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5 results on '"Losa, Alessia"'

1. Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds

Author

Cominelli, Eleonora, primary, Galimberti, Michela, additional, Pongrac, Paula, additional, Landoni, Michela, additional, Losa, Alessia, additional, Paolo, Dario, additional, Daminati, Maria Gloria, additional, Bollini, Roberto, additional, Cichy, Karen A., additional, Vogel-Mikuš, Katarina, additional, and Sparvoli, Francesca, additional

Published
2020
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4. DNA barcoding as a new tool for food traceability

Author

Galimberti, Andrea, primary, De Mattia, Fabrizio, additional, Losa, Alessia, additional, Bruni, Ilaria, additional, Federici, Silvia, additional, Casiraghi, Maurizio, additional, Martellos, Stefano, additional, and Labra, Massimo, additional

Published
2013
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5. Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds

Author

Paula Pongrac, Karen A. Cichy, Maria Gloria Daminati, Alessia Losa, Michela Landoni, Eleonora Cominelli, Katarina Vogel-Mikuš, Dario Paolo, Roberto Bollini, Francesca Sparvoli, and Michela Galimberti

Subjects
Hot Temperature, Phytic Acid, Mutant, chemistry.chemical_element, Calcium, Phaseolus vulgaris, 01 natural sciences, Analytical Chemistry, Cell wall, chemistry.chemical_compound, 0404 agricultural biotechnology, Hardness, Lectins, Chelation, Cooking, Food science, Phytohemagglutinins, Lpa mutant, Phaseolus, Phytic acid, biology, 010401 analytical chemistry, Wild type, food and beverages, Lectin, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Phenotype, digestive system diseases, 0104 chemical sciences, chemistry, Mutation, Seeds, biology.protein, Hard-to-cook, Food Science
Abstract

Seed phytic acid reduces mineral bioavailability by chelating minerals. Consumption of common bean seeds with the low phytic acid 1 (lpa1) mutation improved iron status in human trials but caused adverse gastrointestinal effects, presumably due to increased stability of lectin phytohemagglutinin L (PHA-L) compared to the wild type (wt). A hard-to-cook (HTC) defect observed in lpa1 seeds intensified this problem. We quantified the HTC phenotype of lpa1 common beans with three genetic backgrounds. The HTC phenotype in the lpa1 black bean line correlated with the redistribution of calcium particularly in the cell walls, providing support for the "phytase-phytate-pectin" theory of the HTC mechanism. Furthermore, the excess of free cations in the lpa1 mutation in combination with different PHA alleles affected the stability of PHA-L lectin.

Published
2020

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