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Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under sonication, by SDS-PAGE, western blot and ELISA, with serum IgE of allergic individuals, and mass spectroscopy. Autoclaving and enzymatic hydrolysis under sonication separately induced a measurable reduction in the IgE binding properties of pastes made from treated cashew and pistachio nuts. These treatments were more effective with pistachio allergens. However, heat combined with enzymatic digestion was necessary to markedly lower IgE binding to cashew allergens. The findings identify highly effective simultaneous processing conditions to reduce or even abolish the allergenic potency of cashew and pistachio.

A quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug r 3, and Jug r 4 allergen-coding sequences, was set up and validated. Its specificity, sensitivity, and applicability were evaluated. The DNA extraction method based on CTAB-phenol-chloroform was best for walnut. RT-PCR allowed a specific and accurate amplification of allergen sequence, and the limit of detection was 2.5 pg of walnut DNA. The method sensitivity and robustness were confirmed with spiked samples, and Jug r 3 primers detected up to 100 mg/kg of raw walnut (LOD 0.01%, LOQ 0.05%). Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity and quality) of walnut DNA. High hydrostatic pressure (HHP) did not produce any effect on the walnut DNA amplification. This RT-PCR method showed greater sensitivity and reliability in the detection of walnut traces in commercial foodstuffs compared with ELISA assays. © 2016 Elsevier Ltd. All rights reserved.

This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT. © 2015 Elsevier Ltd. All rights reserved.

This work analyzes education, its action, and importance; the need for soil science education at an early age; the developments in soil science education for children; and it presents a proposal in soil science education for Colombian children, in the framework of the Colombian Soil Science Society., El trabajo analiza la educación, su acción e importancia; la necesidad de educación en suelos a edad temprana; los desarrollos de la educación en suelos para niños; y presenta una propuesta de educación en suelos para niños de Colombia, en el ámbito de la Sociedad Colombiana de la Ciencia del Suelo.

Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the IgE-binding pattern of the legume proteins - separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis - was monitored by five individual paediatric legume allergic and - two individual negative control human sera. A highly cross-reactive legume positive serum was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7) when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger. © 2013 Taylor & Francis.

The aim of this study was to investigate changes in walnut allergenicity after processing treatments by in vitro techniques and physiologically relevant assays. The allergenicity of walnuts subjected to high hydrostatic pressure and thermal/pressure treatments was evaluated by IgE-immunoblot and antibodies against walnut major allergen Jug r 4. The ability of processed walnut to cross-link IgE on effector cells was evaluated using a rat basophil leukaemia cell line and by skin prick testing. Susceptibility to gastric and duodenal digestion was also evaluated. The results showed that walnuts subjected to pressure treatment at 256 kPa, 138 C, were able to diminish the IgE cross-linking capacity on effector cells more efficiently than high pressure treated walnuts. IgE immunoblot confirmed these results. Moreover, higher susceptibility to digestion of pressure treated walnut proteins was observed. The use of processed walnuts with decreased IgE binding capacity could be a potential strategy for walnut tolerance induction. © 2014 Elsevier Ltd. All rights reserved.

The aim of this work was to develop and analytically validate a quantitative RT-PCR method, using novel primer sets designed on Pru du 1, Pru du 3, Pru du 4, and Pru du 6 allergen-coding sequences, and contrast the sensitivity and specificity of these probes. The temperature and/or pressure processing influence on the ability to detect these almond allergen targets was also analyzed. All primers allowed a specific and accurate amplification of these sequences. The specificity was assessed by amplifying DNA from almond, different Prunus species and other common plant food ingredients. The detection limit was 1 ppm in unprocessed almond kernels. The method's robustness and sensitivity were confirmed using spiked samples. Thermal treatment under pressure (autoclave) reduced yield and amplificability of almond DNA; however, high-hydrostatic pressure treatments did not produced such effects. Compared with ELISA assay outcomes, this RT-PCR showed higher sensitivity to detect almond traces in commercial foodstuffs.

