Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news



Scientists develop obesity-combating bread wheat

1 comment

By Oliver Nieburg+


Researchers claim this is the first non-GM method to significantly raise amylose content
Researchers claim this is the first non-GM method to significantly raise amylose content

Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.

They say TILING (Targeting Induced Local Lesions in Genomes) can create new wheat varieties with increased levels of resistant starches with amylose, a polymer linked to a lower glycemic responses.

A lower glycemic response means that carbohydrates are released more slowly.

The research was conducted by Slade et al. from Arcadia Biosciences and was published in BMC Plant Biology journal.

Non-GM method

“With the rise in human health concerns such as obesity and diabetes, there has been an increasing interest in altering starch composition in cereal grains to raise the proportion of resistant starch,” said the researchers.

“…To our knowledge, this is the first report of a non-GM bread wheat line with amylose content increased to 55% and resistant starch content increased to 5.4%,” they said.

The scientists used TILING to identify genetic variations in wheat and mutations in the starch which they bred to develop high amylose durum and bread wheat.

TILING is a form of advanced mutation breeding that they say is considered a non-GM technology.

Other methods

In 2006, Limagrain created a genetically modified wheat variety with more resistant starch than regular wheat that it said would reach the market in around five years.

It claimed that its GM-method could increase amylose levels from about 25% to 70%.

Last year, the European Food Safety Authority (EFSA) issued a positive opinion for a claim that resistant starch can reduce post-prandial glycaemic and insulinaemic responses when replacing digestible starches in high carbohydrate baked goods by at least 14%.

However, the Panel on Dietetic Products, Nutrition and Allergies (NDA) did not approve additional claims that resistant starch gives 'digestive health benefits' and 'favours a normal colon metabolism’.


BMC Plant Biology 2012, 12:69
‘Development of high amylose wheat through TILLING’
Authors: Ann J Slade, Cate McGuire, Dayna Loeffler, Jessica Mullenberg, Wayne Skinner, Gia Fazio, Aaron Holm, Kali M Brandt, Michael N Steine, John F Goodstal and Vic C Knauf

1 comment (Comments are now closed)

Tiling up the wrong wall

Why introduce more unnatural processing to food? Technology is not the answer in my opinion. I make and eat only 100% wholewheat sourdough bread (with no salt added for added health benefit) and it has never caused me to put on weight. The fibre speeds up the passage through the gut and also ensures a slower digestion. Natural stone ground 100% wholewheat flour (not brown or granary etc) has around 9g fibre per 100g, compared with around 2-3g fibre in white bread flour. It also has more trace minerals and vitamins. Stop messing around with white imitation bread and get the real stuff!

Report abuse

Posted by chris aylmer
01 December 2012 | 02h052012-12-01T02:05:04Z

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Balancing Innovation and Risk in Sports Nutrition Ingredients
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars