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A group of researchers from the Division of Chemical Engineering on the Indian Institute of Expertise Guwahati (IIT Guwahati), underneath the management of Professor Dipankar Bandyopadhyay has efficiently engineered a cost-effective and reliable Glycemic Index (GI) sensor tailor-made for point-of-care functions. This revolutionary sensor has the potential to immediately assess the GI of assorted meals gadgets, providing invaluable assist for diabetes administration.
The Glycemic Index or GI is a measure that ranks carbohydrate-containing meals primarily based on how they have an effect on blood sugar ranges when consumed. Excessive-GI meals may cause a fast spike in blood glucose ranges, adopted by a swift decline. Furthermore, these high-GI meals stimulate an elevated demand for insulin, contributing to the danger of growing type-2 diabetes. Importantly, low-GI meals helps to stop diabetes, coronary heart illness, weight problems, and most cancers.
Because the pattern of fast-food will increase among the many world’s working inhabitants, the necessity for a transportable system that may instantly detect and information the person concerning the GI of the meals arises. The purpose-of-care-testing (POCT) prototype developed by the IIT Guwahati group can detect the glycemic Index of widespread meals sources in roughly 5 minutes.
Explaining the detection strategies Prof. Bandyopadhyay mentioned, “We developed a composite nanoenzyme by combining gold nanoparticles with alpha-amylase to interrupt down long-chain starch molecules into less complicated sugars. We discovered that this nanoenzyme of approx. 30 nanometer dimension has exceptional heterogeneous catalytic properties to quickly degrade starch into maltose at room temperature.”
The quantity of maltose produced is then electrochemically detected to categorise the meals sources into Quickly Digestible Starch (RDS) and Slowly Digestible Starch (SDS) together with Resistant Starch (RS).
Explaining the actual time monitoring on quick meals, Prof. Bandyopadhyay mentioned, “After we examined the system on quick meals like crackers, biscuits, chips, and bread, we discovered that crackers have essentially the most RDS, adopted by potato chips, after which brown bread. Notably, the SDS/RS of brown bread releases maltose slowly, inflicting a gradual enhance in glucose ranges and a decrease response from insulin within the physique.”
The analysis findings have been revealed within the journal Sustainable Chemistry & Engineering by the American Chemical Society. The paper, co-authored by Mr. Prathu Raja Parmar, Mr Jiwajyoti Mahanta, Mr Saurabh Dubey, Mr Tapas Kumar Mandal, and Prof Dipankar Bandyopadhyay. The Paper may be accessed at https://doi.org/10.1021/acssuschemeng.3c02292.
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The researchers have additionally filed a patent Actual-time glycemic index sensor comprising enzymatic biosynthesized gold nanocomposite, Prathu Raja Parmar, Saurabh Dubey, and Dipankar Bandyopadhyay, TEMP/E-1/36319/2023-KOL, Ref. No. 202331031908.
This analysis has been funded by the Indian Council of Medical Analysis (ICMR), and the Ministry of Electronics and Data Expertise (MeitY).
