Resting-state fMRI is associated with trauma experiences, mood and psychosis in Afro-descendants with bipolar disorder and schizophrenia

BACKGROUND

Bipolar disorder (BD) and schizophrenia (SCZ) may exhibit functional abnormalities in several brain areas, including the medial temporal and prefrontal cortex and hippocampus; however, a less explored topic is how brain connectivity is linked to premorbid trauma experiences and clinical features in non-Caucasian samples of SCZ and BD.

METHODS

Sixty-two individuals with SCZ (n = 20), BD (n = 21), and healthy controls (HC, n = 21) from indigenous and African ethnicity were submitted to clinical screening (Di-PAD), traumata experiences (ETISR-SF), cognitive and functional MRI assessment. The item psychosis/hallucinations in SCZ patients showed a negative correlation with the global efficiency (GE) in the right dorsal attention network. The items mania, irritable mood, and racing thoughts in the Di-PAD scale had a significant negative correlation with the GE in the parietal right default mode network.

CONCLUSIONS

Differences in the activation of specific networks were associated with earlier disease onset, history of physical abuse, and more severe psychotic and mood symptoms in SCZ and BD subjects of indigenous and black ethnicity. Findings provide further evidence on SZ and BD's brain connectivity disturbances, and their clinical significance, in non-Caucasian samples.

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

Comparison of matrix solid-phase dispersion and liquid–liquid extraction for the chromatographic determination of fenthion and its metabolites in olives and olive oils

Matrix solid-phase dispersion (MSPD) methodology has been developed to extract fenthion and its metabolites from olives and olive oils, and the technique compared with conventional liquid-liquid extraction (LLE). The method was applied to olives and olive oil samples obtained from olive groves treated with fenthion. Pesticide residues were analysed by gas chromatography (GC) using a nitrogen-phosphorus detector. Both extraction methods gave a linear response over the concentration range assayed (0.03-1 mg kg-1 for MSPD and 0.1-1 mg kg-1 for LLE). Recoveries and RSD (n = 6) values in olives were 85-112% and 2-6% for MSPD, and 68-108% and 4-16% for LLE, respectively. In the case of olive oil, recoveries and RSD (n = 6) values were 67-98% and 5-11% for MSPD, and 63-115% and 6-14% for LLE, respectively. When compared to LLE, the newly developed MSPD method was twice as sensitive and required 10 times less sample weight.

Free and conjugated biogenic amines in green and roasted coffee beans

This work reports the composition of arabica and robusta coffees in terms of biogenic amines. The analyses were conducted before and after acid hydrolysis with the aim of the determining both free and conjugated forms in green and roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, and spermine) were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) after derivatization with dansyl chloride. Multivariate analyses were applied in order to evaluate the possible use of these amines as chemical descriptors for arabica and robusta coffees. It was found that putrescine, the main biogenic amine present in the green beans, could be used in the discrimination of the referred species. There is also some evidence that these compounds can be used for discrimination between green coffees subjected to different postharvest processes and that tyramine can be considered a chemical marker for Angolan robustas. The variations in biogenic amine levels after roasts is also discussed, but the statistical significance for species discrimination is reduced.