Intact Plant-food Cells: Nature’s Nutrition Capsules

This thesis explores the potential of intact legume cells as a novel, health-promoting food ingredient. Unlike refined flours, these cells retain their natural structure, encapsulating starch and offering slower digestion as natural RS1. This reduces starch digestion during upper GI and enhances gut health by serving as a prebiotic, fostering beneficial gut bacteria. Using advanced in-vitro and in-vivo methods, the research evaluates their effects on starch digestion, gut microbiota and SCFA production. It also tests their resilience in food processing, such as making extruded pasta. These findings provide a foundation for developing healthier, functional foods using intact legume cells.