Resistant starch in cereals: Exploiting genetic engineering and genetic variation

Sadequr Rahman; Anthony Bird; Ahmed Regina; Zhongyi Li; Jean Philippe Ral; Steve McMaugh; David Topping; Matthew Morell

doi:10.1016/j.jcs.2007.05.001

Resistant starch in cereals: Exploiting genetic engineering and genetic variation

Sadequr Rahman, Anthony Bird, Ahmed Regina, Zhongyi Li, Jean Philippe Ral, Steve McMaugh, David Topping, Matthew Morell

Research output: Contribution to journal › Article › Research › peer-review

82 Citations (Scopus)

Abstract

Some of the starch consumed by humans is not digested in the small intestine. Such starch, known as resistant starch, is fermented in the large intestine and leads to the production of short chain fatty acids. Increased consumption of resistant starch is associated with improved cardio-vascular health. A high proportion of amylose in the starch consumed is correlated with increased resistant starch but other unknown aspects of starch structure may also influence the digestibility of starch. Detailed investigation of the starch biosynthetic pathway has revealed that reducing the activity of specific isoforms of branching enzymes and starch synthases can lead to increased amylose. Methods to alter the expression of and detect mutations in targeted genes involved are discussed.

Original language	English
Pages (from-to)	251-260
Number of pages	10
Journal	Journal of Cereal Science
Volume	46
Issue number	3
DOIs	https://doi.org/10.1016/j.jcs.2007.05.001
Publication status	Published - Nov 2007
Externally published	Yes

Keywords

Biosynthesis
Mutations
Pathway
Resistant
Starch

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10.1016/j.jcs.2007.05.001

Cite this

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title = "Resistant starch in cereals: Exploiting genetic engineering and genetic variation",

abstract = "Some of the starch consumed by humans is not digested in the small intestine. Such starch, known as resistant starch, is fermented in the large intestine and leads to the production of short chain fatty acids. Increased consumption of resistant starch is associated with improved cardio-vascular health. A high proportion of amylose in the starch consumed is correlated with increased resistant starch but other unknown aspects of starch structure may also influence the digestibility of starch. Detailed investigation of the starch biosynthetic pathway has revealed that reducing the activity of specific isoforms of branching enzymes and starch synthases can lead to increased amylose. Methods to alter the expression of and detect mutations in targeted genes involved are discussed.",

keywords = "Biosynthesis, Mutations, Pathway, Resistant, Starch",

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year = "2007",

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T2 - Exploiting genetic engineering and genetic variation

AU - Rahman, Sadequr

AU - Bird, Anthony

AU - Regina, Ahmed

AU - Li, Zhongyi

AU - Philippe Ral, Jean

AU - McMaugh, Steve

AU - Topping, David

AU - Morell, Matthew

PY - 2007/11

Y1 - 2007/11

N2 - Some of the starch consumed by humans is not digested in the small intestine. Such starch, known as resistant starch, is fermented in the large intestine and leads to the production of short chain fatty acids. Increased consumption of resistant starch is associated with improved cardio-vascular health. A high proportion of amylose in the starch consumed is correlated with increased resistant starch but other unknown aspects of starch structure may also influence the digestibility of starch. Detailed investigation of the starch biosynthetic pathway has revealed that reducing the activity of specific isoforms of branching enzymes and starch synthases can lead to increased amylose. Methods to alter the expression of and detect mutations in targeted genes involved are discussed.

AB - Some of the starch consumed by humans is not digested in the small intestine. Such starch, known as resistant starch, is fermented in the large intestine and leads to the production of short chain fatty acids. Increased consumption of resistant starch is associated with improved cardio-vascular health. A high proportion of amylose in the starch consumed is correlated with increased resistant starch but other unknown aspects of starch structure may also influence the digestibility of starch. Detailed investigation of the starch biosynthetic pathway has revealed that reducing the activity of specific isoforms of branching enzymes and starch synthases can lead to increased amylose. Methods to alter the expression of and detect mutations in targeted genes involved are discussed.

KW - Biosynthesis

KW - Mutations

KW - Pathway

KW - Resistant

KW - Starch

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DO - 10.1016/j.jcs.2007.05.001

M3 - Article

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SP - 251

EP - 260

JO - Journal of Cereal Science

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ER -

Resistant starch in cereals: Exploiting genetic engineering and genetic variation

Abstract

Keywords

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