Resta Donatella, Boschin Giovanna, D'Agostina Alessandra, Arnoldi Anna
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences (DISMA), University of Milan, Milan, Italy.
Mol Nutr Food Res. 2008 Apr;52(4):490-5. doi: 10.1002/mnfr.200700206.
Lupin proteins are gaining attention to replace animal proteins and other plants ingredients in several foods such as bakery products, imitation dairy and meat products, and beverages. One of the major safety issues of lupin-based foods is the presence of quinolizidine alkaloids (QAs), bitter compounds produced by lupin plants as a defense mechanism against predators. In mammals, QA intoxication is characterized by trembling, shaking, excitation, and convulsion. Lupanine and sparteine, the most common QAs, show acute oral toxicity due to neurological effects leading to the loss of motor co-ordination and muscular control. In this paper, 27 samples of lupin-based products, i. e., flours, protein isolates, and food (either model or commercially available ones), were analyzed for evaluating the QA content using a method based on GC/MS. All the analyzed samples were safe since they respect the maximum limit of 200 mg/kg fixed by the Health Authorities of Australia, New Zealand, Great Britain, and France, that have regulated this topic. The QA contents were particularly low in protein isolates and in foods containing these ingredients, indicating that their use is a very effective tool for keeping low the daily intake of QAs.
羽扇豆蛋白正受到关注，有望在多种食品中替代动物蛋白和其他植物成分，如烘焙食品、仿乳制品和肉类产品以及饮料。基于羽扇豆的食品的主要安全问题之一是喹嗪啶生物碱（QAs）的存在，这是羽扇豆植物产生的苦味化合物，作为抵御捕食者的防御机制。在哺乳动物中，QA中毒的特征是颤抖、摇晃、兴奋和抽搐。最常见的QA——金雀花碱和鹰爪豆碱，由于神经学效应导致运动协调和肌肉控制丧失，表现出急性口服毒性。在本文中，使用基于气相色谱/质谱联用（GC/MS）的方法对27个基于羽扇豆的产品样本，即面粉、分离蛋白和食品（模型食品或市售食品）进行了分析，以评估QA含量。所有分析的样本都是安全的，因为它们符合澳大利亚、新西兰、英国和法国卫生当局设定的2 mg/kg的最大限量，这些国家已经对该主题进行了规范。分离蛋白和含有这些成分的食品中的QA含量特别低，这表明使用它们是将QA的每日摄入量保持在低水平的非常有效的手段。
