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https://www.readbyqxmd.com/read/28863333/reverse-phase-hplc-method-for-detection-and-quantification-of-lupin-seed-%C3%AE-conglutin
#1
Sharmilee Mane, Scott Bringans, Stuart Johnson, Vishnu Pareek, Ranjeet Utikar
A simple, selective and accurate reverse phase HPLC method was developed for detection and quantitation of γ-conglutin from lupin seed extract. A linear gradient of water and acetonitrile containing trifluoroacetic acid (TFA) on a reverse phase column (Agilent Zorbax 300SB C-18), with a flow rate of 0.8ml/min was able to produce a sharp and symmetric peak of γ-conglutin with a retention time at 29.16min. The identity of γ-conglutin in the peak was confirmed by mass spectrometry (MS/MS identification) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis...
August 23, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28831967/replacing-wheat-with-canola-meal-and-maize-grain-in-the-diet-of-lactating-dairy-cows-feed-intake-milk-production-and-cow-condition-responses
#2
Ruairi P McDonnell, Martin vH Staines
This research paper describes the effect of partially replacing wheat with maize grain and canola meal on milk production and body condition changes in early lactation Holstein-Friesian dairy cows consuming a grass silage-based diet over an 83-d period. Two groups of 39 cows were stratified for age, parity, historical milk yield and days in milk (DIM), and offered one of two treatment diets. The first treatment (CON) reflected a typical diet used by Western Australian dairy producers in summer and comprised (kg DM/cow per d); 8 kg of annual ryegrass silage, 6 kg of crushed wheat (provided once daily in a mixed ration), 3·6 kg of crushed lupins (provided in the milking parlour in two daily portions) and ad libitum lucerne haylage...
August 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28804797/bioactivities-of-alternative-protein-sources-and-their-potential-health-benefits
#3
REVIEW
A Pihlanto, P Mattila, S Mäkinen, A-M Pajari
Increasing the utilisation of plant proteins is needed to support the production of protein-rich foods that could replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment. Lupins, quinoa and hempseed are significant sources of energy, high quality proteins, fibre, vitamins and minerals. In addition, they contain compounds such as polyphenols and bioactive peptides that can increase the nutritional value of these plants. From the nutritional standpoint, the right combination of plant proteins can supply sufficient amounts of essential amino acids for human requirements...
August 14, 2017: Food & Function
https://www.readbyqxmd.com/read/28795319/levofloxacin-is-phytotoxic-and-modifies-the-protein-profile-of-lupin-seedlings
#4
Aleksandra Orzoł, Agnieszka I Piotrowicz-Cieślak
The toxicity of levofloxacin to yellow lupin plants was evaluated in this study. Recommended indexes of plant (roots and shoots) growth were determined and new indexes were proposed which better characterise the phytotoxicity of levofloxacin. These were, in particular, the activity of antioxidative enzymes, the content of free radicals, as well as the root protein content and the root protein profile. The results showed that levofloxacin considerably affected EC50, measured as the activity of catalase in roots, and leaves (1...
August 10, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28781771/the-impact-of-synbiotic-administration-through-in-ovo-technology-on-the-microstructure-of-a-broiler-chicken-small-intestine-tissue-on-the-1-st-and-42-nd-day-of-rearing
#5
A Sobolewska, J Bogucka, A Dankowiakowska, G Elminowska-Wenda, K Stadnicka, M Bednarczyk
BACKGROUND: Application the innovative method which is in ovo technology provides a means of modulating the immune system at early embryonic stages. The aim of study was to determine influence of the in ovo stimulation, on d 12 of incubation, with synbiotics (synbiotic 1- L. salivarius IBB3154 + Bi(2)tos, Clasado Ltd. and the synbiotic 2 - L. plantarum IBB3036 + lupin RFOs) on the microstructure of duodenum, jejunum and ileum in the 1(st) and 42(nd) day of rearing. RESULTS: On the 1(st) day of chickens life, in the duodenum of both experimental groups (SYN1 and SYN2), a significantly higher and wider intestinal villi as well as a significantly larger absorbent surface of these villi were found in comparison with the Control group (P ≤ 0...
2017: Journal of Animal Science and Biotechnology
https://www.readbyqxmd.com/read/28662315/anaphylaxis-to-vanilla-ice-cream-a-near-fatal-cross-reactivity-phenomenon
#6
Uta Jappe, Skadi Kull, Annika Opitz, Peter Zabel
Although lupine is amongst the 17 foods that have to be declared it still has the features of a hidden allergen because those potentially allergic to lupine are not aware of the fact and, therefore, do not take adequate consequences, i.e. avoidance. Lupine occurs as additive in wheat flour, and is used as wheat and soy substitute. The significance of lupine is: a) its potential cross-reactivity with peanut and b) that the allergic reactions are mostly severe.(1) This article is protected by copyright. All rights reserved...
