The Lupicarp project focused on protein derived from sweet lupins and its possible role in protecting the cardiovascular system. Six producers of lupin ingredients and foods — five SMEs and a cooperative — collaborated with research partners across the EU to improve understanding of the humble plant’s impact on our cholesterol levels and enhance their product range.

Earlier research had indicated that lupin protein may help to reduce the levels of harmful cholesterol in our blood. Lupicarp helped to shed new light on the mechanisms at play, reports project coordinator Anna Arnoldi of the University of Milan, Italy. The project identified particular substances in the seeds — peptides, to be precise — that help liver cells to process this type of fat.

The project also enabled the participating SMEs to produce new lupin foods and optimise existing ones. It helped to develop or improve products as varied as meat-free steaks and sausages, lupin hummus and non-dairy ice cream, all of which may eventually be commercialised under the common brand name LupaVit.

Rooted in research

“Lupin is a very ancient seed that has been used by the Mediterranean population for over 3 000 years,” says Arnoldi, adding that this once-loved legume fell out of favour with the advent of beans and potatoes.

“It is a very useful seed,” she notes, “because it contains up to 40% protein. In this sense, it is the only plant that can compete with soy bean.” In contrast to soy, lupin enjoys temperate or cool climates.

The high protein content is not its only advantage. “It has not — yet? — been modified genetically,” says Arnoldi, “so consumers opting for lupin products are sure to avoid genetically modified foods.” The taste is good, she adds, the cost is reasonable, and the seeds are easy to process, for example into stabilised emulsions or foams.

Familiar to many vegans and vegetarians, lupin foods are, therefore, a good alternative for anyone striving to reduce their intake of animal protein or their environmental footprint. “Plant-based foods are more sustainable than animal-based diets,” Arnoldi underlines.

In addition to these benefits, lupin protein may also help to keep our cholesterol levels in check. It could thus help to stem the tide of cardiovascular disease (CVD) that is sweeping across Western societies.

Chewing the fat

The seeds of old lupin species contained high levels of alkaloids and required extensive processing to be edible. This difficulty may be one reason why these pulses have fallen from grace. Lupicarp focused on varieties with very low levels of these substances.

Earlier studies investigating these species’ cholesterol-crunching abilities in animals had produced promising results, says Arnoldi. Lupicarp was determined to create new knowledge about this phenomenon.

Unfortunately, the project’s clinical studies were unable to document this effect in humans. Arnoldi attributes this inconclusive outcome to high drop-out rates and remaining participants’ possible lack of compliance with the regimen, but notes that trials conducted by other groups have since produced encouraging results.

An exciting new insight did however emerge from another line of Lupicarp research. This study focused on the processes in the liver, which play a key role in the cholesterol metabolism. Working with purified lupin protein and liver cells, the project managed to identify several peptides that help the organ to break down cholesterol, Arnoldi explains.

Lupicarp ended in March 2014, and Arnoldi and her team at the University of Milan moved on to work out if the peptide actually makes its way from the gut into the liver. This research involves cells replicating the lining of the small intestine and, according to Arnoldi, it has confirmed at least partial uptake.

So the seeds of the humble lupin may indeed turn out to be weapons for the fight against CVD and other cholesterol-related disorders. They can be processed into many kinds of products, including many of the delicious treats that health-conscious consumers tend to avoid. Who knows? Comfort food that’s actually good for you may be just around the corner.

Video: Lupicarp — Innovative functional foods from sweet lupin for cardiovascular prevention

Lupin seeds

© Anna Arnoldi