Étude des effets pathologiques du gène vpr du virus de l'immunodéficience humaine 1 dans un modèle de souris transgéniques

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal

Caractérisation de la biosynthèse des saponines lors du développement de la graine chez le pois (<em>Pisum Sativum</em>) et la fèverole (<em>Vicia Faba</em>)

National audienceL’utilisation des légumineuses à graines en tant qu’ingrédients pour la fabrication de produits alimentaires riches en protéines végétales est en plein essor. Cependant les fractions protéiques préparées à partir de graines de pois ou de féveroles contiennent une quantité significative de saponines, des triterpènes de glycosides qui peuvent conférer un goût d’amertume au produit alimentaire final. En outre, les saponines ont été également décrites pour être impliquées dans les réponses aux stress biotiques et abiotiques. Dans cette étude, nous avons identifié et caractérisé les gènes impliqués dans la biosynthèse des saponines lors du développement de la graine de pois, et optimisé un protocole d’extraction des saponines afin de suivre la biosynthèse de ces composés lors du développement des graines de pois et de féveroles. L’identification de mutants affectant la fonction de gènes clé de la voie de biosynthèse est actuellement en cours chez le pois. Cette étude est financée dans le cadre du projet FUI (Fond Unique Interministériel) LEG’UP (AAP no. 18)

Characterization of saponin production in developing seeds of Vicia faba and Pisum sativum

BAPGEAPSILegume seeds are increasingly in demand as an inexpensive source of protein for incorporation in foodstuffs. However, protein fractions prepared from pea (Pisum sativum) and faba bean (Vicia faba) seeds contain significant quantities of saponins, which may confer an undesired bitter flavor on the final food product. Saponins have also been implicated in abiotic and biotic stress responses, hence a further interest in studying their accumulation and genetic control in these species. We have identified pea genes putatively involved in saponin biosynthesis in developing pea seeds, and optimized an extraction method for use in following saponin accumulation and distribution in seeds of pea and faba bean. Acknowledgement. This project is supported by the FUI (Fonds Unique Interministériel) AAP no. 18 LEG’UP

Grain legumes for human consumption: management of off-flavours

International audienc

Grain legumes for human consumption: management of off-flavours

International audienc

Characterization of the biosynthesis of saponins during seed development in peas (<em>Pisum sativum</em>)

International audienceThe use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes which can impart a bitter taste to the final food product. Bitter flavours are currently either removed by energyrequiring physico-chemical treatments or masked by additives. We are in the process of identifying and characterizing the genes involved in saponin biosynthesis during pea seed development, with the objective of identifying mutants in which seed saponins no longer accumulate. To do this we have applied a saponin extraction protocol to follow the biosynthesis of these compounds during the development of pea seeds, and have identified mutants in a Pea TILLING population (1) that correspond to key steps in the saponin biosynthetic pathway. A mutation in a previously identified β-Amyrin Synthase gene (2), which is highly expressed in maturing pea seeds, reduced mature seed saponin content by 97% (3)

Characterization of the biosynthesis of saponins during seed development in peas (<em>Pisum sativum</em>) and faba beans (<em>Vicia faba</em>)

International audienceThe use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or faba beans contain significant amounts of saponins, glycosylated triterpenes which can impart a bitter taste to the final food product. In addition, saponins have also been described to be involved in plant responses to biotic and abiotic stresses1. In this study, we identified and characterized the genes involved in saponin biosynthesis during pea seed development2, and optimized a saponin extraction protocol to follow the biosynthesis of these compounds during the development of pea and faba bean seeds. The identification of mutants affecting the function of key genes of the saponin biosynthetic pathway is currently underway in pea3. This study is funded under the LEG'UP FUI (Unique Interministerial Fund) project (AAP No. 18)

Caractérisation de la biosynthèse des saponines lors du développement de la graine chez le pois (<em>Pisum sativum</em>) et de la féverole (<em>Vicia faba</em>)

National audienc