https://video.igem.org/videos/watch/85e429d3-3755-491f-9148-244da2e3c6e8 Title: Enabling “Slow Absorption” of Starch: Reconstructing Low-Glycemic Index (GI) Resistant Starch via a Multi-Enzyme System Description: With the widespread prevalence of metabolic diseases such as type 2 diabetes and obesity worldwide, the issues associated with traditional staple foods—namely, their rapid digestion and high glycemic index (GI)—have become increasingly prominent. Resistant starch (RS), as a food ingredient that combines the benefits of a low GI with dietary fiber, has emerged as a key focus in healthy dietary interventions. Based on the principles of synthetic biology and multi-enzyme synergistic catalysis, this study established a three-enzyme synergistic modification system comprising hydrolysis, chain elongation, and debranching (α-amylase, 4-α-glucan transferase, and pullulanase). to specifically reconfigure the molecular structure and crystalline properties of starch. The modification effects were evaluated through experiments such as SEM analysis and resistant starch (RS) content determination. Ultimately, a low-GI resistant starch preparation process suitable for daily staple foods such as noodles and bread was developed, providing a feasible dietary intervention strategy for patients with metabolic diseases and individuals seeking weight management. Wiki | Official Page Sat, 29 Aug 2026 17:16:52 GMT https://validator.w3.org/feed/docs/rss2.html PeerTube - https://video.igem.org https://video.igem.org/client/assets/images/icons/icon-1500x1500.png https://video.igem.org/videos/watch/85e429d3-3755-491f-9148-244da2e3c6e8 All rights reserved, unless otherwise specified in the terms specified at https://video.igem.org/about and potential licenses granted by each content's rightholder.