Guwahati, October 19: In a groundbreaking development, researchers at the Indian Institute of Technology Guwahati (IIT Guwahati), led by Professor Dipankar Bandyopadhyay from the Department of Chemical Engineering, have introduced a portable device that can instantly determine the Glycemic Index (GI) of fast food and other common food sources.

What is Glycemic Index or GI?

The Glycemic Index or GI, is a vital metric that ranks carbohydrate-containing foods based on their impact on blood sugar levels when consumed. High-GI foods can lead to a rapid spike in blood glucose levels, followed by a quick drop. These foods can also result in an increased demand for insulin, which contributes to the risk of developing type-2 diabetes. Conversely, low-GI foods can help in preventing diabetes, heart disease, obesity, and even certain cancers.

With the global surge in the consumption of fast food, there is an escalating need for a portable device that can provide immediate Glycemic Index information, helping users make informed dietary choices. The point-of-care testing (POCT) prototype created by the IIT Guwahati research team can swiftly determine the Glycemic Index of common food items in approximately 5 minutes.

Here is what Professor Bandyopadhyay said:

Explaining the detection methodology, Professor Bandyopadhyay stated, “We developed a composite nanoenzyme by combining gold nanoparticles with alpha-amylase to break down long-chain starch molecules into simpler sugars. We found that this nanoenzyme, measuring approximately 30 nanometers, possesses remarkable heterogeneous catalytic properties to rapidly degrade starch into maltose at room temperature.”

The quantity of maltose produced is then electrochemically detected to categorise food items into three key categories: Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS).

Professor Bandyopadhay further elaborated, “When we tested the device on fast foods such as crackers, biscuits, chips, and bread, we found that crackers have the highest proportion of RDS, followed by potato chips, and then brown bread. Remarkably, the SDS/RS content of brown bread releases maltose slowly, causing a gradual increase in glucose levels and a reduced response from insulin in the body.”

The research findings have been published in the journal Sustainable Chemistry & Engineering by the American Chemical Society. The paper is co-authored by Prathu Raja Parmar, Jiwajyoti Mahanta, Saurabh Dubey, Tapas Kumar Mandal, and Professor Dipankar Bandyopadhyay.

In addition to this groundbreaking research, the team has also filed a patent for their invention, titled “Real-time Glycemic Index Sensor Comprising Enzymatic Biosynthesized Gold Nanocomposite”.

This pioneering research has received funding from the Indian Council of Medical Research (ICMR) and the Ministry of Electronics and Information Technology (MeitY).

About IIT Guwahati

The Indian Institute of Technology Guwahati was established in 1994 and celebrated its 25th anniversary in 2019. The institute boasts eleven departments, nine interdisciplinary academic centers, and five schools, covering a wide spectrum of engineering, science, healthcare, management, and humanities disciplines. IIT Guwahati offers a range of programs including BTech, BDes, BSc(Hons), MA, MDes, MTech, MSc, MS(R), MBA, and PhD.

IIT Guwahati has consistently ranked among the top engineering institutions in India, securing the 7th position in this category and the 9th position in both ‘Overall’ and ‘Research’ categories in the ‘India Rankings 2023,’ as declared by the National Institutional Ranking Framework (NIRF) of the Union Ministry of Education. IIT Guwahati is also renowned for its outstanding contributions in critical research areas such as Genomics, Developmental Biology, Healthcare, Bioinformatics, and Flexible Electronics.

This innovative point-of-care device offers real-time data, specifically designed to assist individuals with diabetes and those managing their blood sugar through dietary control.

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