Kidney Bean Research Articles

Megasphaera elsdenii, a commensal member of the gut microbiota, is associated with elevated gas production during in vitro fermentation.

Megasphaera elsdenii has been correlated with gas production by human faecal microbiota during fermentation. The objective of this study was to determine the role of M. elsdenii in gas production by the microbiome. Kidney beans and sweet potatoes were subjected to in vitro digestion and dialysis followed by fermentation with ten faecal microbiomes: three with detectable M. elsdenii (Me_D) and seven with no detectable M. elsdenii (Me_ND). Me_D microbiomes produced more gas than the Me_ND microbiomes (p<0.001). Me_D microbiomes produced more gas during fermentation of sweet potatoes than kidney beans (p<0.001), while the opposite was true for the Me_ND microbiomes (p<0.001). Among amplicon sequence variants that were associated with gas production, M. elsdenii had the strongest association (p<0.001). Me_D microbiomes consumed more acetate and produced more butyrate than Me_ND microbiomes (p<0.001). Gas production by M. elsdenii was confirmed by fermentation of sweet potatoes and acetate with human and rumen M. elsdenii isolates. The human isolate produced gas on sweet potatoes and acetate. This study suggests that M. elsdenii may be involved in gas production during the fermentation of flatulogenic foods through utilisation of undigestible substrates or cross-feeding on acetate.

Butyric acid generation from kidney beans mediated by gut microbiota based on the butyryl-CoA:acetate CoA-transferase pathway

Kidney beans have prebiotic potential in preventing chronic diseases such as type 2 diabetes by regulating gut microbiota. In the present study, an in vitro simulated colonic fermentation model was established to identify the influences of kidney beans on the intestinal micro-ecosystem via the evolution of microbes and their metabolites. The results showed that kidney beans effectively facilitated the proliferation of probiotics represented by Bifidobacterium and inhibited the colonization of Fusobacterium served as the biomarker for colorectal cancer. Meanwhile, kidney beans facilitated the generating of lactic acid and short-chain fatty acids (SCFAs), and the multi-omics analysis revealed butyric acid was mainly synthesized via the butyryl-CoA:acetate CoA-transferase pathway mediated by kidney beans rich in resistant starch and phenolics. Conclusively, this study provided new evidence for the characterization of gut microbial SCFAs metabolism in kidney beans and established the theoretical basis for the health benefits of kidney beans.

Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris)

Background: In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers’ focus on obtaining health benefits. Methods: This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage. Result: All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values “a” and “L” did not vary significantly in all samples and remained steady after 28 days, while the “b” value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.

The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches

The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.

Unlocking nutritional and functional insights: exploring the impact of germination time on bean protein isolate

SummaryThe study aims to investigate the effect of germination time on kidney bean protein isolate (KBPI), enhancing its nutritional and functional qualities to fill a knowledge gap. Using an alkaline extraction‐isoelectric precipitation strategy, KBPI was extracted with different germination periods (0–72 h). Germination up to 48 h significantly increased GKBPI (germinated kidney bean protein isolate) yield to 44.01%–50.01%, with G48H at 81.20% showing the highest protein recovery at 45 °C. Essential amino acids like valine and threonine were notably retained up to 48 h at 45 °C, preserving GKBPI's nutritional profile. Gelling capacity, protein solubility, foaming and emulsification properties were favourable at 35 °C with 48‐h germinated samples, making GKBPI versatile for food applications. GKBPI also displayed antioxidant activity, with DPPH% values ranging from 20.19% to 24.47%. After 72 h of germination, phytic acid levels decreased by 47.94%, leading to higher in vitro protein digestibility (IVDP) in G48R (germinated kidney bean for 48 h at 35 °C alkali extraction temperature; 82.82%) and G48H (germinated kidney bean for 48 h at 45 °C alkali extraction temperature; 85.55%) due to reduced anti‐nutrients. The study delves into the novelty of germination time's impact on KBPI. Extended germination, up to 48 h, increases protein yield, recovery, IVDP, antioxidant activity and enhances functional properties and reduced anti‐nutrients which indicates that GKBPI has significant potential as an ingredient for various food applications. However, further research is needed for in vitro data, toxins profile and a comprehensive understanding of its practical, economic and health‐related implications.

Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans

Proving supplementary food such as snack bar from high in energy, protein and iron local foods (snakehead fish flour, sorghum and kidney bean) can be used as specific nutrition intervention for CED and anemia in pregnant women. This study aimed to analyze and nutritional characteristic of snakehead fish-sorghum flour flakes and kidney bean snack bar. The experimental method was Completely Randomized Design (CRD) with four ratios of snakehead fish flour-sorghum flakes and kidney beans, namely F1 (50%:50%), F2 (60%:40%), F3 (70%:30%) and F4 (80%:20%). Nutritional characteristic of snack bar was analyzed using One Way ANOVA and Duncan’s further test. The results showed that the difference ratios of snakehead fish flour-sorghum flakes and kidney beans had significant effect on energy, moisture, carbohydrates, fat, protein, zinc, iron and calcium of snack bar (p&lt;0.05). The nutrient content of snack bar F2, F2, F3 and F4 were energy (432,04 kcal; 433,77 kcal; 4329,49 kcal; 437,56 kcal), ash content (3,21%; 3,24%; 3,29%; 3,24%), moisture content (14,46%; 14,71%, 13,35%; 13,72%), fat (20,54%; 21,11%, 19,21%; 21,08%), protein (16,87%; 16,97%; 19,63%; 18,57%), carbohydrates (44,93%; 43,98%; 44,53%; 43,41%), zinc (2,07 mg ; 2,04 mg; 2,07 mg, 2,18 mg), iron (4,35 mg; 6,02 mg; 6,23 mg; 6,76 mg) and calcium (114,21 mg; 130,27 mg; 123,41 mg; 131,83 mg). F4 potentially used as alternative supplementary food for pregnant women with CED and anemia because can be claimed as source of protein and iron product based on food label reference for pregnant women.

An LC-MS/MS Method for the Simultaneous Analysis of 380 Pesticides in Soybeans, Kidney Beans, Black Soybeans, and Mung Beans: The Effect of Bean Grinding on Incurred Residues and Partitioning.

The significance of sample grinding is frequently disregarded during the development of analytical methods, which are often validated with spiked samples that may not accurately reflect incurred residues. This study investigated the particle size of ground beans as a key factor in optimizing extraction efficiency in order to develop a simple quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based modified method for identifying 380 pesticides in beans using liquid chromatography-tandem mass spectrometry. The efficacy of pesticide extraction was found to be significantly affected by particle size. With small particle sizes (>40 mesh), no supernatant was recovered after QuEChERS partitioning. Therefore, a simple modification was performed before partitioning. The modified method was validated for selective extraction of pesticides, limits of quantification, linearity, accuracy, and precision. This method is simple to implement and, therefore, useful for the analysis of pesticide residues in beans.

Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean

Germinated grains and pulses are known as sources of bioactive compounds that provide beneficial effects for human health. Moreover, germination improves their protein digestibility and biological properties. This research aimed to investigate the physicochemical properties of the composite flour made by blending germinated brown rice (GBR), germinated mung bean (GMB), and germinated white kidney bean (GWKB) at the ratio of 1:1:1. Additionally, the quality of bread made by substituting the composite flour for wheat flour at 25%, 30%, 35%, and 40% (w/w) was assessed. The results showed that the composite flour had significantly higher amounts of fat, protein, crude fiber, ash, GABA, and total phenolic content than wheat flour. The antioxidant capacity, calculated as vitamin C equivalent antioxidant capacity (VCEAC), of the composite flour was 42.86 mg/100 g, which was twice that of wheat flour. The pasting properties of the GBR, GMB, and GWKB flours, including the composite flour were considerably different from those of wheat flour. Based on this study, the optimized level of the composite flour substitution was 25 g per100 g of wheat flour. The wheat composite flour bread showed higher levels of beneficial components, such as protein, minerals, gamma-aminobutyric acid (GABA) and polyphenols, and antioxidant capacity, than the control bread. Bread made with a 25% substitution of composite flour had a more yellow hue than the control wheat bread, but there was no discernible difference in the loaf's specific volume, density, and firmness.

