Progress 06/15/18 to 06/14/23
Outputs
PROGRESS REPORT Objectives (from AD-416): Coordinate the implementation of the pulse health initiative for expanded pulse crops research in the areas of health and nutrition, functionality, sustainability, and global food security. Research should be coordinated with interested ARS, state, and industry cooperators, and administered through non-assisted cooperative agreements. Planning workshops and annual meetings involving interested parties will be organized throughout the funding period. Approach (from AD-416): Research will be conducted cooperatively to address the following research areas: Human Health and Chronic Disease Prevention; Functionality Traits and Food Security; and Sustainability of Pulse Production Systems. Targeted projects will focus on dry bean, dry pea, chickpea, or lentil research (or a combination of pulse crops) in the following priority areas: (1) Determine the role of pulse food consumption in a healthy diet with an emphasis on the biological mechanisms and impact on key health endpoints (e.g., glycemic control, cardiovascular risk factors, obesity/overweight, metabolic syndrome, inflammation, or microbiome composition); (2) Conduct well-designed and adequately controlled studies in humans that provide definitive data regarding the nutritional/health benefits of pulses as a component of a healthy diet; (3) Determine dietary consumption patterns of pulse foods and pulse food ingredients among U.S. consumers and the barriers and facilitators to pulse consumption; (4) Determine the role of dietary fiber, oligosaccharides, and other plant prebiotics from pulse crops in altering the composition and promoting beneficial attributes of a healthy gut microbiome; (5) Identify biomarkers of intake for various pulses; (6) Determine whether/how processing changes the health benefits or energy value of pulse foods consumed as part of a healthy diet; (7) Optimize processing conditions and formulations to improve the acceptability, flavor, nutritional value, or health attributes of foods made with pulses; (8) Develop high-throughput functionality measures that can be used by breeders and industry to assess functional characteristics of novel germplasm or current varieties; (9) Evaluate functional properties of protein and other pulse fractions/ingredients and optimize their use in food applications; (10) Determine the variability in chemical/nutritional composition of pulse crops and determine factors (agronomic, genetic or environmental) that influence that variation; (11) Determine factors (genetic or environmental) affecting the functional properties of pulse foods as ingredients in different food applications; (12) Develop pulse varieties with improved nutritional or functional attributes, combined with enhanced agronomic traits, and disease and pest resistance; (13) Assess the water footprint and demonstrate the value of improved water use efficiency in pulse-small grain cropping systems (e.g., field studies; life-cycle analyses); (14) Assess the carbon footprint and demonstrate the value of pulse cropping systems on the reduction of greenhouse gas emissions; (15) Develop improved pulse varieties that fix more nitrogen and identify enhanced plant-rhizobia interactions that yield superior nitrogen fixing capacity and leave greater residual nitrogen in soil; (16) Develop agronomic strategies to improve soil health through the incorporation of pulses in a cropping system rotation; (17) Assess the impact of incorporating pulses and expanding their use in the U.S. diet on sustainability outcomes. This report documents progress for cooperative research performed as part of the Pulse Crop Health Initiative and involves researchers at several U. S. universities and USDA-ARS locations, in cooperation with USDA-ARS in Fargo, North Dakota. Over the life of this project, we have initiated a total of 82 cooperative projects, of which 28 have been completed. Projects were established through non-assistance cooperative agreements with university faculty or through temporary funds transfers to ARS scientists at other locations. There will be 54 continuing projects that will be carried into the next project cycle. All studies throughout the life of the project have focused on the following priority areas: (1) the role of pulse consumption in human health improvement & chronic disease prevention, (2) understanding functionality traits of pulse ingredients for use in human food products, (3) breeding pulse crops for nutritional quality and food security, or (4) sustainability benefits of including pulse crops in various production systems. Research covered all target pulse crops, including peas, lentils, chickpeas, dry beans, and cowpeas. Each year, research plans-of-work were requested for the fiscal year funding cycle. Proposals were reviewed and ranked by one of three scientific review panels focused on human health, breeding and sustainability, or food technology. The Initiative Steering Committee met and made recommendations on which projects to fund, with attention given to the research priority areas of Breeding, Sustainability, Food Technology, and Human Health. Artificial Intelligence (AI)/Machine Learning (ML) Artificial Intelligence (AI) and/or Machine Learning (ML) methods were not used for this project during FY2023.
Impacts
(N/A)
Publications
- Atanda, S.A., Steffes, J., Lan, Y., Al Bari, M., Kim, J., Morales, M., Johnson, J., Saludares, R.A., Worral, H., Piche, L., Ross, A., Grusak, M.A. , Coyne, C.J., McGee, R.J., Rao, J., Bandillo, N. 2022. Multi-trait genomic prediction improves selection accuracy for enhancing seed mineral concentrations in pea (Pisum sativum L.). The Plant Genome. 2022. Article e20260. https://doi.org/10.1002/tpg2.20260.
- Shen, Y., Wu, X., Li, Y. 2022. Modulating molecular interactions in pea protein to improve its functional properties. Food Hydrocolloids. 8. Article 100313. https://doi.org/10.1016/j.jafr.2022.100313.
- Rajpurohit, B., Li, Y. 2023. Overview on pulse proteins for future foods: ingredient development and novel applications. Future Foods. 3(4):340-356. https://doi.org/10.1016/j.jfutfo.2023.03.005.
- Rivera, J., Siliveru, K., Li, Y. 2022. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition. https://doi. org/10.1080/10408398.2022.2139223.
- Paff, A., Cockburn, D.W. 2023. Evaluating the efficacy of non-thermal microbial load reduction treatments of heat labile food components for in vitro fermentation experiments. PLOS ONE. 18(3). Article e0283287. https:// doi.org/10.1371/journal.pone.0283287.
- Hong, S., Shen, Y., Li, Y. 2022. Physicochemical and functional properties of texturized vegetable proteins and cooked patty textures: Comprehensive characterization and correlation analysis. Foods. 11(17). Article 2619. https://doi.org/10.3390/foods11172619.
