Lupin alkaloids and reduction methods for their decrease

Lupin is a perspective source of plant, biological valuable protein which can become an alternative to soya. Lupin protein has minimal content of lipids and inhibitors of nutritive enzymes, stands out for oil content and takes the leading position among legumes crops also for the content of the most valuable amino acids, macro- and microelements. Alkaloids are a lupin anti-nutritional factor which hinder widely use of lupin. In the Russian Federation the numerous scientific researches are conducted for search of the low alkaloid lupin raw material and development of the methods for the decreasing of the alkaloid content in lupin processed foods. Biological, chemical and water technics for removal of bitterness can decrease the alkaloid content in lupin seeds with different results depending on conditions. However the process of decreasing of alkaloids’ content based on lupin grain water soaking requires a lot of water and time and results in material losses which makes this method low-tech and costly for the purification of lupin grain from alkaloids. Use of chemicals for alkaloid removal is labor consuming and low-tech and is linked with high material costs and non-resolved problem of utilization of large value of spent chemicals used for purification process. Removal of bitterness from lupin seeds with high alkaloid content requires further tests especially in case of effectiveness, organoleptic indices and economic expediency. Developed and proposed methods for decrease of alkaloid content in lupin grain should aimed to increase its purification level and to minimize the environmental damages from waste production.

1. Agafonova S. V., Rykov A. I. Chemical composition of seeds of the plant Lupinus angustifolius L. and Lupinus albus L. of the Kaliningrad region // Chemistry of plant raw materials. 2021. № 3. Pp. 135-142.

2. Afonina E. V., Yagovenko T. V. Prospects of lupin as a food product // Innovative technologies and technical means for the agro-industrial complex: materials Intl. scientific conf. young scientists and specialists. Voronezh, 2014. Pp. 241-247.

3. Afonina E. V., Kostyuchenko V. I. Change in the content of alkaloids in lupine cereal after extraction // Feed production. 2012. № 5. Pp. 77-78.

4. The effect of extrusion and enzyme treatment of lupin seeds on the change in the content of protein and quinolizidine alkaloids in them / N. A. Votanovskaya, G. M. Shulaev, R. K. Milushev, A. M. Puchnin // Bulletin of TSU. 2017. V. 22. No. 2. Pp. 426-428.

5. Peas, lupin, vika, beans: assessments and use in feeding farm animals / V. M. Kosolapov, I. A. Fitzev, A. P. Gaganov, V. M. Mamaev. M.: Ugreshskaya Printing House LLC, 2009. 373 p.

6. Kadyrov F. G., Kadyrova N. V. Lupin grain in feeding cattle and young pigs // Feed production. 2001. № 1. Pp. 26-28.

7. Korol V. F., Lakhmotkina G. N. The use of ultrasound in the isolation of antialimental substances from lupine grain // South Siberian Scientific Bulletin. 2018. № 1. Pp. 27-34.

8. Kuptsov N. S., Takunov I. P. Lyupin - genetics, selection, heterogeneous crops. Bryansk, Klintsy: State Unitary Enterprise "KGT," 2006. 576 p.

9. Lukashevich M. I., Ageeva P. A., Zakharova M. V. Characteristics of zoned varieties of white and narrow-leaved lupine selection of the All-Russian Research Institute of Lupin // Strategy and priorities for the development of agriculture and selection in Belarus: materials of scientific practice. conf. Zhodino, 2021. Pp. 218-222.

10. Lyupin - selection and adaptation into agroland shafts of Russia / A. I. Artyukhov, M. I. Lukashevich, P. A. Ageev, N. V. Novik // Proceedings of the Kuban State Agrarian University. 2016. № 2 (59). Pp. 51-60.

11. Methods of reducing the alkaloidness of narrow-leaved lupine seeds / A. V. Kankova, A. S. Kolodich, V. R. Skudika, O. V. Poddubnaya // Chemistry and Life: Materials XXI Intl. scientific stud. conf. Novosibirsk, 2022. Pp. 102-105.

12. Nikonovich Yu. N., Tarasenko N. A., Bolgova D. Yu. Use of lupin seed processing products in the food industry // Izvestia of universities. Food technology. 2017. № 1. Pp. 9-11.

13. Potarakina O. V. Ultrasound in the technology of processing fodder lupine // Scientific Journal of Young Scientists. 2022. № 1. Pp. 18-23.

14. Different methods of processing lupine to increase its fodder value / G. M. Shulaev, R. K. Milushev, V. F. Engovatov, A. N. Betin // VNIIMZH Bulletin. 2018. № 3 (31). Pp. 152-154.

15. Takunov I. P. Lyupin in agriculture in Russia. Bryansk: "Pride," 1996. 372 p.

16. Troshina L. V., Yagovenko T. V. Dynamics of accumulation and redistribution of alkaloids in narrow-leaved lupine // Multifunctional adaptive feed production: sat. scientific tr. M., 2019. V. 21. Pp. 26-31.

17. Fitzev A. I., Voronkova F. V., Mamaeva M. V. Ways to reduce the alkaloidness of lupin // Actual problems of harvesting, storage and rational use of feed: materials Intl. n-pr. conf. 2009. P. 194-204.

18. Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods // L. Estivi [et al.] // Journal of Food Composition and Analysis. 2022. Vol. 114. Article 104810.

19. Khan M. K., Karnpanit W., Nasar-Abbas S. M. Phytochemical composition and bioactivities of lupin: a review // Food Sci Technol. 2015. No 50. Pp. 2004–2012.

20. Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering / F. E. Carvajal-Larenas [et al.] // Critical Reviews in Food Science and Nutrition. 2016. Vol. 56. No 9. Pp. 1454-1487.

21. Marques C. I. C. A green approach to the debittering of Lupinus albus L.: dissertation submitted in partial fulfillment of the requirements for the degree of Master of Science in Chemical and Biochemical Engineering. 2020. 48 p.

22. Severe lupin bean intoxication: an anticholinergic toxidrome / P. Y. Ozkaya [et al.] // Pediatric Emergency Medicine Journal. 2021. No 8 (2). Pp. 108-111.

23. Wink M. A summary of 30 years of research in lupins and lupin alkaloids. Lupin crops: an opportunity for today a promise for the future // Proc. 13th Int. Lupin Conf. Poznan, 2011. Pp. 225–228.