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

Title 
Genetic reduction of antinutrients in common bean (Phaseolus vulgaris L.) seed, increases nutrients and in vitro iron bioavailability without depressing main agronomic traits 
Publication Type 
Journal Article 
Authors 
Campion B, Glahn RP, Tava A, Perrone D, Doria E, Sparvoli F, Cecotti R, Dani V, Nielsen E 
Year of Publication 
2013 
Volume 
141 
Journal 
Field Crops Research 
Pagination 
27 - 37 
Date Published 
2/2013 
ISSN 
03784290 
URL 
http://www.sciencedirect.com/science/article/pii/S0378429012003504# ; http://ac.els-cdn.com/S0378429012003504/1-s2.0-S0378429012003504-main.pdf?_tid=ce467f34-717d-11e2-b871-00000aacb35f&acdnat=1360279772_f87c120c3d0d7d03c4059e4f91d80378 
Keywords 
ADF, ADL, Beans, Cellulose, Crude proteins, Ferritin, Free phosphorus, Hemicellulose, Lectins, Lignin, NDF, Phytic acid, Saponins, Tannins, Total phenolics, Trypsin inhibitors, Zinc 
DOI 
10.1016/j.fcr.2012.10.015 
Abstract 

In common bean, lectins, phytic acid, polyphenols and tannins exert major antinutritional effects when grains are consumed as a staple food. Reduced iron and zinc absorption, low protein digestibility and high toxicity at the intestinal level are the causes of their antinutritional effect. To improve grain nutritional characteristics, the “low phytic acid” (lpa) trait recently obtained in bean and carried by the bean mutant lpa-280-10, was introgressed into different lectin-free (lf) lines, a few of which were white-seeded. The “white seed coat” (wsc) trait is correlated with a reduced amount of tannins and polyphenols in bean seed, and thus higher Fe bioavailability. Lf + lpa bean lines producing colored and white seeds, were developed. Three of these lines were submitted to a first field performance test carried out in two Italian locations, and two of them to biochemical analyses that evaluated fourteen nutritional parameters. Seedling emergence and grain yield of lf + lpa beans were statistically comparable to those of wild type cultivars, confirming the absence of major agronomic defects associated with the lpa trait. The presence of the three genetic traits lf, lpa and wsc in the same genetic background leads to a significant increase of the content of important nutrients such as crude proteins, total zinc, free phosphorus, and, in part, total iron. Iron bioavailability (as measured in vitro via a Caco-2 cell model) in lf + lpa brown and black seeds, was not significantly different from that surveyed in the wild type colored parents, while, it was on average twelve times higher in lf + lpa white bean seeds. Up to now, the white-seeded lf + lpa beans seem thus to be the only materials having really improved nutritional qualities.

 
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