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

Hamid Khazaei, Randy W. Purves, Jessa 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

Research output: Contribution to journalArticleScientificpeer-review

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.
Original languageEnglish
JournalTrends in Food Science & Technology
Volume91
Pages (from-to)549-556
Number of pages8
ISSN0924-2244
DOIs
Publication statusPublished - 2 Aug 2019
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Vicine
  • Convicine
  • Favism
  • Food safety
  • Plant protein source
  • Genetics and breeding
  • 4111 Agronomy
  • 416 Food Science

Cite this

Khazaei, Hamid ; Purves, Randy W. ; Hughes, Jessa ; Link, Wolfgang ; O'Sullivan, Donal M. ; Schulman, Alan H. ; Björnsdotter, Emilie ; Geu-Flores, Fernando ; Nadzieja, Marcin ; Andersen, Stig U. ; Stougaard, Jens ; Vandenberg, Albert ; Stoddard, Frederick L. / Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage. In: Trends in Food Science & Technology. 2019 ; Vol. 91. pp. 549-556.
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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 = "Vicine, Convicine, Favism, Food safety, Plant protein source, Genetics and breeding, 4111 Agronomy, 416 Food Science",
author = "Hamid Khazaei and Purves, {Randy W.} and Jessa 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 = "8",
day = "2",
doi = "10.1016/j.tifs.2019.07.051",
language = "English",
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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 & Technology, vol. 91, pp. 549-556. https://doi.org/10.1016/j.tifs.2019.07.051

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage. / Khazaei, Hamid; Purves, Randy W.; Hughes, Jessa; Link, Wolfgang; O'Sullivan, Donal M.; Schulman, Alan H.; Björnsdotter, Emilie; Geu-Flores, Fernando; Nadzieja, Marcin; Andersen, Stig U.; Stougaard, Jens; Vandenberg, Albert; Stoddard, Frederick L.

In: Trends in Food Science & Technology, Vol. 91, 02.08.2019, p. 549-556.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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

AU - Khazaei, Hamid

AU - Purves, Randy W.

AU - Hughes, Jessa

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 - 2019/8/2

Y1 - 2019/8/2

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 - Vicine

KW - Convicine

KW - Favism

KW - Food safety

KW - Plant protein source

KW - Genetics and breeding

KW - 4111 Agronomy

KW - 416 Food Science

U2 - 10.1016/j.tifs.2019.07.051

DO - 10.1016/j.tifs.2019.07.051

M3 - Article

VL - 91

SP - 549

EP - 556

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

ER -