Effect of Cultivar and Growing Location on the Trypsin Inhibitors, Tannins, and Lectins of Common Beans ( Phaseolus vulgaris L.) Grown in the Semiarid Highlands of Mexico
2003; American Chemical Society; Volume: 51; Issue: 20 Linguagem: Inglês
10.1021/jf030046m
ISSN1520-5118
AutoresElvira González de Mejı́a, Salvador Horacio Guzmán-Maldonado, Jorge Alberto Acosta Gallegos, Rosalía Reynoso‐Camacho, Ericka Ramírez-Rodríguez, José Luis Pons-Hernández, Mario Martín González-Chavira, J. Z. Castellanos, James D. Kelly,
Tópico(s)Phytase and its Applications
ResumoTrypsin inhibitors (TI), tannins, and lectins appear to have a role in preventing chronic diseases in humans. The genetic variability of these traits in common bean needs to be ascertained in order to increase levels through breeding. The variability of TI, tannin, and lectins was determined in five bean cultivars grown at five locations in Mexico. TI and tannins contents in colored beans that belong to the Jalisco race were higher (11.1−11.9 trypsin units inhibited (TUI)/mg and 29.0−38.1 mg catechin equivalent (CE)/g, respectively) than cultivars of the Durango race (7.9−8.3 TUI/mg and 16.8−19.9 CE/mg, respectively). Bayo Victoria, a Durango race cultivar, had three times more lectins than levels reported for soybean. Cultivar influenced TI and tannins contents (p < 0.001), whereas site affected lectins (p < 0.001). An increase in levels of TI and tannins could be enhanced through breeding. Keywords: Common bean; Phaseolus vulgaris; trypsin inhibitors; tannins; lectins; nutraceutical
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