Identifying crop variants with high resistant starch content to maintain healthy glucose homeostasis

Petropoulou, K. et al. (2016) Identifying crop variants with high resistant starch content to maintain healthy glucose homeostasis. Nutrition Bulletin, 41(4), pp. 372-377. (doi: 10.1111/nbu.12240)

205296.pdf - Accepted Version



Identifying dietary tools that prevent disordered insulin secretion from pancreatic β‐cells is an attractive strategy to combat the increasing prevalence of type 2 diabetes. Dietary resistant starch has been linked to improvements in the function of β‐cells, possibly via increased colonic fermentation and production of short‐chain fatty acids (SCFAs). Increasing the resistant starch content of commonly consumed foods could therefore maintain glucose homeostasis at the population level. As part of Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) initiative, variants of Pisum sativum L. (pea) are being investigated to identify the features of pea starch that make it resistant to digestion and available for colonic fermentation and SCFA production. Parallel in vitro and in vivo studies are being conducted using both whole pea seeds and pea flour to facilitate a better understanding of how cells in the pea cotyledons are affected by processing and, in turn, how this influences starch digestibility. Trials in human volunteers are being used to monitor a full spectrum of short‐ and long‐term physiological responses relevant to pancreatic β‐cell function and glucose homeostasis. This project is providing new insights into variants of crops that are associated with the specific types of resistant starch that provide the best protection against defects in insulin secretion and function.

Item Type:Articles
Glasgow Author(s) Enlighten ID:Preston, Professor Tom and Morrison, Dr Douglas
Authors: Petropoulou, K., Chambers, E.S., Morrison, D.J., Preston, T., Godsland, I. F., Wilde, P., Narbad, A., Parker, R., Salt, L., Morris, V. J., Domoney, C., Persaud, S.J., Holmes, E., Penson, S., Watson, J., Stocks, M., Buurman, M., Luterbacher, M., and Frost, G.
College/School:College of Science and Engineering > Scottish Universities Environmental Research Centre
Journal Name:Nutrition Bulletin
ISSN (Online):1467-3010
Published Online:15 November 2016
Copyright Holders:Copyright © 2016 British Nutrition Foundation
First Published:First published in Nutrition Bulletin 41(4):372-377
Publisher Policy:Reproduced in accordance with the copyright policy of the publisher

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