schweiggert-Weisz, U. (2013). Microscopic characterisation and composition of proteins from lupin seed (Lupinus angustifolius L.) as affected by the isolation procedure. Food Res. Int. 54, 1419-1429. doi: 10.1016/j.foodres.2013.10.004
30. Nemecek, T., von Richthofen, J. S., Dubois, G., Casta, P., Charles, R., and Pahl, H. (2008).EnvironmentalimpactsofintroducinggrainlegumesintoEuropeancrop rotation. Eur. J. Agron. 28, 380-393. doi: 10.1016/j.eja.2007.11.004
31. Pakarinen, A., Maijala, P., Stoddard, F. L., Santanen, A., Tuomainen, P., Kymalainen, M., et al. (2011). Evaluation ofannual bioenergycrops in the boreal zone for biogas and ethanol production. Biomass Bioenerg. 35, 3071-3078. doi: 10.1016/j.biombioe.2011.04.022
32. Pollard, N. J., Stoddard, F. L., Popineau, Y., Wrigley, G. W., and MacRitchie, F. (2002). Lupin flours as additives: dough mixing, breadmaking, emulsifying, and foaming. Cereal Chem. 79, 662-669. doi: 10.1094/GGHEM.2002.79.5.662
33. Preissel, S., Reckling, M., Schläfke, N., and Zander, P. (2015). Magnitude and farm-economic value of grain legume pre-crop benefits in Europe: a review. Field CropsRes. 175,64-79. doi: 10.1016/j.fcr.2015.01.012
34. Rodríguez-Ambriz, S. L., Martinez-Ayala, A. L., Millan, F., and Davila-Ortiz, G. (2005). Gomposition and functional properties of Lupinus campestris protein isolates. Plant Food Hum. Nutr. 60, 99-107. doi: 10.1007/s11130-005-6835-z
35. Schutyser, M. A. I., and van der Goot, A. J. (2011). The potential ofdryfractionation processes for sustainable plant protein production. Trends Food Sci. Technol. 22, 154-164. doi: 10.1016/j.tifs.2010.11.006
36. Strozycki, P. M., Szczurek, A., Lotocka, B., Figlerowicz, M., and Legocki, A. B. (2007). Ferritins and nodulation in Lupinus luteus: iron management in indeterminatetypenodules. J. Exp. Bot.58,3145-3153.doi:10.1093/jxb/erm152
37. Terruzzi, I., Senesi, P., Magni, G., Montesano, A., Scarafoni, A., Luzi, L., et al. (2011). Insulin-mimetic action of conglutin-gamma, a lupin seed protein, in mouse myoblasts. Nutr. Metab. Cardiovas. 21, 197-205. doi: 10.1016/j.numecd.2009.09.004
38. Walsh, G. J., Guinane, G. M., O Toole, P. W., and Gotter, P. D. (2014). Beneficial modulation of the gut microbiota. FEBS Lett. 588, 4120-4130. doi: 10.1016/j.febslet.2014.03.035
39. Zhang, T., Jiang, B., Miao, M., Mu, W., and Li, Y. (2012). Gombined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates. Food Chem. 135, 904-912. doi: 10.1016/j.foodchem.2012.05.097