Pinto Bean Research Articles

Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior.

Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels. When κ-carrageenan concentration increased from 0 to 1.5 and 3mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P< 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon. Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.

Fatty Acids of Ten Commonly Consumed Pulses.

Gas chromatography (GC) with flame ionization detection (FID) and mass spectrometry (MS) detection were used to characterize the fatty acid (FA) compositions of ten commonly consumed (i.e., market class) pulses. Lipids from ground pulses were extracted using a classical chloroform/methanol extraction and quantified by GC-FID with structural confirmation by GC-MS. Principal component analysis (PCA) was applied to FA compositions of the pulse extracts, and the pulses clustered into three distinct groups: one rich in linolenic acid, 18:3 (carbon number:unsaturation, C:U), one rich in 16:0, and one in which 18:1 was highest, along with predominant 18:2. These ten pulses averaged 46.1% linoleic acid (18:2), 22.7% oleic acid (18:1), 18.0% palmitic acid (16:0), and 7.6% linolenic acid (18:3). Individual values ranged widely, with 18:2 ranging from 26.0% in black beans to 48.4% in garbanzo beans. The greatest difference was in 18:3, which ranged from 2.2% in garbanzo beans to 38.8% in pinto beans. Oxo-FA were observed in all ten samples, and the distribution of oxo-FA in the samples also varied. Overall, the very different FA compositions of pulses lead to the possibility of breeding and genetic modification between pulses to produce the most desirable FA composition for nutritional benefit.

Occurrence of 3-monochloropropane-1,2-Diol (3-MCPD) in canned vegetables: A probabilistic assessment of health risk for Iranian consumers

The present study assessed the potential risk to Iranian consumers posed by oral exposure to 3-MCPD in canned vegetables. Ten brands of canned vegetables (i.e. cucumber, pea, sweet corn, pinto bean, lentil, and mixed vegetables) were collected from retail markets in Iran. Overall, 3-MCPD in 180 canned vegetable samples was quantified by chromatography-mass spectrometry (GC-MS). Our findings showed statistically significant associations between 3-MCPD level and the type of canned vegetables as well as significant variations in 3-MCPD mean level among the brands. The highest level of 3-MCPD was measured in pea samples, while pinto beans showed the lowest content. Hazard Index (HI) values calculated based on 3-MCPD levels measured in the collected samples indicated no major risk in both deterministic and probabilistic scenarios (HI values <1.0) and no health risk based on the calculated margin of exposure (MOE) for 3-MCPD to Iranian consumers. Based on the Monte Carlo Simulation (MCS) sensitivity analysis, the concentration of 3-MCPD was the most influential variable. Nonetheless, industrial policies should maintain reduced 3-MCPD levels in canned foods.

Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli

&#x0D; &#x0D; &#x0D; The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The aim of this study was to determined the effect of Lactobacillus fermentum CK165 addition and fermentation time on the physical characteristics of Arabica coffee Kintamani, Bangli, and knowing the right treatment to produce Arabica coffee with the best physical characteristics. This study used a completely randomized design (CRD) with treatment using Lactobacillus fermentum CK165 addition and duration of fermentation consisting of 0 hours, 12 hours, 24 hours, and 36 hours. Each treatment was repeated 2 times to obtain 16 experimental units. The physical characteristics of Arabica coffee were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an affect between treatments. The result showed that Lactobacillus fermentum CK165 addition and fermentation time significantly affected the bulk density, moisture content, bean number/10 g, weight of 100 beans, bean wide, and color (L* and b*). Lactobacillus fermentum CK165 addition and fermentation for 24 hours resulted Arabica coffee with the best physical characteristics with bulk density 0.637 g/ml, moisture content 8.507%, bean number/10 g 51.500 beans, weight of 100 beans 19.873 g, long 10.570 mm, wide 7.401 mm, thick 4.305 mm, L* 36.588, a* 1,670, b* 11.045, broken beans 0.533 bean number/100 g, brown beans 0.102 bean number/100 g, and partly black beans 1.766 bean number/100 g.&#x0D; &#x0D; &#x0D;

