Exploring the relationship of cognitive function with and without COVID-19 recovered schizophrenic patients

BackgroundThe Coronavirus disease 2019 (COVID-19) is linked to the deterioration of cognitive function among individuals suffering from schizophrenia. The purpose of this study was to compare the cognitive performance of schizophrenic patients before and after COVID-19.MethodsA longitudinal cohort study involving a sample of 219 individuals diagnosed with schizophrenia was enrolled between June 2022 and May 2023. The participants were split into two groups infected with COVID-19 (n = 165) and not infected with COVID-19 (n = 54). The data were gathered via a questionnaire on demographic characteristics, the Brief Assessment of Cognition in Schizophrenia (BACS), the Positive and Negative Syndrome Scale (PANSS), the Calgary Depression Scale for Schizophrenia (CDSS), the Activities of Daily Living (ADL) scale, and the Insomnia Severity Index (ISI).ResultsThe repeated-measures ANOVA showed that Among patients diagnosed with COVID-19, there was a deterioration in global cognitive function (before COVID-19 = −2.45 vs. after COVID-19 = −3.02, p = 0.007), working memory (before COVID-19 = −2.76 vs. after COVID-19 = −3.34, p < 0.00 1), motor speed (before COVID-19 = −1.64 vs. after COVID-19 = −2.12, p < 0.001), attention and speed of information processing (before COVID-19 = −1.93 vs. after COVID-19 = −1.16, p = 0.008). multi-variable analysis showed that several factors as having a secondary grade of education (β = 0.434), experiencing insomnia (β = 0.411)and the interaction between COVID-19 diagnosis and cognition at baseline (β = 0.796) were significantly associated with cognitive deficits. At the same time, no significant associations were found between global cognition and clinical symptoms, autonomy, or depression (p > 0.05).ConclusionThe COVID-19 pandemic has significantly impacted various cognitive functions, such as verbal memory, working memory, and global cognition. Insomnia has been identified as the predominant determinant of cognitive impairment, alongside the confirmation of a COVID-19 diagnosis. Additional research is imperative to elucidate the diversification of cognitive functionality observed in individuals diagnosed with schizophrenia who have acquired COVID-19

An innovative state-of-the-art health storytelling technique for better management of type 2 diabetes

Background: Type 2 diabetes (T2D) is a chronic lifelong disease that requires long-term prevention and management strategies in a community setting. A health story is a novel technique that may be used as an effective tool for better prevention and management of T2D. Objective: The main objective of this study is to develop a story to be used as a social health technique based on contemporary scientific knowledge that may be used at a community level for better communication and management of T2D. Methods: A community–academic partnership was formed with a not-for-profit Nutrition Education, Awareness, and Training (NEAT) organization in Khyber Pakhtunkhwa, Pakistan. We agreed to develop a story that may be used as a health and nutrition education communication tool for better management of patients with T2D. The following phases were followed during the story creation process: (1) the theory phase, (2) the modeling phase, and (3) the evaluation phase. Raters evaluated the story to determine its literary and scientific quality, comprehensiveness, and T2D specificity. Results: The title of the story translated into English is “The Story of Diabetes—The Story of Success.” It is text based and contains 86 pages in the local language, “Pashto,” with an English translation. The story is divided into five chapters and describes the initial diagnosis, fear associated with the disease, issues related to referral to certified practitioners, the importance of a balanced diet, and related lifestyle habits. After story evaluation, the raters suggested its literary and scientific quality, comprehensiveness, and T2D specificity (Pearson correlation scores of \u3e0.8). Conclusion: This unique story was created for T2D and found to be of significant quality in terms of its literary and scientific quality, as well as its comprehensiveness and diabetes specificity. As a result, it may be suggested that it can be used in subsequent studies to improve T2D management among adult patients

An innovative state-of-the-art health storytelling technique for better management of type 2 diabetes

