Genetics of human hydrocephalus

Human hydrocephalus is a common medical condition that is characterized by abnormalities in the flow or resorption of cerebrospinal fluid (CSF), resulting in ventricular dilatation. Human hydrocephalus can be classified into two clinical forms, congenital and acquired. Hydrocephalus is one of the complex and multifactorial neurological disorders. A growing body of evidence indicates that genetic factors play a major role in the pathogenesis of hydrocephalus. An understanding of the genetic components and mechanism of this complex disorder may offer us significant insights into the molecular etiology of impaired brain development and an accumulation of the cerebrospinal fluid in cerebral compartments during the pathogenesis of hydrocephalus. Genetic studies in animal models have started to open the way for understanding the underlying pathology of hydrocephalus. At least 43 mutants/loci linked to hereditary hydrocephalus have been identified in animal models and humans. Up to date, 9 genes associated with hydrocephalus have been identified in animal models. In contrast, only one such gene has been identified in humans. Most of known hydrocephalus gene products are the important cytokines, growth factors or related molecules in the cellular signal pathways during early brain development. The current molecular genetic evidence from animal models indicate that in the early development stage, impaired and abnormal brain development caused by abnormal cellular signaling and functioning, all these cellular and developmental events would eventually lead to the congenital hydrocephalus. Owing to our very primitive knowledge of the genetics and molecular pathogenesis of human hydrocephalus, it is difficult to evaluate whether data gained from animal models can be extrapolated to humans. Initiation of a large population genetics study in humans will certainly provide invaluable information about the molecular and cellular etiology and the developmental mechanisms of human hydrocephalus. This review summarizes the recent findings on this issue among human and animal models, especially with reference to the molecular genetics, pathological, physiological and cellular studies, and identifies future research directions

Electrocatalytic urea mineralization in aqueous alkaline medium using NiIIcyclam-modified nanoparticulate TiO2 anodes and its relationship with the simultaneous electrogeneration of H2 on Pt counterelectrodes

NiIIcyclam-modified nanoparticulate TiO2-coated ITO electrodes (ITO/TiO2//NiIIcyclam) were prepared by electropolymerization of NiIIcyclam monomers to TiO2-coated ITO electrodes (ITO/TiO2) to improve electrocatalytic urea CO(NH2)2 oxidation in alkaline aqueous solutions. A high value adding secondary effect was the collection of electrons at Pt cathodes, to simultaneously generate H2 from water reduction. NiIIcyclam-modified ITO electrodes (ITO//NiIIcyclam) were also prepared by electropolymerization of NiIIcyclam monomers to bare ITO electrodes (ITO) for comparison purposes. In the presence of the TiO2 nanoparticles, the urea mineralization on NiIIcyclam coatings was doubled (23.95% – organic carbon removal at 120 min of electrolysis) compared to those without TiO2 nanoparticles (13.02% – organic carbon removal at 120 min of electrolysis). In agreement, the faradaic efficiency for H2 generation at the Pt cathode, electrically connected to an anode having TiO2 nanoparticles (0.99 at 120 min of electrolysis), was also twice as effective than that observed when the same Pt cathode was electrically connected to an anode without TiO2 nanoparticles (0.46 at 120 min of electrolysis). The experimental results indicated that the poisoning of NiII centers (which is caused by an excessive production of CO intermediates during the urea oxidation on both NiIIcyclam-modified anodes) was strongly inhibited in the presence of the nanoparticulate TiO2|NiIIcyclam junction. A final comparison between our results and those reported in selected publications revealed that the NiIIcyclam-modified nanoparticulate TiO2-coated ITO anodes here developed, constitutes a promising electrocatalytic system for performing direct urea mineralization at a relative short electrolysis time. Furthermore, the combination of the following phenomena: (a) effective charge separation on the semiconducting ITO|nanoparticulate TiO2 junctions, (b) remarkable capabilities of the nanoporous TiO2 films for tuning the load of OH� anions demanded by the urea oxidation and, (c) outstanding capabilities of the TiO2 nanoparticles for capturing CO intermediates (at Ti3+ donor sites), successfully promoted the enhancement of the electron external transport to Pt cathodes, and consequently improved the faradaic efficiency associated to the cathodic generation of H2

Risk factors for gastroesophageal reflux disease symptoms related to lifestyle and diet

