High Glutamic Acid Research Articles

Enhancement of γ-aminobutyric acid content in Huangjiu through rice bran fermentation and its impact on the volatile organic compounds

Rice bran has high glutamic acid decarboxylase (GAD) activity and can be used to enrich and produce γ-aminobutyric acid (GABA). Glutinous rice was used as raw material to brew Huangjiu by liquefaction fermentation. Rice bran extract was added at different fermentation stages, then the content of GABA and basic physicochemical properties were tested, the changes of flavor substances and volatile organic compounds (VOCs) were observed in Huangjiu. The results showed the addition of concentrated GABA-enriched rice bran extract during the post-fermentation stage significantly increases the GABA content in Huangjiu. When the amount of rice bran used is 50 g, the GABA content in the Huangjiu can reach 592.44 mg/L after fermentation. The total sugar and pH of Huangjiu fermented with rice bran extract were higher than the control group, and the total acid and non-sugar solids were lower than the control group. Electronic tongue analysis showed that the addition of rice bran extract would affect the sourness, umami and saltiness taste of Huangjiu. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis of Huangjiu made by adding rice bran extract at the post-fermentation stage showed increased isoamyl acetate, 2-heptanol, and other substances in comparison with the control group. The results of the study provide a cost-effective and rapid method for increasing the GABA content in Huangjiu. It also offers a theoretical basis and scientific guidance for the production of health-oriented Huangjiu.

Physicochemical Properties, Functionalities, and Antioxidant Activity of Protein Extracts from New Zealand Wild Sea Cucumbers (Australostichopus mollis).

This study investigated the physicochemical properties, functionalities, and antioxidant capacities of protein extracts from wild sea cucumber Australostichopus mollis collected from four distinct locations in New Zealand. Protein was extracted from sea cucumber body walls using trypsin enzymatic extraction, followed by cold acetone precipitation. The amino acid analysis revealed high glycine (189.08 mg/g), glutamic acid (119.45 mg/g), and aspartic acid (91.91 mg/g) concentrations in all samples. The essential amino acid indexes of the protein extracts (62.96, average) were higher than the WHO/FAO standard references, indicating the excellent protein quality of A. mollis. Furthermore, protein extracts from A. mollis demonstrated superior emulsifying activity (202.3-349.5 m2/g average) compared to commercial soy and whey protein isolates under all tested pH conditions, and enhanced foaming capacity (109.9-126.4%) and stability (52.7-72%) in neutral and acidic conditions. The extracts also exhibited good solubility, exceeding 70% across pH 3-11. Antioxidant capacities (ABTS and DPPH free radical scavenging activity and ferric reducing antioxidant power) were identified in A. mollis protein extracts for the first time, with clear variations observed among different locations. These findings elucidate the advantageous functional properties of protein extracts from wild New Zealand A. mollis and highlight their potential application as high-quality antioxidant food ingredients.

Chemical characterization and angiotensin-I converting enzyme inhibitory activity of Indonesian stinky beans

The chemical composition of four Indonesian stinky beans has been explored. Those bean are Petai (Parkia speciosa), Lamtoro Gung (Leucaena leucochepala ssp. Glabrata (Rose) S. Zarate), Jengkol (Pithecellobium jiringa) and Kabau (Archidendron bubalinum). This exploration belongs to the local food utilization research theme of functional food sources. Those beans have a unique flavour and usually lead to foul stools, sweat, urine or mouth odour. Their intense flavour may be due to the content of amino acids. High hydrophobic and negative charge hydrophilic amino acids are crucial in preventing hypertension through inhibition of angiotensin I-converting enzyme (ACE) activity. This study evaluated the chemical properties of beans and its angiotensin I-converting enzyme inhibitory (ACE-I) peptides. The amino acid profile was determined as preliminary data to ensure the content of hydrophobic and negative charge hydrophilic amino acids. Their ability to inhibit ACE was studied to represent an antihypertensive effect. In vitro gastrointestinal digestion was applied to obtain more small molecular peptides and evaluate their ACE-I activity after digestion. Petai has the highest glutamic acid (20.90 g/100 g protein d.b.), lysine (13.31 g/100 g protein d.b.), arginine (11.76 g/100 g protein d.b.), leucine (10.98 g/100 g protein d.b.), and aspartic acid (10.72 g/100 g protein d.b.). Fresh Jengkol has the highest ACE-I activity (67.59%). Subsequential digestion by pepsin and pancreatin improves the ACE-I activity, and Kabau had the highest (79.87%). Based on the results, Indonesian stinky beans can prevent hypertension by inhibiting ACE activity and being used as a protein source alternative

