Poster Topical Area: Climate/Environment, Health, Agriculture and Improved Nutrition
Poster Board Number: 8
Background: Predictions of global increased temperature are for 1.8–4 °C by 2100. It is currently proposed that climate change will lead to decreased crop production. However, it is rarely investigated how climate change impacts on the nutritional value of crops. In many crops, the levels of phenolic compounds increase with rising temperatures. These phenolics are associated with health benefits, such as the inhibition of intestinal glucose transporters, which translates into a lowered glycemic index.
Objectives: To evaluate the impact of the temperature on phenolics in the whole wheat grain, and to evaluate the associated reduction of glucose uptake in intestinal cells.
Methods and Design: The six wheat varieties/genotypes AC Crystal, AC Navigator, Carberry, Kennedy, Fango60, and EGA Gregory were grown at 20°C, 25°C and 30°C in environmental chambers. The inhibition of glucose uptake was assessed using the CaCo-2E model for intestinal glucose uptake.
Results: Free and bound phenolics contents in whole wheat differed by genotype and increased with growth temperatures. Extracts of the free phenolics from all wheat genotypes inhibited glucose uptake in the CaCo2E model system of intestinal uptake, and this effect positively correlates with the growth temperatures. Similarly, extracts of the bound phenolics also inhibit glucose uptake, and overall this effect positively correlates with the growth temperatures, except for AC Navigator, where inhibition was lower at 25°C compared to 20°C. The degree of glucose uptake inhibitions positively correlated with ferulic acid concentrations in the free as well as the bound phenolic extracts
Concentrations of phenolics in whole wheat are genotype dependent and increase with the temperature, which translated into increase inhibition of glucose uptake into intestinal cells. Based on these observations it can be speculated that with rising global temperatures the nutritional value of whole wheat might increase with respect to the control of postprandial glycaemia.
This research was funded in part by Mitacs Accelerate Graduate Research Internship Program, Haplotech Inc., and Richardson Centre for Functional Foods and Nutraceuticals
University of Mnaitoba
Winnipeg, Manitoba, Canada