Gastroesophageal reflux disease (GERD) is one of the most common diseases of the upper gastrointestinal tract. The most characteristic symptom of the disease is heartburn, which occurs at least once a week. The prevalence of the disease varies and, depending on the region of the world, it may affect from a few to over 30% of an adult population. It is estimated that in Poland this disease may affect up to 35.5% of adults reporting abdominal ailments. If untreated, the disease can lead to serious complications including precancerous conditions and esophageal adenocarcinoma. Pharmacotherapy is considered as the first-line treatment in GERD patients but lifestyle modifications, including diet changes, are an important element supporting the treatment of the disease. Many factors may contribute to the development of the disease. Among them, there are non-modifiable factors such as age, sex or genetic factors and modifiable factors, e.g. lifestyle, diet, excessive body weight. This review focuses on GERD risk factors related to lifestyle and nutrition that include both dietary components and nutritional behaviour. Lifestyle risk factors that may contribute to GERD symptoms include excessive body weight, particularly obesity, moderate/high alcohol consumption, smoking, postprandial and vigorous physical activity, as well as lack of regular physical activity. Many studies indicate fatty, fried, sour, spicy food/products, orange and grapefruit juice, tomatoes and tomato preserves, chocolate, coffee/tea, carbonated beverages, alcohol as triggers for GERD symptoms. Eating habits such as irregular meal pattern, large volume of meals, eating meals just before bedtime may correlate with the symptoms of GERD. The role of lifestyle, diet and eating habits as risk factors for GERD is not clearly understood, and the results of the available studies are often contradictory. Determination of modifiable risk factors for this disease and its symptoms is important for effective dietary prevention and diet therapy of GERD

Evaluation of nutritive value of daily food rations consumed by children attending to primary schools in Warsaw

Wprowadzenie. Żywienie zbiorowe w szkołach stanowi ważny element prawidłowego sposobu żywienia dzieci i młodzieży. Cel. Celem badań była ocena wartości odżywczej całodziennych racji pokarmowych uczniów warszawskich szkół podstawowych spożywających obiady serwowane w szkole w porównaniu do uczniów nie spożywających takich obiadów w szkole. Materiał i metody. Badania przeprowadzono na przełomie 2009/2010 roku wśród 380 uczniów w wieku 11-13 lat z klas V i VI uczęszczających do pięciu, losowo wybranych warszawskich szkół podstawowych. W badaniach wykorzystano metodę wywiadu o spożyciu z ostatnich 24 godzin poprzedzających badanie. Wyniki. Regularne spożywanie obiadów w szkole deklarowało 45,5% uczniów. Nie zaobserwowano istotnych różnic w wartości energetycznej diety oraz w zawartości większości składników odżywczych pomiędzy uczniami korzystającymi z obiadów w szkole a nie korzystającymi z tych posiłków. Cechą różnicującą obie badane grupy była zawartość sodu i jodu w dietach. Zawartość sodu w diecie dzieci spożywających obiady w szkole wynosiła odpowiednio 3278±1251 mg, a w diecie dzieci nie spożywających obiadów w szkole - 2919±863 mg (p<0,001). Spożycie jodu w grupie dzieci spożywających obiady w szkole wynosiło 136±70,5 μg, a w grupie dzieci nie spożywających tych posiłków w szkole - 102±59 μg (p<0,0001). Wnioski. Regularne spożywanie obiadów w szkole nie wpływało na poprawę sposobu żywienia badanej grupy dzieci. W celu poprawy żywienia należałoby wprowadzić obligatoryjne standardy żywieniowe oparte na normach żywienia odnośnie wartości odżywczej szkolnych posiłków obiadowych.Background. Meals served in schools are significant part of proper nutrition of children and adolescents. Objective. The aim of the study was to compare nutritive value of daily food rations intake by children attending to primary schools in Warsaw who consumed school lunches regularly with those who don’t consume school lunches. Material and methods. From 2009 to 2010, 380 children in age 11-13 years attending to five randomly selected schools from Warsaw were enrolled. Dietary intake was assessed by using 24h dietary recall for 1 day before the egzamination. Results. 45,5% of examined children declared the consumption school lunches regularly. There was no significant differences in energy and most of the nutrient intake between children who consumed school lunches regularly and children, who didn’t eat lunches in school. The exception was sodium and iodine intake which was higher in children who regularly consumed school lunches. Sodium intake in children who consumed school lunches regularly was 3278±1251 mg and in the group of children who didn’t consume lunches in school - 2919±863 mg (p<0.001). The iodine intake in the group of children who consumed school lunches regularly was 136 ±70.5 μg and in the group of children who didn’t consume lunches in school - 102±59 μg (p<0.0001). Conclusions. Regular consumption of school lunches did not improve the nutritional habits of examined school-aged children from Warsaw. Obligatory standards based on nutritional recommendations relating to nutritional value of school lunches should help to improve the schoolchildren nutrition