High glutamic acid decarboxylase antibody titers may be associated with a decline in β-cell function over time and future insulin deficiency in latent autoimmune diabetes in adults

AimsLatent autoimmune diabetes in adults (LADA) is characterized by positive islet-associated autoantibodies including glutamic acid decarboxylase antibody (GADA), and gradual decline in insulin secretion, progressing to insulin dependency. This cross-sectional study aimed to determine whether GADA by enzyme-linked immunosorbent assay (GADA-ELISA) titer of ≥180 U/mL could be associated with decline in β-cell function in participants with LADA. MethodsSixty-three participants with LADA were recruited and an association between insulin secretion capacity and disease duration was investigated. Insulin peptide-specific inflammatory immunoreactivity was investigated to determine the disease’s activity. ResultsThere was a significant inverse correlation between disease duration and C-peptide index in participants with GADA-ELISA titer of ≥180 U/mL (Spearman’s r (rs) = –0.516, p < 0.01). The positivity rate of insulin peptide-specific inflammatory immunoreactivity was significantly higher in those with ≥180 U/mL than in those with <180 U/mL (p < 0.05). In participants with human leukocyte antigen (HLA)-DRB1*04:05, a significant inverse correlation was observed between disease duration and C-peptide index in those with ≥180 U/mL (rs = −0.751, p < 0.01). ConclusionsGADA-ELISA titer of ≥180 U/mL, especially with HLA-DRB1*04:05, might reflect higher disease activity and may be associated with decline in β-cell function over time and future insulin dependency in LADA.

Pengolahan Kecap Jamur Tiram Menggunakan Enzim Bromelin di SMKN 7 Kota Bengkulu

Oyster mushrooms have a high nutritional content, so they are often used as a base for dishes or snacks. Because of the high protein and glutamic acid content in oyster mushrooms, they have the opportunity to be processed into soy sauce. The use of bromelain enzyme from pineapple juice can produce oyster mushroom soy sauce with good quality characteristics. Oyster mushrooms provide dietary fiber and other ingredients that can improve health. Oyster mushroom is a very interesting prospect, because it is a commodity that has a fairly high quality demand. SMKN 7 Bengkulu City has an industrial and culinary department. The knowledge and skills of students on the progress of the oyster mushroom marketing business and its processed diversification results are still relatively underdeveloped. This is due to several factors including: lack of knowledge and skills in food processing, relatively small interest of students in the process of diversifying processed foodstuffs, and relatively small skills of students in extending shelf life and increasing the economic value of food products. Modern packaging and labeling, oyster mushroom soy sauce products using bromelain enzyme will become more economically valuable and feasible to develop and allow for expansion of the marketing area. Therefore, the community service team together with partners identified that it is necessary to improve soft skills and skills for students of SMKN 7 Bengkulu City, which can be done through training and applications in community service programs.

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

Glutamic Acid Content of Rebon (Acetes sp.) Shrimp Paste Powder with the Addition of Tomato (lycopersicum esculentum) Concentrate Variants

Shrimp paste is a fermented food product made from shrimp with the addition of salt and other food additives. The use of salt with a high concentration result in a reduced taste of the shrimp paste so that the impression from consumers decreases. One way to maintain the umami flavor produced in shrimp paste is by using tomato concentrate which has a high glutamic acid content. The purpose of this study was to determine the effect of tomato concentrate on the glutamic acid content of rebon shrimp paste. The research method used was experimental laboratories with a Completely Randomized Design (CRD) model using 4 concentration treatments, which are the addition of 0%; 10%; 20% and 30% tomato concentrate variants and 3 repetitions. Parametric data were analyzed using ANOVA and Honest Real Differences if significantly different. Non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The results showed that the addition of tomato concentrate variants gave a significantly different effect (p&lt;5%) on the value of glutamic acid content, protein content, salt content, acidity (pH), color and organoleptic. The value of glutamic acid content of shrimp paste ranged between 23.77-39.09%. The protein content of shrimp paste ranged between 31.61-41.10%. Salt content of shrimp paste ranged between 22.26-18.78%. pH of shrimp paste ranged between 7.62-5.90%. Shrimp paste with the addition of 30% tomato concentrate produced the best glutamic acid content in this study because it had the highest glutamic acid content and improved the flavor of shrimp paste.

Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo.

The small molecule characteristics and nutritional value of egg white hydrolysates have been widely used. In the present study, in vitro and in vivo models were used to investigate the hepatoprotective effect of egg protein hydrolysate (EWH) by regulating the expression of antioxidant enzymes. The in vitro experiment results showed that 0.1, 0.5, and 1mg/mL of EWH enhanced antioxidant activity in HepG2 cells by increased glutathione peroxidase (GPx) activity and reduced glutathione (GSH) levels. The in vivo experiment results showed that EWH (L) (38.5mg/kg BW) and EWH (H) (385mg/kg BW) alleviated carbon tetrachloride (CCl4)-induced hepatotoxicity in SD rats through reduced levels of serum aspartate aminotransferase (AST) alanine aminotransferase (ALT), and lipid peroxidation products malondialdehyde (MDA). In addition, EWH also ameliorates CCl4-induced hepatotoxicity in SD rats by increasing the antioxidant activity of GSH levels with a decrease in oxidized glutathione (GSSG) levels. Besides, EWH ameliorates liver tissue injuries by CCl4-induction. EWH has the highest glutamic acid in free amino acid composition, the second highest was aspartic acid, and the third was cystine, 204, 141, and 125mg/100g, respectively. These results suggest EWH has hepatoprotective potential through reduced lipid peroxidation products and enhanced antioxidant activity.

Phenotypic and genotypic characterization to authenticate and trace a high-quality yellow tomato ecotype through the processing chain

In the last few years considerable interest is growing for high food quality, both for organoleptic and nutritional aspects. As for tomatoes, the yellow fruit varieties are conquering the consumer markets in many Mediterranean countries. Among the great variability of yellow tomatoes, one landrace of “Pomodorino giallo del Vesuvio”, named GiaGiù (E40), differs from the traditional “Pomodorino del Piennolo” for the fruit color and stands out for its quality traits, such as high glutamic acid, pectin content and titratable acidity of fruit, thus increasing its demand for both fresh consumption and cooking purposes. The aim of this work was to phenotypically and genotypically distinguish the GiaGiù landrace through morphological descriptors and molecular markers, in order to provide an effective tool to authenticate this product as fresh and processed tomatoes. Morphological characterization evidenced that the distinctive traits of GiaGiù landrace were the potato leaf morphology and the pyriform shape with a pointed apex of the yellow fruits. The genotypic distinction of E40 was performed by using two Cleaved Amplified Polymorphic Sequence (CAPS) markers designed on a Single Nucleotide Polymorphism (SNP) of the Phytoene synthase 1 (psy1) gene that confers the yellow color to tomato fruit and already known as specific of GiaGiù genotype. Additional CAPS markers were designed on two private mutations of E40 genes derived from data retrieved from a Genotyping-By-Sequencing (GBS) dataset, already available. These findings were confirmed by comparing E40 private mutations with the 360 accessions of the BGI tomato 360 genomes resequencing project. The designed markers allowed to distinguish GiaGiù genotype in all fresh and processed fruit tomato matrices, thus representing a molecular tool able to prevent food fraud and authenticate GiaGiù products.

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens.

The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.

