Genetic Variability of Mineral Content in Different Grain Structures of Bean Cultivars from Mesoamerican and Andean Gene Pools.

Douglas Mariani Zeffa,Vânia Moda-Cirino,Raquel Barboza Reis De Oliveira,Alison Fernando Nogueira,Juliana Sawada Buratto,José Dos Santos Neto

doi:10.3390/plants10061246

Abstract

Beans (Phaseolus vulgaris L.) are an important source of proteins, carbohydrates, and micronutrients in the diets of millions of people in Latin America and Africa. Studies related to genetic variability in the accumulation and distribution of nutrients are valuable for biofortification programs, as there is evidence that the seed coat and embryo differ in the bioavailability of essential nutrients. In this study, we sought to evaluate the genetic variability of total mineral content in the grain and its constituent parts (seed coat, cotyledon, and embryonic axis) of bean genotypes from Mesoamerican and Andean centers of origin. Grain samples of 10 bean cultivars were analyzed for the content of proteins and minerals (Mg, Ca, K, P, Mn, S, Cu, B, Fe, and Zn) in the whole grains and seed coat, cotyledons, and embryonic axis tissues. Genetic variability was observed among the cultivars for protein content and all evaluated minerals. Moreover, differential accumulation of minerals was observed in the seed coat, cotyledons, and embryonic axis. Except for Ca, which accumulated predominantly in the seed coat, higher percentages of minerals were detected in the cotyledons. Furthermore, 100-grain mass values showed negative correlations with the contents of Ca, Mg, P, Zn, Fe, and Mn in whole grains or in the different grain tissues. In general, the Mesoamerican cultivars showed a higher concentration of minerals in the grains, whereas Andean cultivars showed higher concentrations of protein.

Highlights

IntroductionThe common bean (Phaseolus vulgaris L.) is considered an important source of protein, complex carbohydrates, polyunsaturated fatty acids (linoleic and linolenic), soluble and insoluble fiber, vitamins ( of the B complex), and the minerals calcium, potassium, magnesium, iron, copper, and zinc [1–4]
The common bean (Phaseolus vulgaris L.) is considered an important source of protein, complex carbohydrates, polyunsaturated fatty acids, soluble and insoluble fiber, vitamins, and the minerals calcium, potassium, magnesium, iron, copper, and zinc [1–4]
Information relating to genetic variability in the accumulation and distribution of minerals in different bean grain tissues is of particular importance with respect to enhancing the increment of these minerals in breeding programs [10,11]

Summary

Introduction

The common bean (Phaseolus vulgaris L.) is considered an important source of protein, complex carbohydrates, polyunsaturated fatty acids (linoleic and linolenic), soluble and insoluble fiber, vitamins ( of the B complex), and the minerals calcium, potassium, magnesium, iron, copper, and zinc [1–4]. This legume is a major food source in terms of caloric intake and nutrients worldwide, in developing countries in East Africa and Latin America [5,6]. Information relating to genetic variability in the accumulation and distribution of minerals in different bean grain tissues is of particular importance with respect to enhancing the increment of these minerals in breeding programs [10,11]

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Conclusion