Nutritional and Antinutritional Factors of Some Pulses Seed and Their Effects on Human Health

Abstract

The Food and Agriculture Organization (FAO) realizes about fifteen pulses (primary and minor) such as dry peas, black beans, chickpeas, roman bean, beans, and lentils etc. cultivated worldwide over a hundred countries. Similarly pulses especially bean, chickpea and lentil are really popular in Turkish Cuisine culture and there are many meals made with the pulses in Turkey. Thus, seed quality of the pulses is too significant for producers to be sold at higher prices. Moreover, it is also important for human health with over nutrition rates and has high levels of minerals as well as folate and other B-vitamins and diminished rate of diseases particularly resulting from obesity due to the high level of fiber and protein rates. But pulses seeds have also antinutritional factors such as some enzyme inhibitors (trypsin and chymotrypsin proteinase inhibitors), phytic acid, flatulence factors, lectins and saponins, and some different allergens. The factors cause some health problem such as mineral (Fe, Zn, Mg etc.) deficiency of human body. So, we prepared the review to show situation of some pulses in Turkey and in the world and to explain some antinutritional factors (secondary metabolites) of pulses seeds besides some nutritional characteristics.

Compositional Changes of the High-Fat Diet-Induced Gut Microbiota upon Consumption of Common Pulses

“…Pulse consumption also predicted synthesis of vitamins and organic cofactors, such as thiamin, heme b, pyridoxal 5 -phosphate, flavin, folic acid (via 6-hydroxymethyl-dihydropterin diphosphate), NAD, phospho-pantothenate, coenzyme A. These data imply additional health benefit of pulse consumption associated with vitamin production [62]. Biosynthesis of a number of amino acids, e.g., L-methionine, L-phenylalanine, L-tyrosine, is predicted to be enhanced, whereas L-ornithine, L-lysine, L-threonine, L-tryptophan, L-isoleucine, L-valine biosynthesis was predicted to be reduced.…”

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

“…Plant proteins can be responsible for allergies [ 138 ], celiac disease [ 139 ], and phytoestrogens intake [ 137 ]. Legumes and cereals may also contain anti-nutritional factors (ANFs), which can interfere with the absorption of many nutrients and thus reduce their bio-accessibility [ 140 ]. ANFs include lectins, protease inhibitors, phytic acid, phenolic compounds (tannins and saponins), α-galactosides, and alkaloids [ 141 ].…”

The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

“…At certain doses, they can exhibit agglutination activity in blood cells (hemagglutination) (Rehman et al, 2014;Bessada et al, 2019). Phytic acid forms complexes with dietary minerals such as calcium, zinc, iron and magnesium, and therefore decreases bioavailability and mineral absorption (Rosa-Sibakov et al, 2018;Parca et al, 2018).…”

“…In addition, it can also bind to other nutrients like protein and digestive enzymes (proteases and amylases) resulting in lower protein solubility and proteolysis inhibition (Parca et al, 2018). Phenolic compounds such as tannins are well-known for precipitating proteins, decreasing protein digestibility and amino acid availability (Robinson et al, 2019).…”