Chronic mild stress alters the somatostatin receptors in the rat brain

RATIONALE: The involvement of somatostatin (SST) and its receptors in the pathophysiology of depression and stress has been evidenced by numerous studies. OBJECTIVES: The purpose of the present study was to find whether chronic mild stress (CMS), an animal model of depression, affects the SST receptors in the rat brain and pituitary, as well as the level of SST in plasma. METHODS: In CMS model, rats were subjected to 2 weeks of stress and behaviorally characterized using the sucrose consumption test into differently reacting groups based on their response to stress, i.e., stress-reactive (anhedonic), stress-non-reactive (resilient), and invert-reactive rats (characterized by excessive sucrose intake). We measured specific binding of [(125)I]Tyr(3)-Octreotide, expression of mRNA encoding sst2R receptors in the rat brains, expression of SST and its receptors in rat pituitary, and the level of SST in the plasma. RESULTS: The obtained results show decreases in binding of [(125)I]Tyr(3)-Octreotide in most of rat brain regions upon CMS and no significant differences between three stressed groups of animals, except for significant up-regulation of sst2 receptor in medial habenula (MHb) in the stress-reactive group. In the same group of animals, significant increase in plasma SST level was observed. CONCLUSIONS: There are two particularly sensitive sites distinguishing the response to stress in CMS model. In the brain, it is MHb, while on the periphery this predictor is SST level in plasma. These changes may broaden an understanding of the mechanisms involved in the stress response and point to the intriguing role of MHb

Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries

Background: The COVID-19 pandemic has revealed the fragility of the global food system, sending shockwaves across countries\u27 societies and economy. This has presented formidable challenges to sustaining a healthy and resilient lifestyle. The objective of this study is to examine the food consumption patterns and assess diet diversity indicators, primarily focusing on the food consumption score (FCS), among households in 38 countries both before and during the first wave of the COVID-19 pandemic. Methods: A cross-sectional study with 37 207 participants (mean age: 36.70 ± 14.79, with 77 % women) was conducted in 38 countries through an online survey administered between April and June 2020. The study utilized a pre-tested food frequency questionnaire to explore food consumption patterns both before and during the COVID-19 periods. Additionally, the study computed Food Consumption Score (FCS) as a proxy indicator for assessing the dietary diversity of households. Findings: This quantification of global, regional and national dietary diversity across 38 countries showed an increment in the consumption of all food groups but a drop in the intake of vegetables and in the dietary diversity. The household\u27s food consumption scores indicating dietary diversity varied across regions. It decreased in the Middle East and North Africa (MENA) countries, including Lebanon (p \u3c 0.001) and increased in the Gulf Cooperation Council countries including Bahrain (p = 0.003), Egypt (p \u3c 0.001) and United Arab Emirates (p = 0.013). A decline in the household\u27s dietary diversity was observed in Australia (p \u3c 0.001), in South Africa including Uganda (p \u3c 0.001), in Europe including Belgium (p \u3c 0.001), Denmark (p = 0.002), Finland (p \u3c 0.001) and Netherland (p = 0.027) and in South America including Ecuador (p \u3c 0.001), Brazil (p \u3c 0.001), Mexico (p \u3c 0.0001) and Peru (p \u3c 0.001). Middle and older ages [OR = 1.2; 95 % CI = [1.125–1.426] [OR = 2.5; 95 % CI = [1.951–3.064], being a woman [OR = 1.2; 95 % CI = [1.117–1.367], having a high education (p \u3c 0.001), and showing amelioration in food-related behaviors [OR = 1.4; 95 % CI = [1.292–1.709] were all linked to having a higher dietary diversity. Conclusion: The minor to moderate changes in food consumption patterns observed across the 38 countries within relatively short time frames could become lasting, leading to a significant and prolonged reduction in dietary diversity, as demonstrated by our findings

