Articolo in rivista, 2020, CPE, 10.1016/j.foodchem.2020.126680

Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds

Cominelli, Eleonora; Galimberti, Michela; Pongrac, Paula; Landoni, Michela; Losa, Alessia; Paolo, Dario; Daminati, Maria Gloria; Bollini, Roberto; Cichy, Karen A.; Vogel-Miku?, Katarina; Sparvoli, Francesca

Michigan State University; University of Ljubljana; Università degli Studi di Milano; Jozef Stefan Institute; Consiglio Nazionale delle Ricerche

Seed phytic acid reduces mineral bioavailability by chelating minerals. Consumption of common bean seeds with the low phytic acid 1 (lpa1) mutation improved iron status in human trials but caused adverse gastrointestinal effects, presumably due to increased stability of lectin phytohemagglutinin L (PHA-L) compared to the wild type (wt). A hard-to-cook (HTC) defect observed in lpa1 seeds intensified this problem. We quantified the HTC phenotype of lpa1 common beans with three genetic backgrounds. The HTC phenotype in the lpa1 black bean line correlated with the redistribution of calcium particularly in the cell walls, providing support for the "phytase-phytate-pectin" theory of the HTC mechanism. Furthermore, the excess of free cations in the lpa1 mutation in combination with different PHA alleles affected the stability of PHA-L lectin.

Food chemistry 321

Keywords

Calcium, Hard-to-cook, Lectin, Lpa mutant, Phaseolus vulgaris, Phytic acid

CNR authors

Losa Alessia, Paolo Dario, Galimberti Michela, Bollini Roberto, Daminati Maria Gloria, Sparvoli Francesca, Cominelli Eleonora

CNR institutes

IBBA – Istituto di biologia e biotecnologia agraria