Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

H. Khazaei; Randy W. Purves; J. Hughes; Wolfgang Link; Donal M. O'Sullivan; Alan H. Schulman; Emilie Björnsdotter; Fernando Geu-Flores; Marcin Nadzieja; Stig U. Andersen; Jens Stougaard; Albert Vandenberg; Frederick L. Stoddard

doi:10.1016/j.tifs.2019.07.051

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

H. Khazaei^*, Randy W. Purves, J. Hughes, Wolfgang Link, Donal M. O'Sullivan, Alan H. Schulman, Emilie Björnsdotter, Fernando Geu-Flores, Marcin Nadzieja, Stig U. Andersen, Jens Stougaard, Albert Vandenberg, Frederick L. Stoddard

^*Corresponding author af dette arbejde

Institut for Molekylærbiologi og Genetik - Plantemolekylærbiologi

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Review › Forskning

91 Citationer (Scopus)

Abstract

Background: Faba bean (Vicia faba L.) seeds are an excellent source of plant-based protein. In spite of the vast nutritional and environmental benefits provided by faba bean cultivation, its use as a food crop has been restricted, primarily due to the presence of the pyrimidine glycosides vicine and convicine (v-c). Ingestion of v-c can cause favism in individuals with a genetically inherited deficiency in glucose-6-phosphate dehydrogenase (G6PD). In monogastric animals, v-c can cause decreased feeding efficiency. The elimination of these glucosides is a goal of most faba bean breeding programs worldwide. Scope and approach: Our review focuses on the current genetic, molecular and biochemical knowledge surrounding the accumulation of v-c in faba beans. The gap between the current knowledge and what remains unknown is discussed. This review also explores historical and obscure information on v-c in faba bean. Key findings and conclusions: A low-v-c faba bean line was identified in the 1980s and this trait has been introduced into several modern cultivars. It has been shown that low-v-c faba beans are safe for G6PD-deficient individuals. A robust molecular marker is now available for marker-assisted breeding to reduce levels of v-c. The biosynthetic pathway of v-c is not yet understood and is currently under investigation. An international coordinated effort, led by the authors of this paper, is making progress towards full elucidation of the pathway. Further efforts in this direction could lead to lower levels of these compounds than the current low v-c genotypes offer, perhaps even complete elimination.

Originalsprog	Engelsk
Tidsskrift	Trends in Food Science and Technology
Vol/bind	91
Sider (fra-til)	549-556
Antal sider	8
ISSN	0924-2244
DOI	https://doi.org/10.1016/j.tifs.2019.07.051
Status	Udgivet - 1 sep. 2019

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Khazaei, H., Purves, R. W., Hughes, J., Link, W., O'Sullivan, D. M., Schulman, A. H., Björnsdotter, E., Geu-Flores, F., Nadzieja, M., Andersen, S. U., Stougaard, J., Vandenberg, A., & Stoddard, F. L. (2019). Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage. Trends in Food Science and Technology, 91, 549-556. https://doi.org/10.1016/j.tifs.2019.07.051

@article{1cbf5ae24af24e7c84369851342788f9,

title = "Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage",

abstract = "Background: Faba bean (Vicia faba L.) seeds are an excellent source of plant-based protein. In spite of the vast nutritional and environmental benefits provided by faba bean cultivation, its use as a food crop has been restricted, primarily due to the presence of the pyrimidine glycosides vicine and convicine (v-c). Ingestion of v-c can cause favism in individuals with a genetically inherited deficiency in glucose-6-phosphate dehydrogenase (G6PD). In monogastric animals, v-c can cause decreased feeding efficiency. The elimination of these glucosides is a goal of most faba bean breeding programs worldwide. Scope and approach: Our review focuses on the current genetic, molecular and biochemical knowledge surrounding the accumulation of v-c in faba beans. The gap between the current knowledge and what remains unknown is discussed. This review also explores historical and obscure information on v-c in faba bean. Key findings and conclusions: A low-v-c faba bean line was identified in the 1980s and this trait has been introduced into several modern cultivars. It has been shown that low-v-c faba beans are safe for G6PD-deficient individuals. A robust molecular marker is now available for marker-assisted breeding to reduce levels of v-c. The biosynthetic pathway of v-c is not yet understood and is currently under investigation. An international coordinated effort, led by the authors of this paper, is making progress towards full elucidation of the pathway. Further efforts in this direction could lead to lower levels of these compounds than the current low v-c genotypes offer, perhaps even complete elimination.",

keywords = "Convicine, Favism, Food safety, Genetics and breeding, Plant protein source, Vicine",

author = "H. Khazaei and Purves, {Randy W.} and J. Hughes and Wolfgang Link and O'Sullivan, {Donal M.} and Schulman, {Alan H.} and Emilie Bj{\"o}rnsdotter and Fernando Geu-Flores and Marcin Nadzieja and Andersen, {Stig U.} and Jens Stougaard and Albert Vandenberg and Stoddard, {Frederick L.}",

year = "2019",

month = sep,

day = "1",

doi = "10.1016/j.tifs.2019.07.051",

language = "English",

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journal = "Trends in Food Science and Technology",

