Disclosing the Nutritional Quality Diversity of Portuguese Common Beans—The Missing Link for Their Effective Use in Protein Quality Breeding Programs

The common bean (Phaseolus vulgaris L.) represents a sustainable and affordable source of protein, namely, to populations with vegetarian dietary habits. Despite the national germplasm genetic diversity, little is known about the Portuguese accessions’ nutritional and protein quality, leading to their underuse in breeding programs. To fill this gap, a representative collection (106 accessions) was cropped under two contrasting environments (traditional versus heat stress) and evaluated in terms of nutritional quality by near-infrared spectroscopy. Protein quality was assessed, under the stressful environment, considering the individual amino acid contents and the activity of trypsin inhibitors through mass spectrometry (LC-MS/MS) and spectrophotometry, respectively. On top of strong genotypic control, the nutritional composition (protein, fat, fiber, moisture and ash) was also highly influenced by the environment and by genotype × environment interaction, with a clear nutritional quality ranking change for the accessions in heat stress conditions. Classified into three clusters, the accessions from the cluster with the highest individual amino acid and protein contents also showed higher trypsin inhibitor activity (TIA). Since different levels of TIA had no translation into contrasting protein digestibility, breeders focusing on common beans’ protein quality improvement, especially under challenging warming climate conditions, may take advantage of this group of accessions.

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Portuguese Common Bean Natural Variation Helps to Clarify the Genetic Architecture of the Legume’s Nutritional Composition and Protein Quality

Plants ◽

10.3390/plants11010026 ◽

2021 ◽

Vol 11 (1) ◽

pp. 26

Author(s):

Francisco A. Mendes ◽

Susana T. Leitão ◽

Verónica Correia ◽

Elsa Mecha ◽

Diego Rubiales ◽

...

Keyword(s):

Common Bean ◽

Nutritional Quality ◽

Genetic Basis ◽

Molecular Mechanisms ◽

Protein Quality ◽

Genetic Relatedness ◽

Nutritional Composition ◽

Trypsin Inhibitor Activity ◽

Environment Interaction ◽

A Genome

Common bean is a nutritious food legume widely appreciated by consumers worldwide. It is a staple food in Latin America, and a component of the Mediterranean diet, being an affordable source of protein with high potential as a gourmet food. Breeding for nutritional quality, including both macro and micronutrients, and meeting organoleptic consumers’ preferences is a difficult task which is facilitated by uncovering the genetic basis of related traits. This study explored the diversity of 106 Portuguese common bean accessions, under two contrasting environments, to gain insight into the genetic basis of nutritional composition (ash, carbohydrates, fat, fiber, moisture, protein, and resistant starch contents) and protein quality (amino acid contents and trypsin inhibitor activity) traits through a genome-wide association study. Single-nucleotide polymorphism-trait associations were tested using linear mixed models accounting for the accessions’ genetic relatedness. Mapping resolution to the gene level was achieved in 56% of the cases, with 102 candidate genes proposed for 136 genomic regions associated with trait variation. Only one marker-trait association was stable across environments, highlighting the associations’ environment-specific nature and the importance of genotype × environment interaction for crops’ local adaptation and quality. This study provides novel information to better understand the molecular mechanisms regulating the nutritional quality in common bean and promising molecular tools to aid future breeding efforts to answer consumers' concerns.

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Nutritional quality of quality protein maize-based supplementary foods

Nutrition & Food Science ◽

10.1108/nfs-04-2016-0042 ◽

2017 ◽

Vol 47 (1) ◽

pp. 42-52 ◽

Cited By ~ 5

Author(s):

