Improving health benefits of wheat by increasing resistant starch

通过增加抗性淀粉提高小麦的健康益处

• 批准号: 8262736
• 负责人: Ann Joan Slade
• 金额: $ 48.51万
• 依托单位: ARCADIA BIOSCIENCES, INC.
• 依托单位国家: 美国
• 财政年份: 2011
• 资助国家: 美国
• 起止时间: 2011-02-01 至 2013-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8262736
• 关键词: Affect; American; Amylose; Backcrossings; Blood Circulation; Breeding; Chromosomes, Human, Pair 2; Colon; Data; Diabetes Mellitus; Diet; Dietary Fiber; Digestion; Environment; Enzymes; Feeling; Fermentation; Fiber; Food; Frequencies; Genes; Genetic; Genetic Variation; Genome; Genomic Library; Genomics; Glucose; Goals; Health; Health Benefit; Human; Industry; Insulin; Intestines; Knock-out; Large Intestine; Lesion; Link; Methods; Mission; Modification; Mutation; Obesity; Pathway interactions; Personal Satisfaction; Phase; Population; Production; Property; Public Health; Qualifying; Resistance; Rest; Satiation; Small Business Innovation Research Grant; Source; Starch; Techniques; Technology; Transgenic Organisms; United States; Variant; Volatile Fatty Acids; Wheat; Work; base; combat; commercialization; diabetic; fight against; improved; interest; novel; protein function; public health relevance; response; success

DESCRIPTION (provided by applicant): The conditions of diabetes and obesity are a growing public health concern affecting more of the population every year. A large segment of the population is pre-diabetic potentially progressing towards diabetes. Food choices impact all of these health problems. The overall goal of this proposal is to increase resistant starch levels in wheat, a principle part of our diet. Resistant starch has many beneficial health properties. It is the portion of starch that escapes digestion in the lower intestine and is instead fermented in the large intestine. Because of this, resistant starch does not cause a rapid rise in glucose after a meal; instead glucose is released more slowly into the bloodstream and leads to an increased feeling of satiety. Fermentation of resistant starch in the lower intestine also leads to short chain fatty acid production that helps promote colon health. We propose to develop novel wheat cultivars with very high levels of resistant starch. By increasing levels of amylose, one of the components of starch, resistant starch levels increase. Resistant starch is also correlated with levels of total dietary fiber because it is slowly digested; so increased amylose increases fiber content as well. In preliminary work, we developed a wheat line with moderate amylose levels due to the alteration of an enzyme in the starch biosynthetic pathway using TILLING (Targeting Induced Local Lesions in Genomes). TILLING is a novel non-GM (genetic modification) technique that is a target-selected variation of mutation breeding. In order to develop very high amylose wheat for a product that can be commercialized, we propose to combine mutations in linked starch biosynthetic genes. The feasibility of obtaining the necessary linked mutations will be demonstrated during Phase I. This project has a high likelihood of success given the size and mutation frequency of our wheat TILLING library. The rest of the necessary mutations will be discovered during Phase II and combined through breeding to produce the very high amylose variety. We have applied for the Fast Track SBIR based on the strength of our preliminary data and the high likelihood of commercialization due to the many more foods than currently available sources of resistant starch whose use is limited. Because level of interest from the industry in this product. High resistant starch wheat can be incorporated into wheat is pervasive in our diets, this product could have a major positive impact on health. PUBLIC HEALTH RELEVANCE: The conditions of diabetes and obesity are a growing public health concern affecting more of the population every year. Food choices impact these health problems, and foods high in resistant starch have beneficial effects that help combat these conditions. The overall goal of this proposal is to develop novel wheat cultivars with very high levels of resistant starch that would positively impact health. )

描述（由申请人提供）：糖尿病和肥胖症是一个日益严重的公共卫生问题，每年影响更多的人口。很大一部分人群是糖尿病前期，可能进展为糖尿病。食物的选择会影响所有这些健康问题。这项建议的总体目标是增加小麦中的抗性淀粉水平，这是我们饮食的主要部分。抗性淀粉具有许多有益健康的特性。它是淀粉的一部分，在较低的肠道中逃脱消化，而是在大肠中发酵。正因为如此，抗性淀粉不会导致餐后葡萄糖的快速上升;相反，葡萄糖释放到血液中的速度更慢，导致饱腹感增加。在较低的肠道中发酵抗性淀粉也会导致短链脂肪酸的产生，有助于促进结肠健康。 我们建议开发具有非常高水平的抗性淀粉的新型小麦品种。通过增加直链淀粉（淀粉的组分之一）的水平，抗性淀粉水平增加。抗性淀粉也与总膳食纤维水平相关，因为它消化缓慢;因此增加直链淀粉也会增加纤维含量。在初步工作中，我们开发了一种具有中等直链淀粉水平的小麦品系，这是由于使用TILLING（基因组中靶向诱导的局部病变）改变了淀粉生物合成途径中的酶。TILLING是一种新型的非GM（遗传修饰）技术，是一种目标选择的突变育种变异。为了开发高直链淀粉小麦，使其成为可商业化的产品，我们建议在连锁淀粉生物合成基因中进行联合收割机突变。获得必要的连锁突变的可行性将在I期试验中证明。鉴于我们小麦TILLING文库的大小和突变频率，该项目成功的可能性很高。其余的必要突变将在第二阶段发现，并通过育种结合起来，产生非常高的直链淀粉品种。我们已经申请了快速通道SBIR的基础上，我们的初步数据的力量和商业化的可能性很高，由于更多的食物比目前可用的来源的抗性淀粉，其使用是有限的。因为业界对该产品的兴趣程度。 高抗性淀粉小麦可以被纳入小麦是普遍存在于我们的饮食中，这种产品可以对健康产生重大的积极影响。 公共卫生相关性：糖尿病和肥胖症是一个日益严重的公共卫生问题，每年影响更多的人口。食物的选择会影响这些健康问题，而抗性淀粉含量高的食物具有帮助对抗这些疾病的有益效果。该提案的总体目标是开发具有非常高水平的抗性淀粉的新型小麦品种，这将对健康产生积极影响。)