Complete genome sequence of a novel polerovirus infecting chickpea (Cicer arietinum L.).

The complete genome sequence of a novel polerovirus identified in chickpea (C. arietinum L.) is presented. Its sequence was assembled using small RNA sequencing and assembly (sRSA) and confirmed by RT-PCR, 5' and 3' RACE, and Sanger sequencing. According to the current ICTV sequence demarcation criterion of greater than 10% amino acid (aa) sequence divergence in all gene products when compared to other poleroviruses, the newly identified polerovirus should be classified as a member of a new species, and we propose the name "chickpea leafroll virus" (CpLRV) for this virus. The genome of CpLRV is 5,770 nucleotides (nt) long and is organized into seven open reading frames (ORFs), designated as ORF0, ORF1, ORF2, ORF3a, ORF3, ORF4, and ORF5, which code for putative P0, P1, P1-P2, P3a, P3, P4, and P3-P5 proteins, respectively. The 5' untranslated region (UTR) consists of 27 nt, starting with the conserved sequence 5'-ACAAAA-3', which is typical of poleroviruses, while the 3' UTR consists of 229 nt. Phylogenetic analysis based on the aa sequences of P0, P1, P1-P2, P3, P4, and P3-P5 showed that CpLRV clustered with members of the genus Polerovirus and is closely related to chickpea chlorotic stunt virus (CpCSV) and faba bean polerovirus 1 (FBPV1). Recombination analysis suggested that CpLRV is a recombinant of two unknown viruses that share the highest nucleotide sequence similarity with FBPV1 (76.9% identity) and suakwa aphid-borne yellows virus (SAbYV) (64.8% identity). The putative recombination event was identified in the 5' region of the CpLRV genome, the region that encodes proteins P0, P1, and P1-P2. This is the first report of a polerovirus infecting chickpea in Mexico.

Complete genome sequence of a novel comovirus infecting common bean.

The complete genome sequence of a novel comovirus identified in Guanajuato, Mexico, in a common bean plant (Phaseolus vulgaris L.) coinfected with Phaseolus vulgaris alphaendornavirus 1 (PvEV-1) and Phaseolus vulgaris alphaendornavirus 2 (PvEV-2) is presented. According to the current ICTV taxonomic criteria, this comovirus corresponds to a new species, and the name "Phaseolus vulgaris severe mosaic virus" (PvSMV) is proposed for this virus based on the observed symptoms of "severe mosaic" syndrome caused by comoviruses in common bean. PvSMV is closely related to bean pod mosaic virus (BPMV), and its genome consists of two polyadenylated RNAs. RNA-1 (GenBank accession number MN837498) is 5969 nucleotides (nt) long and encodes a single polyprotein of 1856 amino acids (aa), with an estimated molecular weight (MW) of 210 kDa, that contains putative proteins responsible for viral replication and proteolytic processing. RNA-2 (GenBank accession number MN837499) is 3762 nt long and encodes a single polyprotein of 1024 aa, with an estimated MW of 114 kDa, that contains putative movement and coat proteins. Cleavage sites were predicted based on similarities in size and homology to aa sequences of other comoviruses available in the GenBank database. Symptoms associated with PvSMV include mosaic, local necrotic lesions, and apical necrosis. This is the first report of a comovirus infecting common bean in Mexico.

Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages.

Chronic non-communicable diseases (NCDs) are low-level inflammation processes affected by several factors including diet. It has been reported that mixed whole grain and legume consumption, e.g. corn and common bean, might be a beneficial combination due to its content of bioactive compounds. A considerable amount would be retained in the non-digestible fraction (NDF), reaching the colon, where microbiota produce short-chain fatty acids (SCFAs) and phenolic compounds (PC) with known anti-inflammatory effect. The aim of this study was to estimate the anti-inflammatory potential of fermented-NDF of corn-bean chips (FNDFC) in RAW 264.7 macrophages. After 24 h, FNDFC produced SCFAs (0.156-0.222 mmol/l), inhibited nitric oxide production > 80% and H2O2 > 30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1) > 2-fold, and produced angiostatic and protective factors against vascular/tissue damage, and amelioration of tumor necrosis factor signalling and inflammatory bowel disease. These results confirm the anti-inflammatory potential derived from healthy corn-bean chips.

Chemical composition and in vitro polysaccharide fermentation of different beans (Phaseolus vulgaris L.).

The composition of bioactives including polysaccharide yield and resistant starch (RS) content of 4 raw and cooked bean (Phaseolus vulgaris L.) cultivars was evaluated. Polysaccharide was fermented in vitro by incubation with human gut flora under anaerobic conditions and short-chain fatty acids (SCFAs) production was compared at 6, 12, and 24 h by gas chromatography. Polysaccharide and soluble fiber contents increased upon cooking with stachyose as the major oligosaccharide. Cooked bean of cultivar Bayo Madero had the highest yield of polysaccharides (55%) and resistant starch (37%), followed by those of Negro 8025 (48% and 32%, respectively). Acetate was the most abundant SCFAs formed in all bean varieties. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs, compounds previously reported to exert health benefits.

