The medial frontal cortex mediates self-other discrimination in the joint Simon task: A tDCS study

Interacting with other individuals confronts cognitive control systems with the problem of how to distinguish between self-generated (internally triggered) and other-generated (externally triggered) action events. Recent neuroscience studies identified two core brain regions, the anterior medial frontal cortex (aMFC) and the right temporo-parietal junction (rTPJ), to be potentially involved in resolving this problem either by enhancing self-generated versus other-generated event representations (via aMFC) and/or by inhibiting event representations that are externally triggered (via rTPJ). Using transcranial direct current stimulation (tDCS), we investigated the role of the aMFC and the rTPJ for the online control of self-generated versus other-generated event representations in a joint Simon task. In two experimental sessions, participants received anodal, cathodal, or sham tDCS (1 mA intensity applied for 20 min), while performing an auditory joint Simon task. In addition to a general performance enhancement during cathodal (inhibitory) and anodal (excitatory) stimulation with increased practice, we found a significantly increased joint Simon effect (JSE) during cathodal stimulation of the aMFC (Experiment 1), as compared to sham stimulation. No modulation of the JSE was found during stimulation of the rTPJ (Experiment 2). By enhancing self-generated event representations the aMFC seems to be crucially involved in resolving the self-other discrimination problem in the joint Simon task

Chapter 6: Production and Applications of Polyunsaturated Fatty Acids

Polyunsaturated fatty acids (PUFAs) are key molecules for the control of human as well as animal health. Among the PUFAs, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are vital compounds for infant brain development and other immune regulatory functions. Commercially available omega fatty acids are obtained from fish sources; nowadays fish oils are not preferred due to its unpalatable taste and odors as well as the fact that this resource is declining. Microalgae and other microorganisms based polyunsaturated fatty acids are gaining more attraction because of its fastest growth and lipids content; it is a preferred resource for vegetarians for omega 3/6 oils. Genetically modified organisms such as yeast are utilized for desired fatty acids production commercially. This chapter discusses the importance of polyunsaturated fatty acids for human health, various sources of PUFAs along with its fermentative productions and future perspective