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Izquierdo P, Sadohara R, Wiesinger J, Glahn R, Urrea C, Cichy K. Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans. Front Genet 2024; 15:1330361. [PMID: 38380426 PMCID: PMC10876999 DOI: 10.3389/fgene.2024.1330361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 01/03/2024] [Indexed: 02/22/2024] Open
Abstract
Dry bean is a nutrient-dense food targeted in biofortification programs to increase seed iron and zinc levels. The underlying assumption of breeding for higher mineral content is that enhanced iron and zinc levels will deliver health benefits to the consumers of these biofortified foods. This study characterized a diversity panel of 275 genotypes comprising the Yellow Bean Collection (YBC) for seed Fe and Zn concentration, Fe bioavailability (FeBio), and seed yield across 2 years in two field locations. The genetic architecture of each trait was elucidated via genome-wide association studies (GWAS) and the efficacy of genomic prediction (GP) was assessed. Moreover, 82 yellow breeding lines were evaluated for seed Fe and Zn concentrations as well as seed yield, serving as a prediction set for GP models. Large phenotypic variability was identified in all traits evaluated, and variations of up to 2.8 and 13.7-fold were observed for Fe concentration and FeBio, respectively. Prediction accuracies in the YBC ranged from a low of 0.12 for Fe concentration, to a high of 0.72 for FeBio, and an accuracy improvement of 0.03 was observed when a QTN, identified through GWAS, was used as a fixed effect for FeBio. This study provides evidence of the lack of correlation between FeBio estimated in vitro and Fe concentration and highlights the potential of GP in accurately predicting FeBio in yellow beans, offering a cost-effective alternative to the traditional assessment of using Caco2 cell methodologies.
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Affiliation(s)
- Paulo Izquierdo
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
| | - Jason Wiesinger
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Raymond Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Carlos Urrea
- Department of Agronomy and Horticulture, Panhandle Research and Extension Center, University of Nebraska-Lincoln, Scottsbluff, NE, United States
| | - Karen Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, MI, United States
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Zhang Z, Liu C, Wu S, Ma T. The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean ( Phaseolus vulgaris L.): A Systematic Review. Foods 2023; 12:3697. [PMID: 37835350 PMCID: PMC10572541 DOI: 10.3390/foods12193697] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/01/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products.
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Affiliation(s)
- Zifan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chunxiu Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sisi Wu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tiezheng Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
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Piergiovanni AR. Nutritional Characteristics of Black Lentil from Soleto: A Single-Flower Vetch Landrace of Apulia Region (Southern Italy). Foods 2021; 10:foods10112863. [PMID: 34829144 PMCID: PMC8623742 DOI: 10.3390/foods10112863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 11/16/2021] [Indexed: 11/16/2022] Open
Abstract
Archaeological remains and historical documents demonstrate that a single-flower vetch has been cultivated in Italy from the early stages of agriculture. Some Italian communities have perpetuated the custom to eat its seeds still to the present. This is the case of people living in some villages of the southern Apulia region. In consequence of the high resemblance of the single-flower vetch (Vicia articulata Hornem.) seeds with those of lentils, the Apulian landrace is locally named “lenticchia nera di Soleto” (black lentil from Soleto). The evaluation of seed nutritional traits of this landrace revealed good macronutrient contents (proteins and starch, 28.4 and 42.4 g/100 g respectively), low trypsin inhibitor levels (4.08 TIU/mg), short cooking times after soaking (24–25 min) and a lack of broken seeds at the end of cooking. The coat content of total phenolic compounds (TPC) of the Apulian black lentil was comparable with that of the lentil cv. Beluga (68.23 vs. 66.14 mg GAE/g, respectively).
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Affiliation(s)
- Angela Rosa Piergiovanni
- Institute of Biosciences and Bioresources, National Research Council, Via G. Amendola 165/a, 70126 Bari, Italy
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Saradadevi R, Mukankusi C, Li L, Amongi W, Mbiu JP, Raatz B, Ariza D, Beebe S, Varshney RK, Huttner E, Kinghorn B, Banks R, Rubyogo JC, Siddique KHM, Cowling WA. Multivariate genomic analysis and optimal contributions selection predicts high genetic gains in cooking time, iron, zinc, and grain yield in common beans in East Africa. THE PLANT GENOME 2021; 14:e20156. [PMID: 34704366 DOI: 10.1002/tpg2.20156] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 08/09/2021] [Indexed: 06/13/2023]
Abstract
Common bean (Phaseolus vulgaris L.) is important in African diets for protein, iron (Fe), and zinc (Zn), but traditional cultivars have long cooking time (CKT), which increases the time, energy, and health costs of cooking. Genomic selection was used to predict genomic estimated breeding values (GEBV) for grain yield (GY), CKT, Fe, and Zn in an African bean panel of 358 genotypes in a two-stage analysis. In Stage 1, best linear unbiased estimates (BLUE) for each trait were obtained from 898 genotypes across 33 field trials in East Africa. In Stage 2, BLUE in a training population of 141 genotypes were used in a multivariate genomic analysis with genome-wide single nucleotide polymorphism data from the African bean panel. Moderate to high genomic heritability was found for GY (0.45 ± 0.10), CKT (0.50 ± 0.15), Fe (0.57 ± 0.12), and Zn (0.61 ± 0.13). There were significant favorable genetic correlations between Fe and Zn (0.91 ± 0.06), GY and Fe (0.66 ± 0.17), GY and Zn (0.44 ± 0.19), CKT and Fe (-0.57 ± 0.21), and CKT and Zn (-0.67 ± 0.20). Optimal contributions selection (OCS), based on economic index of weighted GEBV for each trait, was used to design crossing within four market groups relevant to East Africa. Progeny were predicted by OCS to increase in mean GY by 12.4%, decrease in mean CKT by 9.3%, and increase in mean Fe and Zn content by 6.9 and 4.6%, respectively, with low achieved coancestry of 0.032. Genomic selection with OCS will accelerate breeding of high-yielding, biofortified, and rapid cooking African common bean cultivars.
