Earthquake trend prediction using long short-term memory RNN

The prediction of a natural calamity such as earthquakes has been an area of interest for a long time but accurate results in earthquake forecasting have evaded scientists, even leading some to deem it intrinsically impossible to forecast them accurately. In this paper an attempt to forecast earthquakes and trends using a data of a series of past earthquakes. A type of recurrent neural network called Long Short-Term Memory (LSTM) is used to model the sequence of earthquakes. The trained model is then used to predict the future trend of earthquakes. An ordinary Feed Forward Neural Network (FFNN) solution for the same problem was done for comparison. The LSTM neural network was found to outperform the FFNN. The R^2 score of the LSTM is better than the FFNN’s by 59%

Coffee pulp, a by-product of coffee production, modulates gut microbiota and improves metabolic syndrome in high-carbohydrate, high-fat diet-fed rats

Waste from food production can be re‐purposed as raw material for usable products to decrease industrial waste. Coffee pulp is 29% of the dry weight of coffee cherries and contains caf‐feine, chlorogenic acid, trigonelline, diterpenes and fibre. We investigated the attenuation of signs of metabolic syndrome induced by high‐carbohydrate, high‐fat diet in rats by dietary supplementation with 5% freeze‐dried coffee pulp for the final 8 weeks of a 16‐week protocol. Coffee pulp decreased body weight, feed efficiency and abdominal fat; normalised systolic blood pressure, left ventricular diastolic stiffness, and plasma concentrations of triglycerides and non‐esterified fatty acids; and improved glucose tolerance in rats fed high‐carbohydrate, high‐fat diet. Further, the gut microbiota was modulated with high‐carbohydrate, high‐fat diet and coffee pulp supplementation and 14 physiological parameters were correlated with the changes in bacterial community structures. This study suggested that coffee pulp, as a waste from the coffee industry, is useful as a functional food for improving obesity‐associated metabolic, cardiovascular and liver structure and function, and gut microbiota

Chlorogenic acid attenuates high-carbohydrate, high-fat diet-induced cardiovascular, liver, and metabolic changes in rats

Chlorogenic acid as a constituent of coffee is consumed regularly in the human diet. Chlorogenic acid intake has been associated with decreased risk of cardiovascular disease and type 2 diabetes. We hypothesized that chlorogenic acid would improve cardiovascular, liver, and metabolic responses in a rat model of metabolic syndrome induced by a high-carbohydrate, high-fat diet. Male Wistar rats (8-9 weeks old, 335 ± 2 g, n = 48) were divided into 4 groups and fed with corn starch diet (16 weeks); corn starch diet with chlorogenic acid in food for the last 8 weeks; high-carbohydrate, high-fat diet (16 weeks); or high-carbohydrate, high-fat diet with chlorogenic acid (~100 mg/kg/d) in food for the last 8 weeks. In high-carbohydrate, high-fat diet–fed rats, chlorogenic acid reduced energy intake and food efficiency to reduce visceral fat, especially retroperitoneal fat, and abdominal circumference; reversed the elevated systolic blood pressure; and attenuated left ventricular diastolic stiffness with reduced collagen deposition and infiltration of inflammatory cells in the left ventricle. Chlorogenic acid decreased inflammation and fat deposition in the liver along with reduced plasma liver enzyme activities of obese rats but did not change the plasma lipid profile. Chlorogenic acid increased diversity of gut microbiota, which may improve overall metabolism in the body. Thus, chronic dietary chlorogenic acid attenuated diet-induced inflammation as well as cardiovascular, liver, and metabolic changes, suggesting that chlorogenic acid has potential for further clinical evaluation

Green coffee ameliorates components of diet-induced metabolic syndrome in rats

Metabolic syndrome, especially obesity, increases the risk of type 2 diabetes and cardiovascular disease. We hypothesised that green coffee will attenuate metabolic, cardiovascular and liver parameters in high-carbohy-drate high-fat diet-fed rats. Male Wistar rats (8–9 weeks old) were divided into 6 groups and fed for 16 weeks with either corn starch diet (C), C with either 5% green or decaffeinated green coffee in food for the last 8 weeks, high-carbohydrate high-fat diet (H) or H with either 5% green or decaffeinated green coffee in food for the last8 weeks. Green coffee contained chlorogenic acids, trigonelline, caffeine and diterpenoids; decaffeinated green coffee contained these compounds but no caffeine. Green coffee attenuated body weight, systolic blood pressure, inflammation in the heart and liver and diastolic stiffness without improving glucose sensitivity or plasma lipids. We suggest that chlorogenic acids, trigonelline and diterpenoids in green coffee attenuate diet-induced abnormalities in heart and liver

История

С Катюшею в прошлом году / Случилась история эта: / Её пригласили на бал, / Она полюбила корнета. / Он был чрезвычайно красив, / Высокий, глаза голубые, / Они танцевали вдвоём, / Счастливые, молодые

Modulation of gut microbiota by spent coffee grounds attenuates diet-induced metabolic syndrome in rats

Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet-induced rat model of metabolic syndrome. Male Wistar rats aged 8-9 weeks were fed either corn starch-rich diet or high-carbohydrate, high-fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non-supplemented diets were used as controls. High-carbohydrate, high-fat diet-fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non-esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste