Location: Sugarbeet and Bean Research
2019 Annual Report
Objectives
Objective 1: Develop U.S. adapted fast cooking dry bean cultivars and germplasm
across multiple market classes using phenotypic evaluations combined with
molecular tools and marker-assisted breeding methods.
Objective 2: Understand genetic variability for anthocyanin composition and color
retention in black beans to expand uses for black beans and processing byproducts.
Approach
Objective 1: Fast cooking U.S. adapted dry bean germplasm will be developed within yellow, cranberry, kidney and black bean market classes. Fast cooking germplasm will be crossed to U.S. adapted germplasm within each market class. Plant selection during the breeding cycle will be based on plant architecture, seed type, pod load, maturity, disease resistance, and cooking time and nutritional quality characteristics. QTL associated with cooking time will be identified and validated by conducting QTL analyses and compiling results from three recombinant inbred populations and three diversity panels grown in multiple locations and across multiple years. Mechanisms and shelf life of fast cooking bean genotypes will be evaluated. Components to be measured include: seed coat weight, seed hardness, water uptake during soaking, seed germination, soluble and insoluble dietary fiber, cell wall components, including water soluble pectin, cellulose, total protein, total starch, and resistant starch. Beans will be evaluated for use as a flour ingredient. Genetic diversity for flour milling quality will be assessed in a diversity panel of two sets of germplasm, the first will be commercial bean varieties grown in Michigan. The second will a panel lines previously identified to have unique cooking, canning or nutritional characteristics. The following flour attributes will be measured: particle size distribution, water holding capacity, gelatinization temperature, and pasting properties.
Objective 2: Develop improved black bean germplasm with superior end use quality, especially canning quality and color retention. New uses of black beans will be evaluated, especially for anthocyanins that can be extracted for use as a colorant. The specific anthocyanins profile of black bean seed coats of select genotypes will be measured and the best anthocyanin profile for colorants will be determined.
Progress Report
In FY2019 the following progress has been made in the development of fast cooking, U.S. adapted dry bean germplasm (1a) and to develop improved black bean germplasm with superior end use quality (2a): 170 yellow, 63 kidney, 48 cranberry, and 159 black bean early generation (F3 to F6) breeding lines were field selected in fall 2018. These lines were sent to a winter nursery in Puerto Rico for advancement and selection for seed color in the subsequent generation. In winter 2019, new crosses were made in the yellow, kidney, black, and cranberry market classes. A total of 174 different crosses were made using diverse germplasm sources as the parental materials. The following breeding nurseries were field planted: Advanced yield trials--16 cranberry, 84 yellow, 15 kidney, 95 black. Preliminary yield trials were performed for 144 Andean and 60 black. In addition, two advanced cranberry lines were sent for Michigan regional testing.
Identification and validation of Quantitative Trait Loci (QTL) associated with cooking time (1b): One QTL study was completed and the study was written up for peer review publication to be submitted in FY19 to Plant Breeding. A second QTL study was completed and is in the process of being written up for peer review publication.
Elucidate mechanisms and longevity (shelf life) of fast cooking beans (1c): The mechanism of cooking time has been investigated as it relates to cell wall thickness and cell wall related enzymes. This work has been carried out in fast and slow cooking genotypes across multiple market classes. The enzyme activity analysis (pectin methyesterase) is being extended to sister lines.
Evaluate beans for use as an ingredient (1d): Bean flour nutritional composition was compared with two milling methods--a knife mill and a soundwave mill. This work was carried out on commercial varieties at a large scale (10-20 lbs) since that is the sample size required for the mills to run. Quality and nutritional differences were identified. A patent application was filed for a method to produce bean flour using a specific milling technology. Evaluation of small sample sizes for flour quality is being conducted with a lab size mill and a rapid visco analyzer. This equipment provides information on the pasting properties of the flours, which is indicative of their quality as an ingredient.
Evaluate new uses for black beans (2b): Eight black bean genotypes, including three commercial varieties and five breeding lines, were evaluated for the ability to produce a stable blue color when extracted with food grade sodium bicarbonate or ascorbic acid. The color was measured in the extracts as well as the anthocyanins concentration. Genetic variability was found but none of the samples produced a stable blue color. We are planning to continue this research by stabilizing extracts with proteins and metal ions like copper ion.
Accomplishments
1. Assembly of a Yellow Bean Collection (Phaseolus vulgaris L.) for consumer traits improvement. Dry beans are a nutritious food rich in fiber, protein and minerals. However, long cooking times deter bean consumption. In addition, while beans are rich in minerals important for human nutrition, especially iron, the bioavailability of iron from beans is generally low. Several yellow bean genotypes have shown short cooking times and high iron bioavailability. Yellow colored beans are found in the Andean and Middle American gene pools, and there are numerous yellow market classes of importance around the world. But it is unknown if the fast cooking and high iron bioavailability traits observed in some yellow bean genotypes are based on origin or color. Thus, the Yellow Bean Collection was assembled by USDA-ARS researchers in East Lansing, Michigan, and collaborators. The panel includes 306 genotypes with yellow seed coat of diverse origin, and 52,622 single nucleotide polymorphisms (SNPs) have been identified among 296 genotypes. With phenotype data on cooking time and iron bioavailability, the SNP set will serve as a useful tool for genome wide association and diversity studies as well as for genomic and marker-assisted breeding to improve yellow beans for consumer-targeted traits.
Review Publications
Winham, D., Tisue, M., Palmer, S., Cichy, K.A., Shelley, M. 2019. Dry bean preferences and attitudes among midwest Hispanic and non-Hispanic white women. Nutrients. 11(1):178. https://doi.org/10.3390/nu11010178.
Kamfwa, K., Cichy, K.A., Kelly, J. 2019. Identification of quantitative trait loci for symbiotic nitrogen fixation in common bean. Theoretical and Applied Genetics. 132(5):1375-1387. https://doi.org/10.1007/s00122-019-03284-6.
Kamfwa, K., Beaver, J., Cichy, K.A., Kelly, J.D. 2018. QTL mapping of resistance to bean weevil in common bean. Crop Science. 58(6):2370-2378.
Mendoza, F., Wiesinger, J., Lu, R., Nchimbi, S., Miklas, P.N., Kelly, J.D., Cichy, K.A. 2018. Prediction of cooking time for soaked and unsoaked dry beans (Phaseolus vulgaris L.) using hyperspectral imaging technology. The Plant Phenome Journal. https://doi.org/10.2135/tppj2018.01.0001.
Hooper, S., Glahn, R.P., Cichy, K.A. 2019. Single varietal dry bean (Phaseolus vulgaris L.) pastas: Nutritional profile and consumer acceptability. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-019-00732-y.
Wiesinger, J.A., Cichy, K.A., Tako, E.N., Glahn, R.P. 2018. The fast cooking and enhanced iron bioavailability properties of the manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 10(11):1609. https://doi.org/10.3390/nu10111609.
Wiesinger, J.A., Glahn, R.P., Cichy, K.A., Kolba, N.J., Hart, J.J., Tako, E.N. 2019. An in vivo (Gallus gallus) feeding trial demonstrates the enhanced iron bioavailability properties of the fast cooking Manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 11(8):1768. https://doi.org/10.3390/nu11081768.