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Affiliation(s)
- Renu Saradadevi
- The UWA Institute of Agriculture, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
- UWA School of Agriculture and Environment, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
| | - Clare Mukankusi
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), PO Box 6247, Kampala, Uganda
| | - Li Li
- Animal Genetics and Breeding Unit, Univ. of New England, Armidale, New South Wales, 2351, Australia
| | - Winnyfred Amongi
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), PO Box 6247, Kampala, Uganda
| | - Julius Peter Mbiu
- Tanzania Agricultural Research Institute (TARI) Maruku, PO Box 127, Bukoba, Kagera, Tanzania
| | - Bodo Raatz
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), Cali, Colombia
- Current address: Vilmorin SA, la Menitré, France
| | - Daniel Ariza
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Steve Beebe
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Rajeev K Varshney
- The UWA Institute of Agriculture, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
- Centre of Excellence in Genomics and Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, 502324, India
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Murdoch Univ., Murdoch, Western Australia, 6150, Australia
| | - Eric Huttner
- Australian Centre for International Agricultural Research, Canberra, Australian Capital Territory, 2617, Australia
| | - Brian Kinghorn
- School of Environmental and Rural Science, Univ. of New England, Armidale, New South Wales, 2351, Australia
| | - Robert Banks
- Animal Genetics and Breeding Unit, Univ. of New England, Armidale, New South Wales, 2351, Australia
| | - Jean Claude Rubyogo
- Alliance of Bioversity International & International Center for Tropical Agriculture (CIAT), Nairobi, Kenya
| | - Kadambot H M Siddique
- The UWA Institute of Agriculture, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
- UWA School of Agriculture and Environment, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
| | - Wallace A Cowling
- The UWA Institute of Agriculture, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
- UWA School of Agriculture and Environment, The Univ. of Western Australia, Perth, Western Australia, 6009, Australia
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Glahn RP, Noh H. Redefining Bean Iron Biofortification: A Review of the Evidence for Moving to a High Fe Bioavailability Approach. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.682130] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Iron biofortification of the common bean (Phaseolus vulgaris) commenced in earnest ~18 years ago. Based on knowledge at the time, the biofortification approach for beans was simply to breed for increased Fe concentration based on 3 major assumptions: (1) The average bean Fe concentration is ~50 μg/g; (2) Higher Fe concentration results in more bioavailable Fe delivered for absorption; (3) Breeding for high Fe concentration is a trait that can be achieved through traditional breeding and is sustainable once a high Fe bean sample is released to farmers. Current research indicates that the assumptions of the high Fe breeding approach are not met in countries of East Africa, a major focus area of bean Fe biofortification. Thus, there is a need to redefine bean Fe biofortification. For assumption 1, recent research indicates that the average bean Fe concentration in East Africa is 71 μg/g, thus about 20 μg/g higher than the assumed value. For assumption 2, recent studies demonstrate that for beans higher Fe concentration does not always equate to more Fe absorption. Finally, for assumption 3, studies show a strong environment and genotype by environment effect on Fe concentration, thus making it difficult to develop and sustain high Fe concentrations. This paper provides an examination of the available evidence related to the above assumptions, and offers an alternative approach utilizing tools that focus on Fe bioavailability to redefine Fe biofortification of the common bean.