A quantitative RT-PCR method, employing novel primer sets designed on Cor a 9, Cor a 11 and Cor a 13 allergen-coding sequences has been setup and validated. Its specificity, sensitivity and applicability have been compared. The effect of processing on detectability of these hazelnut targets in complex food matrices was also studied. The DNA extraction method based on CTAB-phenol-chloroform was the best for hazelnut. RT-PCR using primers for Cor a 9, 11 and 13 allowed a specific and accurate amplification of these sequences. The limit of detection was 1 ppm of raw hazelnut. The method sensitivity and robustness were confirmed with spiked samples. Thermal treatments (roasting and autoclaving) reduced yield and amplificability of hazelnut DNA, however, high-hydrostatic pressure did not affect. Compared with an ELISA assay, this RT-PCR showed higher sensitivity to detected hazelnut traces in commercial foodstuffs. The RT-PCR method described is the most sensitive of those reported for the detection of hazelnut traces in processed foods. © 2012 Elsevier Ltd. All rights reserved.

This research was carried out using plant material from established arboreal plantations in the FEDEPAPA experimental farm, located in Obonuco, municipality of Pasto, a dry forest low montano zone life and a Vitric Haplustand soil.The effect of incorporation of tree trashes of four species on CO2 content levels, pH and P availability was evaluated under laboratory conditions. Soil samples were collected from areas with grass cover and plant material from silvo pastoral systems of acacia (Acacia decurrens), aliso (Alnus acuminata), eucalipto (Eucalyptus globulus) and quillotocto (Tecoma stans) all of them associated with kikuyo grass (Pennisetum clandestinum) and brought to the laboratory; the material was dried both in oven and outdoors during three days. For the sutdy it was used a split plot arrangement in a completely randomized block design with four blocks, where the treatments were 4 with trash from the four tree species and one without trash and two levels of trash, 2 t.ha-1 and 1 t.ha-1 The experiment was conducted for 16 weeks, with soil maintained at field capacity. According to results highly significant differences for treatments respect to content of CO2 and P; significant for levels of tree trash and highly significant for the interaction sepecies x levels; the use of quillotocto trash caused the highest change of the P available concentration (41,99 mg/kg) and of pH(6,6). The highest values of CO2 were obtained with aliso, that showed a C:N ratio of 20,5., La presente investigación se realizó utilizando material vegetal de las plantaciones establecidas en la Granja experimental de Fedepapa, situada en el corregimiento deObonuco, municipio de Pasto (Colombia). Se evaluó, en condiciones de laboratorio, el efecto de la incorporación de hojarasca de cuatro especies arbóreas sobre los niveles de CO2, pH y P disponible en un Vitric Haplustand. Las muestras de suelo y la producción de hojarasca se recogió de los sistemas silvopastoriles de Acacia decurrens, Alnus acuminata, Eucalyptus globulus y Tecoma stans asociados con pasto kikuyo Pennisetum clandestinum, el material se secó en el horno y el suelo al aire libre por un lapso de tres días. El análisis de resultados se hizo mediante un diseño de bloques completos al azar con parcelas divididas, con cuatro tratamientos en los que se incorporó hojarasca (acacia, aliso, eucalipto, quillotocto) y un testigo sin aplicación, con dos niveles de hojarasca (2 t.ha-1 y 4 t.ha-1) y cuatro repeticiones. El ensayo se condujo por espacio de 16 semanas con el suelo incubado a capacidad de campo. Respecto al CO2 y al P, se encontraron diferencias altamente significativas para los tratamientos, significativas para los niveles y altamente significativas para la interacción; la aplicación al suelo de hojarasca de Tecoma stans produjo los mayores cambios en la concentración de P disponible con 41,99 mg.kg-1 y pH con 6,6. Los mayores valores de CO2 se obtuvieron con la aplicación de aliso que presentó una relación C:N de 20,5.

Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56 atm, for 30 min, produces a significant decrease of IgE-binding capacity of peanut allergens. © 2011 Elsevier Ltd. All rights reserved.

