Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification.

To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.

Effects of particle properties, intermolecular forces, and molecular structure on the shear-thickening behavior of waxy starch dispersions.

The shear-thickening phenomenon in waxy starch dispersions has been reported; however, the influence of starch properties on it remains unclear. Herein, the shear-thickening behavior of five waxy starch dispersions at different concentrations is investigated, and two shear-thickening areas are identified for the first time. Waxy potato and cassava starch dispersions present two shear-thickening areas, waxy maize and wheat starch dispersions exhibit one shear-thickening area, and waxy rice starch dispersion exhibits no shear-thickening behavior. Starches with high degree of polymerization (DP > 12 and > 37 chains), short-range order, relative crystallinity, melting enthalpy (ΔH), and low molecular weight easily form large particle fragments and strong intermolecular forces, thereby resulting in double shear-thickening areas. Starches with relatively high DP > 12 chains, short-range order, relative crystallinity, and ΔH form one shear-thickening area. Starches with no shear-thickening area have high molecular weight, degree of branching, and DP < 12 chains, and low short-range order, relative crystallinity, and ΔH. It can be speculated that the first shear-thickening area (2-5 s-1) is due to the presence of large particle fragments, whereas the second (10-15 s-1) is due to the interaction between the side chains of the starch molecule.

Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.

The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, ß-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon.

Chlorogenic acid (CGA) is an important bioactive polyphenol with extensive biological properties. This study aimed to fabricate an optimized three-dimensional (3D)-printed capsule scaffold and CGA capsules for targeted delivery of hydrophobic CGA to the colon. The optimized printing parameters identified using the neural network model were a temperature of 170 °C, a printing speed of 20 mm/s, and a nozzle diameter of 0.3 mm. The capsules exhibited slow releasing properties of CGA, and the releasing rates of Eudragit®FS 30D-sealed capsules (due to more cracks and voids) were faster than those of Eudragit®S100-sealed capsules. The Ritger-peppas model was the best fitting model to describe the releasing process of CGA from 8 CGA capsules (R2 ≥ 0.98). All CGA capsules exhibited shear-thinning properties with stable sol-gel viscosity at low shear rates. FTIR spectra confirmed the formation of non-covalent bonds between CGA and the sol. Overall, the obtained 3D-printed capsules provided a promising carrier for the targeted delivery of CGA in the development of personalized dietary supplements.

Assessment of freeze damage in tuber starch with electrical impedance spectroscopy and thermodynamic, rheological, spectrographic techniques.

In this study, we aimed to use electrical impedance spectroscopy (EIS) to assess the freeze-damage level of starches from potato tubers treated with multiple freezing-thawing (FT) cycles. The results showed that the relationship between the physicochemical properties of starches and the impedance characteristics of starch paste is temperature-dependent. As the temperature rises to 70-90 °C, the impedance modules show a significant correlation with the amylose and mineral contents, gelatinization and pasting properties, short-range ordered structure, relative crystallinity, and damage level within the range of 10-1 MHz (p < 0.01). This could be because FT leads to a reduction in amylose and ion content. Compared to a high level of freeze-damaged starch (FDS), a low level of FDS has less amylopectin and more amylose. Additionally, the ions could be typically evenly distributed throughout the unbranched linear amylose structure in starch paste. At the peak gelatinization temperature, the starch paste made from a low level of FDS exhibits a weakened network structure, allowing more unbound water for ion movement and enhancing electric conduction. In conclusion, EIS can predict the damage level and properties of FDS, which can benefit the frozen starchy food industry.

Low glycemic index potato biscuits alleviate physio-histological damage and gut dysbiosis in rats with type-2 diabetes mellitus induced by high-sugar and high-fat diet and streptozotocin.

Type 2 diabetes mellitus (T2DM) is the most common type of diabetes globally and poses a major concern for human health. This study aimed to investigate the effects on T2DM of low-glycemic index (GI) potato biscuits with oat bran and inulin as functional additives. T2DM was induced in rats by streptozotocin (STZ) and a high-sugar and high-fat diet. The alleviation of T2DM by low-GI potato biscuits at different doses was evaluated based on the analysis of glycolipid levels, histological observations, inflammatory markers, and gut microbiota structure. Compared to wheat biscuits, low-GI potato biscuits resulted in lower postprandial blood glucose levels. After 8 weeks of intervention, fasting blood sugar levels were 16.9% lower in T2DM rats fed high-dose low-GI potato biscuits than in untreated T2DM rats. Moreover, the intervention with low-GI potato biscuits significantly alleviated T2DM-induced pathological damage, glucose and lipid metabolic disorders, and inflammation by reversing the levels of total cholesterol, triglycerides, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, transforming growth factor-ß, interleukin-1ß, interleukin-6 and tumor necrosis factor-α. Moreover, the levels of short-chain fatty acids and gut microbiota structure in T2DM rats were significantly reversed. The abundance of beneficial bacteria (e.g., Bifidobacterium, Lachnoclostridium, Roseburia) in the gut of T2DM rats was significantly increased whereas the abundance of Escherichia-Shigella and Desulfovibrio decreased. The present study revealed that low-GI potato biscuits alleviated damages caused by high-sugar and high-fat diet- and STZ-induced T2DM in rats, as well as reversed disturbances in the gut microbiota. Thus, low-GI potato biscuits are potentially beneficial to T2DM patients.

Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein.

The study aimed to investigate the effect of high intensity ultrasonic (HIU) treatment at different times (0, 10, 20, and 30 min) on the structure and gel properties of water-soluble potato protein isolate (WPPI) and to further investigate the improvement of gel properties of ultrasonicated WPPI (UWPPI) by the addition of egg white protein (EWP). HIU reduced the particle size of WPPI, whose structure became loose and disordered, which improved gelling properties of UWPPI. Fourier transform infrared results indicated that α-helix content decreased, whereas the proportion of irregular curl increased with the increase in ultrasonication time (0-20 min), indicating that the initially ordered structure of UWPPI became disordered. After HIU treatment, the free sulfhydryl groups of UWPPI and surface hydrophobicity decreased and fluorescence intensity increased. These results demonstrated that the HIU loosened the structure of UWPPI, exposing more chromogenic groups while embedding more hydrophilic groups. After thermal induction, UWPPI gel hardness increased and exhibited excellent water holding capacity. After the addition of EWP, rheological properties stabilized, and the hardness of UWPPI-EWP gels increased significantly, forming internally structured protein gels with a tightly ordered structure and increased brightness. Thus, HIU changed the structure and gelling properties of WPPI, and the addition of EWP further enhanced the performance of hybrid protein gels. PRACTICAL APPLICATION: High intensity ultrasonic changed the structure of water-soluble potato protein isolate (WPPI) and improved the properties of WPPI gels. The addition of egg white protein significantly improved the quality of mixed protein gels which showed great potential industrial value.

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch.

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.

Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.

The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato starch-gluten composites increased, while enthalpy and frequency dependence decreased with increasing degree of starch gelatinization. More membrane-like structures and larger holes were observed in potato starch-gluten model dough; the amount of gluten ß-sheet increased, while the amount of random coil and ß-turn decreased as degree of gelatinization increased. The starch gelling and starch-gluten interactions played major roles in imparting the desired functionality of the model dough. A possible interaction model between partially gelatinized potato starch and gluten was proposed. Partially gelatinized potato starch with moderate degree of gelatinization could more closely interact with gluten, better improve the texture and processing adaptability of model dough than native and highly gelatinized starch, thus has promising application potential in food industry.

Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles.

In order to elucidate the mechanism underlying the effect of different-sizes potato starch on dough during freeze-thaw treatment, the rheological properties, moisture distribution, secondary structure, and relative crystallinity of dough were investigated. The results showed that the storage modulus (G'), loss modulus (G″), and complex modulus (|G*|) of dough increased as a result of the freeze-thaw treatment, and the effect was more obvious as the starch granular sizes increased. The higher ß -sheet and T22 contents reflected the higher viscoelasticity and freeze-thaw sensitivity, which may be related to the higher degree expansion of amylose. In contrast, dough with small-sized starch had higher intermolecular interactions, and denser structure, lower water migration, showing that this has better resistance and higher stability. The presented mechanisms may contribute to the better understanding of the effects of freeze-thaw process on model dough properties.

Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing.

An ancient folk technology of freeze-thaw processing had been simulated by studying the dehydration efficiency of potatoes using different freezing rates (0.02, 0.06, 0.08, 0.11, 0.20 and 0.40 °C/min). The results showed that the dehydration rate was negatively correlated to freezing rates at a range of 35.66% to 53.85%. Better dehydration efficiency (41.71%) with relatively more protein (83.66%) and mineral retention was obtained at the medium freezing rate of 0.11 °C/min. On this condition, the internal and external pressures of potato cells were balanced and the reduction of immobilized water (T22) was significantly higher compared to that at other conditions. The untargeted metabolomic results showed that some lipids, organic acids and amino acids in potatoes were affected by freezing treatment. The dynamic changes of potato characteristics during freeze-thaw processing gained in this research could be employed as a foundation for diversified applications of dehydrated potatoes.

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates.

