Diabetics who have trouble managing blood sugar are urged to steer clear of starchy foods that boost glucose levels. But scientists have found the digestive enzymes that process starchy foods can be turned on and off — a discovery that may lead to new ways to control those processes in people with type 2 diabetes.
The study, co-led by Simon Fraser University and Purdue University, involves a process known as "toggling" that could point the way to several solutions for diabetics and those prone to obesity.
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"We wanted to determine whether we could control the release of glucose when starch is broken down in the body," said Mario Pinto, who led the research, published in the Journal of Biological Chemistry. "This is a powerful piece of knowledge."
In laboratory tests, Pinto and his colleagues were able to manipulate four digestive enzymes that generate glucose from starch or break down sucrose — effectively blocking their conversion to blood sugar.
He said the findings suggest it could be possible to control the enzymes or develop new starches that will digest properly with the enzymes.
"It's all about control and using the molecular information we have to control those enzymes," he said. "Selectively inhibiting the enzymes offers the possibility of regulating and directing the release of glucose."
The study was funded, in part, by the U.S. Department of Agriculture.
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