Search

Background: The molecular basis of the D variant phenotype in the Chinese differs greatly from that of the Caucasian. Adapting a specific D typing strategy to the spectrum of prevalent RHD variant alleles is necessary. Study Design and Methods: Blood samples with ambiguous D phenotypes were collected in the Southern Chinese population. A special three‐step typing strategy was applied. First, the common DVI type 3 was identified from epitope profiles of D antigen. Then, another common weak D type 15 (RHD*845A) was identified by epitope profiles of D antigen and Sanger sequencing of RHD exon 6. Finally, the remaining D variants were genotyped mainly by Sanger sequencing. For the novel RHD alleles in the coding region and exon–intron junction, in vitro transfection and minigene splicing assays were performed, respectively. The anti‐D investigation was performed. Results: DVI type 3 (65/253, 25.7%) and weak D type 15 (62/253, 24.5%) were common Chinese D variants, and RHD*960A, DFR, RHD*weak D type 25, 72, and 136 were frequent variant RHD alleles. Besides, twenty‐two sporadic and seven novel RHD alleles (RHD*188A; RHD*688C; RHD*782 T; RHD*1181C; RHD*165 T, 993A; RHD*148 + 3G > T and RHD*1227 + 5G > C) were identified. The deleterious effect of the novel RHD alleles on D antigen or mRNA expression was confirmed. Anti‐D was detected in two DVI type 3 pregnant women. Discussion: The three‐step typing strategy provides an effective approach for Chinese D variant typing. It can be anticipated that commercially available RHD genotyping kits have limitations for testing Chinese D variants, as some of the frequent variants are not interrogated. [ABSTRACT FROM AUTHOR]

Summary: The effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observed for HHP‐treated CPI. HHP resulted in an increase in α‐helix, a decrease in β‐strand and fluorescence intensity of CPI. Surface hydrophobicity (Ho) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa (P < 0.05). HHP treatment at 200 MPa reduced zeta‐potential and solubility of CPI, while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emulsions significantly increased (P < 0.05). HHP‐treated CPI could form heat‐induced gelation at lower temperature (68.5 °C) and improved storage modulus (G′) comparing to native one (80.6 °C), suggesting that CPI might be potential protein resources as gelation substitute in food system. High hydrostatic pressure (HHP) treatment could significantly influenced the microstructure and conformation of cumin protein isolates (CPI) which lead to a decrease in emulsifying property and gelling temperature, while improve storage modulus of heat induced gelation of HHP‐treated CPI. [ABSTRACT FROM AUTHOR]

We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato–wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato–wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads. [ABSTRACT FROM PUBLISHER]

The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 µm, <150 µm, <106 µm, <75 µm, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residue-based starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and α-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26 mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste.