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

Elvira G. De Mejía, Salvador H. Guzmán-Maldonado, Jorge A. Acosta-Gallegos, Rosalía Reynoso-Camacho, Ericka Ramírez-Rodríguez, José L. Pons-Hernández, Mario M. González-Chavira, Javier Z. Castellanos, James D. Kelly

Research output: Contribution to journalArticlepeer-review

Abstract

Trypsin 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.

Original languageEnglish (US)
Pages (from-to)5962-5966
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number20
DOIs
StatePublished - Sep 24 2003

Keywords

  • Common bean
  • Lectins
  • Nutraceutical
  • Phaseolus vulgaris
  • Tannins
  • Trypsin inhibitors

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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