Abstract 4055: Effect of Lupin Protein (Lupinus albus) on Cardiovascular Risk Factors in Smokers with Mild Hypercholesterolemia
Background: Lupin (Lupinus albus) seeds have been a source of alimentary proteins in the Mediterranean countries for centuries, but their health effects are still poorly understood. Lupin protein is essentially devoid of phytoestrogens but, similar to soy proteins, it contains biologically active 11S and 7S globulins with hypocholesterolemic activity. Objective of the study was the preliminary assessment of the effects of lupin protein on the major risk factors of CAD in smokers with moderate hypercholesterolemia.
Methods: Forty-two healthy volunteers (26 women and 16 men) age 49.6 ± 7.9 years and chronically smoking 19 ± cigarettes daily were enrolled in the study. All participants drank twice daily 250 ml for 90 days a beverage containing 6.7 g lupin protein/100 ml, prepared by TERRENA (France). Biochemical parameters were evaluated at baseline and after 30 and 90 days of the experiment. Statistical analysis of the results was performed by ANOVA for repeated measurements; the Tukey’s test was used in the post hoc analysis.
Results: No BMI changes were observed during the entire study, and no patients reported any significant side effects. A significant reduction of total cholesterol by 6.8% (p<0.002) and of LDL-cholesterol by 8.0% (p<.0018) was observed at 90 days. No significant changes of triglycerides, HDL-chol., ApoA-I, ApoB and fibrinogen levels were observed. On the other hand, a significant reduction of glucose levels by 6.7% (p<.0012), homocysteine by 11.8% (p<.0003), hsCRP by 18.3% (p<.026) and urinary F2-isoprostane/ creatinine excretion by 38.6% (p<.0013) were observed. A significant drop in blood pressure, both systolic (−9.9 mmHg, p<.0001) and diastolic (−4.4 mmHg, p<.004), was recorded, both at 30 and 90 days, is similar to what described with some milk derivatives containing ACE inhibitory peptides.
Conclusion: For the first time, lupin protein was shown not only to lower LDL-cholesterol, but also to exert potentially beneficial effects on major components of the metabolic syndrome, as well as to reduce oxidative stress and inflammation. This study was supported by a grant from the European Union Healthy-Profood program QLRT: 2001– 002235.