Characteristics Of Flavoring Mulberry Leaves And Shrimp Heads With Enzymatic Hydrolysis Using Papain And Calotropin

Mulberry leaves are currently used as food for silkworms and livestock. Judging from the high protein content, it can be used as alternative flavoring. Mulberry leaves are combined with shrimp heads which high glutamic acid. Making flavoring is through a protein hydrolysis process using papain and calotropin enzymes. The purpose to determine the effect of concentration combination of papain and calotropin enzymes, as well as the hydrolysis time on flavoring characteristics. This study used a completely randomized design (CRD) two factors, enzyme combination concentration (1; 2; 3)% and hydrolysis time (1; 2; 3)hours. The best treatment was the flavoring with treatment enzyme combination concentration 3% and hydrolysis time 1 hour, with a characteristic hydrolysis degree 76.58%, dissolved protein 43.40%, water solubility index 0.087 gr/ml, oil absorption 1.20 ml/gr, water content 7.08% and flavoring yield 13.70% and organoleptic test results for taste 3.35 (slightly like), aroma 3.55 (slightly like), color 3.40 (slightly like) and overall 3.60 (somewhat like), and glutamic acid 783.07 mg/100g.&#x0D; Keywords: Calotropin; flavoring; mulberry leaves; papain; shrimp heads

Computational Modeling of Therapy with the NMDA Antagonist in Neurodegenerative Disease: Information Theory in the Mechanism of Action of Memantine.

(1) Background: in patients with neurodegenerative diseases, noncompetitive N-methyl-D-aspartate (NMDA) receptor antagonists provide neuroprotective advantages. We performed memantine therapy and proved mathematical and computer modeling of neurodegenerative disease in this study. (2) Methods: a computer simulation environment of the N-methyl-D-aspartate receptor incorporating biological mechanisms of channel activation by high extracellular glutamic acid concentration. In comparison to controls, pathological models were essentially treated with doses of memantine 3–30 µM. (3) Results: the mean values and 95% CI for Shannon entropy in Alzheimer’s disease (AD) and memantine treatment models were 1.760 (95% CI, 1.704–1.818) vs. 2.385 (95% CI, 2.280–2.490). The Shannon entropy was significantly higher in the memantine treatment model relative to AD model (p = 0.0162). The mean values and 95% CI for the positive Lyapunov exponent in AD and memantine treatment models were 0.125 (95% CI, NE–NE) vs. 0.058 (95% CI, 0.044–0.073). The positive Lyapunov exponent was significantly higher in the AD model relative to the memantine treatment model (p = 0.0091). The mean values and 95% CI for transfer entropy in AD and memantine treatment models were 0.081 (95% CI, 0.048–0.114) vs. 0.040 (95% CI, 0.019–0.062). The transfer entropy was significantly higher in the AD model relative to the memantine treatment model (p = 0.0146). A correlation analysis showed positive and statistically significant correlations of the memantine concentrations and the positive Lyapunov exponent (correlation coefficient R = 0.87, p = 0.0023) and transfer entropy (TE) (correlation coefficient R = 0.99, p < 0.000001). (4) Conclusions: information theory results of simulation studies show that the NMDA antagonist, memantine, causes neuroprotective benefits in patients with AD. Our simulation study opens up remarkable new scenarios in which a medical product, drug, or device, can be developed and tested for efficacy based on parameters of information theory.

Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand

Budu is one of the most popular fermented fish products in Thailand's southern area due to its distinctive flavor. It is being manufactured in large quantities for usage in cuisine as seasonings and sauces. The objective of this study was to determine the effect of amino acids on the distinctive taste components of Budu in southern Thailand. The amino acids in Budu were determined using GC-MS after fish was fermented for 6–12 months as recommended by the manufacturer. Lysine, glutamic acid, and aspartic acid are the three most abundant amino acids, with 1600, 1,540, and 1,260 mg/100g, respectively. Additionally, it was revealed that the umami taste was formed by a group of amino acids (glutamic acid and aspartic acid) followed by sweetness and bitterness. The sensory analysis discovered salty tastes, followed by umami, sour, sweet, and bitter. Four Budu samples generate a salty and umami flavor. Salt is mixed with cleaned fresh fish and fermented to enable native enzymes to auto-digest the protein and produce amino acid-rich products. Fish enzymatic fermentation produces short-chain peptides and amino acids that contribute to the umami flavor and taste. Additionally, the fermentation process creates a high glutamic acid concentration, as well as other amino acids and nucleotides that add to the umami flavor of the products. The study findings will be information that is particularly beneficial to consumers and manufacturers to promote Budu products in the country's region.