117 Assessment of Complete Blood Count and Biochemistry Parameters in Adult Dogs fed a Grain-Free Diet with up to Forty-Five Percent Pulse Inclusion

Abstract With interest in grain-free diets (GFD) and plant-based diets, understanding the use of pulse ingredients is warranted. Recently our laboratory found that high pulse inclusive diets did not cause echocardiographic changes in healthy adult dogs after 20 weeks of feeding. Thus, the objective of this study was to assess the safety of pulse ingredient inclusion up to 45% in canine diets using gross physiological, hematological and biochemical measurements. Twenty-eight healthy adult Siberian huskies were fed one of four experimental diets formulated to achieve the same macronutrient targets and the same micronutrient supplementation for 20 weeks: 1) grain-inclusive diet, with 45% corn, 0% pulses (Control); 2) GFD, 15% pulses (Pulse15); 3) GFD, 30% pulses (Pulse30) 4) GFD, 45% pulses (Pulse45). All diets included chicken meal and the same combination of pulse ingredients; green and yellow peas, pinto beans, chickpeas, and lentils. Dogs were fed once daily. Body weight was measured weekly, feed intake measured daily, and body composition was measured using DEXA at baseline and week 20. Fasted blood samples were collected at weeks -3, 3, 6, 10, 14 and 18. Data were analyzed as repeated measures in SAS using PROC GLIMMIX. Body weight, body composition, and feed intake were similar among treatments and over time (P &amp;gt;0.05). Several blood parameters were different among treatments but remained within defined reference ranges for healthy dogs. Red blood cells, hemoglobin and carbon dioxide were greater, while lymphocytes were reduced in Pulse45 than Pulse15 (P&amp;lt; 0.05), but similar to Control and Pulse30. Mean corpuscular hemoglobin concentration was decreased in Control and Pulse15 compared with Pulse30 and Pulse45 (P&amp;lt; 0.05). Gamma-glutamyl transferase was less in Control and Pulse15 than Pulse45 (P&amp;lt; 0.05), but similar to Pulse30. These data suggest that feeding diets with up to 45% pulse inclusion for 20 weeks does not impact gross health parameters of healthy adult dogs.

Proximal and mineral composition analysis of castilla squash seeds (C. moschata), green pea (P. sativum) and green bean (P. vulgaris) for use in 4.0 Agribusiness

Objective: To determine the proximal and mineral composition analysis of of castilla squash seeds (C. moschata), green pea (P. sativum) and pinto saltillo green bean (P. vulgaris). Design/methodology/approach: The contents of macronutrients (carbohydrates, fats, crude fiber, protein, and ash) and micronutrients (minerals) of the evaluated species were determined using the AOAC standard procedures, and the quantification of minerals was performed by mass spectrometry with inductively coupled plasma. A variance analysis and means comparison were performed with Tukey’s test (α = 0.05). Results: The squash seeds with shells contain 291,500 ppm of protein, 417,000 ppm of fat, 66,700 ppm of carbohydrates, 134,000 ppm of crude fiber, 972,319.678 ppm of phosphorus, 3,380.09158 ppm of potassium and 3,183.2744 ppm of magnesium. The whole pea pod has 230,600 ppm of protein, 17,200 ppm of fat, 456,000 ppm of carbohydrates, 220,800 ppm of crude fiber, 5,438.18,991 ppm of phosphorus, 7,349.23753 ppm of potassium and 1,719.56882 ppm of magnesium. The whole green bean pods had a content of protein (185100 ppm), fat (2540 ppm), carbohydrates (377500 ppm), fiber (208000 ppm), phosphorus (6068.44661 ppm), potassium (15626.9991 ppm) and magnesium (17222.16567 ppm)). Study limitations/implications: Studies on the chemical characteristics of other agroindustrial residues should be carried out. Findings/conclusions: The foods analyzed have adequate characteristics to satisfy the demands with respect to some macronutrients and micronutrients. They can optimize the availability of nutrients in the generation of natural or synthetic foods that can change the future.

