Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions.

This study compares umami peptides prepared by trypsin hydrolysis and boiling and analyzes their umami intensity and characteristics. Using a taste reconstitution model and taste evaluation analysis, the study revealed that umami peptides prepared by boiling have a higher umami contribution. Myosin and heat shock protein were identified as marker proteins for revealing differences of cleavage sites.

Relative preservation of MMSE scores in autopsy-proven dementia with Lewy bodies.

Background: Recent studies raised questions about the severity of cognitive impairment associated with dementia with Lewy bodies (DLB). However, there have been few analyses of large, multicenter data registries for clinical-pathologic correlation.

Methods: We evaluated data from the National Alzheimer's Coordinating Center registry (n = 5,813 cases meeting initial inclusion criteria) and the University of Kentucky Alzheimer's Disease Center autopsy series (n = 527) to compare quantitatively the severity of cognitive impairment associated with DLB pathology vs Alzheimer disease (AD) and AD+DLB pathologies.

Low sensitivity in clinical diagnoses of dementia with Lewy bodies.

The success of future neurodegenerative disease (ND) therapies depends partly on accurate antemortem diagnoses. Relatively few prior studies have been performed on large, multicenter-derived datasets to test the accuracy of final clinical ND diagnoses in relation to definitive neuropathological findings. Data were analyzed from the University of Kentucky Alzheimer's Disease Center autopsy series and from the National Alzheimer's Coordinating Center (NACC) registry.