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Mung bean (), an essential annual legume, holds substantial value in global agriculture due to its short growth cycle, low input requirements, and nutritional benefits. Despite extensive domestication, the genetic mechanisms underlying its morphological and physiological evolution remain incompletely understood. In this study, we present a gap-free, telomere-to-telomere genome assembly of the mung bean cultivar 'Weilv-9', achieved through the integration of PacBio HiFi, Oxford Nanopore, and high-throughput chromosome conformation capture (Hi-C) sequencing technologies. The 500-Mb assembly, encompassing 11 chromosomes and containing 28 740 protein-coding genes, reveals that 49.17% of the genome comprises repetitive sequences. Within the genome, we found the recent amplification of transposable elements significantly impacts the expression of nearby genes. Furthermore, integrating structural variation and single-nucleotide polymorphism (SNP) data from resequencing, we identified that the fatty acid synthesis, suberin biosynthetic, and phenylpropanoid metabolic processes have undergone strong selection during domestication. These findings provide valuable insights into the genetic mechanisms driving domestication and offer a foundation for future genetic enhancement and breeding programs in mung beans and related species.
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http://dx.doi.org/10.1093/hr/uhae337 | DOI Listing |
Food Chem
September 2025
Nantong Food and Drug Supervision and Inspection Center, Nantong 226001, PR China.
Different starch crystal structures significantly influence meat product quality, though their specific impacts on myofibrillar protein (MP) functionality remain unclear despite industry demand for optimized ingredients. This study compared how potato, corn, mung bean, and pea starches affect MP properties in minced pork. Our findings reveal that starch-protein interactions fundamentally regulate MP gel and emulsion properties through the following mechanisms: First, starch promotes protein aggregation by enhancing hydrophobic interactions and disulfide bond formation, affecting gel network crosslinking.
View Article and Find Full Text PDFFood Chem X
August 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
Plant-based sausages (PBS) were formulated using heat-induced gelation to assess the influence of gluten in terms of structure, texture profile, rheology, digestibility, and shelf-life of PBS. The PBS formulation contained varying amounts of black chickpea flour, mung bean protein isolate, wheat gluten (WG), and fixed amounts of psyllium husk, water, and oil. WG significantly influenced the color.
View Article and Find Full Text PDFFood Chem
September 2025
Anhui Fermented Food Engineering Research Center, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, No.420 Feicui Road, Hefei City 230601, Anhui Province, People's Republic of China. Electronic address: l
Minglv-flavor (MLF) Baijiu, brewed with mung beans, exhibits a characteristic aroma profile. However, key aroma compounds and dynamic evolution during aging have not been systematically investigated. Through recombination and omission experiments, 21 key aroma compounds were confirmed, including ethyl hexanoate, ethyl butyrate, ethyl pentanoate, ethyl octanoate, ethyl 3-methylbutanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, hexanoic acid and pentanoic acid, which synergistically constituted the aroma profile of MLF Baijiu, characterized by a prominent mung bean aroma accompanied by harmonious fruity and floral notes.
View Article and Find Full Text PDFPest Manag Sci
September 2025
College of Plant Protection, Yangzhou University, Yangzhou, China.
Background: As a polyphagous agricultural pest of global significance, Aphis gossypii exhibits substantial population differentiation and inflicts damage across a broad host range, including economically important leguminous crops. This study aimed to clarify the adaptation of three A. gossypii haplotypes (Hap1, Hap3, Hap4) to four legume hosts: cowpea (Vigna unguiculata) varieties Zhongshouluchangfeng (ZLC) and Zhongshoucuichangfeng (ZCC), hyacinth bean (Lablab purpureus) and winged bean (Psophocarpus tetragonolobus).
View Article and Find Full Text PDFMol Plant Microbe Interact
September 2025
Huazhong Agricultural University, College of Life Science and Technology, Wuhan, Hubei , China;
Plant lipid transfer proteins (LTPs), belonging to pathogenesis-related protein 14 family, participate in plant immune response to biotic stress. LTP1 from was previously shown to be able to suppress infection by cowpea mosaic virus and soybean mosaic virus. However, whether cowpea LTP1 participates in the plant resistance to other plant pathogens remains unclear.
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