Perspectives on the genetic improvement of health- and nutrition-related traits in pea.

摘要: Pea (Pisum sativum L.) is a widely grown pulse crop that source of protein, starch and micronutrients in both human diets livestock feeds. There currently strong global focus on making agriculture food production systems more sustainable, pea has one the smallest carbon footprints all crops. Multiple genetic loci have been identified influence seed protein content, but composition also important nutritionally. Studies previously gene families encoding individual classes, now documented reference genome assembly. Much known about affecting metabolism pea, with research especially focusing improving concentrations resistant starch, which positive effect maintaining blood glucose homeostasis. Diversity natural germplasm for micronutrient mineral hyperaccumulation mutants discovered, quantitative trait multiple linkage groups concentrations. Antinutrients, affect nutrient bioavailability, must be considered; antinutrients including phytate trypsin inhibitors are reduced already discovered. Current knowledge genetics nutritional traits will greatly assist improvement specific end uses, further identification genes involved help advance our control synthesis compounds.