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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...
Autores principales: | , , , , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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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 |
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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 |
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