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

Evolution of the fishtail-effect in pure and Ag-doped MG-YBCO

We report on magnetic measurements carried out in a textured YBa$_2$Cu$_3$O$_{7-\delta}$ and YBa$_2$(Cu$_{1-x}$Ag$_x$)$_3$O$_{7-\delta}$ (at $x \approx$ 0.02) crystals. The so-called fishtail-effect (FE) or second magnetization peak has been observed in a wide temperature range 0.4~$<T/T_c<$~0.8 for $\textbf{H}\parallel c$. The origin of the FE arises for the competition between surface barrier and bulk pinning. This is confirmed in a non-monotonically behavior of the relaxation rate $R$. The value $H_{max}$ for Ag-doped crystals is larger than for the pure one due to the presence of additional pinning centers, above all on silver atoms.Comment: 6 pages, 6 figure

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

A hydrogen beam to characterize the ASACUSA antihydrogen hyperfine spectrometer

The antihydrogen programme of the ASACUSA collaboration at the antiproton decelerator of CERN focuses on Rabi-type measurements of the ground-state hyperfine splitting of antihydrogen for a test of the combined Charge-Parity-Time symmetry. The spectroscopy apparatus consists of a microwave cavity to drive hyperfine transitions and a superconducting sextupole magnet for quantum state analysis via Stern-Gerlach separation. However, the small production rates of antihydrogen forestall comprehensive performance studies on the spectroscopy apparatus. For this purpose a hydrogen source and detector have been developed which in conjunction with ASACUSA's hyperfine spectroscopy equipment form a complete Rabi experiment. We report on the formation of a cooled, polarized, and time modulated beam of atomic hydrogen and its detection using a quadrupole mass spectrometer and a lock-in amplification scheme. In addition key features of ASACUSA's hyperfine spectroscopy apparatus are discussed.

A Study of the PDGF Signaling Pathway with PRISM

In this paper, we apply the probabilistic model checker PRISM to the analysis of a biological system -- the Platelet-Derived Growth Factor (PDGF) signaling pathway, demonstrating in detail how this pathway can be analyzed in PRISM. We show that quantitative verification can yield a better understanding of the PDGF signaling pathway.Comment: In Proceedings CompMod 2011, arXiv:1109.104

Whole-body vibration training induces hypertrophy of the human patellar tendon

I Brage finner du siste tekst-versjon av artikkelen, og den kan inneholde ubetydelige forskjeller fra forlagets pdf-versjon. Forlagets pdf-versjon finner du på onlinelibrary.wiley.com / In Brage you'll find the final text version of the article, and it may contain insignificant differences from the journal's pdf version. The definitive version is available at onlinelibrary.wiley.comAnimal studies suggest that regular exposure to whole-body vibration (WBV) induces an anabolic response in bone and tendon. However, the effects of this type of intervention on human tendon properties and its influence on the muscle-tendon unit function have never been investigated. The aim of this study was to investigate the effect of WBV training on the patellar tendon mechanical, material and morphological properties, the quadriceps muscle architecture and the knee extension torque–angle relationship. Fifty-five subjects were randomized into either a vibration, an active control, or an inactive control group. The active control subjects performed isometric squats on a vibration platform without vibration. Muscle and tendon properties were measured using ultrasonography and dynamometry. Vibration training induced an increase in proximal (6.3%) and mean (3.8%) tendon cross-sectional area, without any appreciable change in tendon stiffness and modulus or in muscle architectural parameters. Isometric torque at a knee angle of 90° increased in active controls (6.7%) only and the torque–angle relation remained globally unchanged in all groups. The present protocol did not appreciably alter knee extension torque production or the musculo-tendinous parameters underpinning this function. Nonetheless, this study shows for the first time that WBV elicits tendon hypertrophy in humans.Seksjon for fysisk prestasjonsevne / Department of Physical Performanc