Genetic variation for phytic acid content in mungbean (Vigna radiata L. Wilczek)

Abstract

Mungbean (Vigna radiata L. Wilczek) is a short-duration legume crop cultivated for seeds that are rich in protein and carbohydrates. Mungbeans contain phytic acid (PA), an anti-nutritional factor that is the main storage form of organic phosphorus in seeds. It is a strong inhibitor against the absorption of nutrients including iron, zinc, calcium and magnesium in monogastric animals. Genotypes with low phytic acid (lpa) in seed may show increased assimilation of nutrients and be useful in breeding lpa cultivars. The present study was conducted to identify lpa sources, genetic variation, heritability, and association with seed coat color, inorganic phosphorus (IP), and seed size in 102 mungbean genotypes including released varieties, land races, mutants, and wild species grown in two seasons: summer 2011 and rabi 2012. PA and IP in dry seeds were estimated by modified colorimetric method and Chen's modified method, respectively. PA, IP, and 100-seed weight differed significantly in the two seasons. PA content in 102 genotypes ranged from 5.74 to 18.98 mg g −1 and 5.85 to 20.02 mg g −1 in summer 2011 and rabi 2012, respectively. High heritability was found for PA (0.87 and 0.86) and seed size (0.82 and 0.83) but low heritability for IP (0.61 and 0.60). A negative correlation was found between PA and seed size (r = −0.183 and −0.267). Yellow and green seed coat genotypes contained significantly less PA than black seed coat genotypes. Cluster analysis revealed the distinctness of wild species, land races and cultivated varieties on the basis of PA content. The genotypes YBSM (6.001 mg g −1 ) and JL-781 (6.179 mg g −1 ) showed lowest PA. These lpa sources can be used to develop high-yielding mungbean cultivars with low phytic acid.

Evaluation of urdbean (Vigna mungo) genotypes for mungbean yellow mosaic virus resistance through phenotypic reaction and genotypic analysis

“…The data obtained in the present study well supported this hypothesis that along with high phytic acid, genotypes should possess resistance genes. Similar kind of result were also obtained by Dhole et al (2015) found that association of seed PA with tolerance to MYMV in mungbean. This research will help to develop a fundamental understanding of the biochemical basis that contributes to plant resistance to insects and also to compare the genotypes for resistance and susceptible ones to MYMV resistance.…”

Isolation and identification of lactic acid bacteria with phytase activity from sourdough

“…The highest phytase activity was found in the mung bean flour (779.7 U/ml), and the lower value of phytase activity was observed in the wheat bran (567.5 U/ml). The phytic acid content of the mung bean was 687.3 mg/100 g, whereas the value for the wheat bran was 1,051.6 ± 28.4 mg/100 g. These results are in agreement with the finding of other investigators (Dhole & Reddy, ). The differences in the content of nutritional elements can be attributed to genetic variations and environmental conditions.…”

Natural Variation for Seed Physical, Biochemical and Culinary traits in Common bean (Phaseolus vulgaris L.)

“…There are reports of a very wide range of phytic acid in common beans. Vasic´ et al, (2012) evaluated 24 common bean genotypes and recorded phytic acid in the range of 0.68-1.07%, while as Dhole and Reddy (2015) reported the phytic acid content of 0.58-2.00%. Low values for raffinose was recorded for WB-102 (3.800 mg/g) followed by WB- 482 (3.833 mg/g) whereas highest value was found for WB-642 (6.951 mg/g) followed by WB-195 (6.741 mg/g) and WB-341 (6.421 mg/g).…”