The Indian Institute of Technology Guwahati (IIT Guwahati) has unveiled an economical and dependable Glycemic Index (GI) sensor designed for point-of-care use. This cutting-edge sensor enables real-time assessment of the GI for diverse food items, a crucial element in managing diabetes. Leading this pioneering research is Professor Dipankar Bandyopadhyay, a distinguished figure in IIT Guwahati's Department of Chemical Engineering.

The Glycemic Index (GI) is a metric that classifies carbohydrate-rich foods based on their impact on blood sugar levels after consumption. High-GI foods can trigger rapid spikes in blood glucose levels, followed by a swift drop. Additionally, such high-GI foods prompt an increased demand for insulin, elevating the risk of developing type-2 diabetes. Conversely, low-GI foods are known for their role in preventing diabetes, heart disease, obesity, and cancer.

The global rise in fast food consumption among the working population underscores the need for a portable device capable of swiftly assessing the GI of food. The point-of-care-testing (POCT) prototype by the IIT Guwahati team can determine the glycemic index of standard food items in approximately five minutes.

While explaining the detection methodology, Professor Bandyopadhyay said, We developed a composite nanoenzyme by melding gold nanoparticles with alpha-amylase, effectively breaking down long-chain starch molecules into simpler sugars. Our findings reveal that this nanoenzyme, measuring around 30 nanometers, boasts exceptional heterogeneous catalytic properties, facilitating the rapid degradation of starch into maltose at room temperature.

The device measures the maltose generated through electrochemistry, allowing for the classification of food items into Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS).