Formal Innovations to Clinical Cognitive Science and Assessment

Mathematical modeling is increasingly driving progress in clinical cognitive science and assessment. Mathematical modeling is essential for detecting certain effects of psychopathology – mental disturbance--through comprehensive understanding of tell-tale cognitive variables such as workload capacity and efficiency in using capacity, and their contrast under quantitative measurement. The research paradigm guiding this formal clinical science is outlined. An example using a distinctive cognitive abnormality in schizophrenia – taking longer to cognitively represent encountered stimulation – provides an illustration of a quantitative framework for studying intricate mental health-impairing phenomena. Added benefits of formal developments, among others, include symptom description and prediction, new methods of cognitive- and statistical-science grounded clinical assessment over time, both for individuals and treatment regimens, and refinement of the cognitive-function side of clinical functional neuroimaging

Development of Technologies for Separation and Functional Improvement of Individual Milk Protein Fractions

End of Project ReportMilk proteins can be hydrolysed (i.e. fragmented) using proteolytic enzymes to give enhanced functional and nutritional properties. There is an increasing demand for hydrolysed protein ingredients with specific properties for nutrition of individuals with specialised dietary requirements including infants, the critically ill, the immuno-compromised and athletes. Such hydrolysed proteins can be specifically designed to provide distinctive tailor-made solutions to meet customer needs in these areas. This project explored the technologies for the production of two types of hydrolysates i.e. acid-soluble and glutamine-rich. Acid-soluble protein hydrolysates have potential in the fortification of acidic beverages, including soft drinks. Glutamine-rich hydrolysates are suggested as an optimal glutamine source for administration during periods of stress, such as recovery from strenuous exercise, or from surgery. Casein was selected as the protein for development of acid-soluble product and cereal protein for the glutamine-rich product. The main conclusions were as follows: A number of protein hydrolysate products with value added properties and the processes required for their manufacture have been developed and are available for uptake by the food industry. Laboratory investigations identified conditions for the generation of two casein hydrolysates with desirable functional properties. Scale-up conditions for the manufacture of these hydrolysates in the pilot plant were successfully developed. Both hydrolystates were 100% soluble at pH 4.6, exhibited clarity in solution at low pH in clear soft drinks and in caramelised beverages and were stable in solution over a wide temperature range (from 4 to 30ºC) for extended periods. Solutions containing these hydrolysates exhibited no foaming properties and had acceptable sensory properties, being considered as weakly bitter compared to unsupplemented solutions. These performance characteristics make the acid-soluble hydrolysates useful supplements for caramelised beverages, such as colas, and clear soft drinks. Six glutamine-enriched peptide products were produced at laboratory scale using two commercially available enzyme preparations. These products had desirable characteristics such as increased levels of peptide bound glutamine, low free amino acid and free pyroglutamate levels. Pilot plant processes were developed for manufacture of the two glutamine-rich hydrolysates with most suitable compositional properties and these were fully characterised chemically. The manufacturing process was modified to enable industrial scale batches (5,000 litres) to be produced.Department of Agriculture, Food and the Marin

Stable isotopes reveal the importance of seabirds and marine foods in the diet of St Kilda field mice

Introduced mammals have devastated island nesting seabird populations worldwide. Declines in breeding seabirds on St Kilda, UK, have been linked to climate change and predation from great skuas Stercorarius skuas, but the introduced St Kilda field mouse Apodemus sylvaticus hirtensis may also play a role by feeding on adults, chicks or eggs. Here, we use stable isotopes in St Kilda mouse blood and potential dietary items to investigate their foraging ecology, specifically focussing on the importance of seabirds and marine foods in their diet. Mice were seasonally sampled at three sites on Hirta, St Kilda over three consecutive years (2010–2012). The δ13C and δ15N ratios were used in analyses, including isotope niche and dietary source mixing models, to examine foraging behaviour among locations and between seabird breeding seasons. Mice sampled in Carn Mor – where the majority of the island’s seabirds nest - had consistently higher δ13C than other locations throughout the year, with δ15N also being significantly higher for all but one comparison. The isotopic niche width (SEAs) of Carn Mor mice in each season were distinct from the other locations, and became smaller during the seabird breeding season. Dietary mixing models revealed that seabirds made up a large proportion of the diet for mice from Carn Mor, particularly during the seabird breeding season. In conclusion, our work reveals that seabird-derived foods are likely to form a significant part of the diet of St Kilda mice populations located in and around breeding colonies. It is unclear however, whether this is from scavenging or predation of seabirds, or through their discarded food items. Given that mice have had significant effects on seabird populations elsewhere, it is important to carry out further work to determine whether mice are a significant cause of seabird mortality in this island ecosystem

