Amylose Wheat Research Articles

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation

Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.

Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin

Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.

High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest β-sheets content and disulfide bond content than its parents Zhengmai 7698 and Xinong 979, which conferring to more compact microscopic networks of dough, thereby contributing to the higher peak viscosity (PV), final viscosity (FV), and setback viscosity (SB) in the flour of Xinong 836. Our finding elucidated that the stability of gluten and properties of starch synergistically affected the pasting and thermal properties of the flour paste, and the presence of more small starch granules contributed to dough with a rather dense structure in HAW Xinong 836. Thus, superior gluten structure and more small starch granules have synergistic effects on enhancing the gluten-starch interaction, thereby contributing to better dough quality.

Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin

Three glutenins (glutenin 1, glutenin 2, and glutenin 2) were extracted in acidic, neutral and alkaline urea solutions respectively. All of the three glutenins are rich in glutamic acid (Glu, >30 %) and proline (Pro, >20 %). Glutenin 1, extracted at pH 5, shows higher contents of hydrophilic amino acids as serine (Ser, 5.25 %), aspartic acid (Asp, 2.99 %), tyrosine (Tyr, 3.11 %), arginine (Arg, 2.09 %) and threonine (Thr, 2.11 %) than the other two glutenins. The retrogradation of three glutenins with amylose/amylopectin indicated that glutenin 1 showed significant inhibition effect on the retrogradation of wheat amylose. The characterizations of amylose retrograded with glutenin 1 by FT-IR, XRD, DSC and solid 13C NMR showed that new hydrogen bonds between Glu, Tyr and wheat amylose were formed, which prevented the formation of hydrogen bonds between amylose themselves. Glycosidic bonds between some hydroxyl groups of C6 in wheat amylose and certain hydroxyl groups of Ser and Thr in glutenin with specific chain length were present. The macromolecules with steric hindrance prevented the rearrangement of amylose into regular crystals. The retrogradation of wheat amylose was inhibited in this way. This study provides a key targeting step to control the retrogradation of amylose.

High Amylose Wheat Bread at Breakfast Increases Plasma Propionate Concentrations and Reduces the Postprandial Insulin Response to the Following Meal in Overweight Adults

BackgroundHigh amylose starchy foods modulate the postprandial metabolic response in humans. However, the mechanisms of their metabolic benefits and their impact on the subsequent meal have not been fully elucidated. ObjectiveWe aimed to evaluate whether glucose and insulin responses to a standard lunch are influenced by the consumption of amylose-rich bread at breakfast in overweight adults and whether changes in plasma short chain fatty acids (SCFAs) concentrations contribute to their metabolic effects. MethodsUsing a randomized crossover design, 11 men and 9 women, BMI 30 ± 3 kg/m2, 48 ± 19 y, consumed at breakfast 2 breads made with high amylose flour (HAF): 85%-HAF (180 g) and 75%-HAF (170 g), and control bread (120 g) containing 100% conventional flour. Plasma samples were collected at fasting, 4 h after breakfast, and 2 h after a standard lunch to measure glucose, insulin, and SCFA concentrations. ANOVA posthoc analyses were used for comparisons. ResultsPostprandial plasma glucose responses were 27% and 39% lower after breakfasts with 85%- and 70%-HAF breads than control bread (P = 0.026 and P = 0.003, respectively), with no difference after lunch. Insulin responses were not different between the 3 breakfasts, whereas there was a 28% lower response after the lunch following breakfast with 85%-HAF bread than the control (P = 0.049). Propionate concentrations increased from fasting by 9% and 12% 6 h after breakfasts with 85%- and 70%-HAF breads and decreased by 11% with control bread (P < 0.05). At 6 h after breakfast with 70%-HAF bread, plasma propionate and insulin were inversely correlated (r = −0.566; P = 0.044). ConclusionsAmylose-rich bread reduces the postprandial glucose response after breakfast and insulin concentrations after the subsequent lunch in overweight adults. This second meal effect may be mediated by the elevation of plasma propionate due to intestinal fermentation of resistant starch. High amylose products could be a promising tool in a dietary prevention strategy for type 2 diabetes. This trial was registered at Clinical Trial Registry asNCT03899974 (https://www.clinicaltrials.gov/ct2/show/NCT03899974).

