Climate change and the antinutrient-antioxidant puzzle in common bean seeds.

IF 3.5 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Juan Vorster, Eleonora Cominelli, Francesca Sparvoli, Alessia Losa, Tea Sala, Karl Kunert
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Abstract

Non-proteinaceous and proteinaceous antinutrients in common bean (Phaseolus vulgaris L.) seeds can negatively affect human nutrition by reducing mineral bioavailability and impairing protein digestibility during digestion, respectively. However, many of these compounds also possess strong antioxidant properties that can help protect the plant from oxidative stress. While strategies to reduce antinutrient levels have been proposed to enhance the nutritional value of beans, less attention has been given to their potential protective functions, particularly under abiotic stress conditions. In the context of ongoing global climate change - marked by more frequent and prolonged drought and heat stress - there is a significant research gap concerning the influence of these environmental stresses on the accumulation and function of seed antinutrients in common beans. This perspective paper reviews current knowledge on the production of antioxidative antinutrients in response to abiotic stress and highlights the dual role of these compounds. It also outlines key research directions needed to better understand how climate-induced stress may alter antinutrient levels, and the implications this may have for both human nutrition and plant resilience. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

气候变化与普通豆类种子的抗营养-抗氧化之谜。
菜豆种子中的非蛋白质和蛋白质抗营养素分别通过降低矿物质的生物利用度和降低消化过程中蛋白质的消化率对人体营养产生负面影响。然而,许多这些化合物也具有很强的抗氧化特性,可以帮助保护植物免受氧化应激。虽然已经提出了降低抗营养水平的策略来提高豆类的营养价值,但对其潜在的保护功能的关注较少,特别是在非生物胁迫条件下。在持续的全球气候变化背景下,干旱和高温胁迫的发生频率和持续时间增加,这些环境胁迫对普通豆类种子抗营养物质积累和功能的影响存在重大的研究空白。这篇前瞻性的论文回顾了目前关于抗氧化抗营养物质在非生物胁迫下产生的知识,并强调了这些化合物的双重作用。它还概述了更好地了解气候诱导的压力如何改变抗营养水平所需的关键研究方向,以及这可能对人类营养和植物恢复能力产生的影响。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
8.10
自引率
4.90%
发文量
634
审稿时长
3.1 months
期刊介绍: The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
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