An intermolecular salt bridge linking substrate binding and P1 substrate specificity switch of arterivirus 3C-like proteases

Equine arteritis virus (EAV) and porcine reproductive and respiratory syndrome virus (PRRSV) represent two members of the family Arteriviridae and pose a major threat to the equine- and swine-breeding industries throughout the world. Previously, we and others demonstrated that PRRSV 3C-like protease (3CLpro) had very high glutamic acid (Glu)-specificity at the P1 position (P1-Glu). Comparably, EAV 3CLpro exhibited recognition of both Glu and glutamine (Gln) at the P1 position. However, the underlying mechanisms of the P1 substrate specificity shift of arterivirus 3CLpro remain unclear. We systematically screened the specific amino acids in the S1 subsite of arterivirus 3CLpro using a cyclized luciferase-based biosensor and identified Gly116, His133 and Ser136 (using PRRSV 3CLpro numbering) are important for recognition of P1-Glu, whereas Ser136 is nonessential for recognition of P1-Gln. Molecular dynamics simulations and biochemical experiments highlighted that the PRRSV 3CLpro and EAV 3CLpro formed distinct S1 subsites for the P1 substrate specificity switch. Mechanistically, a specific intermolecular salt bridge between PRRSV 3CLpro and substrate P1-Glu (Lys138/P1-Glu) are invaluable for high Glu-specificity at the P1 position, and the exchange of K138T (salt bridge interruption, from PRRSV to EAV) shifted the specificity of PRRSV 3CLpro toward P1-Gln. In turn, the T139K exchange of EAV 3CLpro showed a noticeable shift in substrate specificity, such that substrates containing P1-Glu are likely to be recognized more efficiently. These findings identify an evolutionarily accessible mechanism for disrupting or reorganizing salt bridge with only a single mutation of arterivirus 3CLpro to trigger a substrate specificity switch.

Evaluation of the nutritional and anti-nutritional factors composition of the seed coats of two species of Cucurbitaceae (cucumis melo L. and Cucumeropsis mannii Naudin) for their possible use in animal feed formulation

Seed coats wastes produced during processing of Cucurbitaceae seed for human diet could be used in animal feed, and their value relies on their nutritional content. High dry mater (86.60 ± 0.54-87.26 ± 0.30%), carbohydrate (23.32 ± 0.36-25.19 ± 0.78%), protein (10.06 ± 0.01-18.81 ± 0.01%), lipid (14.51 ± 0.28-18.86 ± 0.86%), fibers (51.48 ± 0.24-60.87 ± 1.51%) and glutamic acid (5.65 ± 0.00-6.44 ± 0.00) were found in the seed coat of cucumis melo and Cucumeropsis mannii. Moreover, the high level of total phenolic content (150.30–207.36 mg GAE/100 g) may reveal important antioxidant properties of the seed coat. Levels of macro-elements such as Phosphorus (326.66 ± 15.27-400.00 ± 10.00 mg/100g), potassium (1931.44 ± 2.64-2206.00 ± 2.64 mg/100g), calcium (2941.00 ± 1.00-3596.00 ± 0.57mg/100g) and magnesium (54.50 ± 1.00-329.33 ± 0.57 mg/100g), and also micro-elements such as Iron (8.35 ± 0.00-9.50 ± 0.00 mg/100g), copper (4.54 ± 0.00-5.14 ± 0.00 mg/100g), manganese (5.71 ± 0.00-5.87 ± 0.00 mg/100g), sodium (14.21 ± 0.00-17.93 ± 0.00 mg/100g) and zinc (19.11 ± 0.00-24.57 ± 0.00 mg/100g) displayed the potential of the seed coats as mineral source. The presence of anti-nutrient like tannins (43.63 ± 0.48-57.73 ± 0.97%) and phytate (15.51 ± 0.51%) may be reduced to safe level through fermentation, autoclaving and soaking before feeds formulation. This study displayed the variability in the nutritional and anti-nutritional factors contents of the seed coats obtained from the cucumis melo and Cucumeropsis mannii. Vegetable waste, when properly managed, could provide a source of feed for animal thus reducing feeding cost and in this regards seed coat of Cucurbitaceae seed might be an alternative.