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Wiesinger JA, Osorno JM, McClean PE, Hart JJ, Glahn RP. Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.). J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104444] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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Bassett A, Katuuramu DN, Song Q, Cichy K. QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean ( Phaseolus vulgaris L.) Population. FRONTIERS IN PLANT SCIENCE 2021; 12:670284. [PMID: 34239523 PMCID: PMC8259628 DOI: 10.3389/fpls.2021.670284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Accepted: 05/27/2021] [Indexed: 06/13/2023]
Abstract
Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa but are largely unfamiliar to United States consumers. While cooking time, flavor, and texture have not been prioritized in United States dry bean breeding programs, genetic variability exists such that these traits could be addressed through breeding. In this study, a recombinant inbred line (RIL) population was developed from a cross between Ervilha (Manteca) and PI527538 (Njano), yellow dry beans with contrasting cooking time and sensory attributes. The population and parents were grown for 2 years in Michigan and evaluated for cooking time and sensory attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Cooking time ranged 19-34 min and exhibited high broad-sense heritability (0.68). Sensory attribute intensities also exhibited variation among RILs, although broad-sense heritability was low, with beany and total flavor exhibiting the highest (0.33 and 0.27). A linkage map of 870 single nucleotide polymorphisms markers across 11 chromosomes was developed for quantitative trait loci (QTL) mapping, which revealed QTL for water uptake (3), cooking time (6), sensory attribute intensities (28), color (13), seed-coat postharvest non-darkening (1), seed weight (5), and seed yield (2) identified from data across 2 years. Co-localization was identified for starchy, sweet, and seed-coat perception on Pv01; for total flavor, beany, earthy, starchy, sweet, bitter, seed-coat perception, cotyledon texture, and color on Pv03; water uptake and color on Pv04; total flavor, vegetative, sweet, and cotyledon texture on Pv07; cooking time, starchy, sweet, and color on Pv08; and water uptake, cooking time, total flavor, beany, starchy, bitter, seed-coat perception, cotyledon texture, color, and seed-coat postharvest non-darkening on Pv10. The QTL identified in this work, in particular CT8.2 and CT10.2, can be used to develop molecular markers to improve seed quality traits in future dry bean varieties. Considering yellow dry beans already excel in quality and convenience, they might be an ideal market class to signal a new focus on consumer-valued traits in the United States.
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Affiliation(s)
- Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
| | - Dennis N. Katuuramu
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
- U.S. Vegetable Laboratory, USDA-ARS, Charleston, SC, United States
| | - Qijian Song
- Beltsville Agricultural Research Center, USDA-ARS, Beltsville, MD, United States
| | - Karen Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
- Sugarbeet and Bean Research Unit, USDA-ARS, East Lansing, MI, United States
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8
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Wafula EN, Wainaina IN, Buvé C, Kinyanjui PK, Saeys W, Sila DN, Hendrickx ME. Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110495] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ribeiro ND, Santos GGD, Maziero SM, dos Santos GG. Genetic diversity and selection of bean landraces and cultivars based on technological and nutritional traits. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103721] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Beebe S. Biofortification of Common Bean for Higher Iron Concentration. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.573449] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Common bean (Phaseolus vulgaris L.) is a staple food of smallholder farmers and poor urban consumers in Latin America and eastern-southern Africa among whom iron deficiency is frequent. Bean was domesticated in Mexico and the southern Andes, creating two distinct gene pools. Evaluation of a core collection of 1,441 entries revealed average concentrations of 55 mg kg−1 iron. A breeding target was set at 44 mg kg−1 iron above the level in a local check variety, while 50% of goal or a 22 mg kg−1 advantage was accepted as “biofortified.” In a bioefficacy trial among college-age women in Rwanda, high iron beans improved iron status and enhanced cognitive ability, brain function, and work efficiency. However, breeding progress has been slow, likely due in part to homeostatic mechanisms whereby organisms moderate iron and zinc uptake. This phenomenon may represent resistance to increasing concentration of these elements. Crosses between gene pools may “jumble” genes for homeostasis and permit high levels. A second breeding strategy is the use of sister species that evolved in iron-poor environments and that could be more receptive to iron uptake. Future breeding may also increase attention on improving bioavailability through mechanisms such as non-or-slow darkening grain or low phytate mutants. Changing dietary patterns in developed countries could increase iron deficiency and create demand for iron biofortified beans.
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Glahn RP, Wiesinger JA, Lung'aho MG. Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar. J Nutr 2020; 150:3013-3023. [PMID: 32678427 DOI: 10.1093/jn/nxaa193] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/27/2020] [Accepted: 06/15/2020] [Indexed: 01/10/2023] Open
Abstract
BACKGROUND The predominant bean iron (Fe) biofortification approach is to breed for high Fe concentration and assumes the average Fe concentration is 50 μg/g. This approach also assumes that a 40 μg/g increase is sustainable and Fe bioavailability will not decrease to negate the increase in Fe. OBJECTIVE The overall objective was to determine if bean Fe biofortification via breeding for high Fe is producing beans with higher Fe concentration relative to nonbiofortified lines found in the East Africa marketplace. METHODS Seventy-six marketplace samples (East Africa Marketplace Collection; EAMC), and 154 genotypes known to be representative of the marketplace were collected from breeders in the Pan-Africa Bean Research Alliance (designated the East Africa Breeder Collection; EABC). Within the EAMC and EABC were 18 and 35 samples, respectively, that were released as biofortified lines. All samples were measured for Fe concentration. The Caco-2 cell bioassay assessed Fe bioavailability of the EAMC. Biofortified versus nonbiofortified samples were compared by the appropriate t-test or ANOVA. RESULTS The Fe concentration of the 58 nonbiofortified EAMC lines was (mean ± SD [range]) 71 ± 9 μg/g (52-93 μg/g) which did not differ significantly from the 18 biofortified EAMC varieties (71 ± 11 μg/g [55-94 μg/g]). The Fe concentration of the 119 nonbiofortified EABC varieties was 66 ± 7 μg/g (51-90 μg/g) which was significantly different (P < 0.0001) from the 35 EABC biofortified lines (73 ± 9 μg/g [60-91 μg/g]). However, the EABC biofortified lines were not different from the nonbiofortified EAMC samples. In the Caco-2 cell bioassay, biofortified EAMC varieties did not deliver more Fe compared with nonbiofortified EAMC varieties. CONCLUSIONS The assumptions of the high Fe bean biofortification approach are not met in the East African marketplace. Iron concentration and bioavailability measurement indicate the biofortified bean varieties are providing no additional dietary Fe.
