Cargando…

Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective

Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protea...

Descripción completa

Detalles Bibliográficos
Autores principales: Cominelli, Eleonora, Sparvoli, Francesca, Lisciani, Silvia, Forti, Chiara, Camilli, Emanuela, Ferrari, Marika, Le Donne, Cinzia, Marconi, Stefania, Juan Vorster, Barend, Botha, Anna-Maria, Marais, Diana, Losa, Alessia, Sala, Tea, Reboul, Emmanuelle, Alvarado-Ramos, Katherine, Waswa, Boaz, Ekesa, Beatrice, Aragão, Francisco, Kunert, Karl
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445668/
https://www.ncbi.nlm.nih.gov/pubmed/36082303
http://dx.doi.org/10.3389/fpls.2022.992169
_version_ 1784783472132358144
author Cominelli, Eleonora
Sparvoli, Francesca
Lisciani, Silvia
Forti, Chiara
Camilli, Emanuela
Ferrari, Marika
Le Donne, Cinzia
Marconi, Stefania
Juan Vorster, Barend
Botha, Anna-Maria
Marais, Diana
Losa, Alessia
Sala, Tea
Reboul, Emmanuelle
Alvarado-Ramos, Katherine
Waswa, Boaz
Ekesa, Beatrice
Aragão, Francisco
Kunert, Karl
author_facet Cominelli, Eleonora
Sparvoli, Francesca
Lisciani, Silvia
Forti, Chiara
Camilli, Emanuela
Ferrari, Marika
Le Donne, Cinzia
Marconi, Stefania
Juan Vorster, Barend
Botha, Anna-Maria
Marais, Diana
Losa, Alessia
Sala, Tea
Reboul, Emmanuelle
Alvarado-Ramos, Katherine
Waswa, Boaz
Ekesa, Beatrice
Aragão, Francisco
Kunert, Karl
author_sort Cominelli, Eleonora
collection PubMed
description Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protease inhibitors) limits, however, the bean’s nutritional value and its wider use in food preparations. In the last decades, concerted efforts have been, therefore, made to develop new common bean genotypes with reduced antinutritional compounds by exploiting the natural genetic variability of common bean and also applying induced mutagenesis. However, possible negative, or positive, pleiotropic effects due to these modifications, in terms of plant performance in response to stresses or in the resulting technological properties of the developed mutant genotypes, have yet not been thoroughly investigated. The purpose of the perspective paper is to first highlight the current advances, which have been already made in mutant bean characterization. A view will be further provided on future research directions to specifically explore further advantages and disadvantages of these bean mutants, their potential use in innovative foods and representing a valuable genetic reservoir of combinations to assess the true functional role of specific seed bioactive components directly in the food matrix.
format Online
Article
Text
id pubmed-9445668
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-94456682022-09-07 Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective Cominelli, Eleonora Sparvoli, Francesca Lisciani, Silvia Forti, Chiara Camilli, Emanuela Ferrari, Marika Le Donne, Cinzia Marconi, Stefania Juan Vorster, Barend Botha, Anna-Maria Marais, Diana Losa, Alessia Sala, Tea Reboul, Emmanuelle Alvarado-Ramos, Katherine Waswa, Boaz Ekesa, Beatrice Aragão, Francisco Kunert, Karl Front Plant Sci Plant Science Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protease inhibitors) limits, however, the bean’s nutritional value and its wider use in food preparations. In the last decades, concerted efforts have been, therefore, made to develop new common bean genotypes with reduced antinutritional compounds by exploiting the natural genetic variability of common bean and also applying induced mutagenesis. However, possible negative, or positive, pleiotropic effects due to these modifications, in terms of plant performance in response to stresses or in the resulting technological properties of the developed mutant genotypes, have yet not been thoroughly investigated. The purpose of the perspective paper is to first highlight the current advances, which have been already made in mutant bean characterization. A view will be further provided on future research directions to specifically explore further advantages and disadvantages of these bean mutants, their potential use in innovative foods and representing a valuable genetic reservoir of combinations to assess the true functional role of specific seed bioactive components directly in the food matrix. Frontiers Media S.A. 2022-08-23 /pmc/articles/PMC9445668/ /pubmed/36082303 http://dx.doi.org/10.3389/fpls.2022.992169 Text en Copyright © 2022 Cominelli, Sparvoli, Lisciani, Forti, Camilli, Ferrari, Le Donne, Marconi, Juan Vorster, Botha, Marais, Losa, Sala, Reboul, Alvarado-Ramos, Waswa, Ekesa, Aragão and Kunert. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Cominelli, Eleonora
Sparvoli, Francesca
Lisciani, Silvia
Forti, Chiara
Camilli, Emanuela
Ferrari, Marika
Le Donne, Cinzia
Marconi, Stefania
Juan Vorster, Barend
Botha, Anna-Maria
Marais, Diana
Losa, Alessia
Sala, Tea
Reboul, Emmanuelle
Alvarado-Ramos, Katherine
Waswa, Boaz
Ekesa, Beatrice
Aragão, Francisco
Kunert, Karl
Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title_full Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title_fullStr Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title_full_unstemmed Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title_short Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
title_sort antinutritional factors, nutritional improvement, and future food use of common beans: a perspective
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445668/
https://www.ncbi.nlm.nih.gov/pubmed/36082303
http://dx.doi.org/10.3389/fpls.2022.992169
work_keys_str_mv AT cominellieleonora antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT sparvolifrancesca antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT liscianisilvia antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT fortichiara antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT camilliemanuela antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT ferrarimarika antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT ledonnecinzia antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT marconistefania antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT juanvorsterbarend antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT bothaannamaria antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT maraisdiana antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT losaalessia antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT salatea antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT reboulemmanuelle antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT alvaradoramoskatherine antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT waswaboaz antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT ekesabeatrice antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT aragaofrancisco antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective
AT kunertkarl antinutritionalfactorsnutritionalimprovementandfuturefooduseofcommonbeansaperspective