Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time
Abstract Dry beans (Phaseolus vulgaris L.) are a nutritious food, but their lengthy cooking requirements are barriers to consumption. Presoaking is one strategy to reduce cooking time. Soaking allows hydration to occur prior to cooking, and enzymatic changes to pectic polysaccharides also occur duri...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-09-01
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| Series: | The Plant Genome |
| Online Access: | https://doi.org/10.1002/tpg2.20364 |
| _version_ | 1797688467349569536 |
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| author | Hannah R. Jeffery Nyasha Mudukuti Carol Robin Buell Kevin L. Childs Karen Cichy |
| author_facet | Hannah R. Jeffery Nyasha Mudukuti Carol Robin Buell Kevin L. Childs Karen Cichy |
| author_sort | Hannah R. Jeffery |
| collection | DOAJ |
| description | Abstract Dry beans (Phaseolus vulgaris L.) are a nutritious food, but their lengthy cooking requirements are barriers to consumption. Presoaking is one strategy to reduce cooking time. Soaking allows hydration to occur prior to cooking, and enzymatic changes to pectic polysaccharides also occur during soaking that shorten the cooking time of beans. Little is known about how gene expression during soaking influences cooking times. The objectives of this study were to (1) identify gene expression patterns that are altered by soaking and (2) compare gene expression in fast‐cooking and slow‐cooking bean genotypes. RNA was extracted from four bean genotypes at five soaking time points (0, 3, 6, 12, and 18 h) and expression abundances were detected using Quant‐seq. Differential gene expression analysis and weighted gene coexpression network analysis were used to identify candidate genes within quantitative trait loci for water uptake and cooking time. Genes related to cell wall growth and development as well as hypoxic stress were differentially expressed between the fast‐ and slow‐cooking beans due to soaking. Candidate genes identified in the slow‐cooking beans included enzymes that increase intracellular calcium concentrations and cell wall modification enzymes. The expression of cell wall‐strengthening enzymes in the slow‐cooking beans may increase their cooking time and ability to resist osmotic stress by preventing cell separation and water uptake in the cotyledon. |
| first_indexed | 2024-03-12T01:31:24Z |
| format | Article |
| id | doaj.art-900b2b97e277415a9e5f8dc2b7b8bc45 |
| institution | Directory Open Access Journal |
| issn | 1940-3372 |
| language | English |
| last_indexed | 2024-03-12T01:31:24Z |
| publishDate | 2023-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Plant Genome |
| spelling | doaj.art-900b2b97e277415a9e5f8dc2b7b8bc452023-09-12T02:58:41ZengWileyThe Plant Genome1940-33722023-09-01163n/an/a10.1002/tpg2.20364Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking timeHannah R. Jeffery0Nyasha Mudukuti1Carol Robin Buell2Kevin L. Childs3Karen Cichy4Department of Plant, Soil and Microbial Sciences Michigan State University East LansingMIUSAKeough School of Global Affairs University of Notre Dame Notre DameINUSADepartment of Crop & Soil Sciences, Center for Applied Genetic Technologies, and Institute of Plant Breeding, Genetics, & Genomics University of Georgia AthensGAUSADepartment of Plant Biology Michigan State University East LansingMIUSADepartment of Plant, Soil and Microbial Sciences Michigan State University East LansingMIUSAAbstract Dry beans (Phaseolus vulgaris L.) are a nutritious food, but their lengthy cooking requirements are barriers to consumption. Presoaking is one strategy to reduce cooking time. Soaking allows hydration to occur prior to cooking, and enzymatic changes to pectic polysaccharides also occur during soaking that shorten the cooking time of beans. Little is known about how gene expression during soaking influences cooking times. The objectives of this study were to (1) identify gene expression patterns that are altered by soaking and (2) compare gene expression in fast‐cooking and slow‐cooking bean genotypes. RNA was extracted from four bean genotypes at five soaking time points (0, 3, 6, 12, and 18 h) and expression abundances were detected using Quant‐seq. Differential gene expression analysis and weighted gene coexpression network analysis were used to identify candidate genes within quantitative trait loci for water uptake and cooking time. Genes related to cell wall growth and development as well as hypoxic stress were differentially expressed between the fast‐ and slow‐cooking beans due to soaking. Candidate genes identified in the slow‐cooking beans included enzymes that increase intracellular calcium concentrations and cell wall modification enzymes. The expression of cell wall‐strengthening enzymes in the slow‐cooking beans may increase their cooking time and ability to resist osmotic stress by preventing cell separation and water uptake in the cotyledon.https://doi.org/10.1002/tpg2.20364 |
| spellingShingle | Hannah R. Jeffery Nyasha Mudukuti Carol Robin Buell Kevin L. Childs Karen Cichy Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time The Plant Genome |
| title | Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time |
| title_full | Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time |
| title_fullStr | Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time |
| title_full_unstemmed | Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time |
| title_short | Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time |
| title_sort | gene expression profiling of soaked dry beans phaseolus vulgaris l reveals cell wall modification plays a role in cooking time |
| url | https://doi.org/10.1002/tpg2.20364 |
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