The cell culture model has identified compounds in bean seed coats - PowerPoint PPT Presentation

The cell culture model has identified compounds in bean seed coats that inhibit and promote Fe uptake by intestinal cells. Thus, modification of these compounds through breeding may be a strategy to improve the nutritional quality of beans.

To address the need for faster cooking beans with improved Fe nutrition, ARS scientists selected 12 promising varieties from the Andean Diversity Panel for further development. This group is known as the “The Health & Nutrition Panel Model.” Studies on harvest, cooking time, nutritional quality and consumer acceptability are ongoing in Uganda, East Lansing, Michigan and Ithaca, NY Red Mottled Cranberry 12 Entries 4 Market classes 3 Different cooking classes Representing: East and South Africa, Caribbean, North America Measured post-harvest & after 1 year in storage Encompasses the cooking time spectrum measured in the ADP (18 – 90 min) L Red Kidney Yellow Grown in US, Africa and Puerto Rico

ADP 111 Uyole 98 ADP 513 Canario ADP 518 Mant. Blanca ADP 469 PI527521 A Yellow Diversity Panel (Goal: 50+ Genotypes) 26 mins 32 mins 19 mins 17 mins ADP 452 ADP 520 Chumbo Cela ADP 781 L11YLO12 DBY-28-1 J. Myers INIAP425 34 mins 18 mins 23 mins 27 mins ADP 468 PI527521 ADP 779 CDC-Soi ADP 512 Ervilha ADP 761 Uyole 04 35 mins 30 mins 18 mins 21 mins ADP 521 Cebo, Cela ADP 523 Canario, Cela Y11405 J. Kelly ADP 522 Amarelo, Cela 73 mins 18 mins 32 mins 26 mins

Fast-cooking trait is linked to higher Fe bioavailability! Figure 4 . Scatter plot showing a strong relationship between the cooking time of yellow genotypes (n = 14) and iron bioavailability measured as the production of Caco-2 cell ferritin protein (determined by ELISA) following in vitro digestion of lyophilized cooked whole seed. Two fast cooking white kidney genotypes are included as reference controls. Values include two field replicates per entry for season 2015 at Montcalm Research Farm, MI.

Field Locations in Uganda Three districts (Hoima, Kamuli, and Masaka) representing 3 agro-ecological zones in Uganda

Cooking Time Across 9 Field Locations in Uganda ID District Site 1 Hoima Kyamaleera 2 Kakindu 3 Tugonzengane 4 Kamuli Katugezeeku 5 Tweweeyo 6 Tweyunge ADP 512 Ervilha ADP 468 PI527521 7 Masaka Balitwewunya Fast Cooking Ervilha PI527521 Slow Cooking 8 Rakai AgaliAwamu 70 9 Kiyovu 60 Cooking Times (min) 50 40 30 20 10 0 1 2 3 4 5 6 7 8 9 Field Location Bean Harvest in Rakai, Dec 2015 Photo: K. Cichy, USDA-ARS

Bean pasta: Fast cooking / high color lines

Digestion of Carbohydrate from White Beans (Phaseolus vulgaris L.) in Healthy Humans. Noah et al. (1998) J. Nutr . Fact: Fe in Beans Seed Coat: 4 - 20% Embryo: approx. 1 - 4% Cotyledon: 71 - 95% Conclusion: The cotyledon cell wall is a Figure 3 . A microscopic image of cooked bioavailability factor, trypan blue stained cotyledon cells from white (navy) bean seeds following in vitro assuming that the major gastric and intestinal digestion (magnification site of Fe absorption is 80Å~). This image illustrates how the low pH and enzymes of the gastrointestinal tract the upper small intestine have little effect on the intact cell wall structure. Glahn et al., Food Funct . 2016 and that more distal Fe DOI: 10.1039/c6fo00490c FIGURE 1 Light microscopy pictures absorption capabilities are of cotyledon cells from (a)cooked beans and (b) from human ileal minimal. content recovered 3 h after ingestion of the beans.

Opportunity: Biofortification paired with modern agriculture. Saskatchewan Pulse Growers and Univ. of Saskatchewan