Heat-Modified Cornstarch by a Homemade Process with Glucose Extended-Release for Possible Dietary Treatment of Glycogen Storage Diseases.

Abstract

Glycogen storage diseases are genetic disorders involving glycogen storage or release. The cost of the modified starch (trademark Glycosade®) for treatment sometimes is not feasible, and patients are treated with oral uncooked cornstarch every 3 h. Our aim was to modify cornstarch at the lab and to translate it to a homemade process to extend glucose uptake for at least 5 h. We measured the transition phase of available cornstarch at low moisture. Then, cornstarch was heat-treated in a laboratory convection oven at 90, 95, and 100°C for 2 and 5 h and analyzed for in vitro hydrolysis and digestibility in comparison to Glycosade® by a cluster analysis. We replicated conditions in a kitchen roasting oven. A trial with 19 fasted healthy adults evaluated glucose after intake of 100 g/300 mL for 5 h. There were no phase transitions at 30% moisture, up to 100°C. At the lab, optimum conditions were 5 h at 90°C, with similar in vitro behavior to Glycosade®, and 95°C for 2 h in the kitchen roasting oven. The glucose levels of participants were maintained (106 to 95 mg/dL) along 5 h. In conclusion, euglycemia was prolonged at least 5 h after our product dosing as breakfast. The modified cornstarch could be prepared at home and used in patients with glycogen storage diseases, after clinical assessment.