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Affiliation(s)
- Raymond P Glahn
- USDA, Agricultural Research Service, Robert Holley Center for Agriculture and Health, Ithaca, NY, USA
| | - Jason A Wiesinger
- USDA, Agricultural Research Service, Robert Holley Center for Agriculture and Health, Ithaca, NY, USA
| | - Mercy G Lung'aho
- International Center for Tropical Agriculture (CIAT), Regional Office for Africa, Nairobi, Kenya
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Kajiwara V, Moda-Cirino V, Scholz MBDS. The influence of chemical composition diversity in the cooking quality of Andean bean genotypes. Food Chem 2020; 339:127917. [PMID: 32950898 DOI: 10.1016/j.foodchem.2020.127917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 08/21/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
Andean beans (Phaseolus vulgaris) chemical compositions and cooking characteristics contribute to a healthy diet. The objective of this study was to evaluate the influence of chemical composition on the cooking quality of 14 Andean beans genotypes with different seed coat colors. More specifically, water retention (WR), cooking time (CT), and solids released in the broth, were analysed. WR values ranged from 128.4% to 160.7% and CT ranged from 13.7 (BRS Embaixador) to 21.7 min (KID44). Andean beans showed variability in chemical composition, mainly starch content (39.43 g 100 g-1, BRS Realce to 51.92 g 100 g-1, LP15-04) and polymer composition. The profile of starch and interactions among minerals and chemical compounds influenced the cooking profiles than do the individual compounds. Andean beans traits of cooking, mainly CT, were influenced by their chemical composition; however they can be incorporated into diets without drastic changes in preparation methods.
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Affiliation(s)
- Vania Kajiwara
- Conservationist Agronomy Master, Agronomic Institute of Paraná State, Londrina, Brazil
| | - Vânia Moda-Cirino
- Department of Plant Breeding, Agronomic Institute of Paraná State, Londrina, Brazil
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Berry M, Izquierdo P, Jeffery H, Shaw S, Nchimbi-Msolla S, Cichy K. QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:2291-2305. [PMID: 32377883 DOI: 10.1007/s00122-020-03598-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
Three robust QTL for dry bean cooking time shortened cooking time 11-26 min and co-localized with QTL for increased cooked seed protein concentration. Cooking time is a major factor associated with consumer preference of dry beans (Phaseolus vulgaris L.). The genetic control of cooking time was investigated with a quantitative trait loci (QTL) study on a recombinant inbred line (RIL) population developed from TZ-27 (slow cooking) and TZ-37 (fast cooking). The RIL population of 146 lines was grown on research farms over 2 years in Arusha and Morogoro, Tanzania. Arusha is an important mid-altitude bean-growing region, with moderate temperatures and reliable rainfall, whereas the low altitude and high temperatures in Morogoro make it unfavorable for bean production. The population exhibited large variation for cooking time with a range of 22-98 min. On average, beans grown in Arusha cooked 15 min faster than those grown in Morogoro. A linkage map developed with 1951 SNP markers was used for QTL analysis. Ten QTL were identified for cooking time, three of which were found in multiple environments. RILs with all three QTL (CT3.1, CT6.1, and CT11.2) cooked on average 11 min faster in Arusha and 26 min faster in Morogoro than RILs with none. Seed attributes were related to cooking time such that seeds with greater seed mass and less seed coat percentage cooked faster. Cooked seed protein concentration ranged from 17.8 to 30.8% across the years and locations. All three of the most robust cooking time QTL co-localized with QTL for protein concentration, and TZ-37 always contributed faster cooking time and increased protein concentration.
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Affiliation(s)
- M Berry
- Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA
| | - P Izquierdo
- Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA
| | - H Jeffery
- Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA
| | - S Shaw
- Sugarbeet and Bean Research Unit, USDA-ARS, Michigan State University, 1066 Bogue St. A366, East Lansing, MI, 48824, USA
| | | | - K Cichy
- Plant Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA.
- Sugarbeet and Bean Research Unit, USDA-ARS, Michigan State University, 1066 Bogue St. A366, East Lansing, MI, 48824, USA.
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14
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Hummel M, Talsma EF, Taleon V, Londoño L, Brychkova G, Gallego S, Raatz B, Spillane C. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients 2020; 12:nu12030658. [PMID: 32121231 PMCID: PMC7146319 DOI: 10.3390/nu12030658] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 12/21/2022] Open
Abstract
Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2-91.3%; for zinc 41.2-84.0%; and for phytic acid 49.9-85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.
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Affiliation(s)
- Marijke Hummel
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Elise F. Talsma
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Victor Taleon
- HarvestPlus. c/o International Food Policy Research Institute (IFPRI), Washington, DC 20005-3915, USA;
| | - Luis Londoño
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Galina Brychkova
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
| | - Sonia Gallego
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Bodo Raatz
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Charles Spillane
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Correspondence:
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15
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Katuuramu DN, Luyima GB, Nkalubo ST, Wiesinger JA, Kelly JD, Cichy KA. On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean. Sci Rep 2020; 10:3628. [PMID: 32107403 PMCID: PMC7046726 DOI: 10.1038/s41598-020-60087-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 01/31/2020] [Indexed: 01/26/2023] Open
Abstract
Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time. Limited genotype by environment information is available for traits valued by consumers. This research evaluated yield, seed size, hydration properties, and cooking time of 15 common bean genotypes within market classes recognized by consumers along with three farmers’ checks at nine on-farm locations in Uganda for two seasons. Yield ranged from 71 to 3,216 kg ha−1 and was largely controlled by location (21.5% of Total Sums of Squares [TSS]), plus the interaction between location and season (48.6% of TSS). Cooking time varied from 19 to 271 minutes with the genotypes Cebo Cela and Ervilha consistently cooking fastest in 24 and 27 minutes respectively. Comparatively, the local checks (NABE-4, NABE-15, and Masindi yellow) took 35 to 45 minutes to cook. Cooking time was largely controlled by genotype (40.6% of TSS). A GGE biplot analysis uncovered the presence of two mega-environments for yield and one mega-environment for cooking time. Identification of mega-environments for these traits will help expedite common bean breeding, evaluation, and variety selection through reduction of number of test environments needed for phenotype evaluations. The high yielding and fast cooking genotypes from this study can be targeted as parental materials to improve existing common bean germplasm for these important traits.
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Affiliation(s)
- Dennis N Katuuramu
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, 48824, USA
| | - Gabriel B Luyima
- Legumes Research Program, National Crops Resources Research Institute, Namulonge, Kampala, Uganda
| | - Stanley T Nkalubo
- Legumes Research Program, National Crops Resources Research Institute, Namulonge, Kampala, Uganda
| | - Jason A Wiesinger
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, 48824, USA.,USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, 14853, USA
| | - James D Kelly
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, 48824, USA
| | - Karen A Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, 48824, USA. .,USDA-ARS, Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, MI, 48824, USA.
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16
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Hart JJ, Tako E, Wiesinger J, Glahn RP. Polyphenolic Profiles of Yellow Bean Seed Coats and Their Relationship with Iron Bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:769-778. [PMID: 31826608 DOI: 10.1021/acs.jafc.9b05663] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Previous work with Caco-2 cell cultures has shown that individual polyphenols can either promote or inhibit iron uptake. This investigation was designed to characterize the relationship between iron bioavailability and seed coat polyphenol composition in a panel of 14 yellow beans representing five market classes with the potential for fast cooking time and high iron content. The study included two white and two red mottled bean lines, which represent high and low iron bioavailability capacity in dry beans, respectively. Polyphenols were measured quantitatively by high-performance liquid chromatography-mass spectrometry (HPLC-MS)/UV and iron bioavailability of seed coat extracts was measured in Caco-2 assays. Thirteen of the yellow bean seed types contained high concentrations (up to 35.3 ± 2.7 μmol/g) of kaempferol 3-glucoside (k 3-g), a known promoter of iron uptake. A general association between the ratio of promoting to inhibiting polyphenols (P/I) and iron uptake was observed. The presence of iron uptake inhibiting condensed tannins proportionately countered the promotional effects of kaempferol compounds. Unidentified factors present in seed coats other than polyphenols also appeared to affect iron uptake.
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Affiliation(s)
- Jonathan J Hart
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Elad Tako
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Jason Wiesinger
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
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17
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Diaz S, Ariza-Suarez D, Ramdeen R, Aparicio J, Arunachalam N, Hernandez C, Diaz H, Ruiz H, Piepho HP, Raatz B. Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean ( Phaseolus vulgaris L.). FRONTIERS IN PLANT SCIENCE 2020; 11:622213. [PMID: 33643335 PMCID: PMC7905357 DOI: 10.3389/fpls.2020.622213] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 12/21/2020] [Indexed: 05/21/2023]
Abstract
Cooking time of the common bean is an important trait for consumer preference, with implications for nutrition, health, and environment. For efficient germplasm improvement, breeders need more information on the genetics to identify fast cooking sources with good agronomic properties and molecular breeding tools. In this study, we investigated a broad genetic variation among tropical germplasm from both Andean and Mesoamerican genepools. Four populations were evaluated for cooking time (CKT), water absorption capacity (WAC), and seed weight (SdW): a bi-parental RIL population (DxG), an eight-parental Mesoamerican MAGIC population, an Andean (VEF), and a Mesoamerican (MIP) breeding line panel. A total of 922 lines were evaluated in this study. Significant genetic variation was found in all populations with high heritabilities, ranging from 0.64 to 0.89 for CKT. CKT was related to the color of the seed coat, with the white colored seeds being the ones that cooked the fastest. Marker trait associations were investigated by QTL analysis and GWAS, resulting in the identification of 10 QTL. In populations with Andean germplasm, an inverse correlation of CKT and WAC, and also a QTL on Pv03 that inversely controls CKT and WAC (CKT3.2/WAC3.1) were observed. WAC7.1 was found in both Mesoamerican populations. QTL only explained a small part of the variance, and phenotypic distributions support a more quantitative mode of inheritance. For this reason, we evaluated how genomic prediction (GP) models can capture the genetic variation. GP accuracies for CKT varied, ranging from good results for the MAGIC population (0.55) to lower accuracies in the MIP panel (0.22). The phenotypic characterization of parental material will allow for the cooking time trait to be implemented in the active germplasm improvement programs. Molecular breeding tools can be developed to employ marker-assisted selection or genomic selection, which looks to be a promising tool in some populations to increase the efficiency of breeding activities.