The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and functional properties of insoluble potato protein isolates (ISPP) were investigated. The results revealed that HIU treatment induced the unfolding and breakdown of macromolecular aggregates of ISPP, resulting in the exposure of hydrophobic and R-SH groups, and reduction of the particle size. These active groups contributed to the formation of a dense and uniform gel network of ISPP gel and insoluble potato proteins/egg white protein (ISPP/EWP) hybrid gel. Furthermore, the increase of solubility and surface hydrophobicity and the decrease of particle size improved the emulsifying property of ISPP. However, excessive HIU treatment reduced the emulsification and gelling properties of the ISPP. Meanwhile, HIU treatment changes the secondary structure of ISPP. It could be speculated that the formation of a stable secondary structure of ISPP initiated by cavitation and shearing effect might play a dominant role on gel strengthens and firmness. Meanwhile, the decrease in relative content of ß-turn had a positive effect on the formation of small particle to improve emulsifying property of ISPP.

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization.

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.

The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G''), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 ± 0.69%) and high 1045 cm-1/1022 cm-1 ratio (1.27 ± 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 µmolg-1), ß-turn (33.92 ± 1.17%), and ß-sheet (22.57 ± 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 ± 25.32 ppm) and amylopectin (84.19 ± 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.

Potato resistant starch inhibits diet-induced obesity by modifying the composition of intestinal microbiota and their metabolites in obese mice.

Potato resistant starch type 3 (PRS) is helpful for weight-loss. To investigate the regulatory effects of PRS on high-fat diet (HFD)-induced obesity, different doses of PRS (5%, 15% and 25%) were fed to mice for 12 weeks. Metabolic syndrome related to obesity, intestinal microbiota composition and its metabolites as well as the relationship among them were studied. Results showed that PRS could regulate HFD-induced metabolic syndrome in a dose dependent manner; promote the proliferation of intestinal cells and expression of tight junction proteins, such as Occludin and zonula occludens (ZO)-1; reduce the Firmicutes/Bacteroidetes (F/B) rate; regulate the relative abundance of intestinal microbiota, such as Bifidobacterium, Ruminococcus, Bacteroides and Coprococcus; and promote the production of microbial metabolites, such as propionic acid and acetic acid. Besides, the alteration in the intestinal microbiota composition and metabolites were significantly correlated. It could be concluded that propionic acid and acetic acid were the two dominant metabolites of Bifidobacterium, Ruminococcus, Bacteroides, and Coprococcus, which contributed to the anti-obesity potential of PRS, metabolic syndrome alleviation, and intestinal barrier dysfunction.

Predictive values of various serum biomarkers in women with suspected preeclampsia: A prospective study.

BACKGROUND: Preeclampsia (PE) prediction has been shown to improve the maternal and fetal outcomes in pregnancy. We aimed to evaluate the PE prediction values of a series of serum biomarkers. METHODS: The singleton pregnant women (20-36 gestational weeks) with PE-related clinical and/or laboratory presentations were recruited and had the blood drawn at their first visits. The following markers were tested with the collected serum samples: soluble fms-like tyrosine kinase 1 (sFlt-1), placental growth factor (PlGF), thrombomodulin (TM), tissue plasminogen activator inhibitor complex (tPAI-C), complement factors C1q, B, H, glycosylated fibronectin (GlyFn), pregnancy-associated plasma protein-A2 (PAPP-A2), blood urea nitrogen (BUN), creatinine (Cre), uric acid (UA), and cystatin C (Cysc). RESULTS: Of the 196 recruited subjects, 25% (n = 49) developed preeclampsia before delivery, and 75% remained preeclampsia negative (n = 147). The serum levels of sFlt-1, BUN, Cre, UA, Cysc, and PAPP-A2 were significantly elevated, and the PlGF level was significantly decreased in the preeclampsia-positive patients. In the receiver operating characteristics (ROC) analyses, the area under the curves were listed in the order of decreasing values: 0.73 (UA), 0.67 (sFlt-1/PlGF), 0.66 (Cysc), 0.65 (GlyFn/PlGF), 0.64 (PAPP-A2/PlGF), 0.63 (BUN), 0.63 (Cre), and 0.60 (PAPP-A2). The positive predictive values of these serum markers were between 33.1% and 58.5%, and the negative predictive values were between 80.9% and 89.5%. CONCLUSIONS: The serum markers investigated in current study showed better performance in ruling out than ruling in PE. Absence of pre-defined latency period between blood draw and the onset of PE limits the clinical utility of these markers.

Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.

