Singh Madhvi, Balota Maria, Huang Haibo, O'Keefe Sean, Carneiro Renata
Virginia Polytechnic Institute and State University, Department of Food Science and Technology, Virginia, USA.
Virginia Polytechnic Institute and State University, Department of Plant Pathology, Physiology and Weed Science, Virginia, USA.
Curr Res Food Sci. 2025 Jul 3;11:101136. doi: 10.1016/j.crfs.2025.101136. eCollection 2025.
Faba bean ( L.) has been identified as a versatile specialty crop for North America due to its rich nutritional profile, ability to thrive in diverse climates, and economic potential. Although friendly to most diets, faba bean consumption is challenged by the presence of vicine and convicine-antinutritional compounds that trigger favism in individuals with glucose-6-phosphate dehydrogenase deficiency. This review delves into the genetic, molecular, and biochemical dimensions of vicine and convicine accumulation in faba beans, pinpointing knowledge gaps and unearthing historical and lesser-known insights about these compounds. This comprehensive review synthesizes and discusses recent efforts and challenges in enhancing nutrition of faba beans to promote its production and consumption in North America. We spotlight the strides made in breeding low-vicine and low-convicine varieties and critically assess attempts aimed at mitigating these favism-inducing factor The development of low-vicine and low-convicine faba bean lines represents a significant advancement in crop breeding, addressing safety concerns for individuals with G6PD deficiency. By utilizing marker-assisted breeding techniques, researchers are effectively reducing vicine and convicine levels, even as the complete biosynthetic pathways of these compounds remain unresolved. Current research efforts are steadily progressing toward cultivars with minimal or no vicine and convicine, enhancing the safety and nutritional profile of faba beans. These breakthroughs hold the potential to transform faba beans into a more sustainable, inclusive, and widely consumed food source, expanding their utility in both human diets and agricultural systems.
蚕豆（L.）因其丰富的营养成分、能在多种气候条件下茁壮成长的能力以及经济潜力，已被认定为北美的一种多功能特色作物。尽管蚕豆适合大多数饮食，但由于含有蚕豆嘧啶和伴蚕豆嘧啶这两种抗营养化合物，会在葡萄糖-6-磷酸脱氢酶缺乏的个体中引发蚕豆病，其食用受到了挑战。本综述深入探讨了蚕豆中蚕豆嘧啶和伴蚕豆嘧啶积累的遗传、分子和生化层面，找出知识空白，并挖掘关于这些化合物的历史及鲜为人知的见解。这篇全面的综述综合并讨论了在提高蚕豆营养以促进其在北美生产和消费方面的最新努力和挑战。我们重点介绍了在培育低蚕豆嘧啶和低伴蚕豆嘧啶品种方面取得的进展，并批判性地评估了旨在减轻这些诱发蚕豆病因素的尝试。低蚕豆嘧啶和低伴蚕豆嘧啶蚕豆品系的培育是作物育种的一项重大进展，解决了葡萄糖-6-磷酸脱氢酶缺乏个体的安全问题。通过利用标记辅助育种技术，研究人员正在有效降低蚕豆嘧啶和伴蚕豆嘧啶的含量，尽管这些化合物的完整生物合成途径仍未明确。目前的研究工作正朝着培育极少或不含蚕豆嘧啶和伴蚕豆嘧啶的品种稳步推进，提高了蚕豆的安全性和营养成分。这些突破有可能将蚕豆转变为一种更具可持续性、包容性且广泛消费的食物来源，扩大其在人类饮食和农业系统中的用途。