Bean common mosaic virus and Bean common mosaic necrosis virus in Mexico.

A survey was performed in Mexico to study the distribution of Bean common mosaic virus (BCMV) and Bean common mosaic necrosis virus (BCMNV) using a set of primers directed to the coat protein gene (CP) that were designed to detect and characterize the two viral species. Both viral species were present in different locations in the country. BCMV was predominant in the central states of the country, whereas BCMNV proliferated toward the eastern tropical states. The alignment of nine nucleotide sequences for each viral species at the amino region of the CP gene confirmed the identities of the viruses and set the basis to assign them tentatively to pathogroups I, II, and VI.

First Report of Bean common mosaic necrotic virus Infecting Bean Plants in Aguascalientes and Veracruz, Mexico.

Bean common mosaic necrosis virus (BCMNV) is a pathogen of Phaseolus vulgaris L. BCMNV was previously classified in serogroup A (for necrotic strains) of the Bean common mosaic virus (BCMV) subgroup; serogroup B included non-necrotic strains of BCMV. Both serogroups are currently classified as two different species in the BCMV subgroup of the Poytvirus genus; strains of either species will produce mosaic symptoms and, in the presence of hypersensitive I gene, necrosis in bean plants (1). Prior to this classification, BCMV was reported in Mexico by the presence of mosaic and necrotic symptoms (2). To investigate the presence of BCMNV in Mexico, samples were collected in two of the main bean producing states. The total extracted RNA was used for reverse transcription polymerase chain reaction using primers complementary to the middle portion of the NIa gene (5') and the 3' UTR of the NL3 Michigan isolate (accession number U19287). Two cDNA segments of 2 and 3 kb were obtained from infected plants from the state of Aguascalientes, in the highlands of central Mexico, and from the state of Veracruz, in the lowlands of the Gulf of Mexico, respectively. The cDNAs were cloned and sequenced. Alignment analysis of these sequences with the NL3 strain of BCMNV showed a similarity of 96.4 and 96.7%, respectively. The similarity between the Aguascalientes (accession number AJ01265) and Veracruz isolates was 99.6%, indicating that both are variants of the same species. On the other hand, alignment analysis of these isolates with some published BCMV strain sequences (i.e., accession numbers L15332 and U55315) displayed low similarities of 52.9 and 64.4%, respectively. These comparisons indicate that the Aguascalientes and Veracruz viral isolates belong to the BCMNV species and is the causal agent of mosaic and necrosis observed on the bean plants in those states. References: (1) C. W. Collmer et al. Mol. Plant-Microbe Interact. 9:758, 1996. (2) E. Jimenez-García. SARH. Mexico. D. F. pp: 3-4, 1994.

[Preferential habits of consumers of common bean (Phaseolus vulgaris L.) in Mexico]. / Hábitos preferenciales de los consumidores de frijol común (Phaseolus vulgaris L.) en México.

A detailed knowledge of the consumer's preferences for the different classes of common bean is useful to define objectives in bean breeding and quality projects in a given region or country and it is also a valuable tool to design marketing strategies. The present work consisted on the application of a survey to 1514 common bean consumers in 14 states of Mexico. To facilitate the interpretation of the results the country was divided in four regions: North East, North West, Center and South. In the North West region, 98% of the surveyed individuals eat the "Azufrado" types (sulphur yellow); in the North East, 70% of the consumers prefer "pinto" (beige with brown mottles) and "Bayo" (cream) types; in the South, 90% of the consumers prefer the "Black" type; and in the Center of the country, all commercial classes are consumed. Within a commercial class, specific characteristics are demanded. For instance, in the black type, small and opaque seeds are preferred while in the "Flor de mayo" (Beige with pink mottles) type medium to large seeds having bright seed coat are preferred. The main characteristics utilized by consumers to select a given bean type are cooking time and flavor. It was observed that preferential classes are well established among the consumers since 70% responded that they would not change the preferred class even if the alternative class was sold to a lower price. Consumers do not soak the beans, because it changes the flavor and the aspect of the cooked beans and they do not add salt at the beginning of the cooking process due to the same reason. Organoleptic studies conducted in the laboratory confirmed that soaking of beans or addition of salts in the soaking water or at the beginning of the cooking process negatively affected acceptability of cooked beans by panelists. In this paper aspects related to ways of processing and consuming common beans as well as marketing aspects are discussed.

[Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.)]. / Efecto de la localidad de siembra sobre la aceptacion sensorial y otras caracteristicas nutricionales y de calidad del grano en frijol comun (Phaseolus vulgaris L.).

The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.