Sorption and desorption dynamics of ethyl formate and propylene oxide as fumigants in durable agricultural commodities

Ethyl formate (EF) and propylene oxide (PPO) are promising alternative fumigants for stored products. Sorption and desorption behaviors of EF and PPO were studied in five commodities. EF and PPO were highly and moderately sorptive, respectively, into the treated commodities. Pinto beans, wheat flour and corn were highly sorptive compared to wheat kernels and tobacco leaves. The headspace concentrations of EF decreased after 24 h of fumigation by the average percentages of 93.5, 65.0, 78.9, 98.6 and 52.6% fumigated at 50 mg/L, while similar percentages of 93.5, 61.1, 78.7, 98.0, and 52.3 fumigated at 100 mg/L were found for wheat flour, wheat kernels, corn, pinto beans and tobacco leaves, respectively. Declines in percentages for headspace concentrations of PPO by wheat flour, wheat kernels, corn, pinto bean and tobacco leaves were 90.7, 43.5, 77.6, 97.6, and 77.0 at 50 mg/L, and were 90.3, 41.9, 77.8, 96.6 and 78.7% at 100 mg/L, respectively, by the end of the 24-h exposure period. Sorption rates of EF (mg/kg commodity) in wheat flour, wheat kernels, corn, pinto bean and tobacco leaves were 280.4, 192.2, 233.0, 295.6, 525.8, at 50 mg/L and were 560.2, 361.3465.1, 588.2, and 1046.4 at 100 mg/L, respectively after 24 h of fumigation. Sorption rates of PPO (mg/kg commodity) were 271.9, 128.6, 229.5, 292.8, 770.7 at 50 mg/L and were 541.6, 247.8, 459.9, 579.7, 1573.2 at 100 mg/L for wheat flour, wheat kernels, corn, pinto bean and tobacco leaves, respectively. Pinto beans were the most sorptive commodity for EF and PPO and wheat kernels were the lowest. EF and PPO desorbed from all commodities except pinto beans 24 h after ventilation. These results may improve understanding of sorption and desorption of EF and PPO for commercial fumigations.

Characterization of pinto and cranberry bean (Phaseolus vulgaris L.) landraces from western Himalayan Kashmir for yield and quality

The present study aimed to characterize pinto and cranberry bean landraces of Kashmir valley. A set of 30 genotypes including 16 pinto and 12 cranberry type bean landraces and two checks viz., Shalimar Rajmash-1 (SR-1) and Shalimar French Bean-1 (SFB-1) were evaluated for seven qualitative and 10 quantitative traits.&nbsp; There was a substantial variation among 30 accessions (28 landraces and 2 checks) evaluated for all the traits.&nbsp; Out of 28 landrace accessions, 13 were bushy type and 15 were pole type.&nbsp; Pods were predominantly green and seed colour was predominantly brown with characteristic mottling of varying colour shades.&nbsp; Out of 30 accessions, 16 were medium sized with oval seeds. There was substantial variability as depicted by a wide range for both morphological and seed quality traits pertaining to water absorption as well as protein content and phytic acid. The heat map revealed that seed yield had a significant correlation with the number of pods per plant (0.505), followed by seed length (0.455) and seeds per pod (0.414). Similarly, water absorption percentage was significantly correlated with hydration coefficient followed by seed wet weight and hydration capacity but was negatively correlated with hard shell percentage and coat proportion. Principal component analysis based on the seed yield and related traits concentrated the variability in the first three components for morphological traits and four components for seed quality traits explaining 67.23 % and 78.60 % variation, respectively.&nbsp; A number of desirable genotypes could be identified based on consistent performance for various maturity, yield and seed quality traits including high protein and low phytic acid content. Keywords: Common bean, Western Himalayas, Pinto beans, Cranberry beans, Cooking quality, Seed protein, Phytic acid &nbsp;

Pinto bean yield and phosphorus uptake as affected by the application of composted chicken manure and anaerobically digested dairy manure

