Changes in the alkaloid, α-galactoside and protein fractions content during germination of different lupin species

Abstract

The objective of our studies were seeds of two lupin species Lupinus luteus L. and Lupinus angustifolius L. cvs. Lord and Graf respectively. Lupin seeds were germinated at 15 and 24°C and during two, three and four days. In the lupin sprouts antinutritional factors: alkaloids and raffinose family oligosaccharides (RFOs) and five nitrogen fractions: non protein (Nnp), albumin (A), globulin (G), glutelin and prolamin (Gt+P) and nitrogen residue fraction (Nr) were determined. The level of these compounds was compared with the proper ones of initial material (not germinated seeds). These studies showed that the germination process clearly affects the decrease of antinutritional factors: RFOs and alkaloids. The decrease level of these compounds depended on such factors like, lupin species and used germination conditions. It was found on the base of nitrogen analysis of particular protein fractions that the germination process of lupin seeds causes deep quantitative and qualitative changes in fractional composition of lupin proteins. It especially concerns the decrease of globulin and residual fraction content and distinct increase of Nnp fraction. The changes in other fractions were not so unequivocal in comparison with the mentioned above and depended on lupin species, temperature and time of germination. Qualitative changes of A, G and Gt+P fractions caused by germination were confirmed by gel electrophoresis (SDS-PAGE). The amino acid analysis of seeds and sprouts of Nnp fractions showed an increased content of Asp, Ser, Ala, Pro non essential amino acids (NEAA), and Val, Met, iLeu, Leu, Thr essential amino acids (EAA). Simultaneously a decrease of Glu, Arg (NEAA), Phe, Lis, Cys (EAA) contents was observed. Generally the germination process causes the decrease of total NEAA and an increase of total EAA in Nnp fractions of both lupin species.

The effect of substitution of soybean meal with a mixture of rapeseed meal, white lupin grain, and pea grain on performance indicators, nutrient digestibility, and nitrogen retention in Popielno White rabbits

“…Production results of the animals in experimental groups in these experiments were mostly positive. However, the above-mentioned feeds, in larger amounts, may have an adverse effect on animals, which, for by-products, is a result of the chemical and amino acid composition being changed in relation to the initial raw material, and for the grain of Fabaceae plants, is a result of various anti-nutritional substances, for example, tannins, antitrypsin factor, haemagglutinins, α-galactosides, and alkaloids (Bastianellia et al 1998;Kasprowicz & Frankiewicz 2003;Chilomer et al 2010). The grain of Fabaceae plants may be subjected to treatment processes such as soaking after roasting, boiling, germination, fermentation, and alkaline treatments.…”

The assessment of influence of different nitrogen compounds and time on germination of Lupinus angustifolius seeds and chemical composition of final products

“…This is confirmed by a significant decrease in carbohydrate content, especially oligosaccharides, that has been observed in this research. These compounds undergo degradation and are used as a source of carbon for the biosynthesis of other compounds [5,26]. The addition of nitrogen compounds during germination also influenced transformations of oligosaccharides, which implies their higher level in all research materials (except for nitric acid) as compared with seeds germinated in water.…”

“…30%) and oligosaccharides (by approx. 80%) [5,9]. The research conducted by Chilomer et al [6] showed that lupin seed germination did not have a positive influence on feed digestibility and feed use…”

“…40 million tons per year [7]. Germination causes significant chemical changes in the seeds, such as a higher content of proteins, vitamins, antioxidants with a simultaneous decrease in the antinutrient content [5,6,8,9]. Seeds are usually germinated hydroponically in the so-called aqueous culture, which limits the use of pesticide and product contamination and also eliminates allergens.…”

“…An improvement in the nutritional value can be obtained by mechanical, physical and barothermal treatment; however, these processes are expensive and they lower the content of some antinutrient substances without having a positive effect on the amino acid content and profile of the protein [3]. To improve protein quality, natural biological processes can be used including fermentation or germination [4][5][6]. The global annual production of consumer sprouts from beans only is estimated at approx.…”