- Rideout, T.C., Andreani, G.A., Pembroke, J., Choudhary, D., Browne, R.W., Mahmood, S., Patel, M.S. 2023. Maternal pea protein intake provides sex- specific protection against dyslipidemia in offspring from obese pregnancies. Nutrients. 15(4). Article 867. https://doi.org/10.3390/ nu15040867.
- Kadyan, S., Park, G., Singh, P., Arjmandi, B., Nagpal, R. 2023. Prebiotic mechanisms of resistant starches from dietary beans and pulses on gut microbiome and metabolic health in a humanized murine model of aging. Frontiers in Nutrition. 10. Article 1106463. https://doi.org/10.3389/fnut. 2023.1106463.
- Kadyan, S., Park, G., Wang, B., Signh, P., Arjmandi, B., Nagpal, R. 2023. Resistant starches from dietary pulses modulate the gut metabolome in association with microbiome in a humanized murine model of ageing. Scientific Reports. 13. Article 10566. https://doi.org/10.1038/s41598-023- 37036-w.
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Progress 10/01/21 to 09/30/22
Outputs
PROGRESS REPORT Objectives (from AD-416): Coordinate the implementation of the pulse health initiative for expanded pulse crops research in the areas of health and nutrition, functionality, sustainability, and global food security. Research should be coordinated with interested ARS, state, and industry cooperators, and administered through non-assisted cooperative agreements. Planning workshops and annual meetings involving interested parties will be organized throughout the funding period. Approach (from AD-416): Research will be conducted cooperatively to address the following research areas: Human Health and Chronic Disease Prevention; Functionality Traits and Food Security; and Sustainability of Pulse Production Systems. Targeted projects will focus on dry bean, dry pea, chickpea, or lentil research (or a combination of pulse crops) in the following priority areas: (1) Determine the role of pulse food consumption in a healthy diet with an emphasis on the biological mechanisms and impact on key health endpoints (e.g., glycemic control, cardiovascular risk factors, obesity/overweight, metabolic syndrome, inflammation, or microbiome composition); (2) Conduct well-designed and adequately controlled studies in humans that provide definitive data regarding the nutritional/health benefits of pulses as a component of a healthy diet; (3) Determine dietary consumption patterns of pulse foods and pulse food ingredients among U.S. consumers and the barriers and facilitators to pulse consumption; (4) Determine the role of dietary fiber, oligosaccharides, and other plant prebiotics from pulse crops in altering the composition and promoting beneficial attributes of a healthy gut microbiome; (5) Identify biomarkers of intake for various pulses; (6) Determine whether/how processing changes the health benefits or energy value of pulse foods consumed as part of a healthy diet; (7) Optimize processing conditions and formulations to improve the acceptability, flavor, nutritional value, or health attributes of foods made with pulses; (8) Develop high-throughput functionality measures that can be used by breeders and industry to assess functional characteristics of novel germplasm or current varieties; (9) Evaluate functional properties of protein and other pulse fractions/ingredients and optimize their use in food applications; (10) Determine the variability in chemical/nutritional composition of pulse crops and determine factors (agronomic, genetic or environmental) that influence that variation; (11) Determine factors (genetic or environmental) affecting the functional properties of pulse foods as ingredients in different food applications; (12) Develop pulse varieties with improved nutritional or functional attributes, combined with enhanced agronomic traits, and disease and pest resistance; (13) Assess the water footprint and demonstrate the value of improved water use efficiency in pulse-small grain cropping systems (e.g., field studies; life-cycle analyses); (14) Assess the carbon footprint and demonstrate the value of pulse cropping systems on the reduction of greenhouse gas emissions; (15) Develop improved pulse varieties that fix more nitrogen and identify enhanced plant-rhizobia interactions that yield superior nitrogen fixing capacity and leave greater residual nitrogen in soil; (16) Develop agronomic strategies to improve soil health through the incorporation of pulses in a cropping system rotation; (17) Assess the impact of incorporating pulses and expanding their use in the U.S. diet on sustainability outcomes. This report documents progress for cooperative research performed as part of the Pulse Crop Health Initiative and involves researchers at several U. S. universities and USDA-ARS locations, in cooperation with USDA-ARS in Fargo, North Dakota. Studies were carried out in 43 cooperative projects that focused on (1) human health improvement & chronic disease prevention, (2) functionality traits of pulse ingredients for use in food products, (3) breeding pulse crops for nutritional quality and food security, or (4) sustainability of pulse production systems. Research covered all target pulse crops, including peas, lentils, chickpeas, dry beans, and cowpeas. Research plans-of-work were requested for the fiscal year (FY) 22 funding cycle in February 2022. Over $7.6 million in requests from 81 potential projects were received, with approximately $4.2 million available for distribution to selected plans-of-work. Proposals were reviewed and ranked by one of three scientific review panels focused on human health, breeding and sustainability, or food technology. The Initiative Steering Committee met and awarded funds to 51 projects, spanning the research priority areas of Breeding (9 projects), Sustainability (12 projects), Food Technology (15 projects), and Human Health (15 projects).
Impacts
(N/A)
Publications
- Tóth, B., Moloi, M.J., Szoke, L., Danter, M., Grusak, M.A. 2021. Cultivar differences in the biochemical and physiological responses of common beans to aluminum stress. Plants. 10(10):2097. https://doi.org/10.3390/ plants10102097.
- Phillips, C.L., Meyer, K.M., Garcia-Jaramillo, M., Weidman, C., Stewart, C. E., Wanzek, T.A., Grusak, M.A., Watts, D.W., Novak, J.M., Trippe, K.M. 2022. Towards predicting biochar impacts on plant-available soil nitrogen content. Biochar. 4. Article 9. https://doi.org/10.1007/s42773-022-00137-2.
