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PXD027847-1

PXD027847 is an original dataset announced via ProteomeXchange.

Dataset Summary
TitleLentil and fava bean with contrasting germination kinetics: a focus on digestion of proteins and bioactivity of resistant peptides
DescriptionGermination offers advantages to improve legume protein digestibility as it disintegrates seed structure and hydrolyzes proteins and anti-nutrients. Seed permeability (related to polyphenol content of seed coats) is an important factor affecting the duration of seed germination and its impact in protein digestibility and bioactivity. The objective was to compare the effect of seed germination on protease activity, structure and proteolysis of four selected legumes with contrasting seed coat polyphenol profiles (gray zero tannin [GZL], beluga [BL] and dehulled red [DL] lentils; and zero tannin/low vicine-convicine fava bean [ZF]). Protein hydrolysis was characterized during germination and digestion with respect to proteins, peptides and free amino acids (FAA). In vitro antihypertensive and antioxidant activities of digests were investigated, and peptidomic characterization (HPLC-MS/MS) and identification of bioactive fragments in intestinal digests were performed. Regardless of seed type, germination increased protease activity and reduced levels of phytic acid, trypsin inhibitors and tannins (only in BL). Significant proteolysis of the 7S and 11S globulins and concomitant increase peptides and FAA was observed in all sprouted legumes. Digestion kinetics in sprouts revealed a faster generation of FAA and peptides than in dry seeds, with changes more evident for DL associated to faster imbibition, germination and sprout growth. In contrast, BL sprouts showed the lowest protein digestibility, likely due to lower protease activity levels, seed structure disintegration and higher anti-nutrient levels in comparison to GZL, DL and ZF. Moreover, digestion of sprouts resulted in a higher number of resistant peptides in DL and ZF that matched with previously reported bioactive sequences, suggesting a promising health potential of legume sprouts that was confirmed in vitro. Results suggested that the germination process improved protein digestibility and health promoting potential of lentil and fava bean proteins although these changes were more evident in DL due to its rapid imbibition, faster germination and sprout development. This study will provide important information for either plant breeders to develop legume varieties with permeable seed coats or food producers that could use dehulled seeds for efficient production of sprouts as sustainable food sources of plant proteins with improved nutritional and healthy properties.
HostingRepositoryPRIDE
AnnounceDate2021-11-02
AnnouncementXMLSubmission_2021-11-02_06:34:27.839.xml
DigitalObjectIdentifier
ReviewLevelPeer-reviewed dataset
DatasetOriginOriginal dataset
RepositorySupportUnsupported dataset by repository
PrimarySubmitterCristina Martínez Villaluenga
SpeciesList scientific name: Lens culinaris; NCBI TaxID: 3864; scientific name: Vicia faba; NCBI TaxID: 3906;
ModificationListmonohydroxylated residue; iodoacetamide derivatized residue
InstrumentLTQ Orbitrap Velos
Dataset History
RevisionDatetimeStatusChangeLog Entry
02021-08-10 06:20:49ID requested
12021-11-02 06:34:28announced
Publication List
Dataset with its publication pending
Keyword List
submitter keyword: lentil, fava bean, seed imbibition
germination, digestion, proteins, peptidome
bioactivity
Contact List
Cristina Martínez-Villaluega
contact affiliation1Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
contact emailc.m.villaluenga@csic.es
lab head
Cristina Martínez Villaluenga
contact affiliationInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC)
contact emailc.m.villaluenga@csic.es
dataset submitter
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