Perspectives on the genetic improvement of health- and nutrition-related traits in pea.


Journal

Plant physiology and biochemistry : PPB
ISSN: 1873-2690
Titre abrégé: Plant Physiol Biochem
Pays: France
ID NLM: 9882449

Informations de publication

Date de publication:
Jan 2021
Historique:
received: 21 08 2020
accepted: 15 11 2020
pubmed: 1 12 2020
medline: 7 2 2021
entrez: 30 11 2020
Statut: ppublish

Résumé

Pea (Pisum sativum L.) is a widely grown pulse crop that is a source of protein, starch and micronutrients in both human diets and livestock feeds. There is currently a strong global focus on making agriculture and food production systems more sustainable, and pea has one of the smallest carbon footprints of all crops. Multiple genetic loci have been identified that influence pea seed protein content, but protein composition is also important nutritionally. Studies have previously identified gene families encoding individual seed protein classes, now documented in a reference pea genome assembly. Much is also known about loci affecting starch metabolism in pea, with research especially focusing on improving concentrations of resistant starch, which has a positive effect on maintaining blood glucose homeostasis. Diversity in natural germplasm for micronutrient concentrations and mineral hyperaccumulation mutants have been discovered, with quantitative trait loci on multiple linkage groups identified for seed micronutrient concentrations. Antinutrients, which affect nutrient bioavailability, must also be considered; mutants in which the concentrations of important antinutrients including phytate and trypsin inhibitors are reduced have already been discovered. Current knowledge on the genetics of nutritional traits in pea will greatly assist with crop improvement for specific end uses, and further identification of genes involved will help advance our knowledge of the control of the synthesis of seed compounds.

Identifiants

pubmed: 33250319
pii: S0981-9428(20)30571-4
doi: 10.1016/j.plaphy.2020.11.020
pmc: PMC7801860
pii:
doi:

Substances chimiques

Pea Proteins 0
Starch 9005-25-8

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

353-362

Subventions

Organisme : Biotechnology and Biological Sciences Research Council
ID : BB/H009787/1
Pays : United Kingdom
Organisme : Biotechnology and Biological Sciences Research Council
ID : BBS/E/J/000CA392
Pays : United Kingdom

Informations de copyright

Copyright © 2020 The Authors. Published by Elsevier Masson SAS.. All rights reserved.

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Auteurs

Gabriel H J Robinson (GHJ)

Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, United Kingdom.

Claire Domoney (C)

Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, United Kingdom. Electronic address: claire.domoney@jic.ac.uk.

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Classifications MeSH