- Al Bari, M., Zheng, P., Viera, I., Worral, H., Szwiec, S., Ma, Y., Main, D. , Coyne, C.J., McGee, R.J., Bandillo, N. 2021. Harnessing genetic diversity in the USDA pea germplasm collection through genomic prediction. Frontiers in Genetics. 12. Article 707754. https://doi.org/10.3389/fgene. 2021.707754.
- Geng, P., Hooper, S., Sun, J., Chen, P., Cichy, K.A., Harnly, J.M. 2022. Contrast study on secondary metabolite profile between pastas made from three single varietal common bean (Phaseolus vulgaris L.) and durum wheat (Triticum durum). ACS Food Science and Technology. 2(5):895⿿904. https:// doi.org/10.1021/acsfoodscitech.2c00050.
- Winham, D.M., Thompson, S.V., Heer, M.M., Davitt, E.E., Hooper, S.D., Cichy, K.A., Knoblauch, S.T. 2022. Black bean pasta meals with varying protein concentrations reduce postprandial glycemia and insulinemia similarly compared to white bread control in adults. Foods. 11(11): Article 1652. https://doi.org/10.3390/foods11111652.
- Shen, Y., Hong, S., Singh, G., Koppel, K., Li, Y. 2022. Improving functional properties of pea protein through ⿿green modifications using enzymes and polysaccharides. Food Chemistry. 385. Article 132687. https:// doi.org/10.1016/j.foodchem.2022.132687.
- Mclean, P.E., Lee, R., Howe, K.J., Osborn, C., Grimwood, J., Levy, S., Haugrud, A.P., Plott, C., Robinson, M., Skiba, R.M., Tanha, T., Zamani, M., Thannhauser, T.W., Glahn, R.P., Schmutz, J., Osorno, J., Miklas, P.N. 2022. The common bean V gene encodes flavonoid 3'5' hydroxylase: a major mutational target for flavonoid diversity in angiosperms. Frontiers in Plant Science. 13:869582. https://doi.org/10.3389/fpls.2022.869582.
- Shen, Y., Babu, K.S., Amamcharla, J., Li, Y. 2022. Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. International Journal of Food Science and Technology. 57:3955⿿3966. https:/ /doi.org/10.1111/ijfs.15564.
- Shen, Y., Hong, S., Du, Z., Chao, M., O'Quinn, T., Li, Y. 2021. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT - Food Science and Technology. 154. Article 112774. https://doi.org/10.1016/j.lwt.2021.112774.
- Tang, X., Shen, Y., Zhang, Y., Schilling, M., Li, Y. 2021. Parallel comparison of functional and physicochemical properties of common pulse proteins. LWT - Food Science and Technology. 146. Article 111594. https:// doi.org/10.1016/j.lwt.2021.111594.
- Didinger, C., Thompson, H.J. 2021. Defining nutritional and functional niches of legumes: A call for clarity to distinguish a future role for pulses in the Dietary Guidelines for Americans. Nutrients. 13. Article 1100. https://doi.org/10.3390/nu13041100.
- Kadyan, S., Sharma, A., Arjmandi, B.H., Singh, P., Nagpal, R. 2022. Prebiotic potential of dietary beans and pulses and their resistant starch for aging-associated gut and metabolic health. Nutrients. 14. Article 1726. https://doi.org/10.3390/nu14091726.
- Hall, A.E., Moraru, C.I. 2021. Effect of high pressure processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates. LWT - Food Science and Technology. 152. Article 112342. https://doi.org/10.1016/j.lwt.2021.112342.
- Hall, A.E., Moraru, C.I. 2021. Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment. LWT - Food Science and Technology. 152. Article 112349. https://doi.org/10. 1016/j.lwt.2021.112349.
- Lutsiv, T., Mcginley, J.N., Neil-Mcdonald, E.S., Weir, T.L., Foster, M.T., Thompson, H.J. 2022. Relandscaping the gut microbiota with a whole food: Dose⿿response effects to common bean. Foods. 11. Article 1153. https://doi. org/10.3390/foods11081153.
- Didinger, C., Thompson, H.J. 2022. The role of pulses in improving human health: A review. Legume Science. Article e147. https://doi.org/10.1002/ leg3.147.
- Brick, M.A., Kleintop, A., Echeverria, D., Kammlade, S., Brick, L.A., Osorno, J.M., Mcclean, P., Thompson, H.J. 2022. Dry bean: A protein-rich superfood with carbohydrate characteristics that can close the dietary fiber gap. Frontiers in Plant Science. 13. Article 914412. https://doi.org/ 10.3389/fpls.2022.914412.
- Lutsiv, T., Weir, T.L., Mcginley, J.N., Neil, E.S., Wei, Y., Thompson, H.J. 2021. Compositional changes of the high-fat diet-induced gut microbiota upon consumption of common pulses. Nutrients. 13. Article 3992. https:// doi.org/10.3390/nu13113992.
