Researchers have successfully identified genes associated with low glycemic index (GI) and high protein content in rice
MOLECULAR & COMPUTATIONAL BIOLOGY
9/6/2024
To address the rising prevalence of diabetes and meet daily protein needs, researchers at the International Rice Research Institute have developed a new rice variety through the crossbreeding of Samba Mahsuri and IR36 amylose extender (IR36ae). This variety produces rice with an extremely low glycemic index (GI) (<45%) and high protein content (15.99%), nearly double that of conventional rice. In a study published in the Proceedings of the National Academy of Sciences in August 2024, researchers also identified the recessive allele of starch branching enzyme 2b (sbeIIb), which plays a crucial role in lowering GI, increasing amylose content, and boosting protein content in rice. These findings were confirmed through gene editing experiments, where rice associated with sbeIIb exhibited enhanced glycolytic and amino acid metabolism, resulting in a superior phenotype with low GI and high amylose and protein content, without compromising yield. This discovery presents a potential solution to address food security challenges and tackle the pressing global issues of malnutrition and diabetes.
