Article
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.
Food chemistry - 15 Aug 2020
Cominelli Eleonora, Galimberti Michela, Pongrac Paula, Landoni Michela, Losa Alessia, Paolo Dario, Daminati Maria Gloria, Bollini Roberto, Cichy Karen A, Vogel-Mikuš Katarina, Sparvoli Francesca
Abstract excerpt
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....
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