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Harnessing wheat genomics resources to improve starch quality for human health

Reference	BBS/E/F/00044514
Principal Investigator / Supervisor	Dr Brittany Hazard
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	364,902
Status	Current
Type	Institute Project
Start date	27/08/2015
End date	31/03/2018
Duration	31 months

Abstract

The consumption of starchy, energy-rich convenience foods is underpinning catastrophic increases in obesity and related diseases like diabetes in both developed and developing countries. Since wheat is the most widely grown cereal crop and provides about 20% of the calories consumed worldwide, improving wheat starch quality provides a substantial opportunity to improve human health. The aim of this research project is to improve the health impact of wheat starch by understanding how new variation in wheat starch genes affect starch structure and digestibility in the grain and wheat-based foods using biochemical and physicochemical approaches. This information will be used to fine-tune starch structure and design new wheats with slowly-digested and resistant starches using crop molecular genetics approaches. New wheat starches will be investigated using in vitro and in vivo models to understand their potential impacts on maintenance of glucose homeostasis and gut health.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Crop Science, Diet and Health, Plant Science
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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