Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Patto, María Carlota Vaz; Amarowicz, Ryszard; Aryee, Alberta N. A.; Boye, Joyce I.; Chung, Hyun‐Jung; Martín‐Cabrejas, Maria A.; Domoney, Claire

doi:10.1080/07352689.2014.897907

Cited by 203 publications

(166 citation statements)

References 289 publications

(443 reference statements)

Supporting

Mentioning

161

Contrasting

Unclassified

Order By: Relevance

“…Moreover breeding for improved quality in grain legumes is a complex task due to high trait interaction, which often causes quality concerns (Vaz Patto et al, 2015). And protein quality is not an exception.…”

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

“…As with grain legume quality improvement in general, a multidisciplinary approach, integrating a comprehensive characterization of the different traits influencing quality, in representative collections of the different grain legume species, will be essential for devising a strategy for protein quality breeding (Vaz Patto et al, 2015). This would lead to the recognition of existing higher protein quality grain legumes and to the development of new environmentally sustainable varieties.…”

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

“…As an example tannins have shown antioxidant, as well as antimicrobial properties, and some trypsin inhibitors have been shown to function as therapeutic agents against cancer (Boye et al, 2010). Some of these compounds may also alter bitterness or astringency, affecting food taste (Vaz Patto et al, 2015) or are associated with resistance to pests and abiotic stresses (Islam, Rengifo, Redden, Basford and Beebe, 2003;Winkel-Shirley, 2002) making their manipulation by genetic breeding very complex. So while breeding would improve legume nutritional quality, by inactivating or reducing some of the ANF, it may also be desirable to retain some of these ANF for their bioactive properties or their role in defense against insect attacks (Wang et al, 2003).…”

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

“…The absence of appropriate, efficient breeding tools to select for these complex interacting traits has hampered their breeding exploitation (Vaz Patto et al, 2015).…”

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

See 3 more Smart Citations

Grain legume protein quality: a hot subject

Patto¹

2016

Arbor

View full text Add to dashboard Cite

RESUMEN:Las leguminosas grano tienen un alto potencial en alimentación humana y animal siendo una importante fuente de proteínas así como de otros compuestos beneficiosos para la nutrición y salud. La proteína es uno de los ingredientes más demandados y las leguminosas grano son una delas fuentes más sostenible de proteína. Sin embargo, no todas las leguminosas grano son igual de nutritivas, variando la calidad con la composición de aminoácidos y su digestibilidad. En este artículo revisaremos los conceptos de calidad de la proteína y discutiremos las posibilidades de mejora genética. Para abordar con éxito la mejora de la calidad de la proteína será de gran ayuda disponer de bases de datos con los perfiles de aminoácidos y de digestibilidad, así como de información cuantitativa sobre los compuestos bioactivos que reducen la digestibilidad, todo ello unido a mé-todos fiables para su evaluación. El desarrollo de variedades de leguminosas con una proteína de mayor calidad, más ajustadas a las necesidades tanto humanas como del ganado, permitirá una mayor eficiencia nutritiva, reduciendo el contenido de proteína en la dieta y los costes asociados, así como la excreción de nitró-geno, disminuyendo el impacto medioambiental.PALABRAS CLAVE: Leguminosas grano; calidad de la proteína; aminoácidos; digestibilidad; factores anti nutritivos ABSTRACT: Grain legumes, also called pulses, play a key role in the nutritional improvement of food and feed. These legumes are important sources of protein as well as other nutritional compounds. Today, protein is one of the most sought after ingredients in the market and grain legumes represent one of the most sustainable protein sources. However, not all grain legume proteins are nutritionally equal. Their quality varies and depends on their amino acid composition and digestibility. In this article, we review concepts related to grain legume protein quality and discuss challenges regarding their genetic improvement. A comprehensive database of grain legume amino acid profiles and protein digestibility is needed to address the matter of protein quality in grain legume breeding. This database will be enhanced by quantitative information on digestibility-reducing bioactive compounds and the development of reliable screening tools. The achievement of higher protein quality grain legume varieties, better adjusted to animal and human requirements, will cut dietary protein content, associated costs and nitrogen excretion, thus reducing the environmental impact.

show abstract

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

“…The absence of appropriate, efficient breeding tools to select for these complex interacting traits has hampered their breeding exploitation (Vaz Patto et al, 2015).…”

Section: Can We Breed For Improved Grain Legume Protein Quality?mentioning

confidence: 99%

See 2 more Smart Citations

Grain legume protein quality: a hot subject

Patto¹

2016

Arbor

View full text Add to dashboard Cite

show abstract

“…Consumption of legumes is associated with their health benefits against chronic diseases including cardiovascular disease, type 2 diabetes, and cancer (Vaz-Patto et al, 2015). Legumes contain proteins, carbohydrates, dietary fibre, minerals, and vitamins.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

Son¹,

Kim²,

Kim³

et al. 2017

ijSciences

View full text Add to dashboard Cite

Fruit and vinegar dressings are seasoned mixture usually used as stuffing in foods. Quality characteristics and antioxidant potentials of fruit and vinegar dressings prepared by adding lentil were investigated and compared with those of commercial products. The four dressing samples were named as D-1: fruit dressing purchased from a local store in Daegu, Korea; D-2: grapefruit-sugaring dressing prepared in the present study; D-3: vinegar dressing purchased from the local store in Daegu, Korea; D-4: pineapple-vinegar dressing prepared in the present study. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content was 2.29% for D-2 and 4.03% for D-4, while was not detected in commercial dressing samples, D-1 and D-3. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The content of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest content of total phenols (191.13 µg GAE/mL) and DPPH radical scavenging activity (93.69%, Inhibition) were observed in D-4. The results of this study indicated that use of lentil could increase the quality and antioxidant potentials of fruit and vinegar dressings.

show abstract

Aquafaba, from Food Waste to a Value‐Added Product

Mustafa

Reaney

2019

Food Wastes and By‐products

View full text Add to dashboard Cite

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Cited by 203 publications

References 289 publications

Grain legume protein quality: a hot subject

Grain legume protein quality: a hot subject

Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

Aquafaba, from Food Waste to a Value‐Added Product

Contact Info

Product

Resources

About