Agriculture Reference
In-Depth Information
E
FFECTS OF
G
LYCATED
P
EA
P
ROTEINS ON
B
ACTERIA
Glycation (non-enzymatic glycosylation) changes the structures and
activities of proteins. Glycated pea proteins have a reduced susceptibility to
enzymatic digestion and can modify the bacterial intestinal ecosystem and
influence human health. Non-glycated pea proteins are better energy sources
for
E. coli
360 and
S. aureus
, which suggests that glycation hinders protein
utilization by the bacteria mentioned. The inhibitory effect of non-glycated pea
proteins on
E. coli
22,
E. faecium
and
S. saprophyticus
has also been
confirmed (Swiatecka et al., 2010).
A
NTIFUNGAL
A
CTION
T
OWARD
F
USARIUM
O
XYSPORUM
The pea produces several antifungal proteins (Ye et al., 2000; Ye and Ng,
2003; Wang and Ng, 2006; Nucci and Anaissie, 2007) which inhibit the
growth of
Fusarium spp. such as F.oxysporum and F.solani.
T
RACE
E
LEMENTS
S
UCH
A
S
S
ELENIUM IN
C
ANADIAN
F
IELD
P
EAS
Canada is an important pea exporter. An investigation conducted by
Canadian Grain Commission on various elements in Canadian peas disclosed
that arsenic, cadmium, mercury and lead levels were below the maximum
residue levels established by the FAO and WHO in the Codex Alimentarius.
The higher selenium level in Canadian peas and their products may benefit
regions in the world with the problem of selenium deficiency (Gawalko et al.,
2009).
