Ohanenye Ikenna C, Ekezie Flora-Glad C, Sarteshnizi Roghayeh A, Boachie Ruth T, Emenike Chijioke U, Sun Xiaohong, Nwachukwu Ifeanyi D, Udenigwe Chibuike C
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran.
Foods. 2022 Aug 2;11(15):2299. doi: 10.3390/foods11152299.
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
将食用豆类种子作为一种在全球范围内加强粮食安全、减少营养不良和改善健康状况的策略，这仍然是一个引发深入研究兴趣的热门课题。豆类种子蛋白质的膳食蛋白质含量丰富。然而，与这些蛋白质共存于种子基质中的还有其他抑制蛋白质消化率的成分。因此，提高对豆类蛋白质的摄取往往取决于对这些抑制剂的中和，这些抑制剂统称为抗营养物质或抗营养因子。蛋白质质量的测定通常涉及评估蛋白质消化率和必需氨基酸含量，可使用多种方法进行评估，如体外模拟胃肠道消化率、蛋白质消化率校正氨基酸评分（IV-PDCAAS）和可消化必需氨基酸评分（DIAAS）。由于大多数可食用豆类主要以加工形式存在，鉴于加工方法对蛋白质消化率的影响能力，对这些加工方法（可以是传统方法，如烹饪、研磨、挤压、发芽和发酵，也可以是基于新兴技术，如高压处理（HPP）、超声、辐照、脉冲电场（PEF）和微波）进行研究不仅至关重要，而且很有必要。因此，这篇及时且重要的综述讨论了每种加工方法如何影响豆类种子的消化率，探讨了改进的潜力，突出了抗营养因子带来的挑战，并提出了未来研究的重点领域。
