Methods of Phytic Acid Reduction in Bitter Lupine Seeds and Their Effects on the Microbiota of Calves

Barbara Płacheta-Kwiatkowska (), Oliwia Brodowicz, Weronika Cieciura-Włoch, Małgorzata Wlaźlak, Agnieszka Wilkowska, Ilona Motyl and Joanna Berłowska ()
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Barbara Płacheta-Kwiatkowska: Department of Environmental Biotechnology, Interdisciplinary Doctoral School, Lodz University of Technology, 90-530 Lodz, Poland
Oliwia Brodowicz: Department of Environmental Biotechnology, Lodz University of Technology, 90-530 Lodz, Poland
Weronika Cieciura-Włoch: Department of Environmental Biotechnology, Lodz University of Technology, 90-530 Lodz, Poland
Małgorzata Wlaźlak: Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, 90-573 Lodz, Poland
Agnieszka Wilkowska: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, 90-924 Lodz, Poland
Ilona Motyl: Department of Environmental Biotechnology, Lodz University of Technology, 90-530 Lodz, Poland
Joanna Berłowska: Department of Environmental Biotechnology, Lodz University of Technology, 90-530 Lodz, Poland

Agriculture, 2025, vol. 15, issue 19, 1-20

Abstract: Phytic acid is an antinutritional factor present in lupine seeds, which limits the bioavailability of essential minerals such as calcium, iron, and zinc. This study evaluated different methods of reducing phytic acid in bitter lupine ( Lupinus angustifolius ) and investigated the effects of the resulting reduction in phytic acid on the composition of gut microbiota. Bitter lupine is a legume rich in protein and fiber, but its high phytic acid content can limit mineral bioavailability. Four processing methods were compared as follows: thermal treatment, enzymatic hydrolysis with phytase, spontaneous fermentation, and controlled fermentation using lactic acid bacteria. Controlled fermentation resulted in the highest phytic acid reduction (96.37%), significantly improving mineral availability. Simulated digestion revealed that the fermented lupine feed positively influenced gut microbiota, increasing Lactobacillus abundance. Enzymatic and thermal treatments preserved more protein. However, they were less effective at removing phytic acid. These findings highlight controlled fermentation as a promising strategy for improving the nutritional value of lupine-based feed, offering a sustainable alternative to soybean-based livestock diets.

Keywords: Lupinus angustifolius; phytic acid; fermentation; lactic acid bacteria; gut microbiota (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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