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Progress 10/01/20 to 09/30/21
Outputs
PROGRESS REPORT Objectives (from AD-416): Coordinate the implementation of the pulse health initiative for expanded pulse crops research in the areas of health and nutrition, functionality, sustainability, and global food security. Research should be coordinated with interested ARS, state, and industry cooperators, and administered through non-assisted cooperative agreements. Planning workshops and annual meetings involving interested parties will be organized throughout the funding period. Approach (from AD-416): Research will be conducted cooperatively to address the following research areas: Human Health and Chronic Disease Prevention; Functionality Traits and Food Security; and Sustainability of Pulse Production Systems. Targeted projects will focus on dry bean, dry pea, chickpea, or lentil research (or a combination of pulse crops) in the following priority areas: (1) Determine the role of pulse food consumption in a healthy diet with an emphasis on the biological mechanisms and impact on key health endpoints (e.g., glycemic control, cardiovascular risk factors, obesity/overweight, metabolic syndrome, inflammation, or microbiome composition); (2) Conduct well-designed and adequately controlled studies in humans that provide definitive data regarding the nutritional/health benefits of pulses as a component of a healthy diet; (3) Determine dietary consumption patterns of pulse foods and pulse food ingredients among U.S. consumers and the barriers and facilitators to pulse consumption; (4) Determine the role of dietary fiber, oligosaccharides, and other plant prebiotics from pulse crops in altering the composition and promoting beneficial attributes of a healthy gut microbiome; (5) Identify biomarkers of intake for various pulses; (6) Determine whether/how processing changes the health benefits or energy value of pulse foods consumed as part of a healthy diet; (7) Optimize processing conditions and formulations to improve the acceptability, flavor, nutritional value, or health attributes of foods made with pulses; (8) Develop high-throughput functionality measures that can be used by breeders and industry to assess functional characteristics of novel germplasm or current varieties; (9) Evaluate functional properties of protein and other pulse fractions/ingredients and optimize their use in food applications; (10) Determine the variability in chemical/nutritional composition of pulse crops and determine factors (agronomic, genetic or environmental) that influence that variation; (11) Determine factors (genetic or environmental) affecting the functional properties of pulse foods as ingredients in different food applications; (12) Develop pulse varieties with improved nutritional or functional attributes, combined with enhanced agronomic traits, and disease and pest resistance; (13) Assess the water footprint and demonstrate the value of improved water use efficiency in pulse-small grain cropping systems (e.g., field studies; life-cycle analyses); (14) Assess the carbon footprint and demonstrate the value of pulse cropping systems on the reduction of greenhouse gas emissions; (15) Develop improved pulse varieties that fix more nitrogen and identify enhanced plant-rhizobia interactions that yield superior nitrogen fixing capacity and leave greater residual nitrogen in soil; (16) Develop agronomic strategies to improve soil health through the incorporation of pulses in a cropping system rotation; (17) Assess the impact of incorporating pulses and expanding their use in the U.S. diet on sustainability outcomes. This report documents progress for cooperative research performed as part of the Pulse Crop Health Initiative and involves researchers at several U. S. universities and USDA-ARS locations, in cooperation with USDA-ARS in Fargo, North Dakota. Studies were carried out in 37 cooperative projects that focused on (1) human health improvement & chronic disease prevention, (2) functionality traits of pulse ingredients for use in food products, (3) breeding pulse crops for nutritional quality and food security, or (4) sustainability of pulse production systems. Research covered all target pulse crops, including peas, lentils, chickpeas, dry beans, and cowpeas. Research plans-of-work were requested for the Fiscal Year 2021 funding cycle in April 2021. Over $7.5 million in requests from 89 potential projects were received, with approximately $4 million available for distribution to selected plans-of-work. Proposals were reviewed and ranked by one of three scientific review panels focused on human health, breeding and sustainability, or food technology. The Initiative Steering Committee met and awarded funds to 43 projects, spanning the research priority areas of Breeding (10 projects), Sustainability (9 projects), Food Technology (12 projects), and Human Health (12 projects). Record of Any Impact of Maximized Teleworking Requirement: Most of the work in this project was conducted through cooperators at other ARS or University institutions and the impact of the pandemic varied across institutions. For ARS cooperators who had plans for laboratory or field-based research, maximized telework did slow the planned progress of their research efforts. For non-ARS cooperators, we learned that many of these individuals and their research staff were similarly restricted from on-site work and their research efforts were delayed as well, including all human trials. On the other hand, our receipt of fiscal year 2021 Plans-of-Work and the review of these plans stayed on schedule, as most of the writing or reviewing could be done easily in a maximized telework status.
Impacts
(N/A)
Publications
- Cawthray, G.R., Denton, M.D., Grusak, M.A., Shane, M.W., Veneklaas, E.J., Lambers, H. 2021. No evidence of regulation in root-mediated iron reduction in two Strategy I cluster-rooted Banksia species (Proteaceae). Plant and Soil. https://doi.org/10.1007/s11104-021-04849-5.
- Narayanan, N., Beyene, G., Chauhan, R., Grusak, M.A., Taylor, N. 2020. Stacking disease resistance and mineral biofortification in cassava varieties to enhance yields and consumer health. Plant Biotechnology Journal. https://doi.org/10.1111/pbi.13511.
- Gharibzahedi, S.M.T., Smith, B. 2020. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Comprehensive Reviews in Food Science and Food Safety. 20:1250-1279. https://doi.org/10.1111/1541-4337.12699.
- Kim, T., Riaz, M.N., Awika, J., Teferra, T.F. 2021. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins- peas, lentils, and faba beans. Journal of Food Science. 86:1322-1334. https://doi.org/10.1111/1750-3841.15660.
- Shen, Y., Li, Y. 2021. Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocolloids. 117:106686. https://doi.org/10.1016/j.foodhyd.2021.106686.
- Taghvaei, M., Smith, B. 2020. Development and optimization of a reversed- phase HPLC method to separate pulse proteins. Journal of Food Analytical Methods. 13:1482-1491. https://doi.org/10.1007/s12161-020-01771-x.
- Winham, D.M., Davitt, E.D., Heer, M.M., Shelley, M.C. 2020. Pulse knowledge, attitudes, practices, and cooking experience of Midwestern US university students. Nutrients. 12:3499. https://doi.org/10.3390/ nu12113499.
