Abstract
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%.
Highlights
Food products made from wheat are and continue to be a key source of human nutrition and pleasure to civilisations around the world
synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa) in durum wheat by mutations created in the SSIIa and SBEIIa genes results in seeds with a higher amylose content compared to the wild type ones [19,22,34] as we obtained (Table 1), with amylose in SSIIa increased by ~29% and in SBEIIa by ~72% compared to Svevo
As the consumption of pasta is constantly growing in developed but developing countries, the high amylose (HA) durum wheat genotypes open interesting perspectives in the use of HA pasta products as a vehicle for the prevention of serious non-transmissible diseases, such as colon cancer, type 2 diabetes, and cardiovascular disorders. This is the first study of the glycaemic response of pasta prepared from SBEIIa and SSIIa durum wheat mutants with elevated amylose and resistant starch content in a processed pasta food matrix
Summary
Food products made from wheat are and continue to be a key source of human nutrition and pleasure to civilisations around the world. There is good evidence that regular consumption of wholegrain cereals offers a reduced risk of certain diseases like type 2 diabetes, cardiovascular disease, and certain cancers [2,3] and attempts are being made by the cereal industry to get this message out with mixed success across the world. Despite this knowledge, the daily intake of dietary fibre falls well short of daily recommendations, with more than 90% of the population of the USA, for example, not meeting target levels [4]. This is because the vast majority of wheat-based food is made from refined flour where the grain outer layers, which contain most of the fibre, have been removed in milling
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