Lupins

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Lupins
Yellow lupine (Lupinus luteus), illustration

Yellow lupine ( Lupinus luteus ), illustration

Systematics
Eurosiden I
Order : Fabales (Fabales)
Family : Legumes (Fabaceae)
Subfamily : Butterflies (Faboideae)
Tribe : Genisteae
Genre : Lupins
Scientific name
Lupinus
L.
Lupins in different colors

The lupine ( Lupinus ; from Old High German  Luvina to Latin lupus , Wolf ' ) rare, even lupine or Feigbohne called, are a genus in the subfamily of the Pea family ( Faboideae ) within the family of legumes ( Fabaceae or Leguminosae ). For example, peas , chickpeas and peanuts belong to the same family . In Central Europe , the many-leaved lupine ( Lupinus polyphyllus ) is most common . Lupins exist as vegetables , forage plants , ornamental plants and wild plants .

The seeds of wild and garden lupins in particular contain lupinine , a poisonous bitter substance that can cause death from respiratory paralysis . However, certain cultivated forms are non-toxic and not bitter. However, they can be problematic for allergy sufferers.

description

The species are mostly herbaceous, perennial plants 0.3–1.5 meters high, some annual and others as tree-like shrubs up to 4.5 meters high. One exception is the “Chamis de Monte” ( Lupinus jaimehintoniana ) from Oaxaca in Mexico, which can grow up to 8 m high. They mostly form a taproot.

Lupins usually have long-stemmed and soft, green to gray-green leaves that are often densely covered with silvery hairs. The leaf blades are usually palmate and divided into five to 28 entire fingers, or reduced to a single leaf in some species in the southeastern United States. Stipules are often present.

The flowers are in dense or open, upright, terminal racemes or spikes . Each double-flowered flower is about 1–2 cm long. There may be covers and / or front pages . The calyx is often two-lipped. The hermaphrodite, blue, purple, red, pink, yellow, orange, white or mixed-colored butterfly flowers have an upper flag, two lateral wings and two lower petals that are fused into a keel. There are 10 stamens , either diadelphic (mostly 9 are fused) or monadelphic and sometimes of unequal length (5 + 5; with dimorphic anthers). The elongated ovary is upper constant with a long, curved stylus and less capitate scar . The fruit is a legume that contains multiple, rounded and flattened, rough to smooth seeds.

The number of chromosomes is 2n = 36, 42, 48 or 96.

Systematics

The genus Lupine ( Lupinus ) is divided into two sub-genera. There are a hundred to several hundred types, depending on the author . Here is a selection:

  • Subgenus Platycarpos (S. Watson) Kurl. : The legumes are mostly flat. They only occur naturally in the New World . With several hundred types (selection):

use

Lupine field near St. John's in Newfoundland (Canada)

Lupine seeds contain high quality protein that is used both as a substitute for imported soy in animal feed (except for horses) and in human nutrition (only non-toxic cultivars). The use of lupins was made much easier by the breeding of varieties with significantly lower proportions of bitter substances and toxins (so-called "sweet lupins") from the beginning of the 1930s. The name "sweet lupine" is therefore not based on a sweet taste, but on the absence of bitter substances compared to the classic varieties. The low-bitter sweet lupins are more susceptible to diseases and pests. The white lupine ( Lupinus albus ), the blue or narrow-leaved lupine ( Lupinus angustifolius ), the yellow lupine ( Lupinus luteus ) and in South America the Andean lupine ( tarwi , L. mutabilis ) are interesting for cultivation . Due to the emergence of plant diseases such as anthracnose , the area under cultivation initially fell sharply, which only changed with the introduction of the resistant blue sweet lupine in 1997.

As green manure

Lupins enrich the soil with up to 100 kg of nitrogen per hectare, which can be desirable in agriculture for green manuring. Nodule bacteria on the roots , which are up to 1.5 meters long, bind the nitrogen. The strong roots can also penetrate compacted soil and thus improve the rootability of the soil for subsequent crops. The symbionts bind nitrogen from the air and also dissolve some of the phosphate in the soil. The considerable green manure effect of the lupine can often lead to sustainable and therefore problematic changes in vegetation apart from the targeted agricultural cultivation in newly populated places.

As food

Cooked lupine seeds
Different foods made from lupins

Like other legumes, lupine seeds are used as food and as a food ingredient in various food products. The nutritional content is comparable to that of other legumes. The following table gives an overview of the nutrient content in comparison to other legumes:

Legume % of dry matter
protein carbohydrates fat Fiber Minerals
lupine 36-48 05 04-7 15-18 04-5
Soybean 35-45 14.8 18-20 06th 04-5
pea 23-26 40 01.5 06.8 02.7-3.7
Bean 21st 34-45 01.6 18-23 03.9

Processing and lupine products

Lupine seeds can be used in different forms. The seeds are processed for human consumption. The poisonous bitter substance cannot be destroyed by cooking alone. According to traditional methods, the seeds of the old varieties containing bitter substances are soaked in sea or salt water for up to 14 days to remove the bitter substances and make the seeds edible. The newer varieties, which are low in bitter substances, no longer have to be soaked for as long, 1–2 days are sufficient. The soaked seeds take about two hours to cook. Unlike other legumes, lupine seeds do not become floury when cooked, but retain a firm consistency.

