Brick Mark A, Kleintop Adrienne, Echeverria Dimas, Kammlade Sara, Brick Leslie A, Osorno Juan M, McClean Phillip, Thompson Henry J
Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States.
RNA Therapeutics Institute, University of Massachusetts Medical School, Worcester, MA, United States.
Front Plant Sci. 2022 Jul 26;13:914412. doi: 10.3389/fpls.2022.914412. eCollection 2022.
Consumer food choices are often focused on protein intake, but the chosen sources are frequently either animal-based protein that has high fat content or plant-based protein that is low in other nutrients. In either case, these protein sources often lack dietary fiber, which is a nutrient of concern in the 2020-2025 Dietary Guide for Americans. Pulse crops, such as dry edible beans ( L.), are a rich source of dietary protein and contain approximately equal amounts of dietary fiber per 100 kcal edible portion; yet the consumer's attention has not been directed to this important fact. If product labeling were used to draw attention to the similar ratio of dietary protein to dietary fiber in dry bean and other pulses, measures of carbohydrate quality could also be highlighted. Dietary fiber is categorized into three fractions, namely, soluble (SDF), insoluble (IDF), and oligosaccharides (OLIGO), yet nutrient composition databases, as well as food labels, usually report only crude fiber. The objectives of this research were to measure the content of SDF, IDF, and OLIGO in a large genetically diverse panel of bean cultivars and improved germplasm ( = 275) and determine the impact of growing environment on the content of DF. Dietary fiber was evaluated using the American Association of Analytical Chemist 2011.25 method on bean seed grown at two locations. Dry bean cultivars differed for all DF components ( ≤ 0.05). Insoluble dietary fiber constituted the highest portion of total DF (54.0%), followed by SDF (29.1%) and OLIGO (16.8%). Mean total DF and all components did not differ among genotypes grown in two field environments. These results indicate that value could be added to dry bean by cultivar-specific food labeling for protein and components of dietary fiber.
消费者的食物选择通常集中在蛋白质摄入上，但所选择的蛋白质来源往往要么是高脂肪含量的动物性蛋白质，要么是其他营养素含量较低的植物性蛋白质。在这两种情况下，这些蛋白质来源通常都缺乏膳食纤维，而膳食纤维是《2020 - 2025年美国膳食指南》中关注的一种营养素。豆类作物，如干食用豆（L.），是膳食蛋白质的丰富来源，每100千卡可食用部分所含膳食纤维量大致相等；然而，消费者尚未注意到这一重要事实。如果利用产品标签来吸引人们关注干豆和其他豆类中膳食蛋白质与膳食纤维的相似比例，那么碳水化合物质量指标也可以得到突出显示。膳食纤维可分为三个部分，即可溶性膳食纤维（SDF）、不溶性膳食纤维（IDF）和低聚糖（OLIGO），然而，营养成分数据库以及食品标签通常只报告粗纤维含量。本研究的目的是测定一大组遗传多样性丰富的豆类品种和改良种质（n = 275）中SDF、IDF和OLIGO的含量，并确定生长环境对膳食纤维含量的影响。采用美国分析化学家协会2011.25方法对在两个地点种植的豆类种子的膳食纤维进行评估。所有干豆品种的膳食纤维成分均存在差异（P≤0.05）。不溶性膳食纤维占总膳食纤维的比例最高（54.0%），其次是SDF（29.1%）和OLIGO（16.8%）。在两种田间环境中种植的基因型之间，平均总膳食纤维及其所有成分没有差异。这些结果表明，通过针对蛋白质和膳食纤维成分的品种特异性食品标签，可以提高干豆的价值。