A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk

Calcium deficiency is widespread globally, especially in diets with minimal consumption of dairy. It is therefore important to identify plant-based sources of calcium that can make a meaningful contribution to calcium intakes for populations following diets with a minimum supply of dairy products. The best sources of calcium have a high calcium content and bioavailability. Therefore, we evaluated the gross and bioaccessible calcium supplies of 25 plant-based products from 5 food groups considered to be good and important sources of calcium. Bioaccessible calcium was examined using the INFOGEST static digestion model in which isotopically labelled 43Ca was used as a tracer of reagent calcium to improve accuracy of bioaccessibility measurements. The gross calcium content varied widely amongst all the food products, ranging between 7.48 and 959 mg/100 g fresh weight (fw), with approximately 50 % of the products being equivalent to or surpassing the calcium content of skimmed milk. Bioaccessibility of calcium was equally variable, ranging from about 0.1 – 50 %. The lowest bioaccessibility (<10 %) was found in spinach, plant-based beverages, tofu, dried figs and tahini and was attributed to: 1. the high content of oxalate and phytate in some of the products, and 2. the low solubility of tricalcium phosphate which was used for fortification in the plant-based beverages. The remaining products generally had a high bioaccessibility that was similar to, or higher than that of skimmed milk (∼30 %). When both bioaccessibility and recommended serving portions were considered, only 3 products were identified as good sources of calcium, requiring 0.2 – 1.4 servings to equal the bioaccessible supply from skimmed milk. The top three sources of plant-based calcium identified were kale, finger millet and fortified white bread in that order, with kale providing 5 times more bioaccessible calcium than 1 serving of skimmed milk. Moderate sources of calcium where 1.5 – 3 servings was equivalent to 1 serving of skimmed milk included wholemeal bread, some bean varieties (black chickpeas, chickpeas, kidney beans, peas), broccoli, cabbage and almond drink. The rest of the products were either of low calcium content, poor bioaccessibility, and/or not consumed in sufficient quantities to make a significant contribution to daily requirements. White bread was a good source of calcium as it was fortified with calcium carbonate and this suggests that mandatory widescale fortification of staple cereals with this form of calcium should be considered a viable approach to augment dietary calcium intakes in vulnerable populations. Low bioaccessibility of fortified calcium in plant-based beverages, often marketed as good sources of calcium, suggests the need for regulation and for further in vivo studies to validate bioavailability of calcium in these products.

THE ANTIFUNGAL EFFECTIVITY TEST OF ETHANOLIC EXTRACT OF KIDNEY BEAN (PHASEOLUS VULGARIS L.) AGAINST CANDIDA ALBICANS USING IN VITRO METHOD

Introductions: Candida albicans can causes an infection called candidiasis. Kidney beans (Phaseolus vulgaris L.) are natural products that contain several active compounds such as saponins, flavonoids, tannins, and coumarins that can damage the membrane and cell wall of Candida albicans. Methods: The design of this study used true experimental post control design only with the tube dilution method. Extract concentrations used were 3200 mg/ml, 3600 mg/ml, 4000 mg/ml, 4400 mg/ml, 4800 mg/ml, 5200 mg/ml, 5600 mg/ml, and 6000 mg/ml. This study used a negative control (extract 0%) and a positive control (Nystatin 1%), each of which was added with Candida albicans. Results: The results showed that the Minimum Inhibitory Concentration (MIC) was obtained at 5200 mg/ml and the Minimum Bactericidal Concentration (MBC) was obtained at 6000 mg/ml. One Way ANOVA statistical test results showed a significant difference (significance value 0,000; p&lt; 0.05). Pearson correlation test showed the direction of the negative correlation (r = -0.945; p &lt;0.01). Discussion: The ability of ethanolic extract of kidney bean to inhibit growth and kill the Candida albicans is due to the active compounds contained in it, namely flavonoids, saponins, tannins, and coumarin. Flavonoids can cause protein denaturation. Saponins have the ability to kill Candida albicans by forming pores in the double lipidic layer that results on the loss of cell integrity. Tannins have the ability to inhibit fungal growth by inhibiting the synthesis of chitin and damaging cell membranes. Coumarins can cause fungal death by interfering with cell wall synthesis. Conclusions: The conclusion of this research is the ethanol extract of kidney bean can inhibit at the concentration of 5200 mg/ml and kill the growth of Candida albicans at the concentration of 6000 mg/ml.

