Background: Acute motor axonal neuropathy (AMAN) and acute motor and sensory axonal neuropathy (AMSAN) are due to an antiganglioside antibody mediated attack, thought to be restricted to motor fibres in AMAN. Sensory symptoms and minor sensory conduction abnormalities, however, have been reported in some AMAN patients.
Objective: To verify whether sensory fibres are truly spared in AMAN and whether AMAN and AMSAN represent a continuum.
Methods: Serial conduction studies in 13 AMAN and three AMSAN patients were reviewed. To evaluate the variation in sensory nerve action potential (SNAP) amplitude in serial recordings, the least significant change in a test-retest study of 20 controls was calculated. Least significant change for median, ulnar and sural nerves were 44%, 47% and 58%, respectively.
Results: In 34% of initially normal sensory nerves of six AMAN patients, SNAP amplitude significantly increased by 57-518%. In three nerves of three AMAN patients, SNAP significantly decreased by 50-69%. Overall, serial recordings allowed detection of sensory fibre involvement in 49% of nerves and in 69% of AMAN patients. In one AMSAN patient, SNAP increased in two nerves by 150-300%; in another patient, SNAPs, unrecordable at baseline in six nerves, reappeared during follow-up and normalised in three nerves. In five nerves of three AMAN and in eight nerves of two AMSAN patients, SNAP amplitudes increased rapidly, suggesting reversible conduction failure of sensory fibres. In other nerves, SNAP increased over months, as for axonal regeneration.
Conclusions: Sensory fibres are often involved subclinically in AMAN. Reversible conduction failure may develop in sensory as well as motor fibres in both AMAN and AMSAN. AMAN and AMSAN represent a continuum in axonal GBS.
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http://dx.doi.org/10.1136/jnnp.2010.238311 | DOI Listing |
J Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
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January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
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March 2025
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, 92182, USA.
Background: Watermelon and its rind are rich in fiber, vitamins, minerals, and L-citrulline. Despite these nutritional benefits, research on the effects of blenderized watermelon (WM), especially in adolescents, remains limited. This study aimed to address this gap by examining the impact of blenderized WM (, including both flesh and rind) on satiety, postprandial glucose responses, and overall acceptability among overweight and obese adolescents.
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Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India.
The Jerusalem artichoke (JA), a plantrelated to sunflowers and native to North America, has long been valued for its versatility, especially during periods of food scarcity. This resilient crop serves multiple purposes, functioning as a vegetable, medicinal herb, grazing crop, and even a biofuel source. In recent years, interest in JA has grown, largely due to its high nutritional profile and associated health benefits.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Biotechnology, Manipur University, Canchipur, Imphal, Manipur, India.
Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries.
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