Pinto bean (Phaseolus vulgaris L.) is considered the most important dry edible bean market class in the US but little is known about its response to organic fertilizers. A two-year field study was conducted in Paterson, WA to assess phosphorus (P) uptake and yield response of two pinto bean cultivars, ‘Buster’ and ‘Stampede’, to application of composted chicken manure and anaerobically digested dairy manure (AD dairy manure) versus mineral P fertilizer (mono-ammonium phosphate (MAP)). Four rates (6, 12, 18 and 24 kg P ha−1 in 2016 and 12, 18, 24 and 48 kg P ha−1 in 2017) of the three P sources were compared to a no-P control. Leaf P concentrations of the two cultivars responded to P fertilizers only when application rate was four times (48 kg P ha−1) the recommended amount. Leaf P concentrations under composted chicken manure and AD dairy manure were comparable to those under MAP. Buster had considerably higher leaf P concentrations during the early vegetative stages than ‘Stampede’, however Stampede translocated similar or higher P levels to the seed at harvest. Phosphorus sources had no significant effect on seed yield. Although, there was no significant bean yield response to the application of P using both organic and inorganic sources, the substantial amount of P that is translocated to bean seeds and its subsequent removal with harvest may necessitate P supplementation using fertilizers to avoid P mining in pinto bean fields.

Pulse Supplementation Improves Gut Health and Lowers Total Cholesterol in Postmenopausal Women

ObjectivesMenopause is associated with many physiological changes as well as increased risk of obesity, cardiovascular disease, type 2 diabetes, and gut-related diseases (i.e. irritable bowel syndrome, inflammatory bowel disease, colon cancer). Data regarding the use of pulse crops in alleviating health risks associated with menopause are limited. This study investigated the effects of pulse supplementation on markers of gut health and metabolic outcomes in postmenopausal women. MethodsThirty-five postmenopausal (≥1 year without menstruation) women, ages 45–70 years old, who were not on hormone replacement therapy, probiotics, antibiotics, multiple supplements, or medications that affect lipids or glucose, were recruited for this clinical study. Study participants were asked to consume 100 g of pulses (alternate between chickpeas, kidney beans, pinto beans, black-eyed peas, and lentils) daily for 12 wks, and to maintain their normal diet and lifestyle. Anthropometric measures including body composition by dual-energy X-ray absorptiometry, plasma lipids and glucose, fecal short chain fatty acids (SCFAs), and stool characteristics (Bristol Stool Chart and the Cleveland Clinic Constipation Scoring System) were assessed before and at the end of 12-wk supplementation. P < 0.05 was considered statistically significant. ResultsThere were no differences in anthropometric measures and plasma glucose at the end of the 12-wk supplementation compared to baseline. However, a reduction in plasma total cholesterol (p = 0.039) and LDL-C (p = 0.026), but an increase in both VLDL-C (p = 0.031) and triglycerides (p = 0.033) were observed with pulse supplementation. Constipation score significantly improved (p = 0.003) but no change in stool quality were observed with pulse supplementation. Fecal acetic acid (p< 0.001), n-butyric (p = 0.038), n-caproic (p = 0.004) and total SCFAs (p = 0.001) were also significantly increased with pulse supplementation. ConclusionsOur findings demonstrate that 12 wks of pulse supplementation improved markers of gut health and lowers total- and LDL-cholesterol in postmenopausal women. This population who are at an increased risk for cardiovascular and gut-related diseases can benefit from regularly consuming pulses. Funding SourcesUSDA Award Pulse Crop Health Initiative (#58-3060-0-048) and the Jim and Lynn Williams Professorship

Compensatory Mechanism of Diet Containing Sulphur-Rich Amino Acids in Restoring Neurotoxico-Nutritional Deficits in Konzo Disease Rat Model