FODMAP meal challenge test: a novel investigation to predict response to low-FODMAP diet in non-constipating irritable bowel syndrome.

Though a low-FODMAP diet improves 50% irritable bowel syndrome (IBS) patients, regional dietary variations, vegetarianism, and long-term nutritional consequences challenge its implementation. We aimed developing a FODMAP meal challenge test (FMCT). We prospectively studied whether (i) high- than low-FODMAP foods produce more breath H2 among IBS patients than controls; (ii) post-meal symptoms relate to breath H2 ; and (iii) novel FMCT predicts response to a low-FODMAP diet? Forty Rome III IBS and 20 healthy controls underwent an eight-hour H2 breath test following a low- (rice, brinjal, corn, and banana [450Kcal]) and a high-FODMAP meal (wheat, kidney bean, pulse, and card [450Kcal]). Breath H2 (every 15min) and symptoms following low- and high-FODMAP meals were recorded. IBS-symptom severity scores were recorded every month for 3-months on low-FODMAP diet. Forty Rome III IBS (19 Rome IV positive) were comparable to 20 controls in age and gender. IBS patients (n=39 excluding one H2 non-producer) and controls produced more breath H2 after high- (greater in IBS) than low-FODMAP meal. Post-meal symptoms were commoner in IBS (4/40 [10%] and 27/40 [67.5%] with low- and high-FODMAP, respectively [P<0.00001]; none in healthy). IBS patients developing post-high-FODMAP meal symptoms produced greater H2 (18PPM [IQR 10.5-23] vs 6 [0-7.2]; P<0.001). A positive FMCT (breath H2 >10PPM above basal with symptoms following high-FODMAP food) had sensitivity, specificity, and diagnostic accuracy of 78.6%, 66.6%, and 75.6%, respectively, to predict low-FODMAP diet response. The novel FMCT predicts response to a low-FODMAP diet in IBS.

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).

Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake.

The lifelong gluten-free diet of celiac patients and gluten-intolerant people prevents their balanced diet mainly due to starch-rich products. The aim of this study is to determine optimum gluten-free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten-free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten-free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten-free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten-free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten-intolerant people.

Antiproliferative and anti-inflammatory effects of fractionated crude lectins from boiled kidney beans (Phaseolus vulgaris).

In this study, we investigated the biological profile of lectins isolated from raw and boiled Japanese red Kintoki beans (red kidney beans [RKB]; Phaseolus vulgaris). Lectins in beans showing agglutination activity were retained after heating. Raw and boiled RKB lectins were fractionated using carboxymethyl- and diethylaminoethyl-Sepharose, respectively. Boiled RKB lectins were evaluated for carbohydrate specificity as well as cytokine-inducing and antiproliferative activities against cancer cells and compared with raw RKB lectins. Raw RKB lectins showed specificity for thyroglobulin and fetuin, whereas boiled lectins showed specificity for N-acetylneuraminic acid. Raw RKB lectins showed low resistance to proteases and tolerated temperatures greater than 80°C for 5min. Notably, lectins from raw and boiled beans showed antiproliferative activity against five types of cancer cells B16, LM8, HeLa, HepG2, and Colo 679. In particular, lectins from raw beans exhibited a significantly stronger activity than those from boiled beans. Anti-inflammatory effects were notably observed in crude extracts from raw and boiled beans. Specifically, lectins fractionated from boiled beans markedly inhibited the expression of tumor necrosis factor-α and interleukin-6. Overall, our results showed that RKB lectins from boiled beans exert anti-inflammatory and anticancer effects and could be developed as potential chemopreventive agents. PRACTICAL APPLICATION: Japanese red kidney beans (RKB) are cultivated in numerous parts of the temperate zone and consumed in many countries. Lectins from boiled beans exhibited anticancer activity, similar to lectins from raw beans. Additionally, crude and fractionated lectins from boiled beans showed anti-inflammatory activity. Thus, boiled RKB lectins have the potential to be used as a bioactive protein for medical research and could be developed as anticancer agents.