Elina Maseta ◽

T.C. Mosha ◽

Cornelio Nyaruhucha ◽

Henry Laswai

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Control Diet ◽

Quality Protein Maize ◽

Albino Rats ◽

Common Beans ◽

Content Type ◽

Persistent Problem ◽

Amino Acid Score

Purpose Child undernutrition is a persistent problem in Africa, especially in areas where the poor largely depend on starchy staples with limited access to diverse diets. The purpose of this study was to determine the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize. Design/methodology/approach Four composite diets were prepared from quality protein maize, namely quality protein maize-soybeans; quality protein maize-soybeans-cowpeas; quality protein maize-soybeans-common beans and quality protein maize alone. A fifth diet was prepared from common maize alone. The control diet (Chesta®) was made from maize, soybeans, fish, bone and blood meal. The formulations were made to meet the greatest amino acid score and the desired amount of energy and fat according to the FAO/WHO (1985) recommendation for pre-school children. Albino rats were used in evaluating the protein quality of the formulations. Findings The food intake was significantly different (p < 0.05) among diets; with a trend of intake decreasing from quality protein maize-based to conventional maize alone diets (apart from the control diet). Protein efficiency ratio and net protein ratio varied significantly (p < 0.05) across the experimental diets. Protein digestibility-corrected amino acid score (PDCAAS) was 80 per cent (quality protein maize-soybeans-cowpeas), 87 per cent (quality protein maize-soybeans), 103 per cent (common maize alone), 98 per cent (quality protein maize), 80 per cent (quality protein maize-soybeans-common beans) and 53 per cent (control). Research limitations/implications Two diets, namely quality protein maize-soybeans-common beans and quality protein maize-soybeans-cowpeas, showed the greatest potential to support growth and rehabilitation of undernourished rats. Human trial is proposed to validate the findings. Originality/value Despite adoption of quality protein maize in several parts of the country, there are no studies that have been done to determine the potential of quality protein maize to support optimal growth and rehabilitation of undernourished children. The objective of this study was, therefore, to evaluate the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

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Quantitative variation for grain quality in Brazilian maize populations

Scientia Agricola ◽

10.1590/s0103-90162011000100008 ◽

2011 ◽

Vol 68 (1) ◽

pp. 50-56 ◽

Cited By ~ 3

Author(s):

Andréa Mittelmann ◽

José Branco de Miranda Filho ◽

Luciano Lourenço Nass ◽

Gustavo Júlio Melo Monteiro de Lima ◽

Claudete Hara-Klein ◽

...

Keyword(s):

Nutritional Quality ◽

Zea Mays L ◽

Block Design ◽

Positive Association ◽

Environment Interaction ◽

Breeding Programs ◽

Maize Populations ◽

Genotype Environment Interaction ◽

Randomized Block Design

Development of maize (Zea mays L.) cultivars with high grain protein and oil concentrations and an appropriate amino acid composition, without losses in grain yield, represents a challenge in breeding programs. The objective of this work was to study the nutritional quality of ten Brazilian maize populations evaluated in three environments. A randomized block design with six replications was used. Ear yield and the concentrations of protein, oil, serine, glutamic acid, alanine, leucine, tyrosine and phenylalanine were evaluated. Individual and combined analyses of variance were performed. Populations diverged for most of the traits. Environmental effects influenced variation for most of the traits, unlike genotype-environment interaction, allowing the selection on the average of environments. Positive association exists among protein and most of the amino acids, when considered on a dry matter basis and there is no association between nutritional quality and yield; therefore, the development of cultivars that are superior for both traits is expected to be feasible.

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THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.45545 ◽

2020 ◽

Vol 16 (2) ◽

pp. 60

Author(s):

Nwozo Sarah Onyenibe ◽

Julius Oluwaseun Oluwafunmilola ◽

Stanley Udogadi Nwawuba

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Quality ◽

High Performance ◽

Phytochemical Analysis ◽

Mineral Contents ◽

Processing Methods ◽

African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

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Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies

LWT ◽

10.1016/j.lwt.2021.112023 ◽

2021 ◽

pp. 112023

Author(s):

Roghayeh Siahbalaei ◽

Gholamreza Kavoosi ◽

Mostafa Noroozi

Keyword(s):

Amino Acid ◽

In Silico ◽

Nutritional Quality ◽

Amino Acid Profile ◽

Mechanisms Of Action ◽

In Silico Studies

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Are Dietary Amino Acids or Protein Quality Associated with Infant Length Gain from 6 to 12 Months in Rural Malawi? (P10-010-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-010-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Andrew Matchado ◽

