LETSPROSEED project

Legumes have a central role to play in the food and agro-ecological transitions because of their ability to accumulate large quantities of protein, even in the absence of nitrogen fertilisers. However, they are under-utilised in the French agri-food system due to agronomic and technological barriers.

Improvements are therefore needed at various levels, from production to processing and consumption, taking into account environmental, agronomic, sensory and nutritional concerns. In particular, the presence of secondary metabolites in seeds affects the organoleptic and techno-functional properties of proteins, as well as their digestibility. LETSPROSEED will use a synergistic approach between the two areas of ‘production’ and ‘processing & consumption’. This approach combines different disciplines (genetics, ecophysiology, chemistry) and players with complementary skills, spread throughout the value chain (agronomists, breeders & agri-food industries), with the aim of providing new knowledge, tools and ingredients for developing sustainable legume-based food systems.

A multi-species approach focusing on the three most widely grown legumes in France (soybean, pea and faba bean) will be used in axis 1 to identify agronomic levers for improving seed yield and quality in the face of reduced inputs and climate change. Axis 2 will focus on faba beans, which represent a very promising source of protein but are little used in the agri-food sector. Seeds from pea and faba bean genetic resources will be characterised for various traits related to the research in axis 2, particularly those linked to nutrition, health and sensory properties. We will generate knowledge on the secondary metabolites associated with astringency while studying the role of these compounds in seed resistance to bruchids. The data will pave the way for genetic improvements for various traits, including the amino acid balance of seeds.

In axis 2, LETSPROSEED will provide knowledge on the impact of secondary metabolites on the techno-functional properties (emulsification, gelation) of faba bean ingredients and on product quality, particularly oxidative stability. Pea will be used as a control, given the experience already gained with its use as an ingredient. In order to modulate the presence of certain metabolites, fermentation will be explored. The industrial partners will design analogous prototypes of dairy products in order to validate their potential for commercial use. The impact of interactions between the various components (salivary, polyphenols, faba bean proteins) during the oral phase and digestion will be studied. The health effects of consuming faba bean-based products will be assessed, in particular the ability of fermentation to reduce allergy problems. Finally, the environmental dimension will be taken into account in the multi-criteria evaluation of protein ingredients and matrices. LETSPROSEED will thus contribute to the development of legume protein ingredients with improved properties.

Several BIA teams are involved (ISD, PRP and ALL):

• ISD : Responsible for the task ‘Characterization of the techno-functional properties of concentrated protein ingredients’.
• PRP : Responsible for the task ‘Impact of purification process on plant protein-polyphenol interactions’.
• ALL : Responsible for the ‘Allergenicity & Health’ WP.

Coordination :  Karine Gallardo-Guerrero, INRAE – UMR Agroécologie, INRAE Bourgogne Franche-Comté

The project is funded by a grant managed by the Agence Nationale de la Recherche under the France 2030 programme.