The Phaseolus vulgaris ZIP gene family: identification, characterization, mapping, and gene expression

Zinc is an essential mineral for humans and plants and is involved in many physiological and biochemical processes. In humans, Zn deficiency has been associated with retarded growth and reduction of immune response. In plants, Zn is an essential component of more than 300 enzymes including RNA polymerase, alkaline phosphatase, alcohol dehydrogenase, Cu/Zn superoxidase dismutase, and carbonic anhydrase. The accumulation of Zn in plants involves many genes and characterization of the role of these genes will be useful in biofortification. Here we report the identification and phlyogenetic and sequence characterization of the 23 members of the ZIP (ZRT, IRT like protein) family of metal transporters and three transcription factors of the bZIP family in Phaseolus vulgaris L. Expression patterns of seven of these genes were characterized in two bean genotypes (G19833 and DOR364) under two Zn treatments. Tissue analyzed included roots and leaves at vegetative and flowering stages, and pods at 20 days after flowering. Four of the genes, PvZIP12, PvZIP13, PvZIP16, and Pv bZIP1, showed differential expression based on tissue, Zn treatment, and/or genotype. PvZIP12 and PvZIP13 were both more highly expressed in G19833 than DOR364. PvZIP12 was most highly expressed in vegetative leaves under the Zn (−) treatment. PvZIP16 was highly expressed in leaf tissue, especially leaf tissue at flowering stage grown in the Zn (−) treatment. Pv bZIP1 was most highly expressed in leaf and pod tissue. The 23 PvZIP genes and three bZIP genes were mapped on the DOR364 × G19833 linkage map. PvZIP12, PvZIP13, and PvZIP18, Pv bZIP2, and Pv bZIP3 were located near QTLs for Zn accumulation in the seed. Based on the expression and mapping results, PvZIP12 is a good candidate gene for increasing seed Zn concentration and increase understanding of the role of ZIP genes in metal uptake, distribution, and accumulation of zinc in P. vulgaris

COOKING TIME AND SENSORY ANALYSIS OF A DRY BEAN DIVERSITY PANEL

INTRODUCTION - Cooking time and sensory quality are two important traits when selecting dry beans for consumption, but have largely been overlooked by breeders in favor of yield and other traits. Dry beans are an affordable, nutrient-rich food, but often require long cooking times, particularly without prior soaking. They also display a range of sensory characteristics, with consumers preferring cooked beans that are sweet and soft1. Increased interest in dry beans to make new products necessitates studies assessing the diversity of sensory traits in beans, which would allow beans to be selected for specific products. In this study, the Andean Diversity Panel2 (ADP) was assessed for cooking time and sensory characteristics in order to identify diversity for these traits. MATERIALS AND METHODS - Cooking Time Evaluation: 398 genotypes of the ADP were harvested in Hawassa, Ethiopia in 2015, six months prior to evaluation. Prior to cooking, each sample was soaked for 12 hours in 250 ml distilled water after ensuring moisture content was between 10-14%. Two replicates per genotype of 25 seeds each were cooked in random order in boiling distilled water using the Mattson cooker method for determining cooking time3. The Mattson cooker uses twenty-five 85g stainless steel rods with 2mm diameter pins that pierce beans loaded in wells when sufficiently cooked. For this study, the 50% and 80% cooking times were recorded, and the 80% cook time is regarded as the time required to cook each genotype to completion. The cooking time data was analyzed using the MIXED procedure in SAS with genotype as a fixed effect and rep as a random effect

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

Key message Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Abstract Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel representing twenty seed types were grown in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Extensive variation in sensory attributes was found across and within seed types. A set of genotypes was identified that exhibit extreme attribute intensities generally stable across all three environments. seed-coat perception and total flavor intensity had the highest broad-sense heritability (0.39 and 0.38, respectively), while earthy and vegetative intensities exhibited the lowest (0.14 and 0.15, respectively). Starchy and sweet flavors were positively correlated and highest in white bean genotypes according to principal component analysis. SNPs associated with total flavor intensity (six SNPs across three chromosomes), beany (five SNPs across four chromosomes), earthy (three SNPs across two chromosomes), starchy (one SNP), bitter (one SNP), seed-coat perception (three SNPs across two chromosomes), and cotyledon texture (two SNPs across two chromosomes) were detected. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike