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Affiliation(s)
- Santiago Diaz
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Daniel Ariza-Suarez
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Raisa Ramdeen
- Institute of Crop Science, University of Hohenheim, Hohenheim, Germany
| | - Johan Aparicio
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Nirmala Arunachalam
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
- Departamento de Agronomía, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia
| | | | - Harold Diaz
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Henry Ruiz
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Hans-Peter Piepho
- Institute of Crop Science, University of Hohenheim, Hohenheim, Germany
| | - Bodo Raatz
- Bean Program, Agrobiodiversity Area, International Center for Tropical Agriculture (CIAT), Cali, Colombia
- *Correspondence: Bodo Raatz,
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18
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Thompson HJ. Improving Human Dietary Choices Through Understanding of the Tolerance and Toxicity of Pulse Crop Constituents. Curr Opin Food Sci 2019; 30:93-97. [PMID: 32864345 PMCID: PMC7449238 DOI: 10.1016/j.cofs.2019.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Chickpea, dry bean, dry pea, and lentil are prominent dietary grain legumes commonly referred to as pulses. Pulses have been a staple component of the human diet for more than 8,000 years; however, in the last 70 years they have virtually disappeared from most Western diets. Reduced intake has occurred concomitantly with inadequate dietary fiber consumption and the onset of the obesity pandemic. Misinformation about tolerance and toxicity of several pulse crop constituents remains a barrier to public health efforts to increase dietary intake. Of particular concern are lectins which participate in agglutination reactions with cell surface proteins and galacto-oligosaccharides which have been associated with intestinal discomfort and flatulence. The scientific basis of these concerns is reviewed.
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Affiliation(s)
- Henry J Thompson
- Cancer Prevention Laboratory, Colorado State University, Fort Collins, CO 80523-1173
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19
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An In Vivo ( Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2019; 11:nu11081768. [PMID: 31374868 PMCID: PMC6724231 DOI: 10.3390/nu11081768] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 12/27/2022] Open
Abstract
The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of micronutrients for millions of people across Latin America and Africa. Many of the preferred black and red seed types in these regions have seed coat polyphenols that inhibit the absorption of iron. Yellow beans are distinct from other market classes because they accumulate the antioxidant kaempferol 3-glucoside in their seed coats. Due to their fast cooking tendencies, yellow beans are often marketed at premium prices in the same geographical regions where dietary iron deficiency is a major health concern. Hence, this study compared the iron bioavailability of three faster cooking yellow beans with contrasting seed coat colors from Africa (Manteca, Amarillo, and Njano) to slower cooking white and red kidney commercial varieties. Iron status and iron bioavailability was assessed by the capacity of a bean based diet to generate and maintain total body hemoglobin iron (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Over the course of the experiment, animals fed yellow bean diets had significantly (p ≤ 0.05) higher Hb-Fe than animals fed the white or red kidney bean diet. This study shows that the Manteca yellow bean possess a rare combination of biochemical traits that result in faster cooking times and improved iron bioavailability. The Manteca yellow bean is worthy of germplasm enhancement to address iron deficiency in regions where beans are consumed as a dietary staple.
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20
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The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding. Nutrients 2019; 11:nu11040833. [PMID: 31013776 PMCID: PMC6521246 DOI: 10.3390/nu11040833] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 03/22/2019] [Accepted: 04/10/2019] [Indexed: 12/15/2022] Open
Abstract
Improving the nutritional quality of Fe in maize (Zea mays) represents a biofortification strategy to alleviate iron deficiency anemia. Therefore, the present study measured iron content and bioavailability via an established bioassay to characterize Fe quality in parts of the maize kernel. Comparisons of six different varieties of maize demonstrated that the germ fraction is a strong inhibitory component of Fe bioavailability. The germ fraction can contain 27-54% of the total kernel Fe, which is poorly available. In the absence of the germ, Fe in the non-germ components can be highly bioavailable. More specifically, increasing Fe concentration in the non-germ fraction resulted in more bioavailable Fe. Comparison of wet-milled fractions of a commercial maize variety and degerminated corn meal products also demonstrated the inhibitory effect of the germ fraction on Fe bioavailability. When compared to beans (Phaseolus vulgaris) containing approximately five times the concentration of Fe, degerminated maize provided more absorbable Fe, indicating substantially higher fractional bioavailability. Overall, the results indicate that degerminated maize may be a better source of Fe than whole maize and some other crops. Increased non-germ Fe density with a weaker inhibitory effect of the germ fraction are desirable qualities to identify and breed for in maize.
