Measurement of Human Brain Activity Evoked by Stimulation of Beer Bitterness Using Magnetoencephalography

[Clinical, structural and functional features of paroxismal syndrome in insular and temporal lobe tumors]

OBJECTIVE

To analyze the characteristics of paroxysmal syndrome in insular and temporal lobe tumors, to determine their relationship with the histological structure of tumor, to assess the effect of tumor growth nature on severity of disease.

MATERIAL AND METHODS

A retrospective analysis enrolled 80 patients aged 11 - 80 years with insular and temporal lobe tumors and symptomatic epilepsy. All patients underwent surgery at the Polenov National Research Neurosurgery Center in Almazov National Medical Research Center for the period from 2012 to 2018.

RESULTS

The main group consisted of 29 patients with tumors of temporal and insular lobes. Control group of 51 patients with temporal gliomas was formed for comparative analysis. It was found that involvement of insular lobe into paroxysmal syndrome is characterized by attacks with a motor component, somatosensory paroxysms, vegetative manifestations (respiratory attacks, salivation, nausea), speech disorders and taste hallucinations. Derealization, motor arrest and déjà vu/jamis vu paroxysms were more common in patients with temporal lobe lesion. Neoplastic lesion of the insular lobe shortens the period between manifestation of paroxysms and surgical treatment. Moreover, this type of disease is characterized by higher incidence of seizures compared to isolated temporal lobe tumors.

The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)

The objective of this study was to develop antifungal fragrant brown rice using the vapour phase of Michelia alba oil and to understand the effects of fragrant brown rice on consumer reactions using an electroencephalography (EEG) technique. The effect of M. alba oil vapour (300–900 µL/L) on the growth of moulds was studied in brown rice. Then, optimisation of the M. alba oil vapour (300–900 µL/L) was studied through sensory evaluation. Next, EEG was used to investigate the effect of fragrant cooked brown rice on human brain activity. In addition, the key components of M. alba oil on the sensory effects were determined. The results indicated that M. alba oil vapour ≥ 450 µL/L provided effective antifungal activity against natural moulds on brown rice for at least 90 days of storage at 25 °C at 100% RH. Furthermore, the optimal concentration of M. alba oil vapour for enhancing consumer preference and acceptance of cooked brown rice was 300–600 µL/L with a rejection threshold of 2,052 µL/L. Moreover, it was found that linalool was the main key component and caryophyllene and β-elemene were the minor components affecting the sensory quality enhancement. Interestingly, the EEG results showed that fragrant cooked brown rice could increase the power of alpha and beta waves in the human brain, indicating anti-stress effects and a relaxed mood. Therefore, M. alba oil vapour demonstrated good potential to enhance consumer acceptance and preference for cooked brown rice while controlling the significant growth of moulds in brown rice.