18th Annual Student Research Conference
Science
The Effects of High Amylose Corn Muffins Prepared Using Various Double-mutant Genotypes on Blood Glucose
Heidi Schulze* and Katie M. Johnson
Dr. Mark Campbell, Faculty Mentor
Previous studies have shown that foods prepared using high amylose corn starches could benefit people by helping to stabilize and even lower their blood glucose by increasing fiber in their diets. These studies, however, used high amylose corn having only the amylose extender (ae) allele. The purpose of this study was to determine if the same observations could be made from corn using three additonal genotypes incorporating other recessive alleles such as dull (du) and sugary-2 (su2). The specific genotypes observed were ae du, ae su2, and du su2. Subjects consumed muffins and blood glucose was monitored every half hour using an Ascensia Dex 2 glucometer for five consecutive sessions. As expected, normal corn had the greatest increase in blood glucose after consumption. The double mutant genotypes, however, had equal or lower rises in glucose than the ae single mutant genotype alone.
Keywords: blood glucose, corn, high amylose
Topic(s):Agricultural Science
Presentation Type: Oral Paper
Session: 41-2
Location: VH 1412
Time: 2:30