Protein digestibility in pulses: unraveling the journey from in-vitro bio-availability to bioactivity

Abstract: A growing interest in plant-based proteins has led to increased attention on pulses like Dry Pea (Pisum Sativum L.) and Beans (Phaseolus Vulgaris) for food product development. Although pulses are excellent sources of soluble proteins, there is significant diversity in their varieties, which leads to differences in storage proteins. These variations can affect protein digestibility and the bio-accessibility and bio-availability of essential amino acids. Additionally, pulses contain phytochemicals and anti-nutritional compounds such as phytic acid and trypsin or chymotrypsin inhibitors, which can directly affect digestion and absorption, mainly when consumed in their whole form. Our recent studies focused on evaluating the protein digestibility, bio-accessibility, and in-vitro bioavailability of essential amino acids in three bean varieties (Black, Great Northern, and Pinto) and four pea varieties (Carver, Profit, Earlystar, and Spider). We looked into how these pulses modulate protein digestibility and the bio-accessibility and bio-availability of amino acids. Furthermore, we explored the biological activity (specifically anti-inflammatory and antioxidant properties) of the gastrointestinal digesta of different beans, identifying the synergistic effects of multiple compounds in regulating the observed bioactivity. Our comprehensive analysis highlights the distinctiveness of each bean and pea type, emphasizing the need to avoid generalizing them within a single category, particularly when considering their nutritional aspects.