The pyrimidine glycosides, vicine and convicine, are compounds of the genus Vicia, whereas their aglycone derivatives, divicine and isouramil, are responsible for favism occurrence, and L-3,4-dihydroxyphenylalanine (L-DOPA) is a nonprotein amino acid precursor of dopamine in healthy neurons. The present work evaluated the effect of thermal treatment, which consisted of roasting and boiling, on the content of vicine, convicine and L-DOPA in mature cotyledons of 10 varieties of Mexican Vicia faba L.;determined the concentration of glycosides and L-DOPA by high-performance liquid chromatography. The raw cotyledons showed 2.88-6.10, 0.63-1.68 and 0.28-0.44 vicine, convicine and L-DOPA, respectively. The 12 and 40% and 30 and 61% decrease in vicine and convicine content, respectively, were observed to be the effect of roasting and boiling the samples. L-DOPA was totally removed by both thermal processes. In all analyzed samples, vicine was the main compound; however, there were significant differences between varieties and thermal treatments. Practical Applications Vicine and convicine glycosides are strongly implicated in favism, a hemolytic anemia in humans, and in poor performance of laying hens. There are reports of decreased egg weight, increase in the fragility of the yolk and a number of blood stains, and decreased fertility and hatchability of eggs. The characterization of new varieties of faba bean in their content of potentially toxic glycosides allows selection of those with the lowest possible content of such compounds. Also, the application of heat treatments that reduce glycosides will allow the use of seeds or flour to develop harmless food and feed ingredients. © 2012 Wiley Periodicals, Inc.

Legume seeds are employed as a protein source for animal and human nutrition not only for their nutritional value (high in protein, lipids and dietary fibre), but also their adaptability to marginal soils and climates. Human consumption of legumes has been increased in recent years, being regarded as beneficial food ingredients. Legume seeds contain a great number of compounds which qualify as bioactive compounds with significant potentials benefits to human health. These compounds vary considerably in their biochemistry and they can be proteins, glycosides, tannins, saponins, alkaloids, etc. Hence, methods for their extraction, determination and quantification are specific of each compound. They do not appear equally distributed in all legumes, and their physiological effects are diverse. Some of these compounds are important in plant defence mechanisms against predators or environmental conditions. Others are reserve compounds, accumulated in seeds as energy stores in readiness for germination. Processing generally improves the nutrient profile of legume seed by increasing in vitro digestibility of proteins and carbohydrates and at the same time there are reductions in some antinutritional compounds. Most antinutritional factors are heat-labile, such as protease inhibitors and lectins, so thermal treatment would remove any potential negative effects from consumption. On the other hand tannins, saponins and phytic acid are heat stable but can be reduced by dehulling, soaking, germination and/or fermentation. New directions in bioactive compounds research in the last decade have led to major developments in our understanding of their role in nutrition. The scientific interest in these compounds is now also turning to studies of their possible useful and beneficial applications as gut, metabolic and hormonal regulators and as probiotic/prebiotic agents. © 2012 Springer Science+Business Media B.V.

Well-controlled technologies for seed treatment have become a necessity for the food industry. Instant controlled pressure drop treatment (DIC®) is a new and highly controlled process that combines steam pressure (up to 8 bar) with heat (up to 170 °C) for a short time (up to 3 min). The end-product is a whole seed with a porous texture. The aim of this work was to evaluate the effect of this new (DIC) process on the contents of nutritionally active factors (NAFs) in soybean, lupin, lentil, chickpea and roasted peanut. Unprocessed (control) and processed (DIC treatment under different pressure and time conditions) ground samples were analysed for oligosaccharides, inositol phosphates, trypsin inhibitors and lectins. The effect of DIC treatment on NAFs in legume seeds has shown that this process considerably reduces most of these components; the optimum condition for DIC treatment in all the seeds was DIC-3 (6 bar, 1 min). The main advantages of DIC are its short processing time and the possibility of treating whole seeds for industrial applications. © 2011 Elsevier Ltd. All rights reserved.

Background The use of legume seeds is being expanded in the food industry due to their excellent nutritional and technological properties. However, legumes have been considered causative agents of allergic reactions through ingestion. Previous studies indicated that processing methods combining heat and steam pressure, such as instant controlled pressure drop (DIC®), could decrease allergenicity. The aim of this study was to investigate the impact of DIC treatment on peanut, lentil, chickpea and soybean IgE antibody reactivity. Methods Peanut, lentil, chickpea and soybeanseeds were subjected to DIC treatment at different pressure and time conditions (3 and 6 bar for 1 and 3 min). Control (raw) and DIC-treated extracts were analyzed by SDS-PAGE and immunoblotting using a serum pool from sensitized patients. Results DIC treatment did not affect the total protein content of legume seeds. Nevertheless, modifications of protein profiles after DIC showed a general decrease in IgE binding to legume proteins that was correlated to a higher steam pressure and longer treatment. The immunoreactivity of soybean proteins was almost abolished with treatment at 6 bar for 3 min. Conclusions The results demonstrated that DIC treatment produces a reduction in the overall in vitro IgE binding of peanut, lentil and chickpea and a drastic reduction in soybean immunoreactivity. © 2011 S. Karger AG, Basel.

The storage protein profile of seed cotyledons and the content of soluble sugar and inositol phosphates in the cotyledons and embryo axis during germination and seedling growth of two cultivars of faba bean, Vicia faba (Alameda and Brocal), were studied because little is known of the precise distribution of these compounds in the different parts of faba bean seeds. Among storage protein fractions, the legumins showed the greatest mobilization by hydrolysis 3 days after imbibition (DAI). In both bean cultivars, the raffinose family oligosaccharides (RFOs) content, mainly present in the cotyledons, were drastically reduced by 2 DAI. However, total sugars concentration in the embryo axis at 9 DAI had increased more than 20-fold. Germination and seedling growth reduced the phytate content of the cotyledon (8-14%) and in the embryo axis (3-7%). A knowledge of the mechanism and timing of mobilization of each storage protein fraction, oligosaccharides and myo-inositol phosphates could help to establish and even rationally modify the nutritional relevance of these compounds in legume seed. © 2010 Elsevier Inc.

Background Peanut allergy is recognized as one of the most severe food allergies. Some studies have investigated the effects of enzymatic treatments on the in vitro immunological reactivity of members of the Leguminosae family, such as the soybean, chickpea and lentil. Nevertheless, there are only a few studies carried out with sera from patients with a well-documented allergy. Methods Roasted peanut protein extract was hydrolyzed by the sequential and individual action of 2 food-grade enzymes, an endoprotease (Alcalase) and an exoprotease (Flavourzyme). Immunoreactivity to roasted peanut extract and hydrolyzed samples was evaluated by means of IgE immunoblot, ELISA and 2-dimensional electrophoresis using sera from 5 patients with a clinical allergy to peanuts and anti-Ara h 1, anti-Ara h 2 and anti-Ara h 3 immunoblots. Results Immunoblot and ELISA assays showed an important decrease of IgE reactivity and Ara h 1, Ara h 2 and Ara h 3 levels in the first 30 min of hydrolyzation with Alcalase. In contrast, individual treatment with Flavourzyme caused an increase in IgE reactivity detected by ELISA at 30 min and led to a 65% inhibition of IgE reactivity at the end of the assay (300 min). Ara h 1 and the basic subunit of Ara h 3 were still recognized after treatment with Flavourzyme for 300 min. Conclusion Hydrolysis with the endoprotease Alcalase decreases IgE reactivity in the soluble protein fraction of roasted peanut better than hydrolysis with the exoprotease Flavourzyme. Copyright © 2011 S. Karger AG, Basel.

In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in breadmaking because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the breadmaking properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar breadmaking and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions.

