Genetic reduction of antinutrients in common bean (Phaseolus vulgaris L.) seed, increases nutrients and in vitro iron bioavailability without depressing main agronomic traits

2013 ◽  
Vol 141 ◽  
pp. 27-37 ◽  
Author(s):  
Bruno Campion ◽  
Raymond P. Glahn ◽  
Aldo Tava ◽  
Domenico Perrone ◽  
Enrico Doria ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Agronomic Traits ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L

scholarly journals Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4517
Author(s):  
Francesca Sparvoli ◽  
Silvia Giofré ◽  
Eleonora Cominelli ◽  
Elena Avite ◽  
Gianluca Giuberti ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L ◽  
Umami Taste ◽  
Beneficial Effects ◽  
Bean Flour ◽  
Positive Attribute

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

scholarly journals Genetic divergence of the common bean (Phaseolus vulgaris L.) group Carioca using morpho-agronomic traits by multivariate analysis

Hereditas ◽  
2007 ◽  
Vol 144 (1) ◽  
pp. 1-9 ◽  
Author(s):  
ANA CRISTINA GONÇALVES CEOLIN ◽  
MARIA CELESTE GONÇALVES-VIDIGAL ◽  
PEDRO SOARES VIDIGAL FILHO ◽  
MARCUS VINÍCIUS KVITSCHAL ◽  
ADRIANA GONELA ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Genetic Divergence ◽  
Agronomic Traits ◽  
Phaseolus Vulgaris L ◽  
The Common

scholarly journals A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jason Wiesinger ◽  
Raymond Glahn ◽  
Karen Cichy ◽  
Nikolai Kolba ◽  
Jon Hart ◽  
...  
Keyword(s):  
Latin America ◽  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Gallus Gallus ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L ◽  
Funding Sources ◽  
Total Body

Abstract Objectives The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of protein and micronutrients for millions of people across Latin America and Africa. In these regions, energy for cooking is expensive or scarce and long cooking times deter consumers from purchasing beans. In addition, many of the preferred black and red seed types have phytate and polyphenols that limit the absorption of trace minerals. Yellow beans are unique because their seed coats are rich in kaempferol 3-glucoside, a recently discovered promoter of iron absorption. Several market classes of yellow beans are sold throughout Latin America and Africa, where they are marketed at premium prices for their fast cooking tendencies. Exploring the yellow bean's unique heritage to develop new fast cooking varieties that deliver more absorbable iron would be useful for regions where inhabitants have limited access to fuelwood for cooking. This study compared the iron bioavailability of three fast cooking yellow beans from Africa with contrasting seed coat colors (Manteca, Amarillo, Njano) to slower cooking white and red kidney commercial varieties from North America (Table 1). Methods Cooked beans were formulated into diets with the complementary food crops of potato, rice and cabbage. Iron bioavailability was measured as ferritin formation in an in vitro digestion Caco-2 bioassay and the ability to maintain total body iron hemoglobin (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Results Animals fed yellow bean diets had faster growth rates, accumulated more dietary iron and had higher Hb-Fe than animals fed either kidney bean diet (Figure 1). In contrast to yellow beans, the kidney beans had almost no kaempferol 3-glucoside (Table 2). When compared to the other four bean based diets, the fast cooking Manteca yellow bean diet had the highest Caco-2 ferritin formation in vitro (Table 3) and delivered the largest increase in Hb-Fe in vivo (Figure 1). Conclusions Through the added benefit of fast preparation times and improved iron quality after cooking, this study provides evidence that the Manteca market class is worthy of germplasm enhancement as a new convenience food to help alleviate trace mineral deficiencies in regions where beans are widely accepted as a dietary staple. Funding Sources USDA-NIFA. Supporting Tables, Images and/or Graphs

scholarly journals Genetic Diversity, Nitrogen Fixation, and Water Use Efficiency in a Panel of Honduran Common Bean (Phaseolus vulgaris L.) Landraces and Modern Genotypes

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1238 ◽  
Author(s):  
Jennifer Wilker ◽  
Sally Humphries ◽  
Juan Rosas-Sotomayor ◽  
Marvin Gómez Cerna ◽  
Davoud Torkamaneh ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Nitrogen Fixation ◽  
Phaseolus Vulgaris ◽  
Water Use Efficiency ◽  
Common Bean ◽  
Water Use ◽  
Agronomic Traits ◽  
Snp Array ◽  
Phaseolus Vulgaris L ◽  
Use Efficiency

Common bean (Phaseolus vulgaris L.) provides critical nutrition and a livelihood for millions of smallholder farmers worldwide. Beans engage in symbiotic nitrogen fixation (SNF) with Rhizobia. Honduran hillside farmers farm marginal land and utilize few production inputs; therefore, bean varieties with high SNF capacity and environmental resiliency would be of benefit to them. We explored the diversity for SNF, agronomic traits, and water use efficiency (WUE) among 70 Honduran landrace, participatory bred (PPB), and conventionally bred bean varieties (HON panel) and 6 North American check varieties in 3 low-N field trials in Ontario, Canada and Honduras. Genetic diversity was measured with a 6K single nucleotide polymorphism (SNP) array, and phenotyping for agronomic, SNF, and WUE traits was carried out. STRUCTURE analysis revealed two subpopulations with admixture between the subpopulations. Nucleotide diversity was greater in the landraces than the PPB varieties across the genome, and multiple genomic regions were identified where population genetic differentiation between the landraces and PPB varieties was evident. Significant differences were found between varieties and breeding categories for agronomic traits, SNF, and WUE. Landraces had above average SNF capacity, conventional varieties showed higher yields, and PPB varieties performed well for WUE. Varieties with the best SNF capacity could be used in further participatory breeding efforts.

Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

2010 ◽  
pp. no-no ◽  
Author(s):  
Jose-Alberto Gallegos-Infante ◽  
Luis Arturo Bello-Perez ◽  
Nuria Elizabeth Rocha-Guzman ◽  
Ruben Francisco Gonzalez-Laredo ◽  
Martha Avila-Ontiveros
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
In Vitro Digestibility ◽  
Phaseolus Vulgaris L

Association mapping for five agronomic traits in the common bean (Phaseolus vulgaris L.)

2014 ◽  
Vol 94 (15) ◽  
pp. 3141-3151 ◽  
Author(s):  
Seda Nemli ◽  
Tansel Kaygisiz Asciogul ◽  
Hilal Betul Kaya ◽  
Abdullah Kahraman ◽  
Dursun Eşiyok ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Association Mapping ◽  
Common Bean ◽  
Agronomic Traits ◽  
Phaseolus Vulgaris L ◽  
The Common

scholarly journals The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1609 ◽  
Author(s):  
Jason Wiesinger ◽  
Karen Cichy ◽  
Elad Tako ◽  
Raymond Glahn
Keyword(s):  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Cooking Time ◽  
Iron Bioavailability ◽  
Sub Saharan Africa ◽  
Human Consumption ◽  
Dry Beans ◽  
Phaseolus Vulgaris L ◽  
Cooking Properties

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = −0.76 when pre-soaked and −0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.

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