Using crop genetics to understand the importance of dietary resistant starches for maintaining healthy glucose homeostasis

利用作物遗传学了解膳食抗性淀粉对于维持健康葡萄糖稳态的重要性

• 批准号: BB/L025582/1
• 负责人: Gary Frost
• 金额: $ 51.51万
• 依托单位: Imperial College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2014
• 资助国家: 英国
• 起止时间: 2014 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL025582%2F1
• 关键词: Using; crop; genetics; understand; importance

Type 2 diabetes is a major and increasing problem worldwide and is particularly prevalent among the aging population. Over 2.5 million individuals in the UK are affected, costing the NHS around £10 billion per year (almost 10% of its budget). The risk of diabetes is thought to increase with age because of poor control of blood glucose levels. This in turn is due to a progressive decline in the capacity of cells in the pancreas (beta-cells) to secrete insulin, the hormone that controls glucose levels. The decline in beta-cell function can be accelerated by a poor diet and lifestyle, thus increasing the risk of developing type 2 diabetes. There is much evidence that diets rich in a type of carbohydrate called resistant starch have a positive impact on controlling of blood glucose levels, and hence reduce susceptibility to type 2 diabetes. Resistant starch, as the name suggests, is not completely digested in upper parts of the digestive tract, and so is fermented by bacteria in the colon. The products of fermentation, known as short-chain fatty acids, are thought to improve beta-cell function and thus insulin secretion. There are a variety of fruits and vegetables that contain various amounts of resistant starch, but UK diets are generally low in resistant starch. Thus there is great potential to reduce the incidence of type 2 diabetes in the long term by promoting the widespread consumption of resistant starch. However, very little is known about why particular types of starch are resistant to digestion and whether resistant starches from different food sources differ in their capacity to improve beta-cell function. Plugging these gaps in our knowledge will help the development of strategies to increase the amount of resistant consumed in the UK diet, thus helping to reduce the rates of onset of type 2 diabetes.Our aim is to study systematically which features of starch structure are important in making it resistant to digestion and in allowing it to improve beta cell function. As well as studying resistant starch itself, we will study the influence of the type of food in which the starch is contained, and the way in which the food is cooked prior to consumption. Our study will focus on peas, as they are a range of naturally occurring variants or mutants known to contain different types of resistant starch. These seeds, and starch extracted from them, will be digested in an artificial gut, allowing us to assess which features of the starch and the food are important for maximum fermentation in the colon. In parallel, selected types of peas will be fed to human volunteers to determine the digestibility of the starch in vivo, together with a full spectrum of short and medium term physiological responses relevant to beta-cell function and control of blood glucose levels to be monitored.We will also study the best way to process/prepare the peas, as some resistant starch can behave differently, so that they can be used in a wide range of foods. This project will provide new insights into the relationship between resistant starch and susceptibility to type 2 diabetes. Importantly it will also inform crop breeders about which genes in crop plants are associated with types of starch that provide the best protection against type 2 diabetes. This will immediately allow the directed breeding of peas that provide maximal protection against this disease. It will also increase the flexibility of peas by investigating the use of pea flour in commonly consumed foods.

