Data_Sheet_1_Amino acid and fatty acid profiles of perennial Baki™ bean.CSV

To realize the potential of sainfoins to contribute to sustainable agriculture and expand on demonstrated uses and benefits, de novo domestication is occurring to develop perennial Baki™ bean, the trade name used by The Land Institute for pulses (i.e., grain legumes) derived from sainfoins. The objective of this study was to characterize amino acid and fatty acid profiles of depodded seeds from commercial sainfoin (Onobrychis viciifolia) seed lots, and compare these results with data published in the Global Food Composition Database for Pulses. The fatty acid profile consisted primarily of polyunsaturated fatty acids (56.8%), compared to monounsaturated (29.0%) and saturated fatty acids (14.2%), and n-3 fatty acids (39.5%), compared to n-9 (28.4%) and n-6 (17.6%) fatty acids. The essential fatty acid linolenic acid (18,3 n-3) was the most abundant fatty acid (39.2%), followed by oleic acid (18,1 cis-9) (27.8%), and the essential fatty acid linoleic acid (18,2 n-6) (17.3%). The amino acid profile consisted primarily of the nonessential amino acids glutamic acid (18.3%), arginine (11.6%), and aspartic acid (10.8%), followed by the essential amino acids leucine (6.8%), and lysine (5.8%). Essential amino acid content met adult daily requirements for each amino acid. This indicates that sainfoin seeds may be a complete plant protein source. However, further research is necessary to better understand protein quality, defined by protein digestibility in addition to the amino acid profile. By demonstrating favorable fatty acid and amino acid profiles to human health, these results contribute to a growing body of evidence supporting the potential benefits of perennial Baki™ bean, a novel, perennial pulse derived from sainfoins.

为充分挖掘驴食草（sainfoin）助力可持续农业的潜力，并拓展其已被证实的应用价值与效益，研究人员正通过从头驯化（de novo domestication）技术培育多年生Baki™豆——这是土地研究所（The Land Institute）为源自驴食草的食用豆科作物（pulses，即谷粒豆类）所使用的商品名。本研究的目标是对商业驴食草（红豆草，Onobrychis viciifolia）种子批次脱荚后的种子进行氨基酸与脂肪酸组成分析，并将所得结果与《全球食用豆科作物营养成分数据库》（Global Food Composition Database for Pulses）已发表的数据进行对比。该脂肪酸组成以多不饱和脂肪酸为主（占比56.8%），其余为单不饱和脂肪酸（29.0%）与饱和脂肪酸（14.2%）；按n-系列分类则以n-3脂肪酸为主（39.5%），其次为n-9（28.4%）与n-6（17.6%）脂肪酸。其中，必需脂肪酸α-亚麻酸（linolenic acid，18:3 n-3）占比最高，达39.2%，其次为顺式-9-油酸（oleic acid，18:1 cis-9，占比27.8%）以及必需脂肪酸亚油酸（linoleic acid，18:2 n-6，占比17.3%）。氨基酸组成则以非必需氨基酸谷氨酸（18.3%）、精氨酸（11.6%）与天冬氨酸（10.8%）为主，其次为必需氨基酸亮氨酸（6.8%）与赖氨酸（5.8%）。所有必需氨基酸的含量均满足成人每日膳食需求量，这表明驴食草种子或可成为一种完整的植物蛋白来源。不过，仍需开展进一步研究以更好地解析蛋白质品质：蛋白质品质除需参考氨基酸组成外，还需结合蛋白质消化率进行定义。本研究结果显示驴食草种子的脂肪酸与氨基酸组成对人体健康有益，这为日益增多的相关研究证据链补充了新的支撑依据，进一步证实了源自驴食草的新型多年生食用豆科作物Baki™豆的潜在应用价值。