June 29, 2017: Journal of the European Academy of Dermatology and Venereology: JEADV
https://www.readbyqxmd.com/read/28640886/epigenomic-diversification-within-the-genus-lupinus
#7
Karolina Susek, Agnieszka Braszewska-Zalewska, Adam J Bewick, Robert Hasterok, Robert J Schmitz, Barbara Naganowska
Deciphering the various chemical modifications of both DNA and the histone compound of chromatin not only leads to a better understanding of the genome-wide organisation of epigenetic landmarks and their impact on gene expression but may also provide some insights into the evolutionary processes. Although both histone modifications and DNA methylation have been widely investigated in various plant genomes, here we present the first study for the genus Lupinus. Lupins, which are members of grain legumes (pulses), are beneficial for food security, nutrition, health and the environment...
2017: PloS One
https://www.readbyqxmd.com/read/28636557/surgical-management-for-follicular-variant-of-papillary-thyroid-carcinoma
#8
Jianing Tang, Deguang Kong, Lupin Bu, Gaosong Wu
BACKGROUND AND AIMS: For most patients with follicular variant of papillary thyroid carcinoma (FVPTC), surgery is required, while the surgical management remains controversial. We aim to further understanding of treatment of FVPTC and to determine whether specific features could be identified for the decision of surgical strategy. MATERIALS AND METHODS: Data were obtained from the Surveillance, Epidemiology, and End Results (SEER) Program database during 2003 and 2013...
June 16, 2017: Oncotarget
https://www.readbyqxmd.com/read/28627579/correlation-analysis-of-protein-quality-characteristics-with-gluten-free-bread-properties
#9
S W Horstmann, M Foschia, E K Arendt
The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality products. This study aims to establish possible connections between protein properties and dough and bread quality which could advance the knowledge for gluten-free product development. The objective of the present study was to correlate protein properties with bread characteristics. Therefore, a wide range of tests (solubility, emulsifying, foaming, water hydration properties) was performed to characterize a range of food proteins (potato, pea, carob, lupin and soy)...
July 19, 2017: Food & Function
https://www.readbyqxmd.com/read/28613872/detection-of-a-toxic-methylated-derivative-of-phomopsin-a-produced-by-the-legume-infesting-fungus-diaporthe-toxica
#10
Svenja Schloß, Thomas Hackl, Corinna Herz, Evelyn Lamy, Matthias Koch, Sascha Rohn, Ronald Maul
Phomopsin A (PHO-A), produced by the fungus Diaporthe toxica, is a mycotoxin known to be responsible for fatal liver disease of lupin-fed sheep. The full spectrum of the toxic secondary metabolites produced by D. toxica is still unknown. PHO-A and the naturally occurring derivatives B-E have been subject to several studies to reveal their structures as well as chemical and toxicological properties. In this work, a methylated derivative (1) of PHO-A isolated from lupin seeds inoculated with D. toxica is described...
June 23, 2017: Journal of Natural Products
https://www.readbyqxmd.com/read/28578197/instability-of-chlorophyll-in-yellow-lupin-seedlings-grown-in-soil-contaminated-with-ciprofloxacin-and-tetracycline
#11
Dariusz Rydzyński, Agnieszka I Piotrowicz-Cieślak, Hanna Grajek, Dariusz J Michalczyk
With increasing soil concentrations of ciprofloxacin and tetracycline a decrease of leaf chlorophyll content was observed. Tetracycline was more detrimental than ciprofloxacin. The chlorophyll content in plants growing for ten days on a tetracycline containing soil decreased by 68%. The decrease of chlorophyll concentration was even sharper in new leaves that formed after application of the antibiotic (up to 81% drop). The comparison of absorption spectra of commercial, reagent grade chlorophyll, alone and incubated with antibiotics, has shown that ciprofloxacin and tetracycline can react directly with chlorophyll and decrease its concentration by 47...
October 2017: Chemosphere
https://www.readbyqxmd.com/read/28572935/waffle-production-influence-of-batter-ingredients-on-sticking-of-fresh-egg-waffles-at-baking-plates-part-i-effect-of-starch-and-sugar-components
#12
Regina Huber, Regine Schoenlechner
Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28562076/the-influence-of-narrow-leafed-lupin-seed-fermentation-on-their-chemical-composition-and-ileal-digestibility-and-microbiota-in-growing-pigs
#13
Anita Zaworska, Andrzej Frankiewicz, Małgorzata Kasprowicz-Potocka
The aims of this study were to provide a controlled fermentation process of blue lupin seeds (Lupinus angustifolius, cv. Neptun), monitor the changes in seed composition and determine the influence of the fermentation on the apparent ileal digestibility (AID) of crude protein (CP) and amino acids in growing pigs, compared with raw lupin seeds. The fermentation with bacteria and yeast was conducted for 24 h at 25ºC under aerobic conditions. Seed fermentation increased the contents of CP, fibre, fat and ash and most of the analysed amino acids but reduced the levels of the nitrogen-free extractives...