2型糖尿病是世界范围内的一个主要和日益严重的问题，在老龄人口中特别普遍。英国有超过250万人受到影响，NHS每年花费约100亿英镑（几乎占其预算的10%）。糖尿病的风险被认为会随着年龄的增长而增加，因为血糖水平控制不佳。这反过来又是由于胰腺细胞（β细胞）分泌胰岛素（控制葡萄糖水平的激素）的能力逐渐下降。不良的饮食和生活方式会加速β细胞功能的下降，从而增加患2型糖尿病的风险。有很多证据表明，富含一种称为抗性淀粉的碳水化合物的饮食对控制血糖水平有积极影响，从而降低2型糖尿病的易感性。抗性淀粉，顾名思义，在消化道的上部不能完全消化，因此在结肠中被细菌发酵。发酵的产物，被称为短链脂肪酸，被认为可以改善β细胞功能，从而改善胰岛素分泌。有各种水果和蔬菜含有不同数量的抗性淀粉，但英国饮食中的抗性淀粉通常较低。因此，从长远来看，通过促进抗性淀粉的广泛消费，降低2型糖尿病的发病率有很大的潜力。然而，很少有人知道为什么特定类型的淀粉对消化有抵抗力，以及来自不同食物来源的抗性淀粉是否在改善β细胞功能的能力上有所不同。填补这些知识空白将有助于制定策略，增加英国饮食中的抗性消耗量，从而有助于降低2型糖尿病的发病率。我们的目标是系统地研究淀粉结构的哪些特征在使其耐消化和改善β细胞功能方面很重要。除了研究抗性淀粉本身，我们还将研究含有淀粉的食物类型的影响，以及食物在食用前的烹饪方式。我们的研究将集中在豌豆上，因为它们是一系列天然存在的变体或突变体，已知含有不同类型的抗性淀粉。这些种子和从中提取的淀粉将在人工肠道中消化，使我们能够评估淀粉和食物的哪些特征对结肠中的最大发酵很重要。与此同时，将选择不同类型的豌豆喂给志愿者，以确定淀粉在体内的消化率，以及与β细胞功能和血糖水平控制相关的全方位短期和中期生理反应。我们还将研究加工/制备豌豆的最佳方法，因为一些抗性淀粉的表现可能不同，因此它们可以广泛用于各种食品中。该项目将为抗性淀粉与2型糖尿病易感性之间的关系提供新的见解。重要的是，它还将告知作物育种者，作物中的哪些基因与提供最佳预防2型糖尿病的淀粉类型相关。这将立即允许豌豆的定向育种，提供最大限度的保护，防止这种疾病。它还将通过调查豌豆粉在常用食品中的使用来增加豌豆的灵活性。

项目成果

Control of appetite and energy intake by SCFA: what are the potential underlying mechanisms?

• DOI: 10.1017/s0029665114001657
• 发表时间: 2015-08-01
• 期刊: PROCEEDINGS OF THE NUTRITION SOCIETY
• 影响因子: 7
• 作者: Chambers, Edward S.;Morrison, Douglas J.;Frost, Gary
• 通讯作者: Frost, Gary

A cross-sectional investigation into the occupational and socio-demographic characteristics of British police force employees reporting a dietary pattern associated with cardiometabolic risk: findings from the Airwave Health Monitoring Study.

对英国警察部队雇员的职业和社会人口统计学特征进行了横断面调查，报告了与心脏代谢风险相关的饮食模式：来自Airwave Health监测研究的发现。

• DOI: 10.1007/s00394-017-1562-4
• 发表时间: 2018-12
• 期刊: European journal of nutrition
• 影响因子: 5
• 作者: Gibson R;Eriksen R;Singh D;Vergnaud AC;Heard A;Chan Q;Elliott P;Frost G
• 通讯作者: Frost G

Nutrient profiling and adherence to components of the UK national dietary guidelines association with metabolic risk factors for CVD and diabetes: Airwave Health Monitoring Study.

• DOI: 10.1017/s0007114518000016
• 发表时间: 2018-02
• 期刊: The British journal of nutrition
• 作者: Rebeca Eriksen;R. Gibson;K. Lamb;Y. Mcmeel;A. Vergnaud;Jeanette Spear;M. Aresu;Q. Chan;P. Elliott;G. Frost

Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants.

• DOI: 10.3945/ajcn.114.106203
• 发表时间: 2015-10
• 期刊: The American journal of clinical nutrition
• 作者: Edwards CH;Grundy MM;Grassby T;Vasilopoulou D;Frost GS;Butterworth PJ;Berry SE;Sanderson J;Ellis PR
• 通讯作者: Ellis PR

Genetic diversity and strategies for seed quality enhancement in pea

豌豆遗传多样性和种子品质提高策略

• 发表时间: 2017
• 作者: Domoney C.