Chemical features of rejected taro tuber flour (Colocasia esculenta L. Schott) and its effect on productive performance in post-weaning pigs

This study evaluated the effect of the inclusion of rejected taro tuber flour (RTTF) on the productive performance in commercial hybrid pigs (Landrace × Duroc × Pietrain) during their post-weaning period. The experiment was established under a completely randomized design, comprising four treatments (0, 10, 20, and 30% inclusion of RTTF in the diet), using a total of 60 piglets with 15 repetitions each. The average daily feed intake (ADFI), average daily gain (ADG), feed conversion (FC), final body weight (BW), presence of diarrheas, mortality, and production cost, were determined. RTTF showed a high dry matter content, nitrogen-free extracts, gross energy, aspartic acid, glutamic acid, potassium, iron, polyphenols, and antioxidant activity. RTTF inclusion in the diet of pigs in the entire period (30-58 d) did not cause diarrhea or deaths and showed a quadratic effect on BW (p &lt; 0.001) and ADFI (p &lt; 0.001) and produced a linear effect on ADG (p = 0.006), FC (p = 0.003) and production cost (p &lt; 0.001). In conclusion, the inclusion of RTTF in the diet of pigs after weaning (30-58 d) ranging between 0 and 30 % showed no effect on BW and ADFI, with a slight decrease in ADG and FC and a linear effect on production cost reduction.

Low C-peptide together with a high glutamic acid decarboxylase autoantibody level predicts progression to insulin dependence in latent autoimmune diabetes in adults: The HUNT study.

To search for risk factors that could predict progression in latent autoimmune diabetes in adults (LADA) and compare them with those for type 2 diabetes. This study included 175 participants with LADA (autoantibody positive, without insulin treatment ≥1year after diagnosis) and 2331 participants with type 2 diabetes (autoantibody negative, without insulin treatment ≥1year after diagnosis) from the HUNT2 and HUNT3 surveys. We used Cox regression models and receiver operating characteristic curve analysis to identify predictive factors for progression to insulin dependency within 10 years. Low C-peptide levels (<0.3nmol/L) predicted progression to insulin dependency within 10 years in both LADA (hazard ratio [HR] 6.40 [95% CI, 2.02-20.3]) and type 2 diabetes (HR 5.01 [95% CI, 3.53-7.10]). In addition, a high glutamic acid decarboxylase autoantibody (GADA) level (HR 5.37 [95% CI, 1.17-24.6]) predicted progression in LADA. Together, these two factors had a discriminatory power between non-progressors and progressors of area under the curve (AUC) of 0.86 (95% CI, 0.80-0.93). In type 2 diabetes, younger age at diagnosis (<50 years: HR 2.83 [95% CI, 1.56-5.15]; 50-69 years: HR 2.11 [95% CI, 1.19-3.74]), high HbA1c levels (≥53 mmol/mol, HR 2.44 [95% CI, 1.72-3.46]), central obesity (HR 1.65 [95% CI, 1.06-2.55]) and a body mass index of more than 30 kg/m2 (HR 1.73 [95% CI, 1.23-2.41]) were independent predictors. Together with C-peptide they reached an AUC of 0.79 (95% CI, 0.76-0.82). Factors predicting progression to insulin dependence are partly similar and partly dissimilar between LADA and type 2 diabetes. A constellation of low C-peptide and high GADA levels identifies LADA patients who are probable to progress to insulin dependence.

Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

AbstractThis study evaluated the effects of autochthonous starters on the quality characteristics of budu. The effects of individual or combined inoculation of Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35 were compared to those of non‐inoculation during 150 days of budu production. The starters directly affected characteristics of budu with browner colour and enhanced proteolysis and lipolysis as indicated by degree of hydrolysis and free fatty acid contents. The combined starter inoculation resulted in a high aspartic acid, glutamic acid and lysine levels. Additionally, key desirable volatiles, including 2‐methylbutanal, 3‐methylbutanal, benzaldehyde and 2‐ethyl furan, were dominant in the starter‐inoculated budu. In a sensorial analysis, the highest scores for appearance, colour, taste and flavour were assigned for inoculated budu with combined starters. Therefore, the addition of starters (V. halodenitrificans PS21 and S. simulans PMRS35) in budu production improved the quality characteristics and reduced the fermentation period.

Brain dysfunction and thyroid antibodies: autoimmune diagnosis and misdiagnosis.