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Progress 10/01/19 to 09/30/20
Outputs
Progress Report Objectives (from AD-416): Coordinate the implementation of the pulse health initiative for expanded pulse crops research in the areas of health and nutrition, functionality, sustainability, and global food security. Research should be coordinated with interested ARS, state, and industry cooperators, and administered through non-assisted cooperative agreements. Planning workshops and annual meetings involving interested parties will be organized throughout the funding period. Approach (from AD-416): Research will be conducted cooperatively to address the following research areas: Human Health and Chronic Disease Prevention; Functionality Traits and Food Security; and Sustainability of Pulse Production Systems. Targeted projects will focus on dry bean, dry pea, chickpea, or lentil research (or a combination of pulse crops) in the following priority areas: (1) Determine the role of pulse food consumption in a healthy diet with an emphasis on the biological mechanisms and impact on key health endpoints (e.g., glycemic control, cardiovascular risk factors, obesity/overweight, metabolic syndrome, inflammation, or microbiome composition); (2) Conduct well-designed and adequately controlled studies in humans that provide definitive data regarding the nutritional/health benefits of pulses as a component of a healthy diet; (3) Determine dietary consumption patterns of pulse foods and pulse food ingredients among U.S. consumers and the barriers and facilitators to pulse consumption; (4) Determine the role of dietary fiber, oligosaccharides, and other plant prebiotics from pulse crops in altering the composition and promoting beneficial attributes of a healthy gut microbiome; (5) Identify biomarkers of intake for various pulses; (6) Determine whether/how processing changes the health benefits or energy value of pulse foods consumed as part of a healthy diet; (7) Optimize processing conditions and formulations to improve the acceptability, flavor, nutritional value, or health attributes of foods made with pulses; (8) Develop high-throughput functionality measures that can be used by breeders and industry to assess functional characteristics of novel germplasm or current varieties; (9) Evaluate functional properties of protein and other pulse fractions/ingredients and optimize their use in food applications; (10) Determine the variability in chemical/nutritional composition of pulse crops and determine factors (agronomic, genetic or environmental) that influence that variation; (11) Determine factors (genetic or environmental) affecting the functional properties of pulse foods as ingredients in different food applications; (12) Develop pulse varieties with improved nutritional or functional attributes, combined with enhanced agronomic traits, and disease and pest resistance; (13) Assess the water footprint and demonstrate the value of improved water use efficiency in pulse-small grain cropping systems (e.g., field studies; life-cycle analyses); (14) Assess the carbon footprint and demonstrate the value of pulse cropping systems on the reduction of greenhouse gas emissions; (15) Develop improved pulse varieties that fix more nitrogen and identify enhanced plant-rhizobia interactions that yield superior nitrogen fixing capacity and leave greater residual nitrogen in soil; (16) Develop agronomic strategies to improve soil health through the incorporation of pulses in a cropping system rotation; (17) Assess the impact of incorporating pulses and expanding their use in the U.S. diet on sustainability outcomes. This report documents progress for cooperative research performed as part of the Pulse Crop Health Initiative and involves researchers at several U. S. universities and USDA-ARS locations, in cooperation with USDA-ARS in Fargo, North Dakota. MP3: More protein, more peas, more profit. Replicated field trials of 30 yellow pea cultivars and a genetically diverse population of 482 yellow pea lines were harvested in 2019 and analyzed for seed protein concentration. One high protein pea line was selected for whole genome sequencing. Genotype-by-sequencing was completed on all 482 pea lines. Development of efficient, genotype-independent gene-editing systems for common bean and chickpea. We have confirmed that we can achieve Agrobacterium-mediated stable transformation using the meristem transformation approach in a pinto bean cultivar. We produced transgene- positive Eclipse common bean, and Sierra chickpea plants, but they did not produce transgenic progeny. Our initial gene target to assay editing in common bean will be the P gene, which controls seed coat color. Enhancing the nutritional and functional traits of dry bean. To obtain metabolite fingerprints for a large collection of advanced breeding lines from the major market classes of dry beans, a selection of lines from the pinto, black, and navy dry bean market classes have been ground and methanol extracts were isolated. Samples have been characterized by reflectance near infra-red analysis, followed by high-resolution accurate mass/tandem mass spectrometry to assess candidate chemical profiles. Improving the nutritional value of chickpeas. Approximately 500 seventh generation breeding lines were produced in the greenhouse, derived from crosses made to improve seed concentrations of zinc and protein. Advanced kabuli chickpea breeding lines and check cultivars were evaluated in the field in 2019 at four locations in Washington state. Correlations were determined between nutritional traits and important agronomic traits including yield and seed size. Improved short season cowpeas and development of unmanned aerial system to advance pulse breeding. A variety trial comprising 16 selected lines of cowpea was conducted at College Station, Texas, at three planting dates, May-July 2019. Yield and various agronomic characteristics were evaluated. A total of 26 different types of crosses involving selected parents were made to generate new breeding populations. Increasing nitrogen fixation potential in pulses. Ten varieties of pea and lentil were seeded into cereal stubble in a randomized complete block design at two Montana plots in 2019. Grains were collected, but due to the temporary shutdown of the University of California Davis Isotope Lab, nitrogen fixation has not yet been measured. Sustainable field pea cropping systems for the great plains. Biomass, seed yield, and yield components were estimated for winter and spring pea varieties at four locations in Kansas and for soybeans at two of these locations. Plant and soil samples were collected for analysis of nitrogen accumulation and fixation, profile soil nitrogen, and baseline soil health indicators. Sustainability and health impact assessment of U.S. pulses. Production of four types of pulses were modeled using an open source life-cycle analysis software program. On-farm processes such as land preparation, planting, application of fertilizers and other chemicals, and harvesting were included. Post-farmgate processes included processing of pulses, retail sale, cooking and consumption at consumer stage, and the associated transportation. Using