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Abstract


ABSTRACT

Le lupin : une protéine végétale exceptionnelle gagnant à être mieux connue pour
une agriculture et une alimentation saines et durables  

Le lupin, plante de la famille des légumineuses comme le pois, les haricots, les
lentilles, l’arachide ou le soja, est une graine riche en protéines végétales,
en fibres, en acides aminés essentiels, microéléments et Oméga 3, ce qui en fait
un aliment précieux pour une alimentation saine et équilibrée.

Parmi les légumineuses, le lupin est proche du soja en termes de teneur en
protéines, mais il est plus riche en fibres et ses avantages agronomiques et
environnementaux le distingue réellement cette culture du soja. En effet, le
lupin comme toutes les légumineuses, est capable de fixer l’azote de l’air, mais
il peut aussi améliorer la disponibilité du sol en phosphore grâce aux
particularités de son système racinaire. C’est aussi une espèce mellifère
intéressante pour les pollinisateurs.

Malgré ces qualités remarquables, le lupin reste aujourd’hui largement méconnu
du grand public en tant qu'aliment, et de ce fait, sa production peine à se
développer. Sa consommation, significative par le passé, a progressivement
diminué au cours de ces dernières décennies en raison de l’utilisation massive
des engrais azotés et d’une faible offre de variétés adaptées aux évolutions des
pratiques agricoles et du climat. Afin de réhabiliter cette plante trop méconnue
et délaissée, le projet PULSAR est porté par un consortium pluridisciplinaire de
quatre partenaires (ESA, INRAE, Cérience and Kedelaï). L’objectif du projet
PULSAR est d’explorer le potentiel génétique du lupin et de proposer de
nouvelles façons de l’insérer dans les systèmes de culture et dans notre
alimentation pour relever le défi des transitions climatiques, alimentaires et
environnementales.  

Pour ce faire, l’équipe PULSAR explore la collection patrimoniale de lupin blanc
de l’INRAE Dijon pour identifier les accessions pertinentes pour améliorer la
productivité de pratiques agricoles durables offrant une meilleure résilience
face aux aléas climatiques, comme les associations de cultures. L’étude des
processus de fermentation avec des bactéries lactiques ou des champignons
filamenteux, l’équipe PULSAR cherche à améliorer la digestibilité du lupin et à
masquer tout potentiel allergène, ouvrant ainsi la voie à une gamme variée de
produits alimentaires à base de lupin. Des analyses sensorielles seront menées
pour évaluer les préférences gustatives et les attitudes des consommateurs à
l'égard des produits issus du lupin, afin de garantir qu'ils répondent aux
exigences du marché et aux attentes des consommateurs modernes. En résumé, le
projet PULSAR vise à améliorer la résilience des systèmes de culture face au
changement climatique tout en contribuant à révolutionner notre façon de penser
l'alimentation en introduisant le lupin comme une source de protéines végétales
polyvalente et durable, contribuant ainsi à promouvoir une alimentation
diversifiée, nutritive, gustative, réduisant les risques de diabète et
d’allergie, et renforçant le système immunitaire.



Objectives


OBJECTIVES

Le projet PULSAR représente l'initiative la plus ambitieuse concernant la
recherche sur le lupin blanc en France.

Considérant que le lupin est une culture pertinente pour répondre aux défis
sociétaux, les objectifs de PULSAR sont :

 * Lever les principaux verrous à la culture du lupin et à la consommation
   d’aliments à base de lupin ;
 * Améliorer les connaissances, et fournir des clés et des solutions applicables
   pour élargir la gamme de variétés de lupin blanc disponible pour des systèmes
   de culture efficients et résilients.
   
   

 * Étudier le potentiel de la fermentation par des bactéries lactiques et/ou des
   champignons pour améliorer la digestibilité du lupin et atténuer son
   potentiel allergène, et proposer des aliments peu transformés avec un faible
   impact sur l'environnement.





This project has received funding from the France 2030 program launched by the
French State and implemented by the ANR (the French National Research Agency) -
Grant number ANR-23-PLEG-0003.

Ce projet est financé dans le cadre du programme France 2030 lancé par l’Etat
français et mis en œuvre par l’ANR (Agence Nationale pour la Recherche) -
N°ANR-23-PLEG-0003.


PARTNERS


PARTNERS / CONTACT

ESA LEVA

[ ESA LEVA ]

France

Joelle FUSTEC

JOELLE FUSTEC





ESA GRAPPE

[ ESA GRAPPE ]

France

Ronan SYMONEAUX

RONAN SYMONEAUX





INRAE IPSiM

[ INRAE IPSiM ]

France

PIDON Hélène

PIDON HÉLÈNE





INRAE Agroécologie

[ INRAE Agroécologie ]

France

TAYEH Nadim

TAYEH NADIM





INRAE IRHS

[ INRAE IRHS ]

France

TCHERKEZ Guillaume

TCHERKEZ GUILLAUME





INRAE STLO

[ INRAE ]

France

GAGNAIRE Valérie

GAGNAIRE VALÉRIE





INRAE BIA

[ INRAE BIA ]

France

BODINIER Marie

BODINIER MARIE





Cérience

[ Cérience ]

France

Harzic Nathalie

HARZIC NATHALIE





Kedelaï

[ Kedelaï ]

France

Benslimane Adam

BENSLIMANE ADAM




Show contact persons

←Déplacement vers la gauche→Déplacement vers la droite↑Déplacement vers le
haut↓Déplacement vers le bas+Zoom avant-Zoom arrièreAccueilDéplacement de 75 %
vers la gaucheFinDéplacement de 75 % vers la droitePage précédenteDéplacement de
75 % vers le hautPage suivanteDéplacement de 75 % vers le bas

ESA LEVA
ESA GRAPPE
INRAE IPSiM
INRAE Agroécologie
INRAE IRHS
INRAE
INRAE BIA
Cérience
Kedelaï

Pour naviguer, appuyez sur les touches fléchées.
ESA LEVA
ESA GRAPPE
INRAE IPSiM
INRAE Agroécologie
INRAE IRHS
INRAE
INRAE BIA
Cérience
Kedelaï














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GRAPH - CHART

Start 01/01/2024
0% 23/08/2024
End 31/12/2029
Budget allocation 0.0 M€ Budget allocation
Effort 0 p*m Effort
Effort 0 persons Full time equivalent


NEWS

1st news

2024-07-18

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EVENTS

2024-07-10


1ST EVENT



this is my first event




DOCUMENTS

2 - Communication

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