Characterization of the biosynthesis of saponins during seed development in peas (Pisum sativum)

2019

National audience; The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes which can impart a bitter taste to the final food product. Bitter flavours are currently either removed by energy-requiring physico-chemical treatments or masked by additives. We are in the process of identifying and characterizing the genes involved in saponin biosynthesis during pea seed development, with the objective of identifying mutants in which seed saponins no longer accumulate. To do this we have applied a saponin extraction protoco…

Grain legumes for human consumption: management of off-flavours

2020

International audience

β-Amyrin Synthase1 Controls the Accumulation of the Major Saponins Present in Pea (Pisum sativum)

2021

Abstract The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes that can impart an undesirable bitter taste when used as an ingredient in foodstuffs. In this article, we describe the identification and characterization of a gene involved in saponin biosynthesis during pea seed development, by screening mutants obtained from two Pisum sativum TILLING (Targeting Induced Local Lesions IN Genomes) populations in two different genetic backgrounds. The mutations studied are located in a gene designated PsBAS1 (β-amyrin s…

Réductions de saponines dans la graine de pois

2017

La génétique au service du goût : caractérisation de mutants pour l'accumulation de saponines et l'activité lipoxygènase dans la graines de pois (Pis…

2018

International audience