The nutritional value of whole pulses and pulse fractions

Derbyshire, Emma; Delange, Joanne

doi:10.1016/b978-0-12-818184-3.00002-7

Cited by 6 publications

(2 citation statements)

References 64 publications

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“…The quality (biological value) of protein from plant sources is well-known to be lower than that from animal sources [89]. For pulses in general, and for common bean in particular, sulfur-containing amino acids and tryptophan are the first and second most limiting amino acids [90], and they were provided in the diet formulation. In addition, the digestibility of bean protein has been reported to be lower than many protein sources, presumably because of the presence of trypsin and chymotrypsin inhibitors.…”

Section: Proteinmentioning

confidence: 99%

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

Lutsiv

McGinley

Neil-McDonald

et al. 2022

Foods

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Underconsumption of dietary fiber and the milieu of chemicals with which it is associated is a health concern linked to the increasing global burden of chronic diseases. The benefits of fiber are partially attributed to modulation of the gut microbiota, whose composition and function depend on the amount and quality of microbiota-accessible substrates in the diet. However, not all types of fiber are equally accessible to the gut microbiota. Phaseolus vulgaris L., or common bean, is a food type rich in fiber as well as other prebiotics posing a great potential to positively impact diet-microbiota-host interactions. To elucidate the magnitude of bean’s effects on the gut microbiota, increasing doses of common bean were administered in macronutrient-matched diet formulations. The microbial communities in the ceca of female and male mice were evaluated via 16S rRNA gene sequencing. As the bean dose increased, the Bacillota:Bacteroidota ratio (formerly referred to as the Firmicutes:Bacteroidetes ratio) was reduced and α-diversity decreased, whereas the community composition was distinctly different between the diet groups according to β-diversity. These effects were more pronounced in female mice compared to male mice. Compositional analyses identified a dose-responsive bean-induced shift in microbial composition. With an increasing bean dose, Rikenellaceae, Bacteroides, and RF39, which are associated with health benefits, were enhanced. More taxa, however, were suppressed, among which were Allobaculum, Oscillospira, Dorea, and Ruminococcus, which are predominantly associated with chronic disease risk. Investigation of the origins of the dose dependent and biological sex differences in response to common bean consumption may provide insights into bean-gut microbiota-host interactions important to developing food-based precision approaches to chronic disease prevention and control.

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Section: Proteinmentioning

confidence: 99%

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

Lutsiv

McGinley

Neil-McDonald

et al. 2022

Foods

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show abstract

“…Pulses are high in protein, vitamin B, minerals, soluble and insoluble fiber, and starch that digests slowly (Sozer et al, 2017;Derbyshire and Delange, 2021). Some of their proteins are sources of bioactive peptides with significant health benefits, such as anticarcinogenic, angiotensin converting enzyme (ACE) inhibitory, hypocholesterolemic, immunomodulatory, and antimicrobial activities (Carbonaro et al, 2015), although low digestibility of proteins restricts their use as food and feed for the existence of antinutritional compounds like tannins and phytic acid in the seeds and cell walls (Melito and Tovar, 1995;Sarwar Gilani et al, 2012).…”

Section: Pulses and Pulse Components' Application In Functional Foodsmentioning

confidence: 99%

Development of plant based functional food products: a review

Chala

Emire

2022

AUDJG - Food Technology

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The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

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Genome-wide association study in Chickpea (Cicer arietinum L.) for yield and nutritional components

Sari,

Uhdre,

Wallace

et al. 2024

Euphytica

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The increase in the global human population and the accompanying challenges in meeting nutritional needs amidst climate change are a worldwide concern. Widespread protein and micronutrient deficiencies contribute to a significant number of individuals experiencing malnutrition, leading to severe health repercussions. This issue can be addressed through genomics-assisted breeding, particularly in enhancing the nutritional profile of vital staple crops like chickpea (Cicer arietinum L.). Chickpea, beyond being a rich source of protein, provides a diverse nutritional spectrum encompassing carbohydrates, fats, and minerals. To explore and improve the genetic basis of nutritional traits in chickpea, a study was conducted using 93 kabuli-type single plant derived lines and five cultivars in 2018, 2022, and 2023. Genotyping by sequencing revealed a total of 165K single nucleotide polymorphisms (SNPs) within this kabuli chickpea mini-core collection. After filtering for a minor allele frequency greater than 5%, 113,512 SNPs were utilized, distributed across eight chromosomes of the chickpea genome. Marker-trait associations were analyzed using genome wide association study, leading to the identification of 27 significantly associated SNPs from across all eight chromosomes linked to three seed nutritional concentrations and 100-seed weight. To unravel the molecular mechanisms governing seed protein, fiber, fat concentrations, and 100-seed weight, 31 candidate genes were determined within a 30 kb window size. This comprehensive approach holds promise for advancing crop breeding strategies to combat malnutrition and improve global food security.

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The nutritional value of whole pulses and pulse fractions

Cited by 6 publications

References 64 publications

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

Development of plant based functional food products: a review

Genome-wide association study in Chickpea (Cicer arietinum L.) for yield and nutritional components

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