Contents

Preface

Chapter 1

Grain Legumes in Spain: The Current Situation and Perspectives

Abstract

1. Introduction

2. Evolution of Cultivated Area and Production of Grain Legumes in Spain

3. The Spanish Network of Ex Situ Plant Genetic Resources Collections

4. The Spanish Collections of Grain Legumes

5. Impact of the Common Agricultural Policy (CAP) in the Spanish Legume Crop Production

6. Dietary Habits and Legume Consumption in Spain

References

Chapter 2

Legumes and Climate Change

Abstract

1. Relevance of Legumes

2. Changes in Current and Near Future Environmental Conditions

3. Impact of Climate Change in Legume Development

3.1. Water Stress and Elevated Temperature Effect

3.2. Elevate [CO2] Effect

4. Perspectives

References

Chapter 3

Diversity and Conservation of Wild and Primitive Common Bean Germplasm and Their Associated Rizobia in the Andean Region

Abstract

1. Introduction

2. Origin, Domestication and Evolution of the Common Bean

3. Diversity and Conservation of Wild and Primitive Andean Common Bean Germplasm

4. Diversity of Symbiotic Rhizobia Nodulating Phaseolus Vulgaris

5. The Intercropping Bean-Maize and Its Effect in the Symbiotic System Bean Rhizobia

Conclusion

Acknowledgments

References

Chapter 4

Trichoderma Species as Biocontrol Agents in Legumes

Abstract

1. Introduction

2. Trichoderma spp.

2.1. Promotion of Plant Growth

2.2. Mycoparasitism

2.3. Competition for Nutrients

2.4. Production of Antibiosis Compounds

2.5. Induction of Resistance

2.6. Production of Antibiotic Compounds: Changes in Plant Metabolism as Defence Response

References

Chapter 5

Participatory Action Research Methodologies to Advance Legume Productivity

Abstract

1. Introduction

2. What Is Participatory Action Research?

3. What Is Social Cognition and Social Learning?

4. Participatory Action Research Methodologies to Advance Legume Productivity

5. Does PR Work?

6. Legumes and Participatory Research

Soil Fertility Building

Participatory Plant Breeding

Sustainability

Food Security

Conclusion

References

Chapter 6

A Seed Trait Studied by Gregor Mendel in Pisum sativum L. (Pea): Potential Prevention of Type 2 Diabetes

Abstract

1. The Global Health Challenge - Need for a Public Health Solution

2. Legumes, Pulses and Glucose Homeostasis

3. Starch Digestibility

4. Mendel, Pea Seeds and Starch Synthesis

5. Starch Biosynthesis and Genetics in Pea

6. Pea Starch Variation and Digestibility In Vitro and In Vivo

7. Health Outcomes: Resistant Starch and Colonic Health

8. Utilizing Pea Seeds in Everyday, Healthier Foods

Conclusion

Acknowledgments

References

Chapter 7

The Nutritional and Nutraceutical Values of Some “Ready-to-Eat” Expanded Legume Products

Abstract

1. Introduction

2. Effect of Extrusion/Cooking on the Nutritive Value of Legumes

3. Effect of Extrusion/Cooking on the Nutraceutical Value of Legumes

Conclusion

References

Chapter 8

Forage Legumes with Improved Nutritional Value: Condensed Tannins to Avoid Pasture Bloat

Abstract

1. Introduction

1.1. Pasture Bloat: A Big Problem for Ruminant Livestock Producers

1.2. Pasture Legumes and Condensed Tannins: The Alfalfa Case

1.3. The Anthocyanin and Proanthocyanidin Pathways: Regulation and Intermediate Products

1.4. Genetic Regulation of the Anthocyanin and Proanthocyanidin Pathways in Legumes: What We Know

1.5. Metabolic Engineering: Multigenic Constructs to Manipulate Complex Metabolic Pathways

2. Material and Methods

2.1. Plant Material

2.2. Bacterial strains and Growth Conditions

2.3. Protocol for Agrobacterium-Mediated Transformation of Alfalfa via Somatic Embryogenesis

2.3.1. Germination of Alfalfa Seeds

2.3.2. Preparation of the A. tumefaciens AGL1 Inoculum

2.3.3. Preparation of Leaf Explants and Co-Culture

2.3.4. Callus Induction, Somatic Embryogenesis and Selection of Transformants

2.3.5. Development and Germination of Embryos to Produce Plantlets

2.3.6. Acclimation of Transgenic Alfalfa Plants to Greenhouse Conditions

2.4. Generation of the pDGB2-35S:AmROS1:T35S-35S:AmDEL:T35S-35S:MtANR:Tnos-35S:MtLAR:Tnos Multigenic Construct

2.5. Stable Genetic Transformation of Arabidopsis thaliana

2.6. DNA and RNA Extraction and Purification

2.7. Semiquantitative RT-PCR

3. Results and Discussion

3.1. Biotechnological Approaches to de novo Induce the Anthocyanin and Proanthocyanidin Pathways in Alfalfa

3.2. Developing an Efficient Agrobacterium-Mediated Transformation Method to Produce Alfalfa Transgenic Plants

3.3. Generation and Validation of the Multigenic Construct AmRosea1:AmDelila:MtANR:MtLAR by Stable Genetic Transformation of Arabidopsis thaliana

Conclusions and Perspectives

Acknowledgments

References

Chapter 9

Legume Allergenicity: The Effect of Food Processing

Abstract

1. Introduction

2. Major Legumes and Their Predominant Allergens

3. Food Processing

4. Effect of Thermal Processing on Legume Allergens

5. Effect of Enzymatic Digestion on Legume Allergens

6. Effect of Processing on Lupin (Lupinus albus) Allergens

7. Effect of Processing on Peanut (Arachys hipogaea) Allergens

8. Effect of Processing on Lentil (Lens culinaris) Allergens

9. Effect of Processing on Chickpeas (Cicer arietinum) Allergens

10. Effect of Processing on Soybean (Glycine max) Allergens

Conclusion

References

Chapter 10

The Function of Conglutin Proteins from the “Sweet Lupin” Group in Food Allergies

Abstract

1. Introduction

2. Allergenic Proteins in the Lupin Seed

3. Lupin Allergy Prevalence

4. Lupin Allergy: Primary Sensitization

5. Lupin Allergy: Cross-Reactivity

6. Lupin-Containing Food Allergy Features

7. Clinical Features of Lupin Allergy

7.1. Allergy Eliciting Dose

7.2. Clinical Diagnosis of Lupin Allergy

7.3. Management and Prevention of Lupin Allergy

References

About the Editors

Index

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