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21
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Rivera A, Plans M, Sabaté J, Casañas F, Casals J, Rull A, Simó J. The Spanish Core Collection of Common Beans ( Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition. FRONTIERS IN PLANT SCIENCE 2018; 9:1642. [PMID: 30483294 PMCID: PMC6243110 DOI: 10.3389/fpls.2018.01642] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 10/23/2018] [Indexed: 05/04/2023]
Abstract
The Iberian Peninsula is considered as a secondary center of diversity for the common bean, and the Spanish National Plant Genetic Resources Centre's germplasm bank holds more than 3,000 Spanish accessions of Phaseolus vulgaris L. from which a core collection of 202 landraces has been selected. In order to encourage the use of this abundant resource, this study aimed to characterize genetic diversity, by measuring chemical composition in these core collections (in both the seed coat and cotyledon) using previously developed near infrared spectroscopy models. Crucially, these landraces in question all originated under similar agroclimatic conditions, allowing these field trials to be conducted in a single location without significantly altering the agronomic behavior of individual accessions. Using previously reported data, we also explored the correlations between chemical composition and culinary/sensory traits, as well as possible associations between chemical composition and seed coat color or gene pool (Middle American or Andean). The general Mahalanobis distance was >3 in only 11 of 1,950 estimations, confirming the robustness of the regression models previously developed. Variability was greater in seed coat than in cotyledon compounds and ranges for all compounds were wide: ash 34-94 g/kg, Ca 5-31 g/kg, dietary fiber 554-911 g/kg, Mg 2-4.4 g/kg, uronic acid 95-155 g/kg, protein 192-304 g/kg, starch 339-446 g/kg, amylose 208-291 g/kg, amylopectin 333-482 g/kg, and apparent amylose 241-332 g/kg. Accessions with white seed coats tended to be richer in ash, dietary fiber, uronic acid, and Ca, and accessions of the Middle American gene pool had on average 65% more Ca than the Andean gene pool. Strong genetic correlations were not identified between chemical and culinary/sensory traits. This is particularly positive with regards to plant breeding, as it means that synchronic improvement of nutritional composition and sensory traits is possible. The genetic diversity of chemical composition described in the Spanish core collection of beans therefore represents a promising opportunity to develop cultivars with superior nutritional profiles.
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Affiliation(s)
- Ana Rivera
- Miquel Agustí Foundation, Barcelona, Spain
| | | | - Josep Sabaté
- Miquel Agustí Foundation, Barcelona, Spain
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech, Universitat Politecnica de Catalunya, Barcelona, Spain
| | | | - Joan Casals
- Miquel Agustí Foundation, Barcelona, Spain
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech, Universitat Politecnica de Catalunya, Barcelona, Spain
| | - Aurora Rull
- Miquel Agustí Foundation, Barcelona, Spain
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech, Universitat Politecnica de Catalunya, Barcelona, Spain
| | - Joan Simó
- Miquel Agustí Foundation, Barcelona, Spain
- Department of Agri-Food Engineering and Biotechnology, BarcelonaTech, Universitat Politecnica de Catalunya, Barcelona, Spain
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22
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Wiesinger JA, Cichy KA, Tako E, Glahn RP. The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2018; 10:E1609. [PMID: 30388772 PMCID: PMC6266362 DOI: 10.3390/nu10111609] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/15/2018] [Accepted: 10/18/2018] [Indexed: 12/18/2022] Open
Abstract
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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Affiliation(s)
- Jason A Wiesinger
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research, Michigan State University, East Lansing, MI 48824, USA.
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
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23
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Multi-Environment Evaluation and Genetic Characterisation of Common Bean Breeding Lines for Organic Farming Systems. SUSTAINABILITY 2018. [DOI: 10.3390/su10030777] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Moreno-Olivas F, Tako E, Mahler GJ. ZnO nanoparticles affect intestinal function in an in vitro model. Food Funct 2018; 9:1475-1491. [PMID: 29493670 PMCID: PMC5862782 DOI: 10.1039/c7fo02038d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Zinc oxide nanoparticles (ZnO NP) may be present in food packaging, which would put consumers at risk of NP ingestion. There is little information on the amount of ZnO NP that are present in food packaging and the effects of ZnO exposure on intestinal function. To estimate physiologically relevant ZnO exposures, foods that are naturally low in zinc (Zn), but are commonly packaged with ZnO NP, such as tuna, corn, and asparagus, were analyzed with inductively coupled plasma mass spectrometry (ICP-MS). It was found that the Zn present in a serving of these foods is approximately one hundred times higher than the recommended dietary allowance. An in vitro model of the small intestine composed of Caco-2 and HT29-MTX cells was used to investigate the effects of ZnO NP exposure. Cells were exposed to physiologically realistic doses of pristine NP in culture medium and to NP subjected to an in vitro digestion to better reflect the transformation that the NP may undergo once they enter the human GI tract. Uptake and/or transport of iron (Fe), Zn, glucose, and fatty acids were assessed and intestinal alkaline phosphatase (IAP) levels were measured before and after NP exposure. The findings show that there is a 75% decrease in Fe transport and a 30% decrease in glucose transport following ZnO NP exposure. These decreases were consistent with gene expression changes for their transporters. There is also evidence that the ZnO NP affect the microvilli of the intestinal cells, therefore reducing the amount of surface area available to absorb nutrients. These results suggest that the ingestion of physiologically relevant doses of ZnO NP can alter intestinal function in an in vitro model of the human small intestine.