Introduction: The present study is aimed at assessing the effect of bitter cassava on blood biochemical parameters of konzo disease induced Wistar rats. Nutritional modification with suphur rich amino acids was used as a measure to correct the impact in rats induced konzo disease. Method: 25 adult male wistar rats were assigned to 5 experimental groups (i) Control n=5, (ii) cassava only n=5, (iii) cassava + animal feed n=5, (iv) cassava + Eggshell + Brown beans n=5, (v) Eggshell + Brown Beans only n=5. The bitter cassava foods were taken by oral ingestion for a period of 4 weeks. The weights of the rats were checked through the experiment and blood samples were taken from each group into EDTA-lined containers and analyses for blood cyanide, methionine and cysteine levels.&#x0D; Results: There was significant difference in weight and there was a progressive increase in their success rate as against the cassava only group which decreased in their success rate, hence, differs statistically and significantly (p˂0.05) from the control group. It was observed that the cassava fed group had higher blood level of cyanide far above the normal blood reference range (2.60 – 2.90µg/ml) for cyanides, hence, was seen to be statistically significant as compared to that of the control group. The eggshell and brown beans only group showed high blood levels of methionine that statistically differ significantly (p&lt;0.05) from both the control group and the cassava only group. Blood level of cysteine in the cassava plus eggshell and brown beans group differed significant statistically from the control group.&#x0D; Conclusion: Sulphur amino acids such as methionine and cysteine are essential for detoxification of the residual cyanogens remaining in insufficiently processed cassava roots. Foods such as cereals and legumes as source of sulphur amino acids should be promoted to prevent paralytic neurotoxico-nutritional disease such as konzo among the poor population.

The Microbiota of a Mite Prey-Predator System on Different Host Plants Are Characterized by Dysbiosis and Potential Functional Redundancy.

Microbiota has diverse roles in the life cycles of their hosts, affecting their growth, development, behavior, and reproduction. Changes in physiological conditions of the host can also impact the assemblage of host-associated microorganisms. However, little is known of the effects of host plant-prey-predatory mite interactions on mite microbiota. We compared the microbial communities of eggs and adult females of the two-spotted spider mite, Tetranychus urticae Koch (Acari: Tetranychidae), and of adult females of the predatory mite Neoseiulus californicus (McGregor) (Acari: Phytoseiidae) on four different host plants (cotton, maize, pinto bean, and tomato) by metabarcoding sequencing of the V3-V4 region of the 16S ribosomal RNA gene (16S rRNA), using the Illumina MiSeq platform. Only the egg microbiota of T. urticae was affected by the host plant. The microbiota of the predatory mite N. californicus was very different from that of its prey, and the predator microbiota was unaffected by the different host plant-prey systems tested. Only the microbiota of the eggs of T. urticae carried Serratia as a high fidelity-biomarker, but their low abundance in T. urticae adult females suggests that the association between Serratia and T. urticae is accidental. Biomarker bacteria were also detected in the microbiota of adult females of T. urticae and N. californicus, with different biomarkers in each host plant species. The microbiota associated with eggs and adult females of T. urticae and adult females of N. californicus differed in their functional potential contributions to the host mite.

Fermentation Practices and Microbiological Profile of Fermented Cacao Beans (Theobroma cacao) from Mvila Division, South Region, Cameroon

Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of different grades. In order to improve the quality of commercial cocoa in the division of Mvila, the aim of this study was to assess the fermentation practices and the microbiological profile of fresh fermented cocoa beans. For this purpose, a survey on the fermentation techniques of the cocoa sector was firstly done with 75 producers. Thereafter, samples of fermented and dried cocoa beans from different producers were collected for commercial quality assessment (grades, impurities rate and water content). Producers with cocoa beans of good quality were retained and the microbial (LAB, yeast enumeration and characterization) quality of their fresh fermented cocoa were monitored after fermentation. The results obtained on the post-harvest treatment techniques of cocoa beans revealed that the technical itinerary is respected with 100% of producers who put the pots in incubation before fermentation. In addition, fermentation techniques are practiced by 87,5% of producers and take place for 6 days long (in 95 %), notably fermentation in wooden box (47.5%), fermentation in heaps (32.50%). According to the commercial quality, the localities of Melane and Nkoemvone have good quality (Grade=1) cocoa with a rate of brown beans of 95.4% and 94% respectively. Lactic acid bacteria, acetic bacteria and yeast were presents in all fresh cocoa beans with the final load of 1.17 × 107 CFU/g, 1.87 × 105 CFU/g and 5.60 × 106 CFU/g respectively. The fermentative capacity revealed that among the 13 isolates of yeasts, 11 were alcohol producers. This study shows that these microorganisms are responsible for the good fermentation of cocoa beans. It would be judicious to make molecular identification of these strains and to use them as a starter for the controlled fermentation of cocoa.

Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia

Coffee is one of the worthy international trade commodities across countries. Coffee quality is strongly influenced by the behavior of farmers from cultivation, harvesting to processing results. The coffee commodity of Tanahwulan village has a unique character so that it has the potential to be developed further. This study aims to examine the defect of Robusta coffee in Tanahwulan village and its development strategy in the future. For this purpose, the defect analysis based of Indonesian National Standard was used to determine the quality of coffee. The SWOT analysis was also used to identify the development strategy of Tanahwulan village robusta coffee. The results showed that the value of coffee quality defects was at the level of random quality. The types of defects in coffee beans were black bean, partially black bean, broken black bean, brown bean, big size outer skin, medium size outer skin, parchment bean, big size parchment, medium size parchment, small size parchment, broken bean, immature bean , bean with one hole, bean with more than one hole, large sized twigs, dirt or stones and medium sized twigs, dirt or stones. The water content and antioxidant activity were 11% and 82.87%, respectively. The taste of brewed coffee has a final value of 75.5 with notes including chocolaty, spicy, dirty, and dark roast. Based on SWOT Analysis, to improve the Quality of Tanahwulan village robusta coffee, it is necessary to apply aggressive strategy or SO strategy. Therefore, this commodity could empower the opportunities to exist.

Pinto Beans and Green Beans Result in Comparable Glycemic Control in Adults with Type 2 Diabetes: A Randomized Pilot Trial

Aims: Glucose control is essential to slow disease progression in people with type 2 diabetes mellitus (T2DM). The acute effects of dry bean consumption on glucose control are well established, but their long-term effects in daily diets are less known. Methods: The effect of daily consumption of ½ cup pinto beans, compared to ½ cup green beans, on fasting glucose, postprandial glucose and hemoglobin A1c (HbA1c) in adults with T2DM was examined. After a 2-week wash-in period, 13 participants were randomized to two 12-week long treatments: pinto beans and green beans. Before and after each intervention period, a fasted venous blood sample for glucose and HbA1c analyses was drawn. On 28 non-consecutive days, including the washin, participants kept diet records and measured capillary glucose using a glucometer 1 hour after the meal during which the treatments were consumed. Results: Eight participants completed both treatment periods. There were no statistically significant changes (p&lt;0.05) in fasting glucose, HbA1c or average postprandial glucose values between the two interventions. Conclusions: Pinto beans and green beans result in comparable glycemic control when incorporated into the normal diet of adults with T2DM even though pinto beans have more available carbohydrate per serving.

Chemical and morphological characteristics of common bean seed and evaluating genetic advance in commercial classes.

Common bean (Phaseolus vulagris L.) is a nutritionally important food crop with prospective health benefits in the world. The current study was evaluated the chemical components, morphological characteristics, and genetic advance of 22 common bean cultivars/lines seeds from three commercial classes (white, red, pinto beans) adapted to different climates of Iran. The results showed significant variations among 22 common bean cultivars/lines for all studied seed traits. The commercial group comparisons showed that pinto beans were the best in terms of seed morphological characteristics but red beans were superior for seed protein percentage and zinc content. White beans had high amounts of iron, calcium and magnesium, and also presented high amounts of starch and uronic acid as anti-nutritional factors. Among the chemical components, crude fat had the highest genetic and phenotypic coefficients of variation, whereas starch percentage showed the lowest values. The genetic advance over the mean ranged from 6.73% (starch percentage) to 66.31% (100-seed weight), and high heritability was estimated for calcium content (0.99). AND1007 Line demonstrated the high seed protein, iron and zinc contents. To confirm the results, a genotype-by-trait biplot was done. These results could help to achieve a common bean cultivar with a high amount of nutritional value of seeds and appropriate seed characteristics with a low amount of anti-nutritional factors.

Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations. Therefore, the effect of thermal methods (moist–heat and dry-heat) and bean market classes (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours were compared to raw counterparts. Within bean class, moist-heated samples showed increased water-holding capacities of 2.54–2.87 g H2O/g sample and starch/protein digestibility whereas dry-heated samples showed enhanced flavor profile and increased oil-holding capacities of 1.04–1.14 g oil/g sample. Among bean classes, moist-heated kidney bean flour showed the highest water-holding capacity of 2.87 g H2O/g sample and starch/protein digestibility while dry-heated pinto bean flour had the highest oil-holding capacity of 1.14 g oil/g sample. The current result may provide a basis for the development of pre-thermally treated legume flours and facilitate their applications.

Effects of Whole Brown Bean and Its Isolated Fiber Fraction on Plasma Lipid Profile, Atherosclerosis, Gut Microbiota, and Microbiota-Dependent Metabolites in Apoe-/- Mice.

The health benefits of bean consumption are widely recognized and are largely attributed to the dietary fiber content. This study investigated and compared the effects of whole brown beans and an isolated bean dietary fiber fraction on the plasma lipid profile, atherosclerotic plaque amount, gut microbiota, and microbiota-dependent metabolites (cecal short-chain fatty acids (SCFAs) and plasma methylamines) in Apoe−/− mice fed high fat diets for 10.5 weeks. The results showed that both whole bean and the isolated fiber fraction had a tendency to lower atherosclerotic plaque amount, but not plasma lipid concentration. The whole bean diet led to a significantly higher diversity of gut microbiota compared with the high fat diet. Both bean diets resulted in a lower Firmicutes/Bacteroidetes ratio, higher relative abundance of unclassified S24-7, Prevotella, Bifidobacterium, and unclassified Clostridiales, and lower abundance of Lactobacillus. Both bean diets resulted in higher formation of all cecal SCFAs (higher proportion of propionic acid and lower proportion of acetic acid) and higher plasma trimethylamine N-oxide concentrations compared with the high fat diet. Whole beans and the isolated fiber fraction exerted similar positive effects on atherosclerotic plaque amount, gut microbiota, and cecal SCFAs in Apoe−/− mice compared with the control diets.

Enterococcal symbionts of caterpillars facilitate the utilization of a suboptimal diet

Bacterial gut symbionts of insect herbivores can impact their host through different mechanisms. However, in most lepidopteran systems we lack experimental examples to explain how specific members of the gut bacterial community influence their host. We used fall armyworm (Spodoptera frugiperda) as a model system to address this objective. We implemented axenic and gnotobiotic techniques using two semi-artificial diets with pinto bean and wheat germ-based components. Following an initial screen of bacterial isolates representing different genera, larvae inoculated with Enterococcus FAW 2–1 exhibited increased body mass on the pinto bean diet, but not on the wheat germ diet. We conducted a systematic bioassay screening of Enterococcus isolated from fall armyworm, revealing they had divergent effects on the hosts’ usage pinto bean diet, even among phylogenetically similar isolates. Dilution of the pinto bean diet revealed that larvae performed better on less-concentrated diets, suggesting the presence of a potential toxin. Collectively, these results demonstrate that some gut microorganisms of lepidopterans can benefit the host, but the dietary context is key towards understanding the direction of the response and magnitude of the effect. We provide evidence that gut microorganisms may play a wider role in mediating feeding breadth in lepidopteran pests, but overall impacts could be related to the environmental stress and the metabolic potentials of the microorganisms inhabiting the gut.

Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon

Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon