Calidad de la proteína de las leguminosas grano: un tema candente

Autores/as

  • Maria Carlota Vaz Patto ITQB NOVA

DOI:

https://doi.org/10.3989/arbor.2016.779n3004

Palabras clave:

Leguminosas grano, calidad de la proteína, aminoácidos, digestibilidad, factores anti nutritivos

Resumen


Las leguminosas grano tienen un alto potencial en alimentación humana y animal siendo una importante fuente de proteínas así como de otros compuestos beneficiosos para la nutrición y salud. La proteína es uno de los ingredientes más demandados y las leguminosas grano son una delas fuentes más sostenible de proteína. Sin embargo, no todas las leguminosas grano son igual de nutritivas, variando la calidad con la composición de aminoácidos y su digestibilidad. En este artículo revisaremos los conceptos de calidad de la proteína y discutiremos las posibilidades de mejora genética. Para abordar con éxito la mejora de la calidad de la proteína será de gran ayuda disponer de bases de datos con los perfiles de aminoácidos y de digestibilidad, así como de información cuantitativa sobre los compuestos bioactivos que reducen la digestibilidad, todo ello unido a métodos fiables para su evaluación. El desarrollo de variedades de leguminosas con una proteína de mayor calidad, más ajustadas a las necesidades tanto humanas como del ganado, permitirá una mayor eficiencia nutritiva, reduciendo el contenido de proteína en la dieta y los costes asociados, así como la excreción de nitrógeno, disminuyendo el impacto medioambiental.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Arnoldi, A., Zanonia, C., Lammia, C. and Boschina, G. (2015). The role of grain legumes in the prevention of hypercholesterolemia and hypertension. Critical Reviews in Plant Sciences, 34, pp. 144- 168. http://dx.doi.org/10.1080/07352689.2014.897908

Boye, J., Zare, F. and Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, pp. 414-431. http://dx.doi.org/10.1016/j.foodres.2009.09.003

Boye, J., Wijesinha-Bettoni, R. and Burlingame, B. (2012). Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition, 108, pp. S183-S211. http://dx.doi.org/10.1017/S0007114512002309 PMid:23107529

Butts, C. A., Monro, J. A. and Moughan, P. J. (2012). In vitro determination of dietary protein and amino acid digestibility for humans. British Journal of Nutrition, 108, pp. S282-S287. http://dx.doi.org/10.1017/S0007114512002310 PMid:23107539

Carbonaro, M., Maselli, P. and Nucara, A. (2012). Relationship between digestibility and secondary structure of raw and thermal treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study. Amino Acids, 43, pp. 911-921. http://dx.doi.org/10.1007/s00726-011-1151-4 PMid:22102054

Clarke, E. J. and Wiseman, J. (2000). Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors. The Journal of Agricultural Science, 134, pp. 125-136. http://dx.doi.org/10.1017/S0021859699007443

Cozzolino D. (2015). Foodomics and infrared spectroscopy: from compounds to functionality. Current Opinion in Food Science, 4, pp. 39-43. http://dx.doi.org/10.1016/j.cofs.2015.05.003

Crepon, K., Marget, P., Peyronnet, C., Carrouee, B., Arese, P. and Duc, G. (2010). Nutritional value of faba bean (Vicia faba L.) seeds for feed and food. Field Crops Research, 115, pp. 329-339. http://dx.doi.org/10.1016/j.fcr.2009.09.016

Devries, M. C. and Phillips, S. M. (2015). Supplemental protein in support of muscle mass and health: Advantage whey. Journal of Food Science, 80, pp. A8-A15. http://dx.doi.org/10.1111/1750-3841.12802 PMid:25757896

Dinkins, R. D., Reddy, M. S. S., Meurer, C. A., Yan, B., Trick, H., Thibaud-Nissen, F., Finer, J. J., Parrott, W. A. and Collins, G. B. (2001). Increased sulfur amino acids in soybean plants overexpressing the maize 15 kDa zein protein. In Vitro Cellular and Developmental Biology Plant, 37, pp. 742-747. http://dx.doi.org/10.1007/s11627-001-0123-x

Falco, S. C., Guida, T., Locke, M., Mauvais, J., Sanders, C., Ward, R. T. and Webber, P. (1995). Transgenic canola and soybean seeds with increased lysine. Nature Biotechnology, 13, pp. 577-582. http://dx.doi.org/10.1038/nbt0695-577

FAO (2013). Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation, Food and Nutrition Paper n.92. [On line]. Available from: http://www.fao.org/ag/humannutrition/nutrition/63158/en/.

