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dc.contributorBoatwright, Jon Lucasen_US
dc.contributorThavarajah, Pushparajahen_US
dc.contributorAgrawal, Shiv Kumaren_US
dc.contributorThavarajah, Dilen_US
dc.creatorSalaria, Soniaen_US
dc.date.accessioned2023-03-28T21:25:21Z
dc.date.available2023-03-28T21:25:21Z
dc.identifierhttps://mel.cgiar.org/reporting/download/hash/32f5530437f4897e2735d9384bc5959cen_US
dc.identifier.citationSonia Salaria, Jon Lucas Boatwright, Pushparajah Thavarajah, Shiv Kumar Agrawal, Dil Thavarajah. (5/4/2022). Protein Biofortification in Lentils (Lens culinaris Medik. ) Toward Human Health. Frontiers in Plant Science, 13.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/68221
dc.description.abstractLentil (Lens culinaris Medik.) is a nutritionally dense crop with significant quantities of protein, low-digestible carbohydrates, minerals, and vitamins. The amino acid composition of lentil protein can impact human health by maintaining amino acid balance for physiological functions and preventing protein-energy malnutrition and non-communicable diseases (NCDs). Thus, enhancing lentil protein quality through genetic biofortification, i.e., conventional plant breeding and molecular technologies, is vital for the nutritional improvement of lentil crops across the globe. This review highlights variation in protein concentration and quality across Lens species, genetic mechanisms controlling amino acid synthesis in plants, functions of amino acids, and the effect of antinutrients on the absorption of amino acids into the human body. Successful breeding strategies in lentils and other pulses are reviewed to demonstrate robust breeding approaches for protein biofortification. Future lentil breeding approaches will include rapid germplasm selection, phenotypic evaluation, genome-wide association studies, genetic engineering, and genome editing to select sequences that improve protein concentration and qualityen_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherFrontiers Mediaen_US
dc.rightsCC-BY-4.0en_US
dc.sourceFrontiers in Plant Science;13,(2022)en_US
dc.subjectlentil (lens culinaris l.)en_US
dc.subjectproteinen_US
dc.subjectfood secuityen_US
dc.titleProtein Biofortification in Lentils (Lens culinaris Medik.) Toward Human Healthen_US
dc.typeJournal Articleen_US
dcterms.available2022-04-05en_US
cg.creator.idAgrawal, Shiv Kumar: 0000-0001-8407-3562en_US
cg.subject.agrovocbiofortificationen_US
cg.subject.agrovocamino acidsen_US
cg.subject.agrovocprotein qualityen_US
cg.subject.agrovocLentilen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerClemson Universityen_US
cg.contributor.crpCGIAR Research Program on Grain Legumes and Dryland Cereals - GLDCen_US
cg.contributor.funderNot Applicableen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contactdthavar@clemson.eduen_US
cg.identifier.doihttps://dx.doi.org/10.3389/fpls.2022.869713en_US
cg.isijournalISI Journalen_US
dc.identifier.statusOpen accessen_US
mel.impact-factor6.627en_US
cg.issn1664-462Xen_US
cg.journalFrontiers in Plant Scienceen_US
cg.volume13en_US


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