High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content

Increased nutritional functionality in bread and noodles have been reported with the incorporation of high amylose wheat flour (HAWF). Here, we broaden the application of HAWF and report structure-function-nutrition relationships for tortillas prepared with 50% and 100% incorporation of HAWF. The breaking force and extensibility of the HAWF tortillas were lower than controls resulting from incompletely gelatinized high-amylose wheat starch (HAWS). The digestion degree of tortillas was significantly reduced by increase of amylose content due to HAWS structural features and enzyme hindrance effects of greater protein content, with resistant starch (RS) content increasing from ∼3% in control (32% amylose) to ∼12% in tortillas with 71% amylose and ∼23% in tortillas with 84% amylose. In addition, tortillas showed lower starch digestion and higher RS than loaf bread or noodle counterparts. This demonstrates that wheat food in-vitro enzyme hydrolysis is not only a function of starch structure, but also the local density of the microstructure formed during food processing.

Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant.

The granule-bound starch synthase I (GBSSI) encoded by the waxy gene is responsible for amylose synthesis in the endosperm of wheat grains. In the present study, a novel Wx-B1 null mutant line, M3-415, was identified from an ethyl methanesulfonate-mutagenized population of Chinese tetraploid wheat landrace Jianyangailanmai (LM47). The gene sequence indicated that the mutated Wx-B1 encoded a complete protein; this protein was incompatible with the protein profile obtained using sodium dodecyl sulfate–polyacrylamide gel electrophoresis, which showed the lack of Wx-B1 protein in the mutant line. The prediction of the protein structure showed an amino acid substitution (G470D) at the edge of the ADPG binding pocket, which might affect the binding of Wx-B1 to starch granules. Site-directed mutagenesis was further performed to artificially change the amino acid at the sequence position 469 from alanine (A) to threonine (T) (A469T) downstream of the mutated site in M3-415. Our results indicated that a single amino acid mutation in Wx-B1 reduces its activity by impairing its starch-binding capacity. The present study is the first to report the novel mechanism underlying Wx-1 deletion in wheat; moreover, it provided new insights into the inactivation of the waxy gene and revealed that fine regulation of wheat amylose content is possible by modifying the GBSSI activity.

Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules

To elucidate starch structural features underlying resistant starch formation, wheat starch granules with three (A-, B- and C- type) crystalline polymorphisms and a range of amylose contents were digested in vitro. The changes in multi-level structure of digestion residues were compared. In the residues of A- and C-type starches, the molecular fine structure (distributions of chain length and whole molecular size), as analyzed by size exclusion chromatography (SEC), remained similar during digestion. In contrast, B-type high amylose wheat starch (HAWS) showed distinct changes in multi-level structures of digestion-resistant fractions: (1) the peak of longer amylopectin branches shifted to a lower degree of polymerization (40 DP); (2) production of α-limit dextrin (~2 nm hydrodynamic radius) in the residues; (3) a small increase of double helix content during digestion, in contrast to 6 % reduction for the A-type starch; (4) a decrease (6 °C lower) in the melting temperature of amylose-lipid complexes. The comparison suggests that elongated branches in B-type starch contribute to the formation of resistant fraction (including α-limit dextrin) against α-amylase. The amorphous packing of starch polymers with elongated branches together with the absence of surface pores and channels is proposed to be the basis for the enzymatic resistance of granular HAWS.

Perspective: Utilizing High Amylose Wheat Flour to Increase Dietary Fiber Intake of Children and Adolescents: A Health by Stealth Approach.

Children and adolescents have consistently failed to meet recommended levels of dietary fiber consumption, thus making fiber a nutrient of concern. The importance of adequate dietary fiber intake to attain a healthy diet necessitates the identification of fiber-rich and readily consumed food sources by youth. Grain-based foods derived from whole grains represent a strategic initiative to increase dietary fiber consumption and is consistent with the American diet pattern. Increased intake of foods made from whole grains have been positively associated with improved health outcomes but are also less preferred among youth compared to refined grain products, which make up the majority of their carbohydrate intake. Advances in the commercialization and availability of high amylose wheat flour, a source of resistant starch fiber, provides an opportunity to remedy the suggested acceptability issues of whole grain products indicative of sensory factors, without compromising the amount of fiber ingested. Resistant starch fiber consumption has been associated with health benefits including improved blood sugar management, improved markers of digestive and gut health, increased satiety, and a reduced inflammatory response among adults. The limited studies that indicate fiber's direct benefit among youth are largely observational, thereby necessitating the need for more controlled trials for these age groups. Replacing traditional refined wheat flour with refined high amylose wheat flour has the unique ability to increase dietary fiber consumption without compromising desired sensory and finished product characteristics and thus can help increase dietary fiber consumption in children and adolescents who struggle to meet adequate intakes of fiber.

Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

Milling and rheological properties of high amylose wheat

The technological quality of a high amylose bread wheat variety (amylose/amylopectin 1:0.7) was explored performing different milling protocols, with subsequent evaluation of the chemical composition and rheological properties of the milling fractions and recombined flours. High amylose wheat yielded a lower amount of flour (<50%) and less refined products compared to control line. Grain debranning improved flour yields, releasing more refined reduction products. The milling of high amylose wheat with a hard-wheat diagram enhanced flour yield and refining rate of products, also giving a semolina type flour that can be employed e.g. for the production of pasta and couscous. The high amylose flours are characterized by relevant levels of resistant starch (27% of total starch on average) that make them suitable for the production of functional foods in agreement with the EU Regulation 432/2012. In addition, from the experimental results, it was put in evidence that official protocols for rheological analysis of flours (gluten index, alveograph and falling number) should be adapted for high amylose wheat samples, due to the impact that the different starch composition has on dough properties, specifically on water absorption and viscosity. Overall, rheological features of high amylose wheat flours exhibited higher water absorption, stability, and altered starch pasting properties.

High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content

High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for enhanced nutritional functionality of slower digestion and greater resistant starch levels compared to wild-type wheat flour (WTWF) products. This study focusses on the role of amylose content in the baking process and eating qualities of bread, made using an industry-standard rapid dough method. DSC, XRD and polarized light microscopy were used to monitor changes of ordered structure in starch after baking, and showed more retained crystalline structure in the high-amylose wheat bread (HAWB) than wild-type wheat bread (WTWB). Moreover, HAWB had lower loaf volume, more dense crumb structure, as well as higher hardness than WTWB. These starch structural and local density features subsequently lead to bread made with 100% or 50% HAWF being more resistant to enzyme hydrolysis compared to WTWB. Resistant starch levels were significantly increased by ∼11 and 12 times in bread made using 100% HAWF with amylose content 71% and 84% respectively, and ∼6 times in bread prepared with 50% incorporation HAWF (84% AM) than WTWB. The nutritional and physical properties of bread are highly correlated to starch amylose content (AM), starch thermal properties and crumb hardness, with AM playing the leading role. This study identifies the structural basis for flour amylose content effects in baking and nutritional functionality and can help guide development of nutritionally-enhanced foods with HAWF.

Effects of ɑβ+ω1,2‐Gliadin and ω5‐Gliadin on Retrogradation of Wheat Amylose/Amylopectin

AbstractTwo gliadin components of ɑβ+ω1,2‐gliadin and ω5‐gliadin are isolated and their addition on retrogradation of wheat amylose and amylopectin are investigated by solid 13C NMR, IR, X‐ray diffraction, DSC and DC. The addition of ɑβ+ω1,2‐gliadin greatly enhanced the 72‐h retrogradation rate of wheat amylopectin from 5.74% to 10.43%. Two gliadins has no apparent influence on the retrogradation rate of wheat amylose. Dynamics of starch retrogradation indicated that nucleation exponent of wheat amylopectin increased greatly upon the addition of ɑβ+ω1,2‐gliadin component. The typical V‐type crystal (2θ° 7.7°, 13.2°, 20.1°) of wheat amylopectin and αβ+ω1,2‐gliadin component is present in retrograded wheat amylopectin, which indicated the direct way for using gliadin to promote wheat starch retrogradation. The DSC and DC results indicated that easy nucleation has been enforced by interaction of wheat amylopectin and αβ+ω1,2‐gliadin, and conformation conversion of β‐sheet into α‐helix and β‐turn occurred during retrogradation. The mechanism for the effects of αβ+ω1,2‐gliadin on the enhancement of wheat amylopectin retrogradation is deduced. The findings in the paper suggested a new way to increase starch retrogradation rate via interaction of amylopectin and αβ+ω1,2‐gliadin. Such a complex is found to be potentially a new kind of resistant starch with high quality.

