Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Khazaei, Hamid; Purves, Randy W.; Hughes, J. T.; Link, Wolfgang; O’Sullivan, Donal M.; Schulman, Alan H.; Björnsdotter, Emilie; Geu‐Flores, Fernando; Nadzieja, Marcin; Andersen, Stig U.; Stougaard, Jens; Vandenberg, Albert; Stoddard, Frederick L.

doi:10.1016/j.tifs.2019.07.051

Cited by 96 publications

(84 citation statements)

References 73 publications

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“…However, when assessing the total contents of vicine and convicine relative to the protein content, a significant decrease was observed from the FDH to the FPR. Importantly, in contrast to dry fractionation, the results demonstrated that it is possible to remove vicine and convicine when using aqueous extraction followed by IEP (i.e., in FPI), as is also supported by previous findings [6,7], where aqueous processing resulted in lower vicine/convicine levels compared to dry processing.…”

Section: Vicine and Convicine Analysissupporting

confidence: 84%

“…However, pulses are known to contain antinutrients such as trypsin inhibitors, which decrease their nutritional value. Faba beans in particular also contain vicine and convicine; these natural pyrimidine glycosides are known to induce the disease favism in certain individuals who have an inherent deficiency in glucose-6-phosphate dehydrogenase, thereby restricting the usage of faba bean ingredients in foods [6,7]. Additionally, galacto-oligosaccharides (GOS) are found in high amounts in faba beans [8].…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Vogelsang-O’Dwyer

Petersen

Joehnke

et al. 2020

Foods

172

149

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Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.

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Section: Vicine and Convicine Analysissupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Vogelsang-O’Dwyer

Petersen

Joehnke

et al. 2020

Foods

172

149

View full text Add to dashboard Cite

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“…The improvement of quality traits of faba bean seeds is one of the most crucial steps towards wider adoption of this crop globally. From this perspective, both low‐tannin trait and low vicine–convicine content (Khazaei et al, ) are the most critical phenotypes to incorporate into new improved varieties. In this work, we developed and validated a reliable molecular marker for zt2 in an inexpensive and easy‐to‐use KASP assay format.…”

Section: Discussionmentioning

confidence: 99%

Development and validation of a robust KASP marker for zt2 locus in faba bean (Vicia faba)

2019

Self Cite

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Faba bean has the potential to become a key food and feed protein crop in many areas of the world. The presence of tannins in its seed coat has limited the deployment of this crop as feed and food. The expression of either of the two recessive genes, zt1and zt2, causes a great reduction of tannins from the seed coat and results in a white flower phenotype. Molecular markers linked to these loci are fundamental tools for speeding up the breeding of low-tannin varieties. The main aim of this study was to develop and validate a robust molecular marker linked to the zt2 locus. We used 176 recombinant inbred lines of the Disco/2 × ILB 938/2 cross at F 6 and genotyped those using 257 SNP (single nucleotide polymorphism) markers. An SNP marker associated with zt2 locus was found on faba bean chromosome 3 and was used to develop a high-throughput low-cost KASP (kompetitive allele-specific PCR) marker. The KASP marker can successfully discriminate low-tannin faba beans carrying zt2 from those carrying zt1 and wild-type alleles. K E Y W O R D S broad bean, candidate gene, flower colour, molecular breeding, SNP marker, tannins S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Zanotto S, Vandenberg A, Khazaei H. Development and validation of a robust KASP marker for zt2 locus in faba bean (Vicia faba). Plant Breed. 2020;139:375-380. https ://doi.

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“…It is well known that many legumes contain different antinutritive and toxic factors, which should be removed/ inactivated to improve their nutritional quality and potential for utilization as food or feed (Khazaei et al, 2019). In the case of A. pavonina, roasting and cooking are elementary steps in traditional food preparation of seeds because they are believed to be toxic when eaten raw (Lim, 2012).…”

Section: Resultsmentioning

confidence: 99%

Analysis of nutrients and compounds potentially reducing risks of overweightness and obesity-related diseases in raw and roasted Adenanthera pavonina seeds from Samoa

Huml¹,

Drábek²,

Pohořelá³

et al. 2020

Emir J Food Agric

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Recently, Samoans have faced to alarming increase in the prevalence of obesity related diseases, which are connected to the consumption of imported calorie-rich and nutrient-poor food products. It is believed that the re-introduction of native diet may mitigate these negative trends. In Samoa, the seeds of Adenanthera pavonina, an underutilized leguminous tree, are popularly eaten when roasted. Although the seeds are also used in traditional medicine to treat inflammatory and cardiovascular diseases, information on their nutrients and any compounds potentially reducing risks of related health disorders is very limited. Therefore, the objective of this study was to analyse the nutrients and compounds potentially reducing risks of overweight- and obesity-related health problems in raw and roasted A. pavonina seeds from Samoa. The standard analytical and microbiological methods, namely gas chromatography–mass spectrometry, inductively coupled plasma optical emission spectrometry, high-performance liquid chromatography with fluorescence detection, ultrahigh-performance liquid chromatography-tandem mass spectrometry, and Czech technical standard methods, were used for the determination of fatty acids, minerals, tocopherols, phenolic compounds, and B vitamins, respectively. The analyses showed that the lignoceric (17.59% and 18.24%), linoleic (39.80% and 37.88%), and oleic acids (14.67% and 14.75%) were the most abundant in the oil of raw and roasted seeds, with the unsaturated forms present in higher amounts than saturated. The seeds were found to be rich of vitamin E (33.09 and 15.94 mg/100 g), whereas the contents of vitamins B1, B2, B3, and B6 were rather low. Calcium, magnesium, phosphorus, potassium, and sulphur were the minerals found in the highest concentrations. Salicylic acid (201.01 and 151.95 µg/100 g) has been detected in higher amounts than other phenolic compounds. In summary, the findings of this study indicate that the both raw and roasted seeds of A. pavonina are good sources of various health-beneficial nutrients, including those reducing the negative effects of obesity.

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Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Cited by 96 publications

References 73 publications

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Development and validation of a robust KASP marker for zt2 locus in faba bean (Vicia faba)

Analysis of nutrients and compounds potentially reducing risks of overweightness and obesity-related diseases in raw and roasted Adenanthera pavonina seeds from Samoa

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