Phytic Acid Biosynthesis and Transport in Phaseolus vulgaris: Exploitation of New Genomic Resources

2017 ◽  
pp. 167-186 ◽  
Author(s):  
Eleonora Cominelli ◽  
Gregorio Orozco-Arroyo ◽  
Francesca Sparvoli
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Acid Biosynthesis ◽  
Genomic Resources

Characterisation of structural genes involved in phytic acid biosynthesis in common bean (Phaseolus vulgaris L.)

2009 ◽  
Vol 25 (3) ◽  
pp. 453-470 ◽  
Author(s):  
Marzia Fileppi ◽  
Incoronata Galasso ◽  
Giovanni Tagliabue ◽  
Maria Gloria Daminati ◽  
Bruno Campion ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Structural Genes ◽  
Phaseolus Vulgaris L ◽  
Acid Biosynthesis

Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)

1982 ◽  
Vol 47 (6) ◽  
pp. 1846-1850 ◽  
Author(s):  
S. S. DESHPANDE ◽  
S. K. SATHE ◽  
D. K. SALUNKHE ◽  
D. P. CORNFORTH
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Enzyme Inhibitors ◽  
Dry Beans ◽  
Phaseolus Vulgaris L

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

scholarly journals The maize low-phytic acid 3 encodes a myo-inositol kinase that plays a role in phytic acid biosynthesis in developing seeds

2005 ◽  
Vol 42 (5) ◽  
pp. 708-719 ◽  
Author(s):  
Jinrui Shi ◽  
Hongyu Wang ◽  
Jan Hazebroek ◽  
David S. Ertl ◽  
Teresa Harp
Keyword(s):  
Phytic Acid ◽  
Acid Biosynthesis ◽  
Low Phytic Acid ◽  
Developing Seeds

scholarly journals A review of breeding objectives, genomic resources, and marker-assisted methods in common bean (Phaseolus vulgaris L.)

2019 ◽  
Vol 39 (2) ◽  
Author(s):  
Teshale Assefa ◽  
A. Assibi Mahama ◽  
Anne V. Brown ◽  
Ethalinda K. S. Cannon ◽  
Jean Claude Rubyogo ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Genomic Resources ◽  
Breeding Objectives

Differential expression of structural genes for the late phase of phytic acid biosynthesis in developing seeds of wheat (Triticum aestivum L.)

Plant Science ◽  
2014 ◽  
Vol 224 ◽  
pp. 74-85 ◽  
Author(s):  
Kaushal Kumar Bhati ◽  
Sipla Aggarwal ◽  
Shivani Sharma ◽  
Shrikant Mantri ◽  
Sudhir P. Singh ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Differential Expression ◽  
Phytic Acid ◽  
Late Phase ◽  
Triticum Aestivum L ◽  
Structural Genes ◽  
Acid Biosynthesis ◽  
Developing Seeds
Sign in / Sign up

Export Citation Format

Share Document