Understanding the regulatory relationship of abscisic acid and bZIP transcription factors towards amylose biosynthesis in wheat.

Starch is biosynthesized during seed development and this process is regulated by many bZIP proteins in bread wheat. Abscisic acid (ABA), an important phyto-hormone involved in various physiological processes mediated by bZIPs in plants including seed development. The 'Group A' TabZIP transcription factors play important roles in the ABA signaling pathway in Arabidopsis, rice and other cereal crops but their role in regulation of amylose biosynthesis in wheat is limited. In this study 83 'Group A' TabZIPs were characterized by gene expression analysis in wheat amylose mutants. A set of 17 TabZIPs was selected on the basis of differential expression (> 2 fold) in low and high amylose mutants from RNA-seq data and validated by qRT PCR. Based on qRT PCR and correlation analysis out of the 17 TabZIPs six differentially expressed candidate TabZIPs were identified, involving in high amylose biosynthesis. The TabZIP175.2, identified as upregulated in all high amylose lines and TabZIP90.2, TabZIP129.1, TabZIP132.2, TabZIP143 and TabZIP159.2 were found downregulated in all low amylose lines, after exogenous supply of ABA. Proximal promoter analysis of starch pathway genes revealed the presence of ABA-responsive elements (ABREs) that are putative binding sites for bZIPs. Collectively, these findings indicated the involvement of putative six candidate TabZIPs as transcriptional regulators of amylose related genes via an ABA-dependent pathway in wheat. This study could help the investigators to make an informed decision to edit wheat genome for high/low amylose content using gene-editing technologies.

A High Amylose Wheat Diet Improves Gastrointestinal Health Parameters and Gut Microbiota in Male and Female Mice.

High amylose wheat (HAW) contains more resistant starch than standard amylose wheat (SAW) and may have beneficial effects on gastrointestinal health. However, it is currently unclear whether these effects differ according to the level of HAW included in the diet or between males and females. Male and female C57BL/6 mice (n = 8/group/sex) were fed SAW65 (65% SAW; control), HAW35 (35% HAW), HAW50 (50% HAW) or HAW65 (65% HAW) diet for eight weeks. Female but not male, mice consuming any amount of HAW exhibited accelerated gastric emptying compared to SAW65 group. In both sexes, relative colon weights were higher in the HAW65 group compared to SAW65 group and in females, relative weights of the small intestine and cecum were also higher in the HAW65 group. In females only, colonic expression of Pyy and Ocln mRNAs were higher in the HAW65 group compared to HAW35 and HAW50 groups. In both sexes, mice consuming higher amounts of HAW (HAW50 or HAW65) had increased fecal bacterial load and relative abundance of Bacteroidetes phylum and reduced relative abundance of Firmicutes compared to SAW65 group. These data are consistent with a beneficial impact of HAW on gastrointestinal health and indicate dose-dependent and sex-specific effects of HAW consumption.

Evaluation of an Ileorectostomised Rat Model for Resistant Starch Determination.

The human ileostomy model, widely considered the benchmark for determining in vivo starch digestibility, has disadvantages. The ileorectostomised rat model (IRM) is a possible surrogate but evidence as to its validity is scant. In this preliminary study, the resistant starch (RS) content of test breads made from refined low (LAW-R) and high amylose wheat (HAW-R) flours was established in a randomised cross-over trial involving six human ileostomy participants. Starch digestibility of refined breads and diets made from these flours was then evaluated in ileorectostomised rats using a similar experimental format. Physical performance measures and other data were also collected for the rat model. The amount of RS in the low- and high-amylose breads as measured using the human model was 0.8 ± 0.1 and 6.5 ± 0.3 g/100 g, respectively. The RS level of HAW-R bread determined using ileorectostomised rats was 5.5 ± 0.8 g/100 g, about 15% less than that recorded in the human study, whereas for conventional wheat breads the models produced similar RS values. While offering promise, further validation using a wide variety of starchy food products is needed before the IRM can be considered an acceptable alternative for RS determination.