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Affiliation(s)
- Fabiola Moreno-Olivas
- Department of Biomedical Engineering, Binghamton University, Binghamton, NY 13902, USA.
| | - Elad Tako
- Plant, Soil and Nutrition Laboratory, Agricultural Research Services, U.S. Department of Agriculture, Ithaca, NY 14850, USA
| | - Gretchen J Mahler
- Department of Biomedical Engineering, Binghamton University, Binghamton, NY 13902, USA.
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25
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Glahn R, Tako E, Hart J, Haas J, Lung'aho M, Beebe S. Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda. Nutrients 2017; 9:nu9070787. [PMID: 28754026 PMCID: PMC5537901 DOI: 10.3390/nu9070787] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 07/12/2017] [Accepted: 07/17/2017] [Indexed: 12/21/2022] Open
Abstract
This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan.
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Affiliation(s)
- Raymond Glahn
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Elad Tako
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Jonathan Hart
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Jere Haas
- Division of Nutritional Sciences, 220 Savage Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Mercy Lung'aho
- International Center for Tropical Agriculture (CIAT), Regional Office for Africa, P.O. Box 823-00621, Nairobi 00100, Kenya.
| | - Steve Beebe
- International Center for Tropical Agriculture (CIAT), Km 17, Recta Cali-Palmira CP 763537, Apartado Aéreo 6713, Cali, Colombia.
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26
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Hart JJ, Tako E, Glahn RP. Characterization of Polyphenol Effects on Inhibition and Promotion of Iron Uptake by Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3285-3294. [PMID: 28361541 DOI: 10.1021/acs.jafc.6b05755] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Polyphenolic compounds present in the seed coat of common bean (Phaseolus vulgaris L.) are known to act collectively as inhibitors of iron bioavailability. Recent research identified specific polyphenols as being potent Fe uptake inhibitors. That research also identified other polyphenols as being promoters of Fe uptake. The present study extends that work using a Caco-2 cell model to characterize the effects of 43 additional polyphenols on Fe uptake. In addition, this study indicates that the inhibitory compounds have a more potent effect that outweighs the ability of promoting compounds to increase Fe uptake. For example, a ratio of 100:0 epicatechin (a promoter)/myricetin (an inhibitor) produced 78.5 ± 6.7 ng ferritin/mg protein, 90:10 yielded 27.4 ± 3.0, 50:50 yielded 3.42 ± 0.54, and 0:100 yielded 2.26 ± 0.25 ng ferritin/mg protein. A simulation of the relative concentrations of eight major polyphenols (four inhibitors, four promoters) present in a sample of black bean seed coats demonstrated that most of the inhibitory compounds would need to be removed to reduce the negative effect on Fe uptake. In vivo studies are now warranted to confirm the above in vitro effects. Such work would be significant as other bean color classes exist that are likely to have polyphenolic profiles that are more favorable to Fe bioavailability.
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Affiliation(s)
- Jonathan J Hart
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University , Ithaca, New York 14853, United States
| | - Elad Tako
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University , Ithaca, New York 14853, United States
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University , Ithaca, New York 14853, United States
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27
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Intra Amniotic Administration of Raffinose and Stachyose Affects the Intestinal Brush Border Functionality and Alters Gut Microflora Populations. Nutrients 2017; 9:nu9030304. [PMID: 28335485 PMCID: PMC5372967 DOI: 10.3390/nu9030304] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/07/2017] [Accepted: 03/17/2017] [Indexed: 01/02/2023] Open
Abstract
This study investigates the effectiveness of two types of prebiotics—stachyose and raffinose—which are present in staple food crops that are widely consumed in regions where dietary Fe deficiency is a health concern. The hypothesis is that these prebiotics will improve Fe status, intestinal functionality, and increase health-promoting bacterial populations in vivo (Gallus gallus). By using the intra-amniotic administration procedure, prebiotic treatment solutions were injected in ovo (day 17 of embryonic incubation) with varying concentrations of a 1.0 mL pure raffinose or stachyose in 18 MΩ H2O. Four treatment groups (50, 100 mg·mL−1 raffinose or stachyose) and two controls (18 MΩ H2O and non-injected) were utilized. At hatch the cecum, small intestine, liver, and blood were collected for assessment of the relative abundance of the gut microflora, relative expression of Fe-related genes and brush border membrane functional genes, hepatic ferritin levels, and hemoglobin levels, respectively. The prebiotic treatments increased the relative expression of brush border membrane functionality proteins (p < 0.05), decreased the relative expression of Fe-related proteins (p < 0.05), and increased villus surface area. Raffinose and stachyose increased the relative abundance of probiotics (p < 0.05), and decreased that of pathogenic bacteria. Raffinose and stachyose beneficially affected the gut microflora, Fe bioavailability, and brush border membrane functionality. Our investigations have led to a greater understanding of these prebiotics’ effects on intestinal health and mineral metabolism.
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