Assistant Professor
University of Texas at Tyler
My research interest focuses on identifying the efficacy of resistant starch (RS), fiber, functional ingredients and bioactive compounds or nutrients in foods that can be considered as a preventive or a supplemental approach to reduce obesity and its associated metabolic complications.
My research goals include A) Mapping structural and physiochemical changes in starch structure in foods cooked to enhance resistant starch levels B) Expand the continuing research on RS and observe the effects of foods rich in these RS on cardiometabolic factors and satiety factors and hormones such as Leptin, Glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP), and peptide tyrosine tyrosine (PYY). C) Provide insights into impact of i.RS alone or ii. RS and probiotics (symbiotic relationship) on metabolic health and gut microbiome changes. D) Expand the research to incorporate influence of RS on gut microbiome and short chain fatty acid synthesis and their role in gut brain axis pathway that control inflammation. E) Understand microbiome diversity in traditional race and ethnicity categories and reduce health disparities and development of chronic diseases.
Scholarly work
Maiya, M., Adorno, A., Toulabi, S. B., Tucker, W. J., & Patterson, M. A. (2023). Resistant starch improves cardiometabolic disease outcomes: A narrative review of randomized trials. Nutrition research (New York, N.Y.), 114, 20–40. https://doi.org/10.1016/j.nutres.2023.04.001
Bush, J. R., Han, J., Deehan, E. C., Harding, S. V., Maiya, M., Baisley, J., … Goodlett, D. R. (2023). Resistant potato starch supplementation reduces serum histamine levels in healthy adults with links to attenuated intestinal permeability. Journal of Functional Foods, 108. https://doi.org/10.1016/j.jff.2023.105740
Madhura Maiya, Alba D Cartagenova, Kendall Altizer Fitko, Shannon Roa, Christina Law, Mindy A Patterson. Developing and evaluating a high resistant starch menu in adults with prediabetes: A non-randomized pilot study. Current Developments in Nutrition [Status: Under review]
Miketinas DC, Shankar K, Maiya M, Patterson MA. Usual Dietary Intake of Resistant Starch in US Adults from NHANES 2015-2016. J Nutr. 2020 Oct 12;150(10):2738-2747. doi: 10.1093/jn/nxaa232. PMID: 32840627.
Patterson MA., Maiya, M., Stewart, M. Resistant starch content in foods consumed in the United States: A Narrative Review J Academy Nutrition and Dietetics 2020, 120:2
Patterson, M.A.; Fong, J.N.; Maiya, M.; Kung, S.; Sarkissian, A.; Nashef, N.; Wang, W. Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin. Nutrients 2019, 11, 2066.
Current Research projects:
1. Effect of Varying cooking and storing techniques on starch structure, concentration, and bacterial degradation - The overall objective of this study is to determine the effect of various cooking, cooling, and storing techniques on the development and biochemical quality of resistant starch (RS) in cooked starchy foods. Aim 1: To prepare and quantify RS content and estimate amylose/amylopectin ratio (AAR) in starchy meals cooked from rice, wheat, and potato. Aim 2: To measure the particle size and physiochemical properties of RS particles in cooked starchy foods. Aim 3: To measure the growth, metabolic production, and bacterial transcriptional response of primary and secondary degraders cultured with RS.
Results of this study will broaden our understanding of RS availability, structure, invitro bacterial response to RS due to variance in cooking, cooling, and storing foods cooked from rice, wheat, and potato. For the field of applied nutrition, this research is vital as it will provide practitioners point of reference for RS rich foods in day-to-day foods to combat obesity and associated metabolic disorders.
2. Effect of introductory nutrition education at the undergraduate level on nutrition knowledge and dietary habits in East Texas students. This study explores the changes in nutritional knowledge and diet quality in East Texas college students following an introductory nutrition education course. Aim 1: Describe baseline nutrition knowledge and examine predictors of nutrition knowledge Aim 2: Describe baseline dietary intake and examine predictors of dietary intake Aim 3: Assess whether dietary intake changed following an introductory nutrition education course Aim 4: Assess whether changes in nutrition knowledge or other characteristics are associated with changes in dietary intake following the nutrition education. Aim 5: Assess nutrition knowledge and dietary intake at 6 months following nutrition education.
Results of this study assesses impact of nutrition education on college students residing in East Texas. In addition, this research will pave way in understanding college students’ dietary habits and to implement relevant public health initiatives to increase awareness of role of diet in overall health in.