Agronomic performance and cooking quality characteristics for slow-darkening pinto beans

Slow-darkening (SD) pinto beans (Phaseolus vulgaris L.) possess a desirable new trait, conditioned by the recessive sd gene, that slows seed coat darkening under delayed harvest and under storage. The effect sd may have on performance needs investigation. We examined agronomic performance and cooking quality of SD pinto beans. There were 30 (15 SD and 15 regular darkening [RD]) recombinant inbred lines (RILs) from each of two biparental inbred populations. The 60 RILs were tested across three locations in North Dakota andWashington. In addition, advanced SD and RD pinto breeding lines were tested in trials from 2010 to 2012 and in 2018. Across 2010–2012 trials, the “early generation bred” SD pintos, as a group, had significantly lower emergence, increased lodging, less seed yield, and smaller seed size than the RD group. Conversely, in the 2018 trial, “recently bred” SD pinto breeding lines had competitive agronomic performance to RD lines for seed yield, reduced lodging, and increased emergence. Further research on cooking time is warranted given that SD RILs cooked 20% faster than the RD RILs in one population. Overall, SD pintos exhibited slightly better canning quality than RD pintos. Whether raw or cooked, SD pintos were much lighter in color than RD pintos, emphasizing the need to keep them separated as distinct market classes. Breeders should continue to focus on improving agronomic performance for emergence, lodging, seed yield, seed size, and canning quality of SD pinto beans

Dry Bean Preferences and Attitudes among Midwest Hispanic and Non-Hispanic White Women

Bean (Phaseolus vulgaris L.) intakes in the United States (US) lag behind dietary recommendations despite their positive nutrition profile, health benefits for reducing chronic disease risk, and inclusion in nutrition assistance programs. Low-income groups, including Hispanics, have an increased risk of cardiovascular disease, type 2 diabetes, obesity, and some cancers. Hispanic dietary quality and bean consumption may decline with increasing acculturation. Intakes at recommended levels could improve health in all vulnerable low-income populations. The study objectives were to describe dry and canned bean preferences, consumption frequency, and attitudes among low-income Hispanic and non-Hispanic white women, and to assess if these characteristics differed by ethnicity and acculturation level among the Latinas. A convenience sample of 158 women, aged 18–65 years, completed a written survey in English or Spanish at two healthcare clinics, one Special Supplemental Nutrition Program for Women, Infants and Children office, and five County Extension nutrition education and outreach programs in Iowa. Less acculturated Latinas consumed beans more often, preferred dry to canned, bought in bulk, valued color and shape in dry bean selection, and held less positive attitudes toward canned beans in contrast to bicultural/more acculturated and non-Hispanic white women. Ethnicity and acculturation level have a role in varying purchase patterns and attitudes regarding dry and canned beans. Culturally-held differences should be considered in nutrition programs and leveraged to increase consumption and improve health

THE MANTECA YELLOW BEAN: A GENETIC RESOURCE OF FAST COOKING AND HIGH IRON BIOAVAILABILITY PHENOTYPES FOR THE NEXT GENERATION OF DRY BEANS (\u3ci\u3ePhaseolus vulgaris\u3c/i\u3e L.)

Dry beans (Phaseolus vulgaris L.) are a nutrient dense food produced globally as a major pulse crop for direct human consumption. Despite being rich in protein and micronutrients, long cooking times limit the use of dry beans worldwide, especially in regions relying on wood and charcoal as the primary sources of fuel for cooking, such as Sub-Sahara Africa and the Caribbean. Coincidently, these same regions also have high densities of women and children at risk for micronutrient deficiencies [1]. There is need for a fast cooking bean, which can positively impact consumers by reducing fuel cost and preparation time, while simultaneously complementing the nutritional quality of house-hold based meals [2]. To help accelerate a reliable increase in dry bean production for Sub-Saharan Africa, the Andean Bean Diversity Panel (ADP; http://arsftfbean.uprm.edu/bean/) was assembled as a genetic resource in the development of fast cooking, nutritional improved, biotic/abiotic resistant varieties. A germplasm screening for atmospheric cooking time (100oC) of over 200 bean accessions from the ADP identified only five fast cooking entries [3]. Two entries were white beans from Burundi (Blanco Fanesquero) and Ecuador (PI527521). Native to Chile, two of the six fast cooking entries were collected from Angola, and had a pale lemon ‘Manteca’ yellow seed color (Cebo, Mantega Blanca). Traditional knowledge from Chile suggests Manteca yellow beans are low flatulence and easy to digest [4]. Yellow beans of various shades are important in Eastern and Southern Africa. Their popularity has increased in recent years and they often fetch the highest prices at the marketplace. There is evidence to suggest that Manteca yellow beans have a unique nutritional profile when compared to other yellow seed types; with more soluble dietary fiber, less indigestible protein and starch, and are also free of condensed tannins. The hypothesis was tested that this unique composition would also have a positive influence on the bioavailability of iron in an in vitro digestion/Caco-2 cell culture bioassay

