Characterisation and bioconversion of Andean seeds' macromolecules into bioactive food ingredients
(2025)- Abstract
- The global demand for sustainable, plant-based food systems has increased significantly over the past decade and is projected to continue rising. Andean seeds are interesting contributors, not only for their high nutritional value but also for their ability to grow naturally in very harsh conditions. Among these Andean seeds, four have gained interest due to their nutritional value and potential industrial applications: tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), quinoa Real (Chenopodium quinoa), and tara (Caesalpinia spinosa).
Although many studies have been conducted on Andean seeds, more information is still needed. Even if all the benefits are scientifically proven, there may still be a problem in raising... (More) - The global demand for sustainable, plant-based food systems has increased significantly over the past decade and is projected to continue rising. Andean seeds are interesting contributors, not only for their high nutritional value but also for their ability to grow naturally in very harsh conditions. Among these Andean seeds, four have gained interest due to their nutritional value and potential industrial applications: tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), quinoa Real (Chenopodium quinoa), and tara (Caesalpinia spinosa).
Although many studies have been conducted on Andean seeds, more information is still needed. Even if all the benefits are scientifically proven, there may still be a problem in raising awareness about this. In this sense, this thesis work aims first to characterise two of the main types of macromolecules present in the natural composition of Bolivian Andean seeds, polysaccharides and proteins. Then, the thesis aims to convert these macromolecules into smaller bioactive compounds by using enzymes and biotransformation with lactic acid bacteria (LAB), which are biotechnologies with minimal environmental impact. Tara's galactomannan was structurally characterised, including the first determination of its refractive index increment (dn/dc). The non-digestible polysaccharide fractions from cañihua and tarwi (cellulose and hemicellulose) were characterized and then hydrolyzed to produce fermentable oligosaccharides, which demonstrated prebiotic activity by in vitro stimulating the growth of L. casei, L. rhamnosus, and P. freudenreichii.
Among the Andean seeds studied in this thesis, tarwi stands out for its high protein content; proteomic analysis revealed the presence novel and nutritionally valuable proteins. Moreover, the amino acid composition of its proteins exhibits a valuable precursor: L-glutamic acid, which can be irreversibly converted into γ-aminobutyric acid (GABA). This well-established inhibitory neurotransmitter plays a pivotal role in the central nervous system. GABA production was achieved in tarwi, cañihua, and quinoa seeds via recombinant glutamate decarboxylase (GAD) enzymes from L. brevis, and through fermentation, which also yielded beneficial metabolites, including lactic and acetic acid, as well as essential amino acids.
This thesis makes significant contributions to the valorisation of Andean seeds by uncovering their potential as sources of bioactive compounds through sustainable biotechnological processes. It provides a detailed characterisation of native polysaccharides and proteins and demonstrates their transformation into bioactive compounds. These findings not only advance the understanding of the functional properties of Andean seed macromolecules but also open new avenues for their application in the formulation of health-promoting food products. By linking molecular characterisation with microbial biotransformation, the thesis lays the groundwork for the development of high-value ingredients and supports the integration of Andean seeds into global innovation and commercialisation efforts.
(Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4ce726fa-1484-48a9-86a9-6e08dae1114d
- author
- Ibieta Jiménez, Gabriela LU
- supervisor
- opponent
-
- Prof. Raes, Katleen, Ghent University, Belgium.
- organization
- publishing date
- 2025
- type
- Thesis
- publication status
- published
- subject
- keywords
- Andean seeds, Characterisation, Bioconversion, Carbohydrates, Proteins, Functional foods
- pages
- 76 pages
- publisher
- Biotechnology, Lund University
- defense location
- Lecture Hall KC:B, Kemicentrum, Naturvetarvägen 22, Faculty of Engineering LTH, Lund University, Lund.
- defense date
- 2025-11-07 09:00:00
- ISBN
- 978-91-8096-118-9
- 978-91-8096-120-2
- language
- English
- LU publication?
- yes
- id
- 4ce726fa-1484-48a9-86a9-6e08dae1114d
- date added to LUP
- 2025-10-15 11:27:19
- date last changed
- 2025-10-16 08:31:46
@phdthesis{4ce726fa-1484-48a9-86a9-6e08dae1114d,
abstract = {{The global demand for sustainable, plant-based food systems has increased significantly over the past decade and is projected to continue rising. Andean seeds are interesting contributors, not only for their high nutritional value but also for their ability to grow naturally in very harsh conditions. Among these Andean seeds, four have gained interest due to their nutritional value and potential industrial applications: tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), quinoa Real (Chenopodium quinoa), and tara (Caesalpinia spinosa). <br/>Although many studies have been conducted on Andean seeds, more information is still needed. Even if all the benefits are scientifically proven, there may still be a problem in raising awareness about this. In this sense, this thesis work aims first to characterise two of the main types of macromolecules present in the natural composition of Bolivian Andean seeds, polysaccharides and proteins. Then, the thesis aims to convert these macromolecules into smaller bioactive compounds by using enzymes and biotransformation with lactic acid bacteria (LAB), which are biotechnologies with minimal environmental impact. Tara's galactomannan was structurally characterised, including the first determination of its refractive index increment (dn/dc). The non-digestible polysaccharide fractions from cañihua and tarwi (cellulose and hemicellulose) were characterized and then hydrolyzed to produce fermentable oligosaccharides, which demonstrated prebiotic activity by in vitro stimulating the growth of L. casei, L. rhamnosus, and P. freudenreichii.<br/>Among the Andean seeds studied in this thesis, tarwi stands out for its high protein content; proteomic analysis revealed the presence novel and nutritionally valuable proteins. Moreover, the amino acid composition of its proteins exhibits a valuable precursor: L-glutamic acid, which can be irreversibly converted into γ-aminobutyric acid (GABA). This well-established inhibitory neurotransmitter plays a pivotal role in the central nervous system. GABA production was achieved in tarwi, cañihua, and quinoa seeds via recombinant glutamate decarboxylase (GAD) enzymes from L. brevis, and through fermentation, which also yielded beneficial metabolites, including lactic and acetic acid, as well as essential amino acids.<br/>This thesis makes significant contributions to the valorisation of Andean seeds by uncovering their potential as sources of bioactive compounds through sustainable biotechnological processes. It provides a detailed characterisation of native polysaccharides and proteins and demonstrates their transformation into bioactive compounds. These findings not only advance the understanding of the functional properties of Andean seed macromolecules but also open new avenues for their application in the formulation of health-promoting food products. By linking molecular characterisation with microbial biotransformation, the thesis lays the groundwork for the development of high-value ingredients and supports the integration of Andean seeds into global innovation and commercialisation efforts.<br/>}},
author = {{Ibieta Jiménez, Gabriela}},
isbn = {{978-91-8096-118-9}},
keywords = {{Andean seeds; Characterisation; Bioconversion; Carbohydrates; Proteins; Functional foods}},
language = {{eng}},
publisher = {{Biotechnology, Lund University}},
school = {{Lund University}},
title = {{Characterisation and bioconversion of Andean seeds' macromolecules into bioactive food ingredients}},
url = {{https://lup.lub.lu.se/search/files/230417886/Characterisation_and_bioconversion_of_Andean_seeds_macromolecules_into_bioactive_food_ingredients.pdf}},
year = {{2025}},
}