Enzymatic hydrolysis and further processing are commonly used to produce hypoallergenic dietary products derived from different protein sources, such as cow's milk. Lentils and chickpeas seem to be an important cause of IgE-mediated hypersensitivity in the Mediterranean area and India. Some studies have investigated the effects of enzymatic treatments on the in vitro immunological reactivity of members of the Leguminosae family, such as soybean, chickpea, lentil, and lupine. Nevertheless, there are only a few studies carried out to evaluate the effect on IgE reactivity of these food-hydrolysis products with sera from patients with well-documented allergy to these foods. In this study, lentil protein extract was hydrolyzed by sequential action of an endoprotease (Alcalase) and an exoprotease (Flavourzyme). Immunoreactivity to raw and hydrolyzed lentil extract was evaluated by means of IgE immunoblotting and ELISA using sera from five patients with clinical allergy to lentil. The results indicated that sequential hydrolysis of lentil results in an important proteolytic destruction of IgE-binding epitopes shown by in vitro experiments. However, some allergenic proteins were still detected by sera from four out of five patients in the last step of sequential hydrolyzation. © 2010 WILEY-VCH Verlag GmbH & Co.

Rice bran has a very high content of phytic acid (IP6), which is a nutritional antagonist of Ca. Microbial phytase degrades IP6, but ruminal degradation of nutrients can be reduced by formaldehyde treatment. Milk fever in dairy cows can be prevented by reducing available dietary Ca to stimulate Ca homeostasis. In the present study, effects of formaldehyde treatment on ruminal degradation of IP6 in rice bran were investigated. Two samples of full-fat rice bran were treated with four levels of formaldehyde (i.e.;0, 1000, 2500 and 5000 ppm fresh weight) and ruminally incubated in situ for 0, 4, 8, 16, 32, 64 and 336 h in three rumen fistulated lactating dairy cows. Dry matter (DM) disappearance was determined, residues were analysed for P and, for one of the products, also for inositol phosphate (IP) forms. Degradation parameters were calculated for DM, P, total IP, and IP6. The in situ washable fraction (W), undegradable fraction (U) and degradable fraction (D) were measured and the rate of degradation (kd) was calculated by exponential regression to the equation Y(t) = U + D × exp(-kd × t). HPLC analyses confirmed that most P in the original sample and residues was phytate, mostly IP6. DM and P degraded differently in the two rice brans and formaldehyde treatment reduced degradability, lowering W and increasing D and kd. The calculated rumen escape (kp = 0.05/h) for P increased from 0.082 at 0 ppm to 0.136, 0.284 and 0.398 at 1000, 2500 and 5000 ppm of formaldehyde treatment, respectively. Degradation of total IP forms and IP6 corresponded with P disappearance. Formaldehyde treatment reduced W in total IP and IP6, proportionally increasing D, while U was 0 in both. kd decreased with formaldehyde treatment in total IP and IP6, which decreased from 0.309/h at 0 ppm to 0.217, 0.116 and 0.071%/h as formaldehyde treatment level increased. The calculated rumen escape (kp = 0.05/h) of IP6 were 0.079, 0.126, 0.229 and 0.318 for the increasing formaldehyde treatment levels. F

In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western countries, while lentil and chickpea allergy are more relevant in the Mediterranean area. Information about the effects of thermal-processing procedures at various temperatures and conditions is scarce; therefore, the effect of these procedures on legume allergenic properties is not defined so far. The SDS-PAGE and IgE-immunoblotting patterns of chickpeas and lentils were analyzed before and after boiling (up to 60 min) and autoclaving (1.2 and 2.6atm, up to 30 min). The results indicated that some of these treatments reduce IgE binding to lentil and chickpea, the most important being harsh autoclaving. However, several extremely resistant immunoreactive proteins still remained in these legumes even after this extreme treatment. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The effect of nitrogen (N) forms on the chemical composition of three cultivars of Lupinus albus L. has been studied. The N form had a significant effect on accumulation of alkaloids, polyamines, and sugars dependent upon the cultivar. In general, the ammonium and nitrate (NH4++NO3-) and amine (-NH2) forms in all cultivars caused visible increases in alkaloid content. In the case of cv. 'Butan,' the (NH4++NO3-) and (NO3-) forms caused significant increases in polyamine contents, whereas Bradyrhizobium lupini plus (NH4++NO3-), N deficiency (Nd), and (NH4+) forms caused a decrease of polyamine levels. The N forms did not influence polyamine contents as much in cvs. 'Marta' and 'Multolupa.' The Bradyrhizobium lupini plus (NH4++NO3-), (NO3-), (NH4+), (NH4++NO3-), and (-NH2) caused a decrease of total sugars in seeds of 'Butan' and 'Marta' cvs. © Taylor & Francis Group, LLC.