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Khazaei, H, Purves, RW, Hughes, J, Link, W, O'Sullivan, DM, Schulman, AH, Björnsdotter, E, Geu-Flores, F, Nadzieja, M , Andersen, SU , Stougaard, J, Vandenberg, A & Stoddard, FL 2019, 'Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage', Trends in Food Science and Technology, bind 91, s. 549-556. https://doi.org/10.1016/j.tifs.2019.07.051

TY - JOUR

T1 - Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

AU - Khazaei, H.

AU - Purves, Randy W.

AU - Hughes, J.

AU - Link, Wolfgang

AU - O'Sullivan, Donal M.

AU - Schulman, Alan H.

AU - Björnsdotter, Emilie

AU - Geu-Flores, Fernando

AU - Nadzieja, Marcin

AU - Andersen, Stig U.

AU - Stougaard, Jens

AU - Vandenberg, Albert

AU - Stoddard, Frederick L.

PY - 2019/9/1

Y1 - 2019/9/1

N2 - Background: Faba bean (Vicia faba L.) seeds are an excellent source of plant-based protein. In spite of the vast nutritional and environmental benefits provided by faba bean cultivation, its use as a food crop has been restricted, primarily due to the presence of the pyrimidine glycosides vicine and convicine (v-c). Ingestion of v-c can cause favism in individuals with a genetically inherited deficiency in glucose-6-phosphate dehydrogenase (G6PD). In monogastric animals, v-c can cause decreased feeding efficiency. The elimination of these glucosides is a goal of most faba bean breeding programs worldwide. Scope and approach: Our review focuses on the current genetic, molecular and biochemical knowledge surrounding the accumulation of v-c in faba beans. The gap between the current knowledge and what remains unknown is discussed. This review also explores historical and obscure information on v-c in faba bean. Key findings and conclusions: A low-v-c faba bean line was identified in the 1980s and this trait has been introduced into several modern cultivars. It has been shown that low-v-c faba beans are safe for G6PD-deficient individuals. A robust molecular marker is now available for marker-assisted breeding to reduce levels of v-c. The biosynthetic pathway of v-c is not yet understood and is currently under investigation. An international coordinated effort, led by the authors of this paper, is making progress towards full elucidation of the pathway. Further efforts in this direction could lead to lower levels of these compounds than the current low v-c genotypes offer, perhaps even complete elimination.

AB - Background: Faba bean (Vicia faba L.) seeds are an excellent source of plant-based protein. In spite of the vast nutritional and environmental benefits provided by faba bean cultivation, its use as a food crop has been restricted, primarily due to the presence of the pyrimidine glycosides vicine and convicine (v-c). Ingestion of v-c can cause favism in individuals with a genetically inherited deficiency in glucose-6-phosphate dehydrogenase (G6PD). In monogastric animals, v-c can cause decreased feeding efficiency. The elimination of these glucosides is a goal of most faba bean breeding programs worldwide. Scope and approach: Our review focuses on the current genetic, molecular and biochemical knowledge surrounding the accumulation of v-c in faba beans. The gap between the current knowledge and what remains unknown is discussed. This review also explores historical and obscure information on v-c in faba bean. Key findings and conclusions: A low-v-c faba bean line was identified in the 1980s and this trait has been introduced into several modern cultivars. It has been shown that low-v-c faba beans are safe for G6PD-deficient individuals. A robust molecular marker is now available for marker-assisted breeding to reduce levels of v-c. The biosynthetic pathway of v-c is not yet understood and is currently under investigation. An international coordinated effort, led by the authors of this paper, is making progress towards full elucidation of the pathway. Further efforts in this direction could lead to lower levels of these compounds than the current low v-c genotypes offer, perhaps even complete elimination.

KW - Convicine

KW - Favism

KW - Food safety

KW - Genetics and breeding

KW - Plant protein source

KW - Vicine

UR - http://www.scopus.com/inward/record.url?scp=85073704779&partnerID=8YFLogxK

U2 - 10.1016/j.tifs.2019.07.051

DO - 10.1016/j.tifs.2019.07.051

M3 - Review

AN - SCOPUS:85073704779

SN - 0924-2244

VL - 91

SP - 549

EP - 556

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

ER -

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

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