Kathryn Dewey ◽

Christine Stewart ◽

Per Ashorn ◽

Ulla Ashorn ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Breast Milk ◽

Protein Quality ◽

Complementary Food ◽

Complementary Foods ◽

Acid Intake ◽

Dietary Amino Acid ◽

Amino Acid Intake ◽

Length Gain

Abstract Objectives 1) to estimate the probability of inadequate amino acid intake among infants 9–10 months of age in rural Malawi 2) to evaluate whether dietary amino acid intake or protein quality are associated with length gain from 6 to 12 months of age Methods We assessed total amino acid intake from breast milk and complementary foods in 285 infants. Breast milk intake and complementary foods were estimated using dose-to-mother deuterium oxide dilution method and repeat 4-pass interactive 24-hour recall interviews, respectively. Amino acid composition values were taken from FAO human milk profile, Tanzania Food Composition table and International Minilist. Protein quality was estimated using Digestible Indispensable Amino Acid Score (DIAAS). Probability of intake below Estimated Average Requirement (EAR) for each amino acid was estimated using National Cancer Institute (NCI) method. We estimated protein quality of complementary food using median DIAAS. We assumed a DIAAS of ≥0.75 to represent a diet or food with good protein quality. Relationships between amino acid intake or protein quality with length gain were assessed using regression models. Length was measured at 6 and 12 months of age and length for age z-score (LAZ) velocity was calculated (ΔLAZ/months). Results The probability of inadequate amino acid intake from breast milk and complementary food that included a lipid-based nutrient supplement (LNS) was 3% for lysine, 0% for tryptophan, threonine, valine, histidine, isoleucine, leucine, sulfur containing amino acids (SAA), and aromatic amino acids (AAA). Without LNS, the probability was 7% for lysine and 0–2% for the other amino acids. The median (interquartile range) DIAAS for complementary food with and without LNS was 0.70 (0.28) and 0.64 (0.32), respectively. Dietary amino acid intake and protein quality were not significantly associated with length gain velocity from 6 to 12 months even after adjusting for confounding factors. Conclusions The prevalence of inadequate amino acid intake in 9–10 months old infants in rural Malawi is very low. However, in conditions of frequent clinical or sub-clinical infections this situation may be different. Linear growth at 6–12 months does not appear to be limited by dietary amino acid intake or protein quality in this setting. Funding Sources The Bill & Melinda Gates Foundation.

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Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01702.x ◽

2008 ◽

Vol 43 (10) ◽

pp. 1786-1791 ◽

Cited By ~ 5

Author(s):

Waldemar Kmiecik ◽

Zofia Lisiewska ◽

Jacek Słupski ◽

Piotr Gębczyński

Keyword(s):

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content ◽

French Beans

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Changes in the mixed function oxidase enzymes as a result of individual amino acid deficiencies

Biochemical Pharmacology ◽

10.1016/0006-2952(77)90047-8 ◽

1977 ◽

Vol 26 (7) ◽

pp. 667-670 ◽

Cited By ~ 6

Author(s):

C.Richard Truex ◽

Lena Brattsten ◽

Willard J. Visek

Keyword(s):

Amino Acid ◽

Mixed Function Oxidase ◽

Individual Amino Acid

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Variability of apparent ileal amino acid digestibility in different pea samples for growing-finishing pigs

Canadian Journal of Animal Science ◽

10.4141/a99-003 ◽

1999 ◽

Vol 79 (4) ◽

pp. 467-475 ◽

Cited By ~ 18

Author(s):

M. Z. Fan ◽

W. C. Sauer

Keyword(s):

Amino Acid ◽

Crude Protein ◽

Corn Starch ◽

Latin Square ◽

Experimental Period ◽

Trypsin Inhibitor Activity ◽

Significant Finding ◽

Finishing Pigs ◽

Initial Body Weight ◽

Ileal Digestibility

Six barrows, average initial body weight 32.5 kg, fitted with a simple T-can-nula at the distal ileum, were used to investigate factors responsible for the variability of apparent ileal amino acid (AA) digestibility values among six pea samples. The barrows were fed six corn-starch-based diets, formulated to contain 16.5% crude protein (CP) (as-fed) from six different pea samples, according to a 6 × 6 Latin square design. Chromic oxide (0.3%) was used as the digestibility marker. The pigs were fed twice daily, at 0800 and 2000 h. The dietary allowance was 1600 g−1. Each experimental period lasted 7 d. Ileal digesta were collected at 2-h intervals for a total of 24 h from 0800 h on day 6 to 0800 h on day 8. With the exception of arginine, cysteine, histidine, and methionine, there were differences (P < 0.05) in the apparent ileal digestibility values of the indispensable including semi-essential (+semi-) AA among the pea samples. Of the indispensable AA (+semi-) within each pea sample, the digestibility values of arginine and lysine were relatively high, ranging from 88.3 to 91.3% and from 78.7 to 85.2%, respectively, while the digestibility values of cysteine, methionine, and tryptophan were relatively low, ranging from 53.8 to 62.7%, from 69.4 to 75.4%, and from 53.1 to 70.4%, respectively. With the exception of arginine, cysteine, and tryptophan, the ileal digestibility values of the indispensable AA (+semi-) were negatively correlated (P < 0.05) with the neu-tral-detergent fiber content in the pea samples. Of all the AA, only the digestibility of tryptophan was negatively correlated (P < 0.05) with the trypsin inhibitor activity in the pea samples. The significant finding of this study was that with the exception of arginine, cysteine, and proline, differences in the digestibility values of all other AA in the pea samples were positively correlated (P < 0.05) with their respective dietary AA contents. This suggests that differences in AA levels in the assay diets were responsible for the variability of apparent ileal digestibility values of AA between pea samples. Therefore, to eliminate this methodological effect, true rather than apparent ileal AA digestibility values for peas should be determined. Key words: Amino acids, ileal digestibility, peas, pigs

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