Madurapperumage Amod, Tang Leung, Thavarajah Pushparajah, Bridges William, Shipe Emerson, Vandemark George, Thavarajah Dil
Plant and Environmental Sciences, Clemson University, Clemson, SC, United States.
Agilent Technologies, Glasgow, United Kingdom.
Front Plant Sci. 2021 Oct 12;12:734980. doi: 10.3389/fpls.2021.734980. eCollection 2021.
Chickpea is a highly nutritious pulse crop with low digestible carbohydrates (40-60%), protein (15-22%), essential fats (4-8%), and a range of minerals and vitamins. The fatty acid composition of the seed adds value because fats govern the texture, shelf-life, flavor, aroma, and nutritional composition of chickpea-based food products. Therefore, the biofortification of essential fatty acids has become a nutritional breeding target for chickpea crop improvement programs worldwide. This paper examines global chickpea production, focusing on plant lipids, their functions, and their benefits to human health. In addition, this paper also reviews the chemical analysis of essential fatty acids and possible breeding targets to enrich essential fatty acids in chickpea () biofortification. Biofortification of chickpea for essential fatty acids within safe levels will improve human health and support food processing to retain the quality and flavor of chickpea-based food products. Essential fatty acid biofortification is possible by phenotyping diverse chickpea germplasm over suitable locations and years and identifying the candidate genes responsible for quantitative trait loci mapping using genome-wide association mapping.
鹰嘴豆是一种营养丰富的豆类作物，含有低消化性碳水化合物（40-60%）、蛋白质（15-22%）、必需脂肪（4-8%）以及一系列矿物质和维生素。种子的脂肪酸组成增加了其价值，因为脂肪决定了鹰嘴豆基食品的质地、保质期、风味、香气和营养成分。因此，必需脂肪酸的生物强化已成为全球鹰嘴豆作物改良计划的营养育种目标。本文研究了全球鹰嘴豆产量，重点关注植物脂质、它们的功能以及对人类健康的益处。此外，本文还综述了必需脂肪酸的化学分析以及在鹰嘴豆生物强化中富集必需脂肪酸的可能育种目标。在安全水平内对鹰嘴豆进行必需脂肪酸生物强化将改善人类健康，并支持食品加工以保持鹰嘴豆基食品的品质和风味。通过在合适的地点和年份对不同的鹰嘴豆种质进行表型分析，并使用全基因组关联图谱鉴定负责数量性状位点定位的候选基因，有可能实现必需脂肪酸的生物强化。
