PXD027847-1

PXD027847 is an original dataset announced via ProteomeXchange.

Title	Lentil and fava bean with contrasting germination kinetics: a focus on digestion of proteins and bioactivity of resistant peptides
Description	Germination 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.
HostingRepository	PRIDE
AnnounceDate	2021-11-02
AnnouncementXML	Submission_2021-11-02_06:34:27.839.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Unsupported dataset by repository
PrimarySubmitter	Cristina Martínez Villaluenga
SpeciesList	scientific name: Lens culinaris; NCBI TaxID: 3864; scientific name: Vicia faba; NCBI TaxID: 3906;
ModificationList	monohydroxylated residue; iodoacetamide derivatized residue
Instrument	LTQ Orbitrap Velos

Revision	Datetime	Status	ChangeLog Entry
0	2021-08-10 06:20:49	ID requested
⏵ 1	2021-11-02 06:34:28	announced

Dataset with its publication pending

submitter keyword: lentil, fava bean, seed imbibition

germination, digestion, proteins, peptidome

bioactivity

Cristina Martínez-Villaluega
contact affiliation	1Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
contact email	c.m.villaluenga@csic.es
lab head
Cristina Martínez Villaluenga
contact affiliation	Institute of Food Science, Technology and Nutrition (ICTAN-CSIC)
contact email	c.m.villaluenga@csic.es
dataset submitter

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PRIDE project URI

• PRIDE
  1. PXD027847
     1. Label: PRIDE project
     2. Name: Lentil and fava bean with contrasting germination kinetics: a focus on digestion of proteins and bioactivity of resistant peptides