Identification of a Major Genetic Determinant of Glycaemic Index in Rice

• DOI: 10.1007/s12284-011-9073-z
• Publication Date: 2011-12-16T11:50:56Z
• Authors: M. A. Fitzgerald; S. Rahman; A. P. Resurreccion; J. Concepcion; V. D. Daygon; S. S. Dipti; K. A. Kabir; B. Klingner; M. K. Morell; A. R. Bird
• Keywords: Glycaemic index; Trait; Staple food; Blood sugar

Abstract Type II diabetes is a major chronic disease. In developing countries, the prevalence of type increasing enormously. Much research indicates that choice carbohydrates, particularly those with low glycaemic index (GI) able to assist in management or prevention diabetes. Most countries consume rice as staple. The objectives this study were determine variability GI popular improved and traditional varieties find genetic basis GI. A method predict using an vitro system was compared vivo range differing Large GI, ranging from high found set 235 varieties. gene associated Waxy gene. This paper reports first large-scale phenotyping trait, provides important information for nutritionists identify quantify impact rices on blood sugar status offers mechanism breeding programmes select based amylose content. Furthermore, it allows consumers particular their carbohydrate.