Pulse protein quality and derived bioactive peptides
There is a growing consumer interest in sources of dietary protein that are plant-based. Pulse crops, such as lentils, beans, chickpeas, and peas, are gaining popularity due to their environmental sustainability, nutrient density, and functional attributes. The protein content and quality of pulses...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-02-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2025.1429225/full |
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| author | Matthew G. Nosworthy Matthew G. Nosworthy Bianyun Yu L. Irina Zaharia Gerardo Medina Nii Patterson |
| author_facet | Matthew G. Nosworthy Matthew G. Nosworthy Bianyun Yu L. Irina Zaharia Gerardo Medina Nii Patterson |
| author_sort | Matthew G. Nosworthy |
| collection | DOAJ |
| description | There is a growing consumer interest in sources of dietary protein that are plant-based. Pulse crops, such as lentils, beans, chickpeas, and peas, are gaining popularity due to their environmental sustainability, nutrient density, and functional attributes. The protein content and quality of pulses vary across different pulse classes and processing methods. The biological properties of the protein and the physiologically active peptides make pulse crops attractive as potentially functional or health-promoting foods. This review highlights the nutritional quality of pulse proteins as determined by the Protein Efficiency Ratio and Protein Digestibility Corrected Amino Acid Score as well as bioactive properties of specific bioactive peptides related to amelioration of hypertension and diabetes. Additionally, the use of proteomics platforms, such as mass spectrometry, in combination with bioinformatics tools, enables the identification and characterization of bioactive peptides in pulse crops. These technologies facilitate the development of pulse-derived products with enhanced nutritional values. Overall, the high nutritional quality of pulse-based proteins supports the benefits of pulse inclusion in the diet, which can also exert beneficial bioactivities resulting in improving outcomes in non-communicable diseases. |
| format | Article |
| id | doaj-art-6744dababe474dfea3f02e2bc61dd453 |
| institution | Kabale University |
| issn | 1664-462X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj-art-6744dababe474dfea3f02e2bc61dd4532025-02-11T06:59:51ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2025-02-011610.3389/fpls.2025.14292251429225Pulse protein quality and derived bioactive peptidesMatthew G. Nosworthy0Matthew G. Nosworthy1Bianyun Yu2L. Irina Zaharia3Gerardo Medina4Nii Patterson5Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, CanadaCollege of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, CanadaAquatic and Crop Resource Development, National Research Council of Canada, Saskatoon, SK, CanadaAquatic and Crop Resource Development, National Research Council of Canada, Saskatoon, SK, CanadaChildren’s Hospital of Eastern Ontario Research Institute, Ottawa, ON, CanadaAquatic and Crop Resource Development, National Research Council of Canada, Saskatoon, SK, CanadaThere is a growing consumer interest in sources of dietary protein that are plant-based. Pulse crops, such as lentils, beans, chickpeas, and peas, are gaining popularity due to their environmental sustainability, nutrient density, and functional attributes. The protein content and quality of pulses vary across different pulse classes and processing methods. The biological properties of the protein and the physiologically active peptides make pulse crops attractive as potentially functional or health-promoting foods. This review highlights the nutritional quality of pulse proteins as determined by the Protein Efficiency Ratio and Protein Digestibility Corrected Amino Acid Score as well as bioactive properties of specific bioactive peptides related to amelioration of hypertension and diabetes. Additionally, the use of proteomics platforms, such as mass spectrometry, in combination with bioinformatics tools, enables the identification and characterization of bioactive peptides in pulse crops. These technologies facilitate the development of pulse-derived products with enhanced nutritional values. Overall, the high nutritional quality of pulse-based proteins supports the benefits of pulse inclusion in the diet, which can also exert beneficial bioactivities resulting in improving outcomes in non-communicable diseases.https://www.frontiersin.org/articles/10.3389/fpls.2025.1429225/fullpulseprotein qualitybioactive peptideprotein efficiency ratioprotein digestibility corrected amino acid scoreproteomics |
| spellingShingle | Matthew G. Nosworthy Matthew G. Nosworthy Bianyun Yu L. Irina Zaharia Gerardo Medina Nii Patterson Pulse protein quality and derived bioactive peptides Frontiers in Plant Science pulse protein quality bioactive peptide protein efficiency ratio protein digestibility corrected amino acid score proteomics |
| title | Pulse protein quality and derived bioactive peptides |
| title_full | Pulse protein quality and derived bioactive peptides |
| title_fullStr | Pulse protein quality and derived bioactive peptides |
| title_full_unstemmed | Pulse protein quality and derived bioactive peptides |
| title_short | Pulse protein quality and derived bioactive peptides |
| title_sort | pulse protein quality and derived bioactive peptides |
| topic | pulse protein quality bioactive peptide protein efficiency ratio protein digestibility corrected amino acid score proteomics |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2025.1429225/full |
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