This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch-wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased with the increase in potato starch fraction. The breakdown and setback values of samples decreased with increasing gluten content, and the endothermic enthalpy showed a similar variation trend. The gelatinization temperature of the samples increased significantly as the gluten proportion increased. Morphological observation showed that the gluten protein was wrapped around potato starch granules and the starch granules have a diluting effect on gluten network. Moreover, gluten formed a water diffusion barrier out of the starch granules, this barrier effect and the competitive hydration between starch and gluten could primarily explain the delayed gelatinization temperatures.

Comparative Study of the Nutritional Properties of 67 Potato Cultivars (Solanum tuberosum L.) Grown in China Using the Nutrient-Rich Foods (NRF11.3) Index.

The overall nutritional properties of tubers from 67 potato cultivars were systematically evaluated in this study by adopting the Nutrient-Rich Foods (NRF11.3) Index Model. The macronutrients including dry matter, crude protein, total dietary fiber, and starch contents were found to be in the range of 14.8-30.5 g/100 g fresh weight, 5.71-12.0, 1.99-3.39, and 56.0-75.5 g/100 g dry weight, respectively. Additionally, the amounts of vitamin C, K and Fe were 22.6-86.6, 1457-3111, and 1.40-5.06 mg/100 g dry weight, respectively. The NRF11.3 index model has a score of 66.4-102 per 100 kcal for male and 70.8-107 per 100 kcal for female over 18 years old. This model was utilized to determine the macrocomponents and micronutrients of diverse potato cultivars and aid in comprehensive nutritional study on potato as a desirable raw material for staple food processing to human nutrition and daily intake.

A multi-centre study for standardization of antinuclear antibody indirect immunofluorescence screening with automated system.

INTRODUCTION: ndirect immunofluorescence assay (IFA) using HEp-2 as substrate plays a consolidate role for the detection and measurement of ANA, which is currently considered as the reference method for detection. Manual operation is still very common in China, therefore, the need of standardization and automation for ANA-IFA detecting has been highlighted. OBJECTIVE: The current multi-center study is aimed to evaluate if HELIOS (AESKU Diagnostics, Wendelsheim, Germany) contributes to comparability of ANA screening results among different labs，and establish application specification of HELIOS for standardization of ANA detection. METHODS: ANA detection by manual IFA method and HELIOS on 230 clinical serum samples in eight laboratories. The performance to discriminate positive/negative screening results, endpoint titer estimation and pattern recognition were evaluated in HELIOS and manual visual. RESULTS: The positive coincident rate for ANA detection by manual IFA ranges from 87.7% to 97.8%, the negative coincidence rate ranges from 68.8% to 100%, the correctly estimated titer evaluation were 80 to 171 cases, the correct pattern in 146 to 161 cases, respectively. The positive coincident rate of HELIOS for ANA detection ranges from 91.2% to 97.7%, the negative coincidence rate ranges from 96.5% to 100%, the correctly estimated titer evaluation were 145 to 157 cases, the correct pattern in 123 to 140 cases, respectively. CONCLUSION: HELIOS could provide accurate diagnostic results, this include not only positive/negative results, but also endpoint titer, common patterns. The application of this system can help to promote standardization of ANA detection.

Detection of non-criteria autoantibodies in women without apparent causes for pregnancy loss.

BACKGROUND: Some of the non-criteria autoantibodies, especially non-conventional antiphospholipid (aPL) antibodies, were present with high prevalence in sporadic miscarriages and recurrent pregnant loss. However, whether these autoantibodies are associated with miscarriage patients without apparent causes remain unclear. METHODS: The subjects were recruited from the female patients visiting the Infertility Center at the Beijing Obstetrics and Gynecology Hospital from January 2017 to March 2018. The women who experienced one sporadic miscarriage (n = 89) or recurrent pregnancy loss (n = 125) were enrolled. The control participants (n = 59) were those women with normal pregnancy history and with no miscarriage or thrombosis experience. The collected serum specimens from above patients and controls were subjected to the 13 non-criteria autoantibody examinations, targeting non-conventional phospholipids, thyroid, sperm, endometrial, and anti-nuclear antigens. RESULTS: When compared with the controls, the following non-criteria antibodies stood out in present study with significantly increased frequency and were listed in the order of decreasing positive rates: aPE IgM (40.0%), ANA (15.2%), aEM IgG (13.6%), aPE IgG (12.8%), and aPT IgM (10.4%). Except for ANA, the presence of aPE IgM, aEM IgG, aPE IgG, and aPT IgM was not associated with positivity of LA tests. In receiver operating characteristic analyses, the combined aPE IgG and aEM IgG biomarker panel had the best discriminating power between miscarriage patients and healthy controls. CONCLUSION: Our findings suggested that the non-criteria could be included as part of the pregnancy loss evaluation when apparent causes are absent, and the conventional aPLs tests failed to provide interpretations.