An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens. Copyright 2021 De Backer, Teunissen, Cuykx, Decorte, Pabian, Gerritsen, Matthys, Al Sabbah, Van Royen and the Corona Cooking Survey Study Group.This research was funded by the Research Foundation Flanders (G047518N) and Flanders Innovation and Entrepreneurship (HBC.2018.0397). These funding sources had no role in the design of the study, the analysis and interpretation of the data or the writing of, nor the decision to publish the manuscript.Scopu

Postrehabilitation Strength and Conditioning of the Shoulder: An Interdisciplinary Approach

AN INDIVIDUAL WHO HAS SUSTAINED A SHOULDER INJURY WILL ENCOUNTER NUMEROUS PROFESSIONALS THROUGHOUT THE RECOVERY PROCESS. TO OPTIMIZE OUTCOMES, THESE PROFESSIONALS NEED TO HAVE A FUNDAMENTAL UNDERSTANDING OF THE COMPLETE RECOVERY PROCESS OF COMMON SHOULDER PATHOLOGIES, RANGING FROM INITIAL INJURY MECHANISMS, SURGICAL CONSIDERATIONS, AND POSTOPERATIVE/REHABILITATION MANAGEMENT TO CONSIDERATIONS OF POSTREHABILITATION DESIGN. ALL PROFESSIONALS INVOLVED WILL GREATLY BENEFIT FROM BEING AWARE OF EACH OTHER\u27S PRIMARY ROLES AND LIMITATIONS. THIS ARTICLE AIMS TO LINK THE ENTIRE SPECTRUM OF RECOVERY FROM COMMON SHOULDER PATHOLOGIES, FROM INJURY, TO POSTREHABILITATION DESIGN

Pottery Tradition Centre at Chałupki (Holy Cross Mts) as a geoturistic object

Z dużym prawdopodobieństwem można przyjąć, że wiejski ośrodek garncarski w rejonie dzisiejszej miejscowości Chałupki (gmina Morawica) należy do najstarszych w regionie świętokrzyskim i funkcjonował już w czasach rzymskich (II w n.e.). Okres jego świetności przypada na XVIII i XIX w. W dwudziestoleciu międzywojennym liczył prawie 70 warsztatów i liczba ta stopniowo malała aż do roku 1993, kiedy został zamknięty ostatni warsztat Stefana Sowińskiego. Garncarstwo rozwinęło się w oparciu o lokalne złoża krasowych glin neogeńskich, występujących w obrębie lejów krasowych utworzonych w wapieniach górnej jury. Gliny te pozyskiwano szybikami na obszarze około 8,6 km2, obejmującym miejscowość Chałupki i ciągnącym się na południe od niej. Proces produkcji ceramiki był wieloetapowy. Obejmował przygotowanie gliny, tzw. „gojenie”, formowanie naczyń na toczku garncarskim, suszenie, glazurowane i wypalanie w piecach. Asortyment wyrobów ceramicznych uległ z czasem wzbogaceniu. Obok naczyń użytkowych pojawiły się zabawki, głównie gwizdki, oraz kropielnice i figury świętych. Ceramika z Chałupek była używana nie tylko przez ludność lokalną, lecz w całym regionie świętokrzyskim, a nawet poza jego granicami. Z biegiem czasu zmieniało się jej przeznaczenie od czysto użytkowego po dekoracyjne. Od 1998 r. funkcjonuje w Chałupkach Ośrodek Tradycji Garncarstwa, pełniący rolę muzealno-edukacyjną. Corocznie, w lipcu, na terenie ośrodka odbywa się festyn etnograficzny „Chałupkowe Garncynki”. Ośrodek Tradycji Garncarstwa w Chałupkach jest licznie odwiedzany przez turystów – zarówno indywidualnych, jak i grupy zorganizowane oraz wycieczki szkolne. Stanowi obiekt geoturystyczny promujący dziedzictwo kulturowe Chałupek.It is highly probable that the rural pottery center in the area of today’s Chałupki (Morawica commune) is one of the oldest in the Świętokrzyskie region, as it was already functioning in Roman times (II in A.D.). The period of its glory falls during the eighteenth and nineteenth centuries. In the interwar period, it held almost 70 workshops, and this number gradually decreased until 1993, when the last workshop of Stefan Sowiński was closed. The basis for the establishment of pottery came from the local karstic Neogene clays, occurring within karst funnels developed in the Upper Jurassic limestones. The clays were obtained by shafts in the area of approx. 8.6 km2, covering the village of Chałupki and extending to the south of it. The production process of the ceramics was multi-stage. It included the preparation of clay, the so-called “healing”, forming dishes on a potter’s toast, drying, glazing and baking in ovens. The range of ceramic products has been enriched over time. Next to utility vessels, toys appeared, mainly whistles, as well as bowls and statuettes of saints. Earthenware from Chałupki was used not only by the local population, but also in the entire Świętokrzyskie region, and even outside its borders. Over time, its role changed from purely useful to decorative. Since 1998, the Center of Pottery Tradition has been operating in Chałupki, which is both a museum and an educational object. Every year, in July, the center hosts the ethnographic festival “Chałupkowe Potions”. The Pottery Tradition Center in Chałupki is frequented by tourists, both individual and organized groups, as well as school trips. It is a geotouristic object promoting the cultural heritage of Chałupki

