How to order if you are a Patient: Thank you for your interest in our testing. Since all our testing must be ordered by a licensed health care practitioner, please have your current healthcare provider contact us so we can set them up with a Vibrant account.
How to order if you are a Provider: If you are a current Vibrant client, please contact support@vibrant-wellness.com or call your local Territory Sales Manager.
If you don’t have an account with Vibrant Wellness, please fill out a Client Application form to get started.
Corn Zoomer
To test for and identify sensitivities to peptides found in corn
Corn is a grain that is heavily used in gluten-free foods and, therefore, patients following a gluten-free diet that do not experience symptom improvement after fully eliminating gluten may benefit from testing to determine if they also have an underlying corn sensitivity.
Not only is corn widely prevalent in foods, but its various forms and derivatives are present in beverages, vaccines, medicines, supplements, and household items such as shampoo and body powder.
The Vibrant Corn Zoomer can definitively detect whether patients are sensitive to proteins in corn due to:
- A combined detection of both IgA and IgG, which reduces the possibility of missing reactivity
- Identification of peptides instead of proteins, reducing the possibility of cross-reactivity with similar species
- Peptide-based microarray technique eliminates the requirement of testing different forms of corn (raw vs. cooked) and removes the false positives caused by cross reaction with pollens often seen in raw extracts
- Improved understanding of unexplained symptoms associated with gastrointestinal, neurological, dermatological or behavioral disorders
- Scale of reactivity (number of reactive peptide components) can give information of severity and help make decisions between rotation or elimination diets
Consider ordering the Corn Zoomer with a Wheat Zoomer to get the most comprehensive view of grain sensitivity, intestinal permeability (“leaky gut”), and make the most accurate nutrition recommendations for patients regarding eliminations of wheat, gluten, and corn.
The Vibrant Corn Zoomer also tests for identifies specific antibodies to Corn Cry proteins, which are found only in genetically modified corn.
Only healthcare providers licensed in their state may order laboratory testing.
*Vibrant Wellness does not participate in, take assignment, or accept any private insurance. We do not provide super bills and cannot assist with claim resolution for laboratory tests or consultations.
Proteins in the Family
- Corn Zein
- Corn Profilin
- Corn Albumin
- Corn Globulin
- Corn Glutelin
- Corn Expansin
- Corn Endochitinase
- Corn-Wheat overlap epitope
- Corn Lipid transfer protein
- Corn Thioredoxin
- Corn Exopolygalacturonase
- Corn pollen antigens
Proteins Specific to GMO Corn
Allergy test in this Zoomer is only available through serum and not available with Dried blood spot.
Conditions and symptoms associated with corn sensitivity, occurring up to 72 hours after consuming corn include:
- Bronchitis and asthma symptoms
- Rashes (eczema)
- Arthritis
- Gas
- Bloating
- Fever
- Fatigue
- Diarrhea
- Abdominal pain
- Known intestinal permeability
- (such ad on the Vibrant Wheat Zoomer)
- Nausea and vomiting
- Skin itchiness and redness
- Joint pain
- Muscle stiffness and swelling
- Excessive sweating
- Weakness
Will this test tell me if I am also reacting to corn starch and/or corn syrup?
Yes, the Vibrant Corn ZoomerTM has an exclusive antibody panel which includes 13 major corn protein families and Cry Proteins used in genetically modified (GM) corn at the peptide level. The identification of peptides instead of proteins reduces the possibility of cross-reactivity with similar species. The peptide-based microarray technique eliminates the requirement of testing different forms of corn (raw vs. cooked) and removes the false positives caused by cross reaction with pollens often seen in raw extracts. Also, since the test is at a peptide level, it will show every part of the corn plant (starch, syrup, etc) that has contact with the corn protein.
What type of corn is the Corn Zoomer testing?
The Corn ZoomerTM tests peptide-level antibodies to 13 different corn proteins. One protein in particular, the corn CRY protein, is found specifically in genetically modified (GM) corn.
What type of patients would most benefit from Vibrant Corn ZoomerTM?
The Vibrant Corn ZoomerTM is the only test on the market that offers peptide level antibody sensitivity to the entire corn proteome, including proteins specific for GMO corn. The Corn ZoomerTM can really be used for any patient that suspects corn sensitivity. Because of the structural homology between some corn proteins and gluten (alpha gliadin), this test may be particularly suitable for patients with refractory celiac or who have already eliminated gluten from the diet, but are not seeing relief in symptoms.
What can I do if I test positive for antibodies on the Vibrant Corn ZoomerTM?
Depending on your symptoms, history, and the severity of your results, you will likely be advised to follow a corn free diet. This can be a difficult and frustrating process, but not impossible. Click here to download our guide to going corn free to get started. You can also call to schedule an appointment with one of Vibrant’s clinical dietitians.
The Corn ZoomerTM tests peptide-level antibodies to 13 different corn proteins. One protein in particular, the corn CRY protein, is found specifically in genetically modified (GM) corn.
Citations/Sources
Panzeri D, Cesari V, Toschi I, Pilu R. Seed Calorific Value in Different Maize Genotypes. Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. 2011;33(18):1700-1705.