native rhizobia to improve salt-tolerance in field pea. We screened 24 soils from different biomes (native grassland, forest, high steppe) for nodulation potential and we observed nodulation in most of these soils. We identified 90 native rhizobia colonies and are now screening colonies on nitrogen-free media with increasing salinity. Optimizing nodulation in chickpea for enhanced nitrogen fixation. Rhizobial strains previously isolated from soil and chickpea plants collected from farmer fields were screened in greenhouse assays. Studies with un-inoculated plants, un-inoculated plants fertilized weekly with ammonium nitrate, and plants inoculated with commercial inoculant strains were established. Plants were harvested 6 weeks post inoculation to count nodules and to measure fresh and dry weights. Field experiments to incorporate pulse crops in cropping systems and assess soil health and water use efficiency. To determine soil health and physiology of pulses grown in rotation and intercropped with barley, we established field plantings in Aberdeen, Idaho. To determine simultaneous carbon assimilation and seasonal carbon allocation to seeds, roots, and stems, a dual labeling system has been designed for the 13CO2 and 15N2 labeling. Flavor, nutrition and functional properties of pea protein. Two different methods for pea protein extraction were optimized to obtain pea protein isolates (PPI) of high purity, with yields over 60%. To assess aroma present in pea flour and PPI, two methodologies were tested. We found a higher number of aroma compounds can be extracted with the solvent assisted flavor evaporation method. Dual processing of pulses to reduce gas production and increase fiber fermentation. To assess the effectiveness of food processing on reducing gas-producing oligosaccharides in pulses, acid treatment and germination were performed. To determine characteristics of the microbiota that are consistent with low gas and high butyrate production, we compared germinated samples with unprocessed beans using six microbial mixtures. Optimizing pulse protein functionality. A new revered-phase high-pressure liquid chromatography (HPLC) method was developed for a fast analysis of pulse crop proteins and successfully tested for yellow pea, lentils, chickpea, and great northern beans. A fraction collection procedure to obtain separated proteins from HPLC analysis was successfully developed. The two-dimensional screening of pulses is 90% complete. Tailoring processing strategies to produce chickpea proteins and prebiotic oligosaccharides. We evaluated two extraction approaches, the aqueous extraction process (AEP) and the enzyme-assisted aqueous extraction process (EAEP) to produce chickpea concentrates with increased extractability and target functionality. The use of enzymes significantly increased protein, oil, and carbohydrate extractability. Higher solubility of EAEP skim proteins at acidic pH values suggests chickpea proteins could be used as ingredients for product formulations involving acidic pH (i.e., beverage industry). Impact of storage on functionality and nutritional and phytochemical compositions of pulses. Pea and chickpea samples were obtained and sub- divided into units necessary for storage studies. Fifty pound samples of pea were placed in poly-lined bags in a storage room with minimal environmental control to mimic a warehouse, or samples were stored in galvanized steel bins to model storage in an outdoor environment (ODE). Pulse resistant starch: interplay between processing, the microbiome and health. We recruited and completed initial screening for 15 out of the 20 needed volunteers for the in vitro fecal fermentation study. We have done pilot runs of the collection and aliquoting procedures, which served to refine our methods. We completed the full protocol, sample collection and aliquoting of samples for two of the volunteers, which then allowed pilot experiments of the in vitro fermentation. Mechanisms of dry bean mediated anti-obesogenic activity. To determine how fat deposition is partitioned in control mice fed isocaloric amounts of bean versus control diet, mice were randomly assigned to one of three treatment groups over a period of three months, using body weight adjusted to tibia length as an endpoint. To assess whether bean consumption affects accumulation of lipid in adipose tissue, an 84-day paired feeding study was completed in B6 male mice consuming a high fat diet plus or minus common bean. Comparative analysis of pulses for human health traits. To determine how energy balance and lipid metabolism are impacted by low and high dietary fiber cultivars of pulses, body composition and adipocyte morphometrics of mice were studied, as well as caloric uptake and the fraction of ingested energy that is excreted in the feces. Understanding the pulse-gut relationship in systemic inflammation and insulin sensitivity. A clinical trial was started in January 2020 after obtaining Institutional Review Board (IRB) approval and establishing all trial related protocols. However, the clinical trial was put on hold due to the Covid-19 pandemic. Nonetheless, all relevant laboratory protocols were established and biological samples were collected from five human subjects for baseline data. Gut microbiota impacts of pulses on inflammation in overweight/obese humans. An 8-week trial with two doses of lentils (300 and 600 g/week) versus control (0 g/week) was completed and information from that trial was incorporated into this project. Changes were made to increase the daily dose of lentil intake from 120 to 140 g/day and the meal preparation plan was modified accordingly. IRB approval for human participants research was obtained; however, all human subject research was suspended in March 2020 due to COVID-19 restrictions. Hidden nutrition: understanding the encapsulation dynamics of the cotyledon cell. The glycemic response of black bean pastas made with different milling methods was less than that of the white bread control. Whole boiled beans elicited little change in blood glucose in contrast to the control bread and the pastas. Black bean pastas are unlikely to raise blood glucose long after a meal, which is a positive health effect for reducing chronic disease risk.
Impacts
(N/A)
Publications
- Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M. J., Winkler-Moser, J.K. 2020. Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet- cooking, soaking, and cooking. LWT - Food Science and Technology. 130:109765.
- Vandemark, G.J., Thavarajah, S., Siva, N., Thavarajah, D. 2020. Genotype and environment effects on prebiotic carbohydrate concentrations in kabuli chickpea cultivars and breeding lines grown in the U.S. Pacific Northwest. Frontiers in Plant Science. 11:112.
- McGinley, J., Fitzgerald, V., Neil, E., Omerigic, H., Heuberger, A., Weir, T., McGee, R.J., Vandemark, G.J. 2020. Pulse crop effects on gut microbial populations, intestinal function, and adiposity in a mouse model of dietary induced obesity. Nutrients. 12(3):593.
- Hooper, S., Glahn, R.P., Cichy, K.A. 2019. Single varietal dry bean (Phaseolus vulgaris L.) pastas: Nutritional profile and consumer acceptability. Plant Foods for Human Nutrition.