Trypsin inhibitors in a selection of grain legume seeds from different species and cultivars were studied. The results showed that trypsin inhibition content ranged from negligible in Lupinus spp. to very high in Glycine max. Although there is variation among cultivars, generally the highest TIU mg-1 sample values occured in soybean (43-84) and common bean (21-25). Inhibitor content of different Lathyrus cultivars, ranged from 19-30 TIU mg-1 sample. This was higher than the contents in chickpea (15-19 TIU mg-1 sample) and pea (6-15 TIU mg-1 sample). Lentil and faba bean had low values in most cvs (3-8, and 5-10 TIU mg-1 sample, respectively). Trypsin inhibitor isoform analyses showed that the amount of TI detected, varied with legume species and variety. © 2007 Elsevier Ltd. All rights reserved.

This work examined the content and distribution of the pyrimidine glucosides vicine and convicine, and the nonproteic amino acid l-DOPA in cotyledons and embryo axes along the germination and seedling growth of Vicia faba L. vars. Alameda and Brocal. The behaviour of these compounds was similar in both varieties. Vicine and convicine, implicated in favism disease, slowly declined in cotyledons. In embryo axis, vicine levels were sharply reduced and convicine amount was slightly increased as assay progressed. Total pyrimidine glucosides remained unchanged in the whole plant during the study. l-DOPA only appeared in the embryo axis of V. faba seeds and the highest content was observed in Brocal variety at 6 DAI (days after imbibition). The information provided in this study could be valuable for a possible role of embryo axis, rich in l-DOPA, for the treatment of Parkinson's disease and also as a choice ingredient for functional foods or as nutraceutical. © 2008 Springer-Verlag.

This paper discusses the influence of form of nitrogen (N) used as fertilizer, such as N2, NH4+, NO 3?, [NH4+ + NO3 ?] and -NH2, on the development and yield and the protein content and yield of low-alkaloid cultivars of Lupinus albus L. from Poland, Spain, and Chile. The experiments were carried out in a greenhouse and plants were grown in perlite. The different forms of N used significantly influenced lupin development and yield. Plants only developed normally in treatments where N was delivered in the molecular form N2 or as [NH4 + + NO3?]. For the other forms of N anomalies like necrosis, chlorosis, and small leaves were present. In contrast to cv. Butan, the N used as NH4+ disturbed flowering in cvs. Multolupa and Marta, which produced no seed. Moreover, N form also influenced protein seed protein content and yield.

Background Lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut. Previous studies have demonstrated that autoclave treatment can considerably reduce the allergenicity of lupins. Aims The aim of this work was to evaluate the effect of instantaneous controlled pressure drop (détente instantanée contrôlée, DIC) treatment on lupin in vitro allergenicity. Methods Lupin cotyledons were subjected to instantaneous controlled pressure drop at several pressure and time conditions (3, 4.5 and 6 bar for 1, 2 and 3 min, respectively). Immunoreactivity to raw and DIC-treated extracts was evaluated by Western blot using a serum pool from 19 sensitized patients. Results Depending on the operating parameters used during DIC treatment, a reduction in protein solubility of lupin seed was observed. Moreover, drastic modifications in protein profiles were observed after DIC treatment by SDS-PAGE analysis. Western blot experiments showed that the decreases in IgE binding to lupin proteins were associated with the increases in steam pressure and time treatment, and binding was completely abolished by DIC at 6 bar for 3 min. Conclusions The results suggest that DIC treatment could produce a reduction in lupin allergenicity. Copyright © 2007 S. Karger AG.