Iron and zinc biofortification of rice by synergistic expression of OsNAS2 gene with monocot (Pennisetum glaucum) and dicot (Phaseolus vulgaris) ferritins

Iron and zinc deficiencies are the most prevalent cause of global hidden hunger. Rice, being one of the most consumed crops worldwide, is suitable to target for Fe and Zn biofortification. In present study, we generated rice transgenic lines to meet the recommended dietary requirement of iron and zinc through endosperm specific expression of dicot (kidney bean) and monocot (pearl millet) Ferritins along with constitutive expression of rice nicotianamine synthase 2 (OsNAS2) gene. Visualization through perls’ prussian staining and quantification by ICP-MS showed significant improvement in grain iron content in all the transgenic lines. The transgenic lines expressing any of the three selected gene combinations (PvFerrtin-OsNAS2, feedPgFerrtin-OsNAS2 and foodPgFerritin-OsNAS2), showed the potential to surpass the 30% of the estimated average requirement (13 μg/g Fe and 28 μg/g Zn) proposed for rice in HarvestPlus breeding program. Though the expression of PvFerritin along with OsNAS2 gene in IET10364 (indica) variety showed the best result, providing up to 4.2- and 3.5-fold increase in iron (30.56 μg/g) and zinc (60.1 μg/g) content, respectively; in polished grains compared to non-transgenic control. Thus, the lines developed in our study can be used for further breeding purpose to enhance the iron and zinc content in commercial rice varieties.

A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

The growing popularity of plant-based milk alternatives has driven the creation of many novel products to meet the consumers’ diverse requirements. Red kidney bean (Phaseolus vulgaris L.) is an underutilized legume that might be used to develop a novel plant-based milk alternative due to its high protein content and diverse health benefits. It has demonstrated that the stability and sensory properties of plant-based milk were significantly affected by the cultivars of the raw material. The objectives of this study were unique to compare the physicochemical stability and sensory characteristics of plant-based milk from four different red kidney bean varieties grown in China. Furthermore, the possible differential mechanisms were explored by analyzing the rheological properties, protein solubility, surface hydrophobicity, surface tension, and microstructure of red kidney bean milk. The results showed that compared with the other three red kidney bean varieties, Jizhangyun-2 (JZY-2) exhibited excellent physicochemical stability with a lower centrifugal sedimentation rate (8.04%), smaller particle size distribution (2.54 μm), and higher potential (−23.03 mV). Furthermore, the enhanced protein solubility and surface hydrophobicity, as well as the decreased surface tension and aggregation degree of protein in JZY-2 kidney bean milk were deemed to be responsible for the results. The color and sensory analysis also supported that the JZY-2 kidney bean was suitable to prepare a novel plant-based milk alternative.

An experimental study on the effects copper and lead on the seedlings of some economically important vegetable species

Bioaccumulation of toxic heavy metals in vegetables is closely related to the problems of safety concerns as they negatively affect plants in particular those consumed by the humans. Among the food systems the vegetables are the most noticeable foods affected by environmental pollution. Vegetables can take up the metals like copper and lead and store them in excessive levels. Keeping this in view this investigation was undertaken to study the effect of copper and lead concentrations (20, 40, 80, 160, 240, 320, 640, and 1280 µM) and assess their toxic affects on germination and seedling growth at early stages of eight vegetable cultivars; kidney bean, peas, black-eyed bean, artichoke, kale, lettuce, rocket and radish. The results were evaluated by multivariate analysis of variance and Pearson correlation statistical analysis. Our results indicate that the seeds of the vegetables studied by us are generally tolerant to both copper as well lead, except higher concentration exposures which showed no improvement when applied to artichoke (for Cu 1280 µM) and lettuce seeds (Cu 1280 µM; Pb 1280 µM). An application of copper and lead ended up with a decrease in barium, calcium, iron, magnesium, manganese, sodium and zinc content in all seedlings studied. In all vegetables exposed to copper and lead a promotion in copper and lead accumulation was recorded. There was a decrease in nutrient element intake which interrupted the mineral element uptake in the seedlings.