BackgroundType 2 diabetes (T2D) is a chronic lifelong disease that requires long-term prevention and management strategies in a community setting. A health story is a novel technique that may be used as an effective tool for better prevention and management of T2D.ObjectiveThe main objective of this study is to develop a story to be used as a social health technique based on contemporary scientific knowledge that may be used at a community level for better communication and management of T2D.MethodsA community–academic partnership was formed with a not-for-profit Nutrition Education, Awareness, and Training (NEAT) organization in Khyber Pakhtunkhwa, Pakistan. We agreed to develop a story that may be used as a health and nutrition education communication tool for better management of patients with T2D. The following phases were followed during the story creation process: (1) the theory phase, (2) the modeling phase, and (3) the evaluation phase. Raters evaluated the story to determine its literary and scientific quality, comprehensiveness, and T2D specificity.ResultsThe title of the story translated into English is “The Story of Diabetes—The Story of Success.” It is text based and contains 86 pages in the local language, “Pashto,” with an English translation. The story is divided into five chapters and describes the initial diagnosis, fear associated with the disease, issues related to referral to certified practitioners, the importance of a balanced diet, and related lifestyle habits. After story evaluation, the raters suggested its literary and scientific quality, comprehensiveness, and T2D specificity (Pearson correlation scores of >0.8).ConclusionThis unique story was created for T2D and found to be of significant quality in terms of its literary and scientific quality, as well as its comprehensiveness and diabetes specificity. As a result, it may be suggested that it can be used in subsequent studies to improve T2D management among adult patients

Metabolic Effects of Testosterone Hormone Therapy in Normal and Orchiectomized Male Rats: From Indirect Calorimetry to Lipolytic Enzymes

Background and Aim. Changes in total energy expenditure (TEE) and substrate metabolism may help explain the metabolic actions of testosterone (T). This study measured respiratory quotient (RQ), TEE, ghrelin, insulin, and key lipolysis enzyme concentrations in relation to body weight (wt) and food intake (FI) in both normal and bilaterally orchiectomized rats with/without T treatment. Methods. In total, thirty-two male Wistar rats (300–400 g) were divided into four groups (n = 8/group), including (a) sham-operated and vehicle-injected group (Sham), (b) T-treated sham group (T-Sham) for which sham-operated rats were injected with IM testosterone undecanoate (100 mg/kg, for one week), (c) orchiectomy and vehicle-injected group (Orch), and (d) T-replaced orchiectomy group (T-Orch). After one week, FI and wt were automatically recorded, indirect calorimetry parameters were measured, and blood samples were collected to measure T, ghrelin, insulin, growth hormone (GH), glucose, hormone-sensitive lipase (HSL), adipocyte triglyceride lipase (ATGL), free fatty acids (FFA), and lipid profiles. Results. Orchiectomy decreased ghrelin, GH, and insulin levels, increased TEE and RQ, and lowered FI and wt. The T-Orch group exhibited increased levels of ghrelin (3-fold), insulin, GH, blood levels of lipolysis products, TEE, and FI in addition to reduced glucose levels (P<0.05). This group demonstrated no significant changes in wt. In the T-Sham group, T increased ghrelin and insulin levels (P<0.05) with strong positive correlations (r = 0.663 and 0.644, respectively, P<0.05), increased ATGL levels, RQ toward carbohydrate utilization ranges, and TEE, and reduced HSL levels (P<0.05) with insignificant changes in FI or wt. Conclusions. T administration in orchiectomized rats significantly increased orexigenic mediators such as ghrelin and insulin without inducing any significant changes in wt. The mechanism for this finding might be the increased TEE and the stimulation of lipolysis through the ATGL enzyme. The associated rise of GH might help in interference with accumulation of lipid in adipose tissue. Apart from the effect on GH, T-Sham showed similar effects of T supplementation