Gatel, F. (1994). Protein quality of legume seed for non-ruminant animals: a literature review. Animal Feed Science and Technology, 45, pp. 317-348. http://dx.doi.org/10.1016/0377-8401(94)90036-1

Gilani, G. S., Xiao, C. W. and Cockell, K. A. (2012). Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. British Journal of Nutrition, 108, pp. S315-S332. http://dx.doi.org/10.1017/S0007114512002371 PMid:23107545

IFOAM (International Federation of Organic Agriculture Movement) (2014). The IFOAM norms for organic production and processing. Version 2014. Germany.

IYoP (International Year of Pulses) (2016). Action plan for the International Year of Pulses. (on the 3rd March 2016). [On line] Available from: http://www.fao.org/pulses-2016/en/.

Islam, F. M. A., Rengifo, J., Redden, R. J., Basford, K. E. and Beebe, S. E. (2003). Association between seed coat polyphenolics (tannins) and disease resistance in common bean. Plant Foods for Human Nutrition, 58, pp. 285-297. http://dx.doi.org/10.1023/B:QUAL.0000040283.51023.c2 PMid:15354788

Kovalenko, I. V., Rippke, G. R. and Hurburgh, C. R. (2006). Determination of amino acid composition of soybeans (Glycine max) by Near-Infrared Spectroscopy. Journal of Agriculture and Food Chemistry, 54, pp. 3485-3491. http://dx.doi.org/10.1021/jf052570u

Messad, F., Létourneau-Montminy, M. P., Charbonneau, E., Sauvant, D. and Guay, F. (2015). Prediction of standardized ileal digestibility and essential amino acid content of ingredients in swine: A meta-analysis. Animal Feed Science and Technology, 207, pp. 204-221. http://dx.doi.org/10.1016/j.anifeedsci.2015.06.012

Phelan, P., Moloney, A. P., McGeough, E. J., Humphreys, J., Bertilsson, J., O'Riordan E. G. and O'Kiely, P. (2015). Forage legumes for grazing and conserving in ruminant production systems. Critical Reviews in Plant Sciences, 34, pp. 281-326. http://dx.doi.org/10.1080/07352689.2014.898455

Rumiyati, R., James, A. P. and Jayasena, V. (2012). Effect of germination on the nutritional and protein profile of Australian sweet lupin (Lupinus angustifolius L.). Food Nutritional Science, 3, pp. 621-626. http://dx.doi.org/10.4236/fns.2012.35085

Schumacher, H., Paulsen, H. M., Gau, A. E., Link, W., Jurgens, H. U., Sass, O. and Dieterich, R. (2011). Seed protein amino acid composition of important local grain legumes Lupinus angustifolius L., Lupinus luteus L., Pisum sativum L. and Vicia faba L. Plant Breeding, 130, pp. 156-164. http://dx.doi.org/10.1111/j.1439-0523.2010.01832.x

Ufaz, S. and Galili, G. (2008). Improving the content of essential amino acids in crop plants: Goals and opportunities. Plant Physiology, 147, pp. 954-961. http://dx.doi.org/10.1104/pp.108.118091 PMid:18612072 PMCid:PMC2442549

Vaz Patto, M. C., Amarowicz, R., Aryee, A. N. A., Boye, J. I., Chung, H. J., Martín-Cabrejas, M. A. and Domoney, C. (2015). Achievements and challenges in improving the nutritional quality of food legumes. Critical Reviews in Plant Sciences, 34, pp. 105- 143. http://dx.doi.org/10.1080/07352689.2014.897907

Wang, T. L., Domoney, C., Hedley, C. L., Casey, R. and Grusak, M. A. (2003). Can we improve the nutritional quality of legume seeds? Plant Physiology, 131, pp. 886-891. http://dx.doi.org/10.1104/pp.102.017665 PMid:12644641 PMCid:PMC1540288

Warkentin, T. D., Delgerjava, O., Arganosaa, G., Rehmana, A. U., Betta, K. E., Anbessab, Y., Rossnagela, B. and Raboyc, V. (2012). Development and characterization of low-phytate pea. Crop Science, 52, pp. 74-78. http://dx.doi.org/10.2135/cropsci2011.05.0285

WHO (World Health Organization) (2007). Protein and amino acid requirements in human nutrition. A report of a joint FAO/WHO/ UNU Expert Consultation. WHO technical report series, 935. Geneva, Switzerland: WHO Press.

Winkel-Shirley, B. (2002). Biosynthesis of flavonoids and effects of stress. Current Opinion in Plant Biology, 5, pp. 218-223. http://dx.doi.org/10.1016/S1369-5266(02)00256-X

Publicado

2016-06-30

Cómo citar

Vaz Patto, M. C. (2016). Calidad de la proteína de las leguminosas grano: un tema candente. Arbor, 192(779), a314. https://doi.org/10.3989/arbor.2016.779n3004

Número

Sección

Artículos