May 31, 2017: Archives of Animal Nutrition
https://www.readbyqxmd.com/read/28559598/preparation-of-mayonnaise-from-extracted-plant-protein-isolates-of-chickpea-broad-bean-and-lupin-flour-chemical-physiochemical-nutritional-and-therapeutic-properties
#14
Muhammad H Alu'datt, Taha Rababah, Mohammad N Alhamad, Khalil Ereifej, Sana Gammoh, Stan Kubow, Deia Tawalbeh
This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28558332/nitrate-simultaneously-enhances-lipid-and-protein-accumulation-in-developing-yellow-lupin-cotyledons-cultured-in-vitro-but-not-under-field-conditions
#15
Sławomir Borek, Ewa Marzena Kalemba, Stanisława Pukacka, Małgorzata Pietrowska-Borek, Stanisław Stawiński, Lech Ratajczak
The research was conducted on yellow lupin (Lupinus luteus L.) mature seeds, developing cotyledons, developing pods, and seedlings. The main storage compound in yellow lupin seeds is protein, whose content may reach up to 45%. Oil content in seeds of yellow lupin is about 6%. In such protein-storing seeds there is a strong negative relationship between accumulation of storage lipid and protein. An increase in protein content causes a decrease in lipid level, and vice versa. However, simultaneous increase in lipid and protein content is possible in developing lupin cotyledons (the main storage organs of lupin seeds) cultured in vitro...
September 2017: Journal of Plant Physiology
https://www.readbyqxmd.com/read/28536584/genotyping-by-sequencing-and-its-exploitation-for-forage-and-cool-season-grain-legume-breeding
#16
Paolo Annicchiarico, Nelson Nazzicari, Yanling Wei, Luciano Pecetti, Edward C Brummer
Genotyping-by-Sequencing (GBS) may drastically reduce genotyping costs compared with single nucleotide polymorphism (SNP) array platforms. However, it may require optimization for specific crops to maximize the number of available markers. Exploiting GBS-generated markers may require optimization, too (e.g., to cope with missing data). This study aimed (i) to compare elements of GBS protocols on legume species that differ for genome size, ploidy, and breeding system, and (ii) to show successful applications and challenges of GBS data on legume species...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28532146/calcium-iron-and-zinc-bioaccessibilities-of-australian-sweet-lupin-lupinus-angustifolius-l-cultivars
#17
Weeraya Karnpanit, Ranil Coorey, Jon Clements, Wenika Benjapong, Vijay Jayasena
In this study, we aimed to determine the effect of the cultivar and dehulling on calcium, iron, and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012, and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron, and zinc in whole seed and dehulled lupin samples were determined using a dialysability method. The cultivar had significant effects on calcium, iron, and zinc contents and their bioaccessibilities. Average bioaccessibilities of 6% for calcium, 17% for iron, and 9% for zinc were found for whole seeds...
June 14, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#18
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28527367/physicochemical-properties-lipid-oxidation-and-sensory-attributes-of-pork-patties-with-lupin-protein-concentrate-stored-in-vacuum-modified-atmosphere-and-frozen-state
#19
Marzena Danowska-Oziewicz, Lidia Kurp
The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42days in a refrigerator while aerobically packed patties were stored 84days in a frozen state. Patties with LPC showed a lower cooking loss, were less cohesive and juicy, and demonstrated a non-typical flavour compared to the control samples...
May 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28516510/proteomic-analysis-of-lupinus-angustifolius-var-zeus-and-bojar-and-lupinus-luteus-var-lord-and-parys-seed-proteins-and-their-hydrolysates
#20
Jaroslaw Czubinski, Magdalena Montowska, Edward Pospiech, Eleonora Lampart-Szczapa
BACKGROUND: Proteins enzymatic digestion is a very complex process, during which some components are degraded, while others remain in an unchanged form. Moreover, the enzymatic hydrolysis is one of the most popular methods used to reduce the allergenicity of food proteins. In this study, the efficiency of enzymatic hydrolysis of lupin seeds proteins was assessed by proteomic analysis performed by two-dimensional gel electrophoresis (2-DE) coupled with mass spectrometry identification...
May 18, 2017: Journal of the Science of Food and Agriculture
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