The role of genotype and production environment in determining the cooking time of dry beans (\u3ci\u3ePhaseolus vulgaris\u3c/i\u3e L.)

Dry bean (Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as compared with other staple foods. A fivefold genetic variability for cooking time has been identified for P. vulgaris, and to effectively incorporate the cooking time trait into bean breeding programs, knowledge of how genotypes behave across diverse environments is essential. Fourteen bean genotypes selected from market classes important to global consumers (yellow, cranberry, light red kidney, red mottled, and brown) were grown in 10 to 15 environments (combinations of locations, years, and treatments), and their cooking times were measured when either presoaked or unsoaked prior to boiling. The 15 environments included locations in North America, the Caribbean, and Eastern and Southern Africa that are used extensively for dry bean breeding. The cooking times of the 14 presoaked dry bean genotypes ranged from 16 to 156 min, with a mean of 86 min across the 15 production environments. The cooking times of the 14 dry bean genotypes left unsoaked ranged from 77 to 381 min, with a mean cooking time of 113 min. The heritability of the presoaked cooking time was very high (98%) and moderately high for the unsoaked cooking time (~60%). The genotypic cooking time patterns were stable across environments. There was a positive correlation between the presoaked and unsoaked cooking times (r = .64, p \u3c 0.0001), and two of the fastest cooking genotypes when presoaked were also the fastest cooking genotypes when unsoaked (G1, Cebo, yellow bean; and G4, G23086, cranberry bean). Given the sufficient genetic diversity found, limited crossover Genotype × Environment interactions, and high heritability for cooking time, it is feasible to develop fast cooking dry bean varieties without the need for extensive testing across environments

The role of genotype and production environment in determining the cooking time of dry beans (\u3ci\u3ePhaseolus vulgaris\u3c/i\u3e L.)

Dry bean (Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as compared with other staple foods. A fivefold genetic variability for cooking time has been identified for P. vulgaris, and to effectively incorporate the cooking time trait into bean breeding programs, knowledge of how genotypes behave across diverse environments is essential. Fourteen bean genotypes selected from market classes important to global consumers (yellow, cranberry, light red kidney, red mottled, and brown) were grown in 10 to 15 environments (combinations of locations, years, and treatments), and their cooking times were measured when either presoaked or unsoaked prior to boiling. The 15 environments included locations in North America, the Caribbean, and Eastern and Southern Africa that are used extensively for dry bean breeding. The cooking times of the 14 presoaked dry bean genotypes ranged from 16 to 156 min, with a mean of 86 min across the 15 production environments. The cooking times of the 14 dry bean genotypes left unsoaked ranged from 77 to 381 min, with a mean cooking time of 113 min. The heritability of the presoaked cooking time was very high (98%) and moderately high for the unsoaked cooking time (~60%). The genotypic cooking time patterns were stable across environments. There was a positive correlation between the presoaked and unsoaked cooking times (r = .64, p \u3c 0.0001), and two of the fastest cooking genotypes when presoaked were also the fastest cooking genotypes when unsoaked (G1, Cebo, yellow bean; and G4, G23086, cranberry bean). Given the sufficient genetic diversity found, limited crossover Genotype × Environment interactions, and high heritability for cooking time, it is feasible to develop fast cooking dry bean varieties without the need for extensive testing across environments