Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

We are grateful for the financial support from Innovation Fund Denmark (Grant nr: 7045-00021B, PROVIDE project). We also acknowledge K.M.C. amba (Brande, Denmark) and A.K.V. amba (Langholt, Denmark) for providing the potato samples used in this study.In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18–29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13–15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.Innovation Fund Denmark 7045-00021

Electrodiagnostic subtyping in Guillain–Barr\ue9 syndrome patients in the International Guillain–Barr\ue9 Outcome Study

\ua9 2024 The Authors. European Journal of Neurology published by John Wiley & Sons Ltd on behalf of European Academy of Neurology.Background and purpose: Various electrodiagnostic criteria have been developed in Guillain–Barr\ue9 syndrome (GBS). Their performance in a broad representation of GBS patients has not been evaluated. Motor conduction data from the International GBS Outcome Study (IGOS) cohort were used to compare two widely used criterion sets and relate these to diagnostic amyotrophic lateral sclerosis criteria. Methods: From the first 1500 patients in IGOS, nerve conduction studies from 1137 (75.8%) were available for the current study. These patients were classified according to nerve conduction studies criteria proposed by Hadden and Rajabally. Results: Of the 1137 studies, 68.3% (N = 777) were classified identically according to criteria by Hadden and Rajabally: 111 (9.8%) axonal, 366 (32.2%) demyelinating, 195 (17.2%) equivocal, 35 (3.1%) inexcitable and 70 (6.2%) normal. Thus, 360 studies (31.7%) were classified differently. The areas of differences were as follows: 155 studies (13.6%) classified as demyelinating by Hadden and axonal by Rajabally; 122 studies (10.7%) classified as demyelinating by Hadden and equivocal by Rajabally; and 75 studies (6.6%) classified as equivocal by Hadden and axonal by Rajabally. Due to more strictly defined cutoffs fewer patients fulfilled demyelinating criteria by Rajabally than by Hadden, making more patients eligible for axonal or equivocal classification by Rajabally. In 234 (68.6%) axonal studies by Rajabally the revised El Escorial (amyotrophic lateral sclerosis) criteria were fulfilled; in axonal cases by Hadden this was 1.8%. Conclusions and discussion: This study shows that electrodiagnosis in GBS is dependent on the criterion set utilized, both of which are based on expert opinion. Reappraisal of electrodiagnostic subtyping in GBS is warranted

Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls

The amphipathic character of soyasaponins and their consequent biological and technological properties are well-recognised. However, mainly due to the absence of purified compounds, no data are available on the amphiphilic surfactant properties of individual soyasaponins. In this study we developed a preparative method for the purification of the main soyasaponins species from soy germ. Reversed-phase chromatography (Source 15 RPC) gave a good resolution of the various soyasaponins, and was used for the purification of non- and fully-acetylated soyasaponin Ab, DDMP-conjugated and unconjugated soyasaponins Ba and Bb. For these compounds, the critical micelle concentration (CMC), the minimal attainable surface tension (¿CMC) and the surface density (¿max) were determined using the Wilhelmy plate method. The order of CMC values was as follows: soyasaponin Bb <Ba <ßg <¿g <Ab <non-acetylated Ab, and the CMC was found to range from 0.56 and to 3.2 g/L. It was concluded that the number of sugar side chains, the presence of acetyl groups and the presence of a DDMP-group are the main factors influencing the CMC of soyasaponins

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Online First™, 14 January 2011Obtaining native protein from potato fruit water (PFW) acceptable for food consumption was attempted by comparing expanded bed adsorption (EBA) and ultrafiltration (UF).The methods were assessed on their process performance and the product quality. Extractable tuber proteins were recovered from lab-prepared PFW either by adsorption to an EBA column using a mixed mode resin (0.31 L) or by batch concentration in an UF (10 kDa MWCO, 0.093 m2) unit and then freeze dried. The yields on protein and esterase activity were higher (p < 0.05 and p < 0.01; Mann–Whitney U-test) in UF (3.2 g l−1 PFW and 3.17 kU l−1 PFW) than in EBA (1.8 and 1.21). The performance difference was also reflected in process productivity for esterase activity which was fivefold better (p < 0.01) in UF (4.30 kU h−1) than with EBA (0.84) due to the higher enzyme retention; protein productivities were the same. The content of solanidine glycoalkaloids was depleted to moderate levels but came out unaffected by the processing method: EBA 286 ppm, UF 213 ppm. The low levels of chlorogenic acid in all EBA preparations were negatively correlated to high brightness score (L* = 73.8%), a favorable attribute in food-quality proteins. Both methodologies produced native preparations of comparable protein content (75%). EBA processing, however, increased the fraction of the patatin protein which may offer advantages in food applications