- Vasconcelos, M.W., Grusak, M.A., Pinto, E., Gomes, A., Ferreira, H., Balazs, B., Centofanti, T., Ntatsi, G., Savvas, D., Karkanis, A., Williams, M., Vandenberg, A., Toma, L., Shrestha, S., Akaichi, F., Barrios, C., Gruber, S., James, E.K., Maluk, M., Karley, A., Iannetta, P. 2020. The biology of legumes and their agronomic, economic and social impact. In: Hasanuzzaman, M., Araújo, S., Gill, S.S., editors. The Plant Family Fabaceae: Biology and Physiological Responses to Environmental Stresses. Singapore: Springer. p. 3-25.
- Wiesinger, J.A., Cichy, K.A., Hooper, S., Hart, J.J., Glahn, R.P. 2020. Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. Journal of Functional Foods. 71:104018.
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Progress 10/01/18 to 09/30/19
Outputs
Progress Report Objectives (from AD-416): Coordinate the implementation of the pulse health initiative for expanded pulse crops research in the areas of health and nutrition, functionality, sustainability, and global food security. Research should be coordinated with interested ARS, state, and industry cooperators, and administered through non-assisted cooperative agreements. Planning workshops and annual meetings involving interested parties will be organized throughout the funding period. Approach (from AD-416): Research will be conducted cooperatively to address the following research areas: Human Health and Chronic Disease Prevention; Functionality Traits and Food Security; and Sustainability of Pulse Production Systems. Targeted projects will focus on dry bean, dry pea, chickpea, or lentil research (or a combination of pulse crops) in the following priority areas: (1) Determine the role of pulse food consumption in a healthy diet with an emphasis on the biological mechanisms and impact on key health endpoints (e.g., glycemic control, cardiovascular risk factors, obesity/overweight, metabolic syndrome, inflammation, or microbiome composition); (2) Conduct well-designed and adequately controlled studies in humans that provide definitive data regarding the nutritional/health benefits of pulses as a component of a healthy diet; (3) Determine dietary consumption patterns of pulse foods and pulse food ingredients among U.S. consumers and the barriers and facilitators to pulse consumption; (4) Determine the role of dietary fiber, oligosaccharides, and other plant prebiotics from pulse crops in altering the composition and promoting beneficial attributes of a healthy gut microbiome; (5) Identify biomarkers of intake for various pulses; (6) Determine whether/how processing changes the health benefits or energy value of pulse foods consumed as part of a healthy diet; (7) Optimize processing conditions and formulations to improve the acceptability, flavor, nutritional value, or health attributes of foods made with pulses; (8) Develop high-throughput functionality measures that can be used by breeders and industry to assess functional characteristics of novel germplasm or current varieties; (9) Evaluate functional properties of protein and other pulse fractions/ingredients and optimize their use in food applications; (10) Determine the variability in chemical/nutritional composition of pulse crops and determine factors (agronomic, genetic or environmental) that influence that variation; (11) Determine factors (genetic or environmental) affecting the functional properties of pulse foods as ingredients in different food applications; (12) Develop pulse varieties with improved nutritional or functional attributes, combined with enhanced agronomic traits, and disease and pest resistance; (13) Assess the water footprint and demonstrate the value of improved water use efficiency in pulse-small grain cropping systems (e.g., field studies; life-cycle analyses); (14) Assess the carbon footprint and demonstrate the value of pulse cropping systems on the reduction of greenhouse gas emissions; (15) Develop improved pulse varieties that fix more nitrogen and identify enhanced plant-rhizobia interactions that yield superior nitrogen fixing capacity and leave greater residual nitrogen in soil; (16) Develop agronomic strategies to improve soil health through the incorporation of pulses in a cropping system rotation; (17) Assess the impact of incorporating pulses and expanding their use in the U.S. diet on sustainability outcomes. This report documents progress for cooperative research performed as part of the Pulse Crop Health Initiative, and involves researchers at several U.S. universities and USDA-ARS locations, in cooperation with USDA-ARS in Fargo, North Dakota. The Initiative was started in FY18, with cooperative agreements established in late 2018. Progress is being reported in each of the Priority Research Areas (Food Technology, Breeding for Functional Traits, Sustainability, and Human Health Improvement). Food Technology Research: The composition of the cotyledon cell wall was characterized in a unique set of dry bean germplasm with diverse cooking times and culinary attributes. Wide genetic variability was identified for cotyledon cell wall thickness and seed coat length among a panel of dry beans with established fast and slow cooking properties. The cooking time of beans soaked for 6 to 24 hours was shown to be longer in bean genotypes with thicker raw seed cotyledon cell walls and the cooking time of unsoaked dry beans was longer in bean genotypes with longer seed coat osteosclereid cells. The flour milling quality of dry bean germplasm with diverse cooking times was evaluated and iron bioavailability was measured in whole beans and foods made with bean flours. A sound wave milling technique was used to produce bean flours with low, medium and high protein concentrations. The degree of starch damage after milling beans into flour ingredients was significantly lower when compared to the degree of starch damage in milled wheat. Milling technique had a significant impact on color values of black bean flours, with the sound wave milling technique yielding darker colored flours, which can be beneficial to product appearance. The iron bioavailability of white and yellow beans increased significantly after heat-treated flour ingredients were formulated into fresh or extruded pasta. Pea protein isolates (PPI) and hydrolysates (PPH) were produced to determine their structure, molecular interactions, surface properties, and functionality. Several extraction conditions including time, number of washes, pH, salt concentrations, and filtration methods were tested. Based on protein purity and yield data, two different extractions methods (alkaline extraction and salt solubilization) have been optimized, with yields over 60% and protein purity ranging from 80% to over 90%. Protein denaturation, protein profiling, and surface hydrophobicity data have been collected. Work is ongoing to produce the isolates on a larger scale, and compare structure and functionality as impacted by two drying mechanisms, freeze-drying and spray drying. Efforts are also underway to identify the aroma and taste compounds in PPI and PPH that provide an undesirable flavor. In vitro studies were used to assess the effectiveness of food processing on reducing gas-producing oligosaccharides when consuming dry beans, peas, or