The pickled seeds (Italian Lupini , Portuguese Tremoços , Spanish Altramuces ) are a popular beer snack in restaurants in the Mediterranean region. They are also processed into Lopino , a tofu- like product, lupine flour (which usually contains around 40% protein) and lupine milk and are thus part of vegetarian diets. In addition, a coffee-like drink can be obtained from the roasted fruit (e.g. Altreier coffee ). Dried lupine seeds are also sold under the name "Tirmis". In terms of taste, the flour of the peeled seeds of the sweet lupine is still very noticeable. B. is advised to keep the proportion of lupine flour in baked goods below 15%. The Fraunhofer Institute IVV has succeeded with a patented process to rid the lupine flour from his unwanted bitter substances and tasteless lupine produce. With this process, the lupine grown in Germany and Central Europe with its very good properties can be used for soil improvement in order to produce milk and meat substitute products from sustainable local agriculture.

Allergenicity

For allergy sufferers who are hypersensitive to legumes , the increasing use of lupine protein in the food industry can be problematic, as lupins and lupine products are among the 14 most common causes of food allergies . The EU Directive 2007/68 / EC of November 26, 2007 on the labeling of packaged foods stipulates that lupine products must be listed as an ingredient on the food label.

A sensitization to lupine components - it is mainly about certain proteins ( conglutins ) - can occur in isolation or as a cross-allergy with previous sensitization to other legumes, especially peanuts . In a study with 5,366 participants, around 17% of patients with a primary peanut allergy also showed a cross-reaction with lupins (lupine flour). People with an allergy to one (or more) of the following allergen sources can also be affected by a cross allergy to lupins: beans , lentils , soybeans , clover , alfalfa , liquorice , carob , gum arabic , tamarind , tragacanth .

The reliable detection of conglutins in food is achieved through the use of chromatographic methods coupled with mass spectrometry , e.g. B. the HPLC-MS coupling .

As a high-protein legume, lupins also contain histamine . In the case of histamine intolerance, this can lead to the familiar individual symptoms.

literature

  • Boguslav S. Kurlovich: Lupins: Geography, Classification, Genetic Resources and Breeding. Publishing House "Intan", 2002, ISBN 5-86741-034-X .

Web links

Commons : Lupins ( Lupinus )  - Album with pictures, videos and audio files
Wiktionary: Lupine  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ The Biology of Lupinus L. (lupine or lupine). Version 1, April 2013, Australian Gov., Dept. of Health and Aging, Office of the Gene Techn. Regulator, online (PDF), accessed October 18, 2018.
  2. ↑ PROSEA: Plant Resources of South-East Asia 11. Auxiliary Plants, LIPI Press, 1997, 2007, ISBN 979-799-093-1 , S. 180th
  3. ↑ BS Kurlovich: Classification of Lupine. ( Memento of October 10, 2008 in the web archive archive.today ) In: Lupins: geography, classification, genetic resources and breeding. Intan, St. Petersburg 2002, ISBN 5-86741-034-X , pp. 42-43. (English).
  4. ↑ a b c d e f g h i data from ILDIS World Database of Legumes , 2010: Lupinus. In: Euro + Med Plantbase - the information resource for Euro-Mediterranean plant diversity.
  5. ^ Poisonous plants for horses. ( Memento of October 22, 2017 in the Internet Archive ) Retrieved February 22, 2017.
  6. ↑ a b Klaus-Ulrich Heyland (Ed.): Special plant cultivation. 7th edition. Ulmer, Stuttgart 1952, 1996, ISBN 3-8001-1080-6 , p. 130.
  7. ↑ a b Stefanie Goldschneider: Lupins. In: biothemen.de. Retrieved August 21, 2013 .
  8. ↑ Lupine flour use - Lupinenmehl.eu. (No longer available online.) In: Lupinenmehl.eu. Archived from the original on March 26, 2016 ; accessed on March 25, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.lupinenmehl.eu
  9. ↑ Alena Schuster: Lupins: milk and meat substitutes. (No longer available online.) Archived from the original on August 26, 2017 ; Retrieved July 20, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.ugb.de
  10. ↑ Peter Eisner: From research in the start-up to the future award - food ingredients made from lupine seeds. (PDF; 2.19 MB) April 21, 2015, accessed on July 20, 2017 .
  11. ↑ Directive 2007/68 / EC of the Commission of November 27, 2007 , accessed on October 29, 2009 .
  12. ↑ Food allergies - allergens / labeling. German Nutrition Advice and Information Network, accessed on October 29, 2009 .
  13. ↑ Allergy to lupine protein in food. ( Memento of August 21, 2010 in the Internet Archive ) Federal Institute for Risk Assessment .
  14. ↑ MM Dooper et al .: Immunoglobulin E cross-reactivity between lupine conglutins and peanut allergens in serum of lupine-allergic individuals . In: J. Investig. Allergol. Clin. Immunol. tape 19 , no. 4 , 2009, p. 283-291 , PMID 19639724 .
  15. ↑ C. Ballabio, E. Peñas, F. Uberti et al .: Characterization of the sensitization profile to lupine in peanut-allergic children and assessment of cross-reactivity risk. In: Pediatr. Allergy Immunol. 24 (3), 2013, pp. 270-275, PMID 23551124 .
  16. ↑ J. Gayraud et al. a .: The prevalence of sensitization to lupine flour in France and Belgium: a prospective study in 5,366 patients, by the Allergy Vigilance Network . In: Eur. Ann. Allergy Clin. Immunol. tape 41 , no. 1 , 2009, p. 17-21 , PMID 19496348 .
  17. ↑ M. Mattarozzi, C. Bignardi, L. Elviri, M. Careri: Rapid shotgun proteomic liquid chromatography-electrospray ionization-tandem mass spectrometry-based method for the lupine (Lupinus albus L.) multi-allergen determination in foods. In: J. Agric. Food. Chem. 60 (23), 2012, pp. 5841-5846, PMID 22612429 .