Foodstuffs having improved digestion properties

A method for providing a food composition, food ingredient, or food product with improved digestion properties, the method comprising processing a plant seed or root obtained from a plant having a loss of function mutation in at least one SBE1 gene in such a way as to retain cellular structure or starch granule structure of the plant seed or root.

A method for determining whether a food composition, food ingredient, or food product has improved digestion properties, the method comprising determining whether the food composition, food ingredient, or food product is prepared from a plant variety, seed or root having one or more loss-of-function mutations in at least one SBE1 gene.

A method for determining whether a food composition, food ingredient, or food product has improved digestion properties, the method comprising determining whether the food composition, food ingredient, or food product comprises resistant starch of the type expressed in a pea plant variety, pea or pea plant product having one or more loss-of-function mutations in at least one SBE1 gene.

A method for determining whether a pea plant variety or pea or pea product derived therefrom, has improved digestion properties, the method comprising determining whether the plant or pea has one or more loss of function mutations in the SBE1 (starch branching enzyme I) gene, wherein a plant or pea with one or more mutations in the SBE1 gene has improved digestion properties.

A method of improving the digestion properties of a plant seed or root, the method comprising introducing one or more mutations into the SBE1 gene of the plant, wherein the one or more mutation is a loss of function or partial loss of function mutation.

A method of producing a plant seed or root having improved digestion properties, the method comprising introducing one or more mutations into the SBE1 gene, wherein the one or more mutation is a loss of function or partial loss of function mutation.

A method for identifying and selecting a plant or plant variety that has improved digestion properties, the method comprising detecting in the plant genome or germplasm at least one polymorphism in the SBE1 gene, wherein the polymorphism leads to a loss of function or a partial loss of function.

The method of any preceding claim, wherein the digestion property is a reduced increase in postprandial glucose (PPG) level following consumption compared to the PPG level of a pea variety, pea or product therefrom consumed without the mutation in the SBE1 gene.

The method of any preceding claim, wherein the SBE1 gene encodes a polypeptide as defined in SEQ ID NO:

• 2 or a functional variant thereof.

The method of any preceding claim, wherein the mutation is a deletion, substitution or addition of one or more nucleotides.

The method of any preceding claim, wherein the mutation is introduced using targeted gene editing.

A genetically altered plant, part thereof or plant cell, wherein the plant comprises a loss of function mutation in the SBE1 gene, wherein preferably the plant is a pea.

A method of increasing the level of resistant starch in a pea, the method comprising introducing a loss of function mutation in the SBE1 gene.

A method of improving the digestion properties of a pea or pea product, the method comprising processing the seed of the pea in such a way as to enhance the relative resistant starch content.