lentils. Navy beans, green peas, and pardina lentils were processed using six common food processing operations and compared with unprocessed samples. All samples were subjected to in vitro digestion and fecal fermentation using the stool microbiome from 6 subjects and gas production by gut bacteria during the fermentation stage was analyzed. Processing method did not have a significant effect on rate of gas production; however, rate of gas production varied significantly among the 6 subjects and 2 of the 6 subjects showed significant differences among the bean/legume type. Breeding for Functional Traits Research: The genetic and environmental variation of protein and mineral nutrient concentration in current cultivars and advanced breeding lines of yellow pea were determined using multiple field locations. Replicated field trials (3 locations) of the 30 main yellow pea cultivars was planted in April 2019. A replicated diversity population of 482 yellow pea lines was also planted in April 2019 at one location. Molecular markers (SNPs) associated with alleles controlling protein concentration in pea will be determined using genome wide association studies (GWAS). DNA of 482 GWAS lines were submitted for genome-by-sequencing analysis to identify SNPs for mapping high seed protein concentration QTL. Successful and consistent methodologies for transformation of pulse crops were investigated. Proof of delivery by transient beta-glucuronidase (GUS) assays were performed with common bean, using the cultivar Eclipse. The first putative transgenic Eclipse plant is currently growing and transgene transmission was validated via observation of stable expression of two marker genes in leaves and roots. Chickpea proof-of-concept experiments are underway. Transient gene expression in developing plants has been detected, supporting that DNA is being delivered to the correct cells in the meristem. Agrobacterium-mediated stable transformation was also confirmed using the meristem transformation approach in a Pinto bean cultivar. Progeny of initial primary transgenic plants have been grown, and proper segregation of the transgene validated by PCR and marker gene assays. Efforts are in progress to enhance the nutritional and functional traits of dry bean through metabolomics, genetics, and breeding approaches. Multi-location field trials were completed to generate a large (~300) collection of advanced breeding lines from the major market classes of dry beans (pinto, great northern, navy, black) for subsequent metabolite fingerprinting. DNA was isolated from the same lines, and genotype-by- sequencing libraries were constructed so that metabolite and genotypic data can be analyzed using GWAS approaches. This will help identify molecular markers associated with specific bean metabolites. Advanced generation breeding lines (n=272) were also tested in replicated field trials during years 1 to correlate field performance with metabolite profiles. A set of three bean varieties (yellow, black, and white kidney) were milled into flour and made into pasta to determine the effect of processing on seed metabolites. To identify promising breeding material for nutritional improvement in chickpea, 24 cafe kabuli chickpea varieties were harvested from two locations and analyzed for concentrations of several minerals and pre- biotic carbohydrates. Environment effects had a greater magnitude than genetic effects for all minerals but calcium. Significant genetic effects were detected for concentrations of several prebiotic carbohydrates, including mannitol, sucrose, and raffinose. Bioinformatic analysis of single nucleotide polymorphisms (SNPs) among 186 accessions from an ICRISAT chickpea ⿿mini-core⿿ collection was conducted and 302,902 SNPs were identified that will be used in a chickpea GWAS study. Sustainability Research: To assess nitrogen (N) fixation potential in pulses, ten varieties of pea and lentil were seeded into cereal stubble in a randomized complete block design. Nitrogen fixation in pea was correlated to grain yield, grain protein, and grain N yield suggesting that by historically selecting for high yield, pea breeders might have also been selecting for high N fixation. In lentil, N fixation was not correlated to any of these parameters. Site selection commenced last fall for a potassium and sulfur study, with soil sampling for a range of parameters including nitrate, sulfate-S, and exchangeable potassium to identify locations within suitable fields that had relatively similar nutrient levels and had potential for an S response. Winter pea varieties were established at three of four research locations to determine the relative productivity of spring and winter pea across a range of environments and cropping systems in Kansas. Abnormally wet weather throughout the fall delayed planting of winter peas at the fourth location until spring. Spring pea varieties were established at all four research locations. Initial results indicate that spring varieties established viable stands more consistently than winter varieties, but winter varieties bloomed 9 to 12 days sooner. Life cycle assessment (LCA) of pulse crop production in the U.S. was started, with the scope of the LCA being from cradle-to-grave and an attempt to evaluate national average production and consumption practices for the most commonly grown peas, lentils, chickpeas, and dry beans in the U.S. Production of four types of pulses: chickpeas, lentils, field peas, and dry beans were modeled using OpenLCA. The attributional LCA system boundary was defined as cradle-to-grave; however, initial modeling efforts focused on production up to the farm gate for each of the four pulse crops. On-farm processes such as land preparation, planting, application of fertilizers and other chemicals, and harvesting were included. Human Health Improvement Research: Using animal models, studies were conducted to understand how energy balance is impacted by the consumption of common bean. An 84-day paired feeding study was completed in B6 male mice consuming a high fat diet, plus or minus white kidney bean. Both visceral and subcutaneous fat mass were significantly reduced by bean consumption. Studies were also conducted to determine the effect of common bean consumption on potential functional changes in the gut microbiome mediated by bean consumption. For animals in the experiment noted above, the size of the intestinal track was larger upon gross inspection at necropsy in bean fed mice and qPCR data indicated a 3.1-fold higher concentration of bacteria in the cecal content of bean fed mice. Additional studies were used to determine how energy balance and lipid metabolism are impacted by low and high dietary fiber cultivars of chickpea, dry bean, dry pea, and lentil. An experiment was completed using the male C57Bl6 mouse model of dietary induced obesity to assess both visceral and subcutaneous adipose depots.
Impacts
(N/A)
Publications
- Harshman, S., Shea, K., Fu, X., Grusak, M.A., Smith, D.E., Lamon-Fava, S., Kuliopulos, A., Greenberg, A., Booth, S.L. 2019. Atorvastatin decreases renal menaquinone-4 formation in C57BL/6 male mice. Journal of Nutrition. 149(3):416-421.
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