Assam: IIT Guwahati Develops Affordable Point-of-Care Glycemic Index Sensor

GUWAHATI: Researchers at the Indian Institute of Technology Guwahati (IITG) have unveiled an innovative and cost-effective Glycemic Index (GI) sensor designed for point-of-care detection. This breakthrough promises real-time determination of the GI of various food sources, a critical factor in diabetes management.

The Glycemic Index (GI) is a metric that gauges how rapidly a food elevates blood sugar levels upon consumption. Foods with high GI can lead to sudden spikes in blood glucose levels, followed by swift declines. Moreover, high GI foods trigger an increased demand for insulin, heightening the risk of developing type-2 diabetes. On the other hand, low GI foods play a preventive role in conditions such as diabetes, heart disease, obesity, and cancer.

As the consumption of fast food continues to rise among the global workforce, the need for a portable device that can swiftly ascertain the GI of food has become evident. The Point-of-Care Testing (POCT) prototype developed by the IIT Guwahati team is capable of detecting the GI of common food items in approximately five minutes.

Leading the team, Professor Dipankar Bandyopadhyay explained the innovative approach, stating, "We have created a composite nanoenzyme by combining gold nanoparticles with alpha-amylase. This unique combination effectively breaks down long-chain starch molecules into simpler sugars. Our nanoenzyme, at a size of approximately 30 nanometers, exhibits remarkable catalytic properties, efficiently degrading starch into maltose at room temperature."

The quantity of maltose generated is then detected through electrochemical means, allowing the classification of food sources into three categories: Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS).

Elaborating on the real-time monitoring capabilities of this innovation, Professor Bandyopadhyay noted, "When we tested the device on fast foods like crackers, biscuits, chips, and bread, we found that crackers had the highest RDS content, followed by potato chips, and then brown bread. Notably, brown bread exhibited a slower release of maltose, leading to a gradual increase in glucose levels and a reduced insulin response in the body."

The team of researchers has also taken steps to protect their groundbreaking creation by filing for a patent on the real-time GI sensor comprising enzymatic biosynthesized gold nanocomposites. Funding for this pioneering research has been provided by the Indian Council of Medical Research (ICMR) and the Ministry of Electronics and Information Technology (MeitY).

In an era where fast food has become increasingly prevalent, this portable GI sensor from IIT Guwahati holds great promise for those seeking to manage their health, particularly individuals dealing with diabetes. The ability to make informed dietary choices on the spot can significantly improve overall well-being.

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