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The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain., Određen je učinak 24-satne fermentacije sjemenki lupine pomoću različitih sojeva kvasca na njihov kemijski sastav. Nakon fermentacije se bitno povećao maseni udjel proteina, njihova probavljivost in vitro i biološka aktivnost. Aminokiselinski profil fermentiranih proizvoda bio je sličan onom sirovih sjemenki lupine. Pronađen je bitno manji maseni udjel oligosaharida i fitata, ali ne i alkaloida. Povećali su se udjeli mliječne i propionske kiseline, što je bitno smanjilo pH-vrijednost fermentiranih proizvoda. Najbolji kemijski sastav imale su sjemenke plave lupine fermentirane pomoću pekarskog kvasca (Saccharomyces cerevisiae) i soja Fermivin 701.

The aim of this work is to search for Li-rich giants in a sample of clusters where planets have been searched, thus we can study the planet engulfment scenario to explain Li replenishment using a proper comparison sample of stars without detected giant planets. We derived Li abundances for a sample of 67 red giant stars in 12 different open clusters using standard spectral synthesis techniques and high resolution spectra (from HARPS and UVES). We also determined masses, ages and radius from PARSEC stellar isochrones to constrain the evolutionary stage of these stars. We find three stars in different clusters with clearly enhanced Li abundances compared to other stars within the cluster. Interestingly, the only two stars with a detected substellar companion in our sample belong to that group. One of the planet hosts, NGC2423No3, might lie close to the luminosity bump on the HR diagram, a phase where Li production by the Cameron-Fowler process is supported by extra-mixing to bring fresh Li up to the surface. On the other hand, NGC4349No127 is a more massive and more evolved giant that does not seem to be in the evolutionary phase where other Li-rich stars are found. We discuss the possibility that the Li enhancement of this star is triggered by the engulfment of a planet, considering that close-in planets hardly survive the RGB-tip and the early-AGB phases., Comment: 8 pages, after language correction (accepted for publication in A&A)

The aim of this work is to search for Li-rich giants in a sample of clusters where planets have been searched, thus we can study the planet engulfment scenario to explain Li replenishment using a proper comparison sample of stars without detected giant planets. We derived Li abundances for a sample of 67 red giant stars in 12 different open clusters using standard spectral synthesis techniques and high resolution spectra (from HARPS and UVES). We also determined masses, ages and radius from PARSEC stellar isochrones to constrain the evolutionary stage of these stars. We find three stars in different clusters with clearly enhanced Li abundances compared to other stars within the cluster. Interestingly, the only two stars with a detected substellar companion in our sample belong to that group. One of the planet hosts, NGC2423No3, might lie close to the luminosity bump on the HR diagram, a phase where Li production by the Cameron-Fowler process is supported by extra-mixing to bring fresh Li up to the surface. On the other hand, NGC4349No127 is a more massive and more evolved giant that does not seem to be in the evolutionary phase where other Li-rich stars are found. We discuss the possibility that the Li enhancement of this star is triggered by the engulfment of a planet, considering that close-in planets hardly survive the RGB-tip and the early-AGB phases., Comment: 8 pages, after language correction (accepted for publication in A&A)

The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) aff ected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum., U radu je ispitan utjecaj hranidbe štakora sjemenkama žute i plave lupine, sirovim ili fermentiranim s pomoću kvasca Candida utilis, na njihov rast i fiziološke promjene. Štakori su u grupama po osam jedinki hranjeni sojinom sačmom, te sirovim ili fermentiranim sjemenkama plave i žute lupine tijekom četiri tjedna. Sjemenke žute lupine znatno su povećale (p<0,05) unos hrane, probavljivost proteina i tjelesnu masu, te povećale omjer proteinske djelotvornosti u usporedbi sa sjemenkama plave lupine. Sjemenke su plave lupine pak bitno utjecale (p<0,05) na fermentacijske procese u gastrointestinalnom traktu, za razliku od žute lupine. Fermentacijom se u sjemenkama lupine povećao udjel sirovih proteina, a smanjio udjel fitata i oligosaharida. U fermentiranim je proizvodima pronađeno više bakterija mliječno-kiselog vrenja te kvasaca, a manje koliformnih bakterija. Fermentacija s pomoću kvasca Candida utilis pozitivno (p<0,05) je utjecala na probavljivost proteina, povećanje tjelesne mase i omjer proteinske djelotvornosti, koncentraciju kolesterola u krvi, te na aktivnost nekih bakterijskih enzima.