Pulse protein quality and derived bioactive peptides.
Matthew G Nosworthy1,2, Bianyun Yu3, L Irina Zaharia3
1Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada.
Frontiers in Plant Science
|February 26, 2025
Summary
Plant-based pulse proteins offer high nutritional value and health benefits. These proteins, rich in bioactive peptides, can help manage non-communicable diseases like hypertension and diabetes.
Area of Science:
- Nutritional Science
- Food Science
- Biochemistry
Background:
- Growing consumer demand for plant-based protein sources.
- Pulse crops (lentils, beans, chickpeas, peas) are recognized for sustainability, nutrient density, and functional properties.
- Pulse proteins possess unique biological properties and bioactive peptides, positioning them as functional foods.
Purpose of the Study:
- To review the nutritional quality of pulse proteins.
- To explore the bioactive properties of pulse-derived peptides.
- To highlight advancements in identifying bioactive peptides in pulses.
Main Methods:
- Assessment of nutritional quality using Protein Efficiency Ratio (PER) and Protein Digestibility Corrected Amino Acid Score (PDCAAS).
- Review of literature on bioactive peptides from pulse crops.
- Application of proteomics (mass spectrometry) and bioinformatics for peptide identification and characterization.
Main Results:
- Pulse proteins exhibit significant nutritional quality.
- Specific bioactive peptides from pulses demonstrate potential in ameliorating hypertension and diabetes.
- Proteomics and bioinformatics facilitate the discovery and development of pulse-derived functional ingredients.
Conclusions:
- High nutritional quality of pulse proteins supports their dietary inclusion.
- Bioactive peptides in pulses offer therapeutic potential for non-communicable diseases.
- Technological advancements enable the development of enhanced pulse-based food products.
