Grant: Discovery Grants Program - Individual

Climate change is having devastating effects on plants metabolism, with direct consequences on their fruits' quality. Wheat, a major crop worldwide, has not been immune to those changes. In recent decades, elevated levels of endogenous a-amylase in wheats have been triggered by severe climate conditions. Research efforts at the breeding level have been insufficient to respond to wheat industry demands, and those grains are still downgraded to feeding applications. Beyond food technology, a-amylase, together with a-glucosidase, are digestive enzymes responsible for starch hydrolysis, which has been connected to elevated glucose levels after eating. With the steady increase of diabetes, that association has prompted extensive research for controlling digestive a-amylase. The decrease of starch bioavailability for enzyme degradation and the direct inhibition of a-amylase, particularly with extracts from plant sources rich in phenolic compounds, have provided a foundation. However, there is still scarce information on how to translate that to the design of foods with gradual release of glucose. My long-term objective is the understanding of the interactions among constituents of cereals and grains and their performance during processing into bakery goods, which will allow obtaining sustainable and healthy foods. The short-term objective of the program is to elucidate the possibility of using a-amylase inhibition by phenolic compounds to produce baked goods with a controlled release of glucose. Phenolic compounds could act by inhibiting a-amylase in late maturity amylase (LMA), and pre-harvest sprouted-(PHS), wheat grain. This research program is based on a holistic approach, which will connect research conducted in wheat breeding, wheat quality, breadmaking, starch digestibility, and amylases inhibitors. The discovery of the involvement of phenolic acids on the action mechanism of a-amylase will significantly advance knowledge in the field. Knowing the interactions among amylases-starch-phenolic acids could make real the design of wheat breads rich in fibers and with lower/slower in vitro starch digestibility, potential active players in the management of optimal glycemic control over time. This program will engage one Postdoctoral fellow, two Ph.D., two M.Sc. and five B.Sc. students in a very innovative research approach. To generate further scientific knowledge, cooperation with other researchers will be pursued, with an inclusive perspective given by the participation of international trainees and researchers and with the goal of strengthening the relationship with other national and international research groups through the different funding schemes.