Responsiveness of Candidate Genes on CoPv01CDRK/PhgPv01CDRK Loci in Common Bean Challenged by Anthracnose and Angular Leaf Spot Pathogens.

Anthracnose (ANT) and angular leaf spot (ALS) are significant diseases in common bean, leading to considerable yield losses under specific environmental conditions. The California Dark Red Kidney (CDRK) bean cultivar is known for its resistance to multiple races of both pathogens. Previous studies have identified the CoPv01CDRK/PhgPv01CDRK resistance loci on chromosome Pv01. Here, we evaluated the expression levels of ten candidate genes near the CoPv01CDRK/PhgPv01CDRK loci and plant defense genes using quantitative real-time PCR in CDRK cultivar inoculated with races 73 of Colletotrichum lindemuthianum and 63-39 of Pseudocercospora griseola. Gene expression analysis revealed that the Phvul.001G246300 gene exhibited the most elevated levels, showing remarkable 7.8-fold and 8.5-fold increases for ANT and ALS, respectively. The Phvul.001G246300 gene encodes an abscisic acid (ABA) receptor with pyrabactin resistance, PYR1-like (PYL) protein, which plays a central role in the crosstalk between ABA and jasmonic acid responses. Interestingly, our results also showed that the other defense genes were initially activated. These findings provide critical insights into the molecular mechanisms underlying plant defense against these diseases and could contribute to the development of more effective disease management strategies in the future.

Unveiling the germination behavior of kidney beans: Insights into their physicochemical, antinutrients, and functional characteristics in whole and dehusked matrices

Kidney beans, considered a vital component of global food security, undergo a profound transformation during germination, providing new insights into their nutritional profile. This study meticulously examines the impact of germination durations (24, 48, and 72 hours) on whole and dehusked kidney beans. During germination, a notable surge in protein content occurs, reaching 19.05% for whole beans and 17.23% for dehusked beans. Following 72 hours of germination, whole kidney beans show remarkable increases in crude fiber (121.07%), calcium (158.75%), iron (135.31%), zinc (79.6%), and antioxidant properties (58.18%). Moreover, the present study demonstrates significant improvements in attributes such as α-amylase activity (20.10 mg maltose/3 min), foaming capacity (110.74%), foaming stability (92.04%), emulsion capacity (184.02%), and emulsion stability (274.67%) after 72 hours. The levels of phytic acid and tannin content decreased by approximately 36.24% and 31.48%, respectively, after 72 hours of germination in dehusked kidney beans. In comparison, the whole germinated kidney beans exhibited lower levels, with reductions of about 26.60% in phytic acid and 25.31% in tannin content during the same period. In the future, it will be worth exploring the development of machinery for dehusking kidney beans and to utilize whole and dehusked matrices in food and beverage formulations.

Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans

AbstractKidney beans (Phaseolus vulgaris L.) have strict market specifications for seed and end‐use quality. One major quality concern is the appearance of cracks, also termed checks in the seed coat caused by mechanical damage occurring during harvest and postharvest handling. Genetic variability for seed coat checks (SCCs) has not been well characterized in kidney beans. The objectives of this study were (1) to test an existing screening method for easy assessment of seed coat mechanical damage, (2) to explore the genetic variability for mechanically induced seed coat damage in kidney bean and its relationship to seed coat thickness, (3) to characterize the relationship of SCC to end‐use quality, and (4) to identify potential germplasm resources for genetic improvement. A collection of dark red, light red, and white kidney beans were grown over 2 years and harvested with two threshing methods to mimic mild and severe treatments of mechanical damage. Belt threshing produced mild damage, and combine threshing produced severe damage. Seed coat thickness was not correlated with SCC of the combine‐threshed beans but was negatively correlated with the belt‐threshed beans at r = –0.33. Seed moisture content played an important role in SCC. Higher SCC severity scores resulted in lower canning quality appearance scores (r = –0.51). The SCC severity score of combine‐threshed seeds can be used as a selection factor in variety improvement for resilience to mechanical damage. Genotypes with low SCC severity score were identified for breeding initiatives.