In total, 339 faba bean (Vicia faba L.) and 100 pea (Pisum sativum L.) accessions were screened for their ability to resist Callosobruchus chinensis L. in free choice laboratory tests. Four, 15, and 43 faba bean varieties were highly resistant, resistant, and moderately resistant to C. chinensis, respectively. Three immune, three highly resistant, and six resistant accessions were discovered among the pea germplasm. The faba bean and pea varieties presented a hundred-kernel weight reduction varied from 0.18 to 35.36% for faba bean varieties and 0 to 56.53% for pea varieties. Varieties with brown and black seed color had significantly fewer wormholes and higher C. chinensis resistance than varieties with light-color seeds. Resistance to C. chinensis showed a significant, positive correlation with catechin, total polyphenol, and γ-aminobutyric acid contents, but a significant, negative correlation with oligosaccharide content. Correlation coefficients (r) between infestation rate of faba bean and total phenol, catechin, and oligosaccharide contents were -0.9723, -0.8071, and 0.7631, respectively. The values of r for pea resistance and total phenol, catechin, and oligosaccharide content were -0.8846, -0.7666, and 0.8308, respectively. The results suggest that quality components in faba bean and pea have a great role in resistance against C. chinensis.
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http://dx.doi.org/10.1603/EC14113 | DOI Listing |
Compr Rev Food Sci Food Saf
January 2025
Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, The Netherlands.
The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products.
View Article and Find Full Text PDFJ Biosci Bioeng
January 2025
Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada. Electronic address:
Starch-rich faba bean, yellow lentil, and yellow field pea flours were subjected to submerged fermentation using Aspergillus oryzae and Lactobacillus plantarum starter mono- or co-cultures, to increase protein contents of the flours. Fermentation mixes were supplemented with up to 35 g/L urea, ammonium sulfate and/or monoammonium phosphate as nitrogen sources. Protein contents of the flours increased 2-2.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Faba bean ( L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address:
In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet.
View Article and Find Full Text PDFVirology
January 2025
Jiangsu Key Laboratory for Pathogens and Ecosystems, Jiangsu Engineering and Technology Research Center for Microbiology, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, China. Electronic address:
Clover yellow vein virus (ClYVV), a potyvirus that infects various dicotyledonous plants, poses a significant threat to the cultivation of legumes. Although potyviral NIa-Pro was extensively studied in viral infection cycle and host antiviral responses, the contribution of NIa-Pro protease activity to virus systemic symptoms has not yet been reported. In this study, we developed infectious clones of a ClYVV isolated from Pisum sativum.
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