The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase

Based on our previous study, or wheat amylose (WA) can supply an appropriate donor for branching enzyme (BE) to generate more new α-1, 6 branch points in waxy rice starch (WRS), sequential glucoamylase (GA) and BE were used to modify the mixtures of WRS and WA in different amylose ratios. The effects of WA on sequential GA and BE catalysis were investigated and the structural and physicochemical properties of the GABE-modified WRS/WA samples were analysed. The results indicated that after GA→BE treatment, the degree of branching significantly increased with increasing ratios of WRS:WA (1:0.2–1:1.2). With increasing ratios of WRS:WA from 1:0.2 to 1:0.8, short chain length distribution (DP 6–12), solubility and loss tangent increased, whereas middle chain length distribution (DP 13–24), relative crystallinity, the rate of starch retrogradation, the gelatinization temperatures and enthalpy values, as well as storage modulus and loss modulus decreased. However, as the ratios of WRS:WA continued to increase (1:1.0–1:1.2), the above results were reversed. These data demonstrated that amylose ratios in WRS:WA mixtures was closely correlated with catalytic efficiency of sequential GA and BE. The outcome would provide a new pathway for controlling amylose ratios in WRS:WA mixtures to obtain the desirable physicochemical properties of waxy rice starch-based products via enzyme modification.

Development and evaluation of chapatti quality of high amylose wheat mutants on the basis of physicochemical, textural and sensory characteristics

Considerable endeavours have been made to develop improved wheat varieties. In fact, starch with increased level of amylose or resistant starch is one of the key research areas that benefits human health. In this study eight high amylose wheat mutant lines including their parent and market flours were assessed for chapatti quality characteristics on the basis of physicochemical (DSC, XRD, RVA), textural, and sensory parameters. Amylose content of mutant lines ranged from ~51 to 75%. Mutant DSC analysis of starch showed variation with increased gelatinization. RVA, XRD, and mixograph data showed variation in starch pasting, crystallinity, and dough characteristics among mutants and parents. 37 other parameters related to grain, starch, flour, dough and chapatti quality were analysed using principal component analysis, ANOVA, and correlation coefficients. Three principal components (PC1, PC2, and PC3) accounted for 68% of the total variation. Strong correlation was observed between amylose and resistant starch content (r2= 0.87). Baking time first side (BTFS) had negative impact on eating quality (EQ) (r2 = −0.81) and pliability was positively correlated to softness (r2 = 0.99). Except for mutant ‘TAC 75’ overall quality scores (49.5–55.5) were as good as or better than parent variety, ‘C 306’ (49.62).

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults.

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.

240-LB: Plant-Based Flours Reduce Body Weight and Adiposity in High-Fat Fed Rats

The relationship between obesity and the gut microbiome has become increasingly recognized, highlighting the need to determine how specific diets can beneficially impact gut microbiota to improve metabolic disease. Many studies have found an increase in dietary fiber not only causes a shift in the microbiome but also results in weight loss and altered feeding behavior. Dietary fibers are diverse both in composition and source, being found in many different plant-based flours. Fiber can also be characterized by solubility, with highly soluble fibers being most easily broken down by gut bacteria to produce short chain fatty acids (SCFAs). However, the efficacy and mechanism of specific plant-based flours on obesity is not well characterized. To better understand which plant-based flours have the greatest impact on energy homeostasis, we treated high-fat diet (HFD; 45% kcal from diet)-fed rats with four different flours for 6wks. The flours, barley flour, oat bran, wheat bran, and amylose maize were incorporated into the HFD at either 5% or 10% fiber content, and were compared to an isocaloric, nutrient-matched chow and HFD controls. We hypothesized that the soluble barley flour at 10% fiber would have the greatest impact on energy homeostasis due to the high levels of beta-glucan, while the amylose maize, oat bran, and wheat bran will have a significant but less pronounced effect. We found that the rats fed high dose barley flour and wheat bran had significantly reduced body weight gain. High and low dose barley flour resulted in significantly reduced food intake compared to HFD, and all high dose flour diet-fed rats exhibited lower adiposity compared to the HFD rats. We found all high dose flour diet-fed rats exhibited changes in feeding behavior and energy expenditure compared to HFD rats measured by metabolic cages. These results demonstrate plant based fibers can have differing effects on food intake and body composition, underscoring the need to determine the most effective dietary manipulations for obesity treatment. Disclosure T. Martinez: None. F. Duca: None. S.N. Weninger: None. R. Meyer: None. A.I.L. Lane: None. Funding National Institute of Food and Agriculture (2019-67017-29252)