Antinutritional factors in faba beans (Vicia faba L.) as affected by breeding toward the absence of condensed tannins
1993
Helsper, J.P.F.G. | Hoogendijk, J.M. | Norel, A. van | Burger-Meyer, K.
The effect of genetic removal of condensed tannins on the levels of other antinutritional factors in faba beans (Vicia faba L.) has been studied by comparison between partners of six near-isogenic pairs for trypsin inhibitor activities (TIA), concentrations of lectins and pyrimidine glucosides (vicine and convicine), seed weight, and the proportion of testa thereof. Each near-isogenic pair consisted of two lines which were genetically almost identical, apart from the absence [tannin-free (TF)] or presence [tannin-containing (TC)] of condensed tannins. Within these pairs no effect of tannin content was observed on cotyledon-bound TIA or lectin concentrations. Seeds of the TF lines showed higher levels of pyrimidine glucosides, lower seed weight, and lower proportion of testa as compared to the TC lines of the same near-isogenic pair. Methanolic extracts from testa of exclusively the TC lines showed significant TIA with both porcine and bovine trypsin. This TIA was completely inhibited by 1% poly(vinylpyrrolidone). These data indicate that condensed tannins are responsible for the testa-bound TIA. The observations are discussed in relation to the consequences of breeding faba beans, free of condensed tannins, for the agricultural characteristics and for the nutritional quality of the crop.
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