A natural mutation in Pisum sativum L. (pea) alters starch assembly and improves glucose homeostasis in humans

Katerina Petropoulou, Louise Salt, Cathrina Edwards, Frederick Warren, Isabel Garcia-Perez, Natalia Perez-Moral, Kathryn Cross, Lee Kellingray, Rachael Stanley, Todor Koev, Yaroslav Khimyak, Arjan Narbad, Nicholas Penney, Jose Ivan Serrano-Contreras, Edward Chambers, Rasha Alshaalan, Mai Khatib, Maria Charalambides, Jesus Miguens Blanco, Rocio Castro SeoaneJulie A. K. McDonald, Julian R. Marchesi, Elaine Holmes, Ian F. Godsland, Douglas J. Morrison, Tom Preston, Claire Domoney, Peter Wilde, Gary Frost

Research output: Contribution to journalArticlepeer-review

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Abstract

Elevated postprandial glucose (PPG) is a significant risk factor for non-communicable diseases globally. Currently, there is a limited understanding of how starch structures within a carbohydrate-rich food matrix interact with the gut luminal environment to control PPG. Here, we use pea seeds (Pisum sativum) and pea flour, derived from two near-identical pea genotypes (BC1/19RR and BC1/19rr) differing primarily in the type of starch accumulated, to explore the contribution of starch structure, food matrix and intestinal environment to PPG. Using stable isotope 13C-labelled pea seeds, coupled with synchronous gastric, duodenal and plasma sampling in vivo, we demonstrate that maintenance of cell structure and changes in starch morphology are closely related to lower glucose availability in the small intestine, resulting in acutely lower PPG and promotion of changes in the gut bacterial composition associated with long-term metabolic health improvements.

Original languageEnglish
Pages (from-to)693–704
Number of pages12
JournalNature Food
Volume1
Issue number11
Early online date26 Oct 2020
DOIs
Publication statusPublished - Nov 2020

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