Enhanced functionality of fermented whey protein using water kefir

ABSTRACTThis research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic compounds and saponins), and microbiological quality of water kefir-fermented whey proteins. Due to the water kefir-induced fermentation of whey proteins, the protein digestibility improved from 88.48 to 94.33%. The protein quality of fermented whey proteins has been modified after the water kefir fermentation, as observed with the changes in the secondary protein structure components, especially α-helices (decreased from 10.58 to 8.52%) and random coil (increased from 12.25 to 17.33%). In addition, their water solubility, surface hydrophobicity, and surface charge changed significantly (P < .05) during the fermentation time; 88.44 to 94.11%, 387.23 to 272.7 a.u. and −30.06 to −34.93 mV, respectively. Furthermore, water kefir is an excellent source of fermenting microorganisms, including lactic and acetic acid bacteria and yeast. Thus, the water kefir fermentation approach could be an effective, practical, non-thermal approach for altering whey proteins

Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes

This study aimed to explore the impact of novel method in improving the functionality and nutritional value of lentil-quinoa protein complexes. The method involved manipulating protein interactions through pH shifting and the addition of trehalose, ultimately enhancing water solubility, digestibility, and the functionality. Fluorescence, ultraviolet, and Fourier-transform spectroscopic techniques were applied to characterize the structural and molecular properties of the trehalose-conjugated lentil-quinoa protein complexes at various concentrations. After trehalose conjugation, statistically significant alterations (p < 0.05) in the tertiary and secondary protein structures and protein conformation were observed with trehalose-conjugated lentil-quinoa protein complexes at a trehalose concentration of 5% (w/w). The water solubility and digestibility of the latter conjugate-derived lentil and quinoa complex increased from 75.1 to 80% and 75 to 80.3%, respectively. Modifications in surface properties after conjugation involved significant (p < 0.05) changes in surface charge and hydrophobicity. Overall, combining the protein complexes with trehalose enhanced the digestibility and solubility of the protein complexes and improved their physical properties. The study highlights the potential of this approach to develop more sustainable and efficient plant-based protein sources for various food and nutritional applications in the food industry

Comparative Analysis of Stable Gold Nanoparticles Synthesized Using Sonochemical and Reduction Methods for Antibacterial Activity

The increasing bacterial resistance and negative impacts of the present antibacterial agents have led to the search for novel antibacterial agents. This study focuses on the influence of synthetic methods on the aggregation stability and antibacterial activity of gold nanoparticles (NPs) prepared by using sodium citrate as a reducing and capping agent against Staphylococcus aureus (S. aureus). Gold NPs were synthesized using a simple and rapid sonochemical method and compared to gold NPs synthesized using a reduction method. The physicochemical features of gold NPs were characterized using UV-vis, XRD, TEM, and zeta potential, and the TEM results showed that the sonochemical method produced monodispersed spherical gold NPs with an average diameter of 18.5 nm, while the reduction method produced NPs with an average diameter of around 20 nm. The sonochemical method produced gold NPs with excellent stability (−48 mV) compared to the reduction method (−21 mV). The gold NPs with high stability also exhibited strong antibacterial activity against S. aureus present in water, indicating their potential use in water purification processes to limit bacterial growth. The outcomes of this research are expected to significantly contribute to the creation of new drugs by paving the way for the development of novel strategies to combat pathogens using highly stable gold nanoparticles. These gold NPs, produced via the sonochemical method, have the potential to be employed as beneficial nanocompounds in the medical industry

Correction: Abulmeaty et al. Effect of Long-Term Continuous Light Exposure and Western Diet on Adropin Expression, Lipid Metabolism, and Energy Homeostasis in Rats. <i>Biology</i> 2021, <i>10</i>, 413

In the original publication [...

Correction: Abulmeaty et al. Effect of Long-Term Continuous Light Exposure and Western Diet on Adropin Expression, Lipid Metabolism, and Energy Homeostasis in Rats. Biology 2021, 10, 413

In the original publication [...