Hashimoto encephalopathy, also known as steroid-responsive encephalopathy associated with autoimmune thyroiditis, has been defined by sub-acute onset encephalopathy, with elevated thyroid antibodies, and immunotherapy responsiveness, in the absence of specific neural autoantibodies. We aimed to retrospectively review 144 cases referred with suspected Hashimoto encephalopathy over a 13-year period, and to determine the clinical utility of thyroid antibodies in the course of evaluation of those patients. One hundred and forty-four patients (all thyroid antibody positive) were included; 72% were women. Median age of symptom onset was 44.5 years (range, 10–87). After evaluation of Mayo Clinic, 39 patients (27%) were diagnosed with an autoimmune CNS disorder [autoimmune encephalopathy (36), dementia (2) or epilepsy (1)]. Three of those 39 patients had neural-IgGs detected (high glutamic acid decarboxylase-65, α-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid receptor-receptor and neural-restricted unclassified antibody), and 36 were seronegative. Diagnoses among the remaining 105 patients (73%) were functional neurological disorder (n = 20), neurodegenerative disorder (n = 18), subjective cognitive complaints (n = 14), chronic pain syndrome (n = 12), primary psychiatric (n = 11), sleep disorder (n = 10), genetic/developmental (n = 8), non-autoimmune seizure disorders (n = 2) and other (n = 10). More patients with autoimmune CNS disorders presented with sub-acute symptom onset (P < 0.001), seizures (P = 0.008), stroke-like episodes (P = 0.007), aphasia (P = 0.04) and ataxia (P = 0.02), and had a prior autoimmune history (P = 0.04). Abnormal brain MRI (P = 0.003), abnormal EEG (P = 0.007) and CSF inflammatory findings (P = 0.002) were also more frequent in the autoimmune CNS patients. Patients with an alternative diagnosis had more depressive symptoms (P = 0.008), anxiety (P = 0.003) and chronic pain (P = 0.002). Thyoperoxidase antibody titre was not different between the groups (median, 312.7 versus 259.4 IU/ml; P = 0.44; normal range, <9 IU/ml). None of the non-autoimmune group and all but three of the CNS autoimmune group (two with insidious dementia presentation, one with seizures only) fulfilled the autoimmune encephalopathy criteria proposed by Graus et al. (A clinical approach to diagnosis of autoimmune encephalitis. Lancet Neurol 2016; 15: 391–404.) (sensitivity, 92%; specificity, 100%). Among patients who received an immunotherapy trial at our institution and had objective post-treatment evaluations, the 16 responders with autoimmune CNS disorders more frequently had inflammatory CSF, compared to 12 non-responders, all eventually given an alternative diagnosis (P = 0.02). In total, 73% of the patients referred with suspected Hashimoto encephalopathy had an alternative non-immune-mediated diagnosis, and more than half had no evidence of a primary neurological disorder. Thyroid antibody prevalence is high in the general population, and does not support a diagnosis of autoimmune encephalopathy in the absence of objective neurological and CNS-specific immunological abnormalities. Thyroid antibody testing is of little value in the contemporary evaluation and diagnosis of autoimmune encephalopathies.

Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens

Terasi is an Indonesian shrimp paste that is traditionally fermented and is widely consumed by Indonesian people. Terasi is produced by utilizing endogenous bacteria from raw materials as starters. Due to the variation in endogenous bacteria during production, terasi of varying quality is produced. The objectives of this study were to investigate the effects of starters on the physicochemical and sensory properties of terasi. The effects of individual or combination inoculation of Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 were compared to those of noninoculation during a two-week period of terasi production. The starters darkened the color of the terasi. The terasi produced with the starters had higher protein contents (62.93–64.80 %) than those of the noninoculated terasi (63.66–65.80 %). Although proteolysis was weakly affected by the starters, the starters reduced the terasi fermentation period. The combination starter inoculation resulted in a high glutamic acid level (44284.8 ± 231.22 mg/kg). Volatile alcohols were more abundant in the starter-inoculated terasi than in the noninoculated terasi. Assessments of the sensory parameters by panelists suggested a preference for inoculated terasi. In conclusion, the addition of starters (L. plantarum SB7 and B. amyloliquefaciens BC9) in terasi production improved the physicochemical and sensory properties of the terasi.