Molecular mechanisms underlying low glycemic index in rice: Insights from Indian landrace diversity

The rising prevalence of diabetes mellitus, especially among populations with high rice consumption, underscores the need for functional staple crops with a low glycemic index (GI). This review examines the molecular and genetic factors influencing low-GI traits in rice, highlighting the importance of diversity within Indian landraces. Traditional cultivars like Mappillai Samba, Karuppu Kavuni and Kattuyanam contains high level of Resistant starch, dietary fiber and bioactive phytochemicals. The Waxy (Wx) gene, which codes for granule-bound starch synthase I (GBSSI), is very important for controlling the production of amylose. For example, functional alleles like Wxa and Wxlv are linked to higher amylose levels and lower starch digestibility. Moreover, secondary metabolites, such as anthocyanins and phytosterols like stigmasterol, play a role in regulating blood sugar levels by stopping the activities of α-amylase and α-glucosidase. Interactions within the starch-dietary matrix, including starch-protein, starch-lipid, and starch-polyphenol complexes, further influence enzymatic hydrolysis and glucose release kinetics. Recent advancements in genomics, encompassing QTL mapping and gene editing techniques, offer innovative prospects for the creation of biofortified, low-GI rice cultivars. The integration of these molecular insights into rice breeding programs can facilitate the development of low-glycemic, nutritionally enhanced rice cultivars that contribute to improved metabolic health and food security.