IRRI Researchers Identify Genes and Markers for Low Glycemic Index and High Protein in Rice

Using genetics and artificial intelligence classification methods, researchers at the International Rice Research Institute (IRRI) and colleagues from the University of California, Davis (the United States of America), the Max Planck Institute of Molecular Plant Physiology (Germany), and the Center of Plant Systems Biology (Bulgaria) have identified genes and markers responsible for low glycemic index (GI) and high protein content in rice.

In their study recently published in the Proceedings of the National Academy of Sciences (PNAS), the research team revealed a superior set of lines that are ultra-low GI (below 45%) with an unprecedented protein level (15.99). These lines have twice the content usually found in conventionally-milled rice. Rice varieties with higher protein content may contribute to slower digestion and absorption rates, potentially helping control blood glucose levels and further enhancing its ultra-low GI characteristics. The ultra-low GI and high protein rice lines were developed by intercrossing an inbred variety from Samba Mahsuri and the amylose extender of IR36.

“With its remarkably low GI and protein content surpassing traditional rice varieties, these high-yielding nutritious rice varieties will pave the way to addressing critical food and nutritional security targets,” said IRRI Director General Dr. Yvonne Pinto.

For more details read the news release from IRRI.