Estrategias de aprendizaje con videojuegos a partir de la Neuroeducación

Neuroscience is working effectively to discover the keys to learning through knowledge of brain functions determining which parts of it should be encouraged to achieve what it is intended to achieve learning mode. Our test approach aims to determine the functions that video games can provide for learning based on stimuli that they are able to develop in the brain. In this sense we will try to relate the contributions of Bloom's taxonomy videojugar to practice with the characteristics of the brain that reveals Neuroscience and Neuroeducation.La neurociencia está colaborando de modo eficaz a descubrir las claves del aprendizaje a través del conocimiento de las funciones del cerebro determinando qué partes del mismo hay que estimular para la consecución de qué aprendizajes se pretenda conseguir. Nuestro ensayo pretende aproximarse a determinar las funciones que los videojuegos pueden aportar para conseguir aprendizajes en función de los estímulos que éstos sean capaces de desarrollar en el cerebro. En este sentido intentaremos relacionar las aportaciones de la taxonomía de Bloom a la práctica de videojugar con las características del cerebro que nos descubre la Neurociencia y la Neuroeducació

Flipped Learning y su aplicación en la educación universitaria

El profesor tiene la responsabilidad de diseñar su asignatura de tal forma que su alumnado alcance una comprensión y nivel de aprendizaje de orden superior, y que puedan realizar transferencias entre sus aprendizajes y nuevas situaciones que se les planteen. Implementar el flipped learning. Implica cambiar tanto el rol del profesor como el del alumno. El profesor ha de introducir actividades de aprendizaje, evaluación formativa y feedback colectivo. Los alumnos han de empezar a aprender estudiando y resolviendo de forma autónoma sus propias dudas, reflexionar sobre su propio aprendizaje y a comunicar sus dificultades al profesor. La programación de la asignatura de Habilidades Sociales, realiza una propuesta en la que se utilizaran de forma combinada diversas metodologías como Just-in-time teaching (J-I-T-T), Team based learning, (TBL), son eficaces para inducir el estudio previo, combinándolos con la Peer instruction (PI), para las actividades de evaluación formativa y discusión en clase

Endothelial C-type natriuretic peptide maintains vascular homeostasis

PMCID: PMC4151218Wellcome Trust (084449/Z/07/Z and 078496/Z/05/Z

Patients with Axial Spondyloarthritis Show an Altered Flexion/Relaxation Phenomenon

Axial spondyloarthritis (axSpA) is a chronic rheumatic disease characterized by the presence of inflammatory back pain. In patients with chronic low back pain, the lumbar flexion relaxation phenomenon measured by surface electromyography (sEMG) differs from that in healthy individuals. However, sEMG activity in axSpA patients has not been studied. The purpose of this study was to analyze the flexion relaxation phenomenon in axSpA patients. A study evaluating 39 axSpA patients and 35 healthy controls was conducted. sEMG activity at the erector spinae muscles was measured during lumbar full flexion movements. sEMG activity was compared between axSpA patients and the controls, as well as between active (BASDAI ≥ 4) and non-active (BASDAI 0.8 for 1/FRR) and criterion validity. ROC analysis showed good discriminant validity for axSpA patients (AUC = 0.835) vs. the control group using 1/FRR. An abnormal flexion/relaxation phenomenon exists in axSpA patients compared with controls. sEMG could be an additional objective tool in the evaluation of patient function and disease activity status

Two-step ATP-driven opening of cohesin head.

The cohesin ring is a protein complex composed of four core subunits: Smc1A, Smc3, Rad21 and Stag1/2. It is involved in chromosome segregation, DNA repair, chromatin organization and transcription regulation. Opening of the ring occurs at the “head” structure, formed of the ATPase domains of Smc1A and Smc3 and Rad21. We investigate the mechanisms of the cohesin ring opening using techniques of free molecular dynamics (MD), steered MD and quantum mechanics/molecular mechanics MD (QM/MM MD). The study allows the thorough analysis of the opening events at the atomic scale: i) ATP hydrolysis at the Smc1A site, evaluating the role of the carboxy-terminal domain of Rad21 in the process; ii) the activation of the Smc3 site potentially mediated by the movement of specific amino acids; and iii) opening of the head domains after the two ATP hydrolysis events. Our study suggests that the cohesin ring opening is triggered by a sequential activation of the ATP sites in which ATP hydrolysis at the Smc1A site induces ATPase activity at the Smc3 site. Our analysis also provides an explanation for the effect of pathogenic variants related to cohesinopathies and cancer.post-print4709 K

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Moreover, seven conventional roasted coffees from different origins (Colombia, Brazil, Kenya, Guatemala and Vietnam) and roasting degrees (Dark, Medium and Light), and one 100% Torrefacto roasted coffee were analyzed. Although the addition of sugar during roasting increased the DPPH quenching activity, phenolic compounds (5-caffeoylquinic, caffeic and ferulic acids, and 4-vinylguaiacol) were hardly affected by torrefacto roasting process, showing that Maillard and other roasting reactions products, such as browned-colored compounds including melanoidins (Abs 420 nm), have an important role as antioxidants. Principal Component Analysis (PCA) showed that roasting degree also plays a key role on overall antioxidant activity. Moreover, the Absorbance at 420 nm has been proposed as a good marker of torrefacto roasting process, whereas the roasting degree might be better characterized by L* values