Soil Biology with an Emphasis on Symbiotic Nitrogen Fixation

Graham, Peter

doi:10.2134/agronmonogr52.c7

Cited by 2 publications

(2 citation statements)

References 353 publications

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“…Dry beans (Phaseolus vulgaris L.) are a major pulse crop used for direct human consumption. Their capacity for symbiotic nitrogen fixation contributes to their nutrient density but also makes them ideal for low-input agricultural systems practiced by smallholder farmers in Africa, Latin America, and the Caribbean. , Dry beans are protein rich: in one half-cup serving, cooked dry beans provide 3 times as much protein as a comparable serving of maize (Zea mays L.) and 25% of the daily requirement for lysine as estimated for a 60 kg person. − In Latin America, 10–15% of protein intake over the course of a day comes from the consumption of dry beans. In parts of East Africa, they contribute as much as 55% of the daily intake of protein …”

Section: Introductionmentioning

confidence: 99%

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

Wiesinger

Cichy

Glahn

et al. 2016

J. Agric. Food Chem.

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Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.

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Section: Introductionmentioning

confidence: 99%

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

Wiesinger

Cichy

Glahn

et al. 2016

J. Agric. Food Chem.

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“…Nitrogen (N) is the most abundant element in the atmosphere, yet it is often the most limiting element to crop productivity globally [ 1 ]. Plants belonging to family Fabaceae (legumes), the third largest plant family, are able to reduce atmospheric N (N 2 ) to ammonia (NH 3 ) through a symbiotic relationship with the soil bacteria, Rhizobia [ 2 ]. This relationship known as symbiotic nitrogen fixation (SNF) is a signature biological process of legumes, and takes place in nodules, which are specialized plant organs located on the roots.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome analysis of two recombinant inbred lines of common bean contrasting for symbiotic nitrogen fixation

et al. 2017

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Common bean (Phaseolus vulgaris L.) fixes atmospheric nitrogen (N2) through symbiotic nitrogen fixation (SNF) at levels lower than other grain legume crops. An understanding of the genes and molecular mechanisms underlying SNF will enable more effective strategies for the genetic improvement of SNF traits in common bean. In this study, transcriptome profiling was used to identify genes and molecular mechanisms underlying SNF differences between two common bean recombinant inbred lines that differed in their N-fixing abilities. Differential gene expression and functional enrichment analyses were performed on leaves, nodules and roots of the two lines when grown under N-fixing and non-fixing conditions. Receptor kinases, transmembrane transporters, and transcription factors were among the differentially expressed genes identified under N-fixing conditions, but not under non-fixing conditions. Genes up-regulated in the stronger nitrogen fixer, SA36, included those involved in molecular functions such as purine nucleoside binding, oxidoreductase and transmembrane receptor activities in nodules, and transport activity in roots. Transcription factors identified in this study are candidates for future work aimed at understanding the functional role of these genes in SNF. Information generated in this study will support the development of gene-based markers to accelerate genetic improvement of SNF in common bean.

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Soil Biology with an Emphasis on Symbiotic Nitrogen Fixation

Cited by 2 publications

References 353 publications

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

Transcriptome analysis of two recombinant inbred lines of common bean contrasting for symbiotic nitrogen fixation

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