The Influence of Education and Exercise on Neck Pain

Neck pain is a significant contributor to worldwide disability and poses a considerable financial burden to its stakeholders. The prognosis for chronic neck pain is generally poor, and the associated disability seems to be more persistent than low back pain. It has been suggested that the goals of a rehabilitation program are to maximize return to function, limit progression of degenerative changes, and prevent further injury. The variety of treatment options can make it difficult for clinicians to agree on the most effective treatment intervention. This article reviews noninvasive treatment considerations for patients with neck pain. Exercise-based interventions, including aerobic conditioning, stretching, and strengthening, are addressed. Moreover, concepts related to education are covered, including the effects of posture and ergonomic counseling

Research on the proppants manufacturing technology applicable in shale gas extraction. Part 2 – Granulation and sintering method

W artykule omówiono możliwości wytworzenia propantów ceramicznych drogą granulowania i spiekania otrzymanego granulatu na bazie surowców naturalnych i/lub odpadowych, nadających się do stosowania jako materiał podsadzkowy w procesie szczelinowania hydraulicznego złóż gazu łupkowego. Prace badawcze były prowadzone w skali laboratoryjnej i dotyczyły opracowania składu chemicznego i surowcowego oraz doboru parametrów procesu obróbki mechanochemicznej i termicznej zestawów. Badania właściwości użytkowych wykonano dla partii wytypowanych granulatów w ilości potrzebnej do badań normatywnych, które zrealizowano w oparciu o wytyczne normy International Standard ISO 13503-2:2006(E) (Measurement of properties of proppants used in hydraulic fracturing and gravel-packing operations). Badania te miały na celu określenie wpływu składu chemicznego oraz warunków wytwarzania propantów metodą granulowanie i spiekanie na ich podstawowe właściwości, takich jak wytrzymałość, kształt ziaren czy rozpuszczalność w kwasie. Rodzaj powstałych podczas procesu spiekania faz krystalicznych określono przy pomocy metody XRD.The article discusses the possibility of producing ceramic proppants through granulation and sintering process of obtained granules based on natural raw materials and/or waste materials, which are suitable for use as a filling material in the process of hydraulic fracturing of shale gas. The research work was carried out on a laboratory scale and focused on the development of the chemical composition and selection of mechanochemical and thermal parameters of raw materials sets. Performance tests were made for selected pellets batches in quantities needed for normative tests, which were made in accordance with International Standard ISO 13503-2:2006(E) (Measurement of properties of proppants used in hydraulic fracturing and gravel-packing operations). This research were designed to determine the influence of chemical composition as well as the manufacturing conditions of proppants by granulation-sintering method for their basic properties such as strength, grain shape or solubility in acid. Type of crystal phases formed during the sintering process was determined with use of XRD method