Guo X, Yuan L, Chen H, et al. Nonredundant function of zeins and their correct stoichiometric ratio drive protein body formation in maize endosperm. Plant Physiology. 2013;162(3):1359-1369.
Duvick, DN. Protein granules of maize endosperm cells. Cereal Chemistry. 1961;38:515-519.
Zhang B., Luo Y., Wang Q. Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein. Food Chemistry. 2011;124:210–220.
Cabrera-Chávez F, Iameti S, Miriani M, et al. Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients. Plant Foods for Human Nutrition. 2012;67:24–30. Ortiz-Sánchez JP, Cabrera-Chávez F, de la Barca AM. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients. 2013;5(10):4174-4183.
Glazer AN, Nikaido H. Microbial Biotechnology: Fundamentals of Applied Microbiology. 1st ed. New York, USA: Freeman; 1995.
Koch MS, Ward JM, Levine SL, et al. The food and environmental safety of Bt crops. Frontiers in Plant Science. 2015;6:283.
Aris A, Leblanc S. Maternal and fetal exposure to pesticides associated to genetically modified foods in Eastern Townships of Quebec, Canada. ReprodToxicol. 201;31(4):528-533.
Ghelardi E, Celandroni F, Salvetti S, et al. Bacillus thuringiensis pulmonary infection: critical role for bacterial membrane-damaging toxins and host neutrophils. Microbes Infection. 2007;9(5):591-598.
Peker E, Cagan E, Dogan M, et al. Periorbital cellulitis caused by Bacillus thuringiensis. European Journal of Ophthalmology. 2010;20(1):243-245.
Pastorello EA, Pravettoni V, Trambaioli C, et al. Lipid transfer proteins and 2S albumins as allergens. Allergy. 2001;56:45-47.
Fonseca C, Planchon S, Renaut J, et al. Characterization of maize allergens-MON810 vs. its non-transgenic counterpart. Journal of Proteomics. 2012;75(7):2027-2037.
Wallace NH, Kriz AL. Nucleotide Sequence of a cDNA Clone Corresponding to the Maize Globulin-2 Gene. Plant Physiology. 1991;95(3):973-975.
Jimenez-Lopez J, Kotchoni S, Gachomo E, et al. Molecular Features of Maize Allergens and their Implications in Human Health. In: Jimenez-Lopez J. Maize: Cultivation, Uses and Health Benefits. Hauppauge, NY: Nova Science Publishers; 2012.
Weichel M, Glaser AG, Ballmer-Weber BK, et al. Wheat and maize thioredoxins: A novel cross-reactive cereal allergen family related to baker’s asthma. Journal of Allergy and Clinical Immunology. 2006;117:676-681. Pastorello EA, Pompei C, Pravettoni V, et al. Lipid-transfer protein is the major maize allergen maintaining
IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results. Journal of Allergy and Clinical Immunology.
2003;112(4):775-783.
Cosgrove DJ, Bedinger P, Durachko DM. Group I allergens of grass pollen as cell wall-loosening agents. Proceedings of the National Academy of Sciences of the United States of America. 1997;94(12):6559-6564. Focke M, Mahler V, Ball T, et al. Non-anaphylactic synthetic peptides derived from B-cell epitopes of the major grass pollen allergen, Phl p 1, for allergy vaccination. FASEB Journal. 2001;15:2042–2044.
Pastorello EA, Farioli L, Pravettoni V, et al. Maize food allergy: lipid-transfer proteins, endochitinases, and alpha-zein precursor are relevant maize allergens in double-blind placebo-controlled maize-challenge-positive patients. Analytical and Bioanalytical Chemistry. 2009;395(1):93-102.
Van Ree R, Voitenko V, Van Leeuwen WA, Aalberse RC. Profilin is a cross-reactive allergen in pollen and vegetable foods. International Archives of Allergy and Immunology. 1992;98(2):97-104.
Heiss S, Flicker S, Hamilton DA, et al. Expression of Zm13, a pollen specific maize protein, in Escherichia coli reveals IgE-binding capacity and allergenic potential. FEBS Letter. 1996;381(3):217-221.
Wallace NH, Kriz AL. Nucleotide Sequence of a cDNA Clone Corresponding to the Maize Globulin-2 Gene. Plant Physiology. 1991;95(3):973-975.
Oldenburg M, Petersen A, Baur X. Maize pollen is an important allergen in occupationally exposed workers. Journal of Occupational Medicine and Toxicology. 2011;6:32.
Accomando S., Albino C., Montaperto D., Amato G.M., Corsello G. Multiple food intolerance or refractory celiac sprue? Dig. Liver Dis. 2006; 38: 784–785
Pastorello EA, Farioli L, Pravettoni V, Ispano M, Scibola E, Trambaioli C, Giuffrida MG, Ansaloni R,Godovac-Zimmermann J, Conti A, Fortunato D, Ortolani C.The maize major allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein.J Allergy Clin Immunol. 2000 Oct;106(4):744-51.
Recommended Tests to Consider
