The legume family, more commonly known as the legume, pea or bean family; contain most plant species that form a symbiotic relationship with nitrogen-fixing bacteria. About 20,000 species of legumes form their symbiosis with rhizobia; a bacterium that induces nodules. Pulses have emerged as a very valuable resource for many countries for various reasons. Legume seeds are very rich in protein and some can even be rich in oil. Some countries donate up to 60% of their arable land to plant various types of this plant family. This family of plants is also used to improve soil fertility and is a valuable source of wood. In various agricultural systems, the need for chemical fertilizers is greatly reduced due to nitrogen fixation by symbiotic bacteria hosted by legumes. In some areas, nearly 50% of the nitrogen added to the soil is due to this symbiotic relationship (3). Although it is difficult to determine an exact estimate of this symbiosis, legume-rhizobia relationships remain important to the function and composition of many natural ecosystems around the world (2). The basis of the symbiotic relationship in these species is complex. Infection of the host cell by rhizobia occurs within the root nodules of the plant. Bacteroides, gram-negative anaerobic bacteria, are isolated from the host cell by a peribacteroid membrane; the membrane between the plasma membrane of the cell and the membrane of the bacteroid. The bacteroid contains differentiated rhizobia, capable of fixing nitrogen thanks to the supply of carbon from the host plant. Sucrose is delivered to root nodules via the phloem, where it is cleaved by suc synthase and enters the Krebs cycle. The product of glyco......means of paper......ion amplifies the benefits of nitrogen fixation in legumes (2). These studies have helped deepen our understanding of how legumes respond to elevated levels of carbon dioxide. The researchers determined that growing at high concentrations of carbon dioxide stimulates photosynthesis and increased carbon in the plant. However, this increase requires a greater supply of nutrients to account for the increase in photosynthetic production. Based on these findings, legumes have a competitive advantage over non-legume plants when grown at high levels of carbon dioxide. In natural environments, however, nutrient availability significantly influences the response of these legumes (2). Legumes depend on their symbiotic relationship with nitrogen-fixing bacteria, and this relationship and its response to high carbon dioxide concentrations will continue to be studied for years.