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This review considers dinitrosyl iron complexes (DNICs) and some other metabolites of nitric oxide (NO) in plants. Nitric oxide is vital for all living organisms, although its role in plants has been studied insufficiently compared with that in animals. We presume that the spectrum of its functions in plants is even wider than in animals. The main NO metabolites could be S-nitrosothiols, DNICs and peroxynitrite. Of particular interest are pro-and antioxidant properties of these compounds. DNICs function and their potential biosynthetic role in plants are practically unknown and brought to the limelight in this review. Since the process of NO biosynthesis in plants is still under discussion, we also specially examine this problem.

Introduction. New legume-based protein preparations are an excellent alternative to polymers of animal origin and can eliminate the protein deficiency in the diet of humans and animals. In this respect, the raw material base of common leguminous crops has to be thoroughly analyzed in order to develop new technological schemes for novel protein formulations. Study objects and methods. The present research compared modern trends in the production, properties, and safety of food and feed protein preparations based on peas and chickpeas. It involved such standard methods as data systematization and analysis of literary sources. Results and discussion. The leguminous agriculture in Russia is stable enough to produce food and feed protein preparations from peas and chickpeas with the maximum preservation of biological value, composition, and properties. Peas and chickpeas have a high biological value and are rich in polypeptides, fiber, minerals, vitamins, antioxidants, etc., which are lost during processing. By-products of protein production can be processed using biosynthetic transformation with various types of fungal and/or bacterial enzymes, as well as physical and/or physicochemical methods, to obtain feed or food products with an appropriate yield. A synthesis with enzymes or microorganisms can result in functional foods and feeds fortified with minerals, vitamins, fatty acids, and antioxidants.

To eliminate the deficit of proteins in the diet of humans and animals, as an alternative to polymers of animal origin, modern methods and technological solutions for isolating preparations from various types of plant materials with modern physicochemical and biotechnological techniques are being developed. The most effective are the methods and processes with enzyme preparations, eliminating the destruction of the structure and composition of protein fractions of raw materials, in contrast to solutions of acids and alkalis. Protein preparations from peas and chickpeas, having a high biological value, along with polypeptides, also contain useful biologically active substances (fiber, minerals, vitamins, antioxidants, etc.), the presence of which benefits human body and animals. The analysis of the state of production of leguminous crops in the country indicates that, on the existing domestic raw material base, the production of food and feed protein concentrates from pea and chickpea grain is promising to organize with the maximum preservation of biological value, composition and properties. It is also advisable to use biosynthetic processes with various types of fungal and / or bacterial enzymes, physical and physico-chemical methods of exposure to obtain safe products with high yield. In order to obtain a balanced diet of humans and animals, along with ensuring the complementarity of amino acids, it is advisable to include minerals, vitamins, antioxidants, etc., in the form of additives or by synthesis of functional ingredients from components of leguminous raw materials with selected microorganisms.