A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans

Petropoulou, K. et al. (2020) A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans. Nature Food, 1(11), pp. 693-704. (doi: 10.1038/s43016-020-00159-8)

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Abstract

Elevated postprandial glucose (PPG) is a significant risk factor for non-communicable diseases globally. Currently, there is a limited understanding of how starch structures within a carbohydrate-rich food matrix interact with the gut luminal environment to control PPG. Here, we use pea seeds (Pisum sativum) and pea flour, derived from two near-identical pea genotypes (BC1/19RR and BC1/19rr) differing primarily in the type of starch accumulated, to explore the contribution of starch structure, food matrix and intestinal environment to PPG. Using stable isotope 13C-labelled pea seeds, coupled with synchronous gastric, duodenal and plasma sampling in vivo, we demonstrate that maintenance of cell structure and changes in starch morphology are closely related to lower glucose availability in the small intestine, resulting in acutely lower PPG and promotion of changes in the gut bacterial composition associated with long-term metabolic health improvements.

Item Type:Articles
Additional Information:The Division of Integrative Systems Medicine and Digestive Disease at Imperial College London receives financial support from the NIHR Imperial Biomedical Research Centre based at Imperial College Healthcare NHS Trust and Imperial College London, in line with the Gut Health research theme. I.G.-P. is supported by a NIHR fellowship (NIHR-CDF-2017-10-032). C.D. gratefully acknowledges support from the Department for Environment, Food & Rural Affairs (CH0103 and CH0111, Pulse Crop Genetic Improvement Network; and LK09126) and from the Biotechnology and Biological Sciences Research Council (BBSRC; BB/L025531/1 and BBS/E/J/000PR9799). We also gratefully acknowledge the support of the BBSRC through the BBSRC Institute Strategic Programme Food Innovation and Health BB/R012512/1 and its constituent project(s) BBS/E/F/000PR10343 (Theme 1, Food Innovation) and BBS/E/F/000PR10345 (Theme 2, Digestion in the Upper GI Tract). Infrastructure support was provided by the NIHR Imperial Biochemical Research Centre and the NIHR Imperial Clinical Research Facility. G.S.F. is an NIHR Senior Investigator. This research was funded by the BBSRC (grant nos. BB/L025582/1, BB/L025418/1, BB/L025531/1 and BB/L025566/1).
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Preston, Professor Tom and Morrison, Dr Douglas
Authors: Petropoulou, K., Salt, L. J., Edwards, C. H., Warren, F. J., Garcia-Perez, I., Chambers, E. S., Alshaalan, R., Khatib, M., Perez-Moral, N., Cross, K. L., Kellingray, L., Stanley, R., Koev, T., Khimyak, Y. Z., Narbad, A., Penney, N., Serrano-Contreras, J. I., Charalambides, M. N., Miguens Blanco, J., Castro Seoane, R., McDonald, J. A. K., Marchesi, J. R., Holmes, E., Godsland, I. F., Morrison, D. J., Preston, T., Domoney, C., Wilde, P. J., and Frost, G. S.
College/School:College of Science and Engineering > Scottish Universities Environmental Research Centre
Journal Name:Nature Food
Publisher:Nature Research
ISSN:2662-1355
ISSN (Online):2662-1355
Published Online:26 October 2020
Copyright Holders:Copyright © 2020 The Authors
First Published:First published in Nature Food 1(11): 693-704
Publisher Policy:Reproduced in accordance with the publisher copyright policy
Data DOI:10.17632/gtthhhp9wz.1

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