Unravelling the nutriproteomics of chickpea (Cicer arietinum) seeds

Santos, Tiago; Marinho, Catarina; Freitas, Michael; Santos, Hugo M.; Oppolzer, David; Barros, Ana; Carnide, V.; Igrejas, Gilberto

doi:10.1071/cp17307

Cited by 8 publications

(3 citation statements)

References 36 publications

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“…Singh, Shrivastava, Chaturvedi, Sharma, and Bhagyawant () evaluated two chickpea types originating in India (JAKI9218) and USSR (ICC11284) using SDS‐PAGE and found major peptides to be in the range of 10 to 80 kDa. Literature published (Ahmad & Slinkard, ; Ghafoor, Gulbaaz, Afzal, Ashraf, & Arshad, ; Santos et al., ; Shad, Pervez, Zafar, Zia‐Ul‐Haq, & Nawaz, ) on polypeptide profile of different chickpeas did not provide enough data to objectively compare the current study findings.…”

Section: Resultsmentioning

confidence: 76%

Quality of a Chickpea‐Based High Protein Snack

Gupta

Liu

Sathe

2019

Journal of Food Science

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A chickpea‐based high protein, ready‐to‐eat snack was prepared using six chickpea types. The chickpea seeds and their corresponding snack products were analyzed for proximate composition, antinutrients, and select quality parameters. Chickpea types had: lipid (4.25% to 6.98%), moisture (6.63% to 9.15%), protein (23.33% to 30.95%), and carbohydrate (54.60% to 60.40%) contents exhibiting significant (P ≤ 0.05) differences. Ash content (1.94% to 2.41%) did not register significant differences. Chickpea types did not show variability in either polypeptide profile or in vitro protein digestibility. In the tested seeds, hemagglutinins and α‐amylase inhibitors were not detected, while trypsin (12.73 to 19.58 units/mg sample) and chymotrypsin inhibitors (62.91 to 84.91 units/mg sample) activity varied significantly (P ≤ 0.05). The chickpea‐based snack product had intermediate‐moisture (23.31% to 27.81%), was low in lipids (5.09% to 5.84%), free of antinutrients, and was a good source of proteins (12.45% to 14.10%), carbohydrates (51.86% to54.96%), and minerals (1.53% to 2.43%). The L*, a*, and b* values of the products ranged from 75.97 to 79.38, 3.46 to 4.75, and 27.65 to 34.65, respectively. The hardness, springiness, and fracturability of the product were 700.89 to 955.23 g, 43.38% to 47.14%, and 5.26 to 5.90 mm, respectively. Practical Application Development of new bean‐based products, such as a chickpea‐based snack with an overall good nutrition and taste, may play an important role in increasing the consumption of underutilized dry beans in the United States, shown to promote better health and wellness.

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Section: Resultsmentioning

confidence: 76%

Quality of a Chickpea‐Based High Protein Snack

Gupta

Liu

Sathe

2019

Journal of Food Science

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“…In common bean, proteome analysis of common bean deficient in seed storage proteins (phaseolin and lectins) revealed elevated sulfur amino acid content due to increased legumin, albumin 2, and defensin [ 209 ]. Santos et al [ 210 ] characterized the protein content of 24 chickpea genotypes using a proteomics approach to explore genetic variability in storage protein. High-performance liquid chromatography analysis indicated the presence of sufficient genetic variability for SPC, with some genotypes rich in seven amino acids.…”

Section: Proteomics and Metabolomics Shed Light On The Genetic Basis ...mentioning

confidence: 99%

Ensuring Global Food Security by Improving Protein Content in Major Grain Legumes Using Breeding and ‘Omics’ Tools

Jha

Nayyar

Parida

et al. 2022

IJMS

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Grain legumes are a rich source of dietary protein for millions of people globally and thus a key driver for securing global food security. Legume plant-based ‘dietary protein’ biofortification is an economic strategy for alleviating the menace of rising malnutrition-related problems and hidden hunger. Malnutrition from protein deficiency is predominant in human populations with an insufficient daily intake of animal protein/dietary protein due to economic limitations, especially in developing countries. Therefore, enhancing grain legume protein content will help eradicate protein-related malnutrition problems in low-income and underprivileged countries. Here, we review the exploitable genetic variability for grain protein content in various major grain legumes for improving the protein content of high-yielding, low-protein genotypes. We highlight classical genetics-based inheritance of protein content in various legumes and discuss advances in molecular marker technology that have enabled us to underpin various quantitative trait loci controlling seed protein content (SPC) in biparental-based mapping populations and genome-wide association studies. We also review the progress of functional genomics in deciphering the underlying candidate gene(s) controlling SPC in various grain legumes and the role of proteomics and metabolomics in shedding light on the accumulation of various novel proteins and metabolites in high-protein legume genotypes. Lastly, we detail the scope of genomic selection, high-throughput phenotyping, emerging genome editing tools, and speed breeding protocols for enhancing SPC in grain legumes to achieve legume-based dietary protein security and thus reduce the global hunger risk.

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“…Regarding quality, Serrano et al (2017) studied seed and flour characteristics in chickpea and they reported that the chickpea germplasm present a high potential for the improvement of nutritional characteristics. Similarly, Santos et al (2017) also analysed the storage proteins in chickpea using proteomics with a focus in their nutritional aspects.…”

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confidence: 99%