Corn (Zea mays) is a cereal grain whose edible portion contains a mix of proteins and peptides. Major biochemical categories include storage prolamins called zeins, water-soluble albumins and globulins, and carbohydrate-binding lectins; corn also expresses plant aquaporins and other membrane proteins. In food testing, whole-food extracts and defined peptides from these proteins are used to map immune recognition at the molecular level. Historically, maize has been a staple crop with broad dietary exposure worldwide, so its proteins are common targets in immune testing and food-allergy research. While classic allergy testing often focuses on IgE, corn proteins can also evoke measurable IgA and IgG responses; peptide-level analysis helps distinguish which protein fragments are driving immune activity and can clarify patterns that relate to digestion, mucosal interaction, or systemic exposure.

Elevated IgA responses to corn peptides often reflect mucosal immune engagement in the gut, which can be associated with frequent oral exposure or increased antigen access to the intestinal lining. Elevated IgG responses point to systemic immune recognition and may reflect ongoing or repeated exposure, cross-reactivity with similar proteins, or broader immune signaling. Low or absent IgA/IgG to corn typically indicates limited immune recognition—due to low dietary exposure, immune tolerance, or lack of mucosal activation. All results should be interpreted within the context of the full Food Zoomer report, including other food domains and clinical history, to identify meaningful patterns rather than isolated findings.

Corn is included in Food Zoomer to evaluate immune responses across maize proteins, peptides, lectins, and related markers. Testing both IgA and IgG at the peptide level helps providers see whether corn-related reactivity is mucosal or systemic, contributing to pattern-based interpretation and personalized dietary planning under clinical supervision.