Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

Corrado, Marina; Cherta-Murillo, Anna; Chambers, Edward S.; Wood, A.; Plummer, A.M.; Lovegrove, Alison; Edwards, Cathrina H.; Frost, Gary; Hazard, Brittany

doi:10.1039/c9fo02460c

Cited by 15 publications

(19 citation statements)

References 53 publications

(57 reference statements)

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“…Hoebler et al [ 55 ] showed that bread rich in amylose had a lower starch degradation compared to control bread. Corrado et al [ 56 ] reported that the starch amylolysis rate and extent were lower for SBEIIa/b-AB compared to those of the control. In rice, the starch digestion rate (k) decreased in flour blend with an increased amount of the HA maize starch [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…The development and commercialisation of high amylose wheat-based products will allow new products with higher fibre and better sensory acceptability than current wholemeal and wholegrain wheat products designed to increase fibre. Recently, Corrado [ 56 ] reported a semolina pudding made from a SBEIIa durum wheat mutant with resistant starch content of ~5%, digested more slowly and to a lesser extent by in vitro test than wild type control. However, they found no difference in the foods GI.…”

Section: Resultsmentioning

confidence: 99%

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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Sissons

Sestili

Botticella

et al. 2020

Foods

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Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Sissons

Sestili

Botticella

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Among the various starch biosynthetic enzymes, it is clear that reduction in the level of amylopectin biosynthesis enzymes, BEIIb and/or SSIIIa, leads to high amylose content (Fujita 2014;Wang et al 2017). Importantly, suppression of multiple BE isozymes allows the accumulation of amylose and RS to high levels in maize (Li et al 2008), wheat (Regina et al 2006;Corrado et al 2020), barley (Regina et al 2010;Carcio et al 2012), and rice (described later). In a rat feeding trial, intake of RS improved gastrointestinal health (Regina et al 2006;Zhu et al 2012), and prevented sudden increase in blood glucose levels (Zhu et al 2012).…”

Section: Discussionmentioning

confidence: 95%

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Miura¹,

Koyama²,

Crofts³

et al. 2020

Preprint

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Background: Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results: The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing cooked rice and cooking rice flour on RS content, RS content of mashed and un-mashed cooked rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed cooked rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions: The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in cooked rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

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“…Among the various starch biosynthetic enzymes, it is clear that reduction in the level of amylopectin biosynthesis enzymes, BEIIb and/or SSIIIa, leads to high amylose content (Fujita 2014;Wang et al 2017). Importantly, suppression of multiple BE isozymes allows the accumulation of amylose and RS to high levels in maize (Li et al 2008), wheat (Regina et al 2006;Corrado et al 2020), barley (Regina et al 2010;Carciofi et al 2012), and rice (described later). In a rat feeding trial, intake of RS improved gastrointestinal health (Regina et al 2006;Zhu et al 2012), and prevented sudden increase in blood glucose levels (Zhu et al 2012).…”

Section: Generation Of Non-transgenic Rice Lines Deficient In Bei and Beiibmentioning

confidence: 99%

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-High Level of Resistant Starch

Miura

Koyama

Crofts

et al. 2021

Rice

View full text Add to dashboard Cite

Background Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing cooked rice and cooking rice flour on RS content, RS content of mashed and un-mashed cooked rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed cooked rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in cooked rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

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Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

Cited by 15 publications

References 53 publications

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-High Level of Resistant Starch

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