Reduction and Emergence in Bose-Einstein Condensates

A closer look at some proposed Gedanken-experiments on BECs promises to shed light on several aspects of reduction and emergence in physics. These include the relations between classical descriptions and different quantum treatments of macroscopic systems, and the emergence of new properties and even new objects as a result of spontaneous symmetry breaking

Moral wounds run deep: exaggerated midbrain functional network connectivity across the default mode network in posttraumatic stress disorder

Background: A moral injury occurs when a deeply held moral code has been violated, and it can lead to the development of symptoms of posttraumatic stress disorder (PTSD). However, the neural correlates that differentiate moral injury and PTSD remain largely unknown. Intrinsic connectivity networks such as the default mode network (DMN) appear to be altered in people with PTSD who have experienced moral injury. However, brainstem, midbrain and cerebellar systems are rarely integrated into the intrinsic connectivity networks; this is a critical oversight, because these systems display marked differences in people with PTSD and are thought to underlie strong moral emotions such as shame, guilt and betrayal. Methods: We conducted an independent component analysis on data generated during script-driven memory recall of moral injury in participants with military-or law enforcement–related PTSD (n = 28), participants with civilian-related PTSD (n = 28) and healthy controls exposed to a potentially morally injurious event (n = 18). We conducted group-wise comparisons of functional network connectivity differences across a DMN-correlated independent component, with a particular focus on brainstem, midbrain and cerebellar systems. Results: We found stronger functional network connectivity in the midbrain periaqueductal grey (t71 = 4.95, pFDR = 0.028, k = 39) and cerebellar lobule IX (t71 = 4.44, pFDR = 0.046, k = 49) in participants with civilian-related PTSD as compared to healthy controls. We also found a trend toward stronger functional network connectivity in the midbrain periaqueductal grey (t71 = 4.22, pFDR = 0.076, k = 60) in participants with military-or law enforcement–related PTSD as compared to healthy controls. Limitations: The significant clusters were large, but resolution is generally lower for subcortical structures. Conclusion: In PTSD, the DMN appears to be biased toward lower-level, midbrain systems, which may drive toxic shame and related moral emotions that are common in PTSD, highlighting the depth at which moral injuries are represented neurobiologically

High Pressure Processing of Dairy Foods

End of Project ReportThe term High Pressure Processing (HPP) is used to describe the technology whereby products are exposed to very high pressures in the region of 50 - 800 MPa (500 - 8000 Atmospheres). The potential application of HPP in the food industry has gained popularity in recent years, due to developments in the construction of HPP equipment which makes the technology more affordable. Applying HPP to food products results in modifications to interactions between individual components, rates of enzymatic reactions and inactivation of micro-organisms. The first commercial HPP products appeared on the market in 1991 in Japan, where HPP is now being used commercially for products such as jams, sauces, fruit juices, rice cakes and desserts. The pioneering research into the application of HPP to milk dates back to the end of the 19th century. Application of HPP to milk has been shown to modify its gel forming characteristics as well as reducing its microbial load. HPP offers the potential to induce similar effects to those generated by heat on milk protein. Recent reports have also indicated that HPP could accelerate the ripening of cheese. Much of the Irish cheese industry is based on the production of Cheddar cheese, the ripening time for which can vary from 4 - 12 months or more, depending on grade. A substantial portion of the cost associated with Cheddar manufacture is therefore attributed to storage under controlled conditions during ripening. Thus, any technology which may accelerate the ripening of Cheddar cheese while maintaining a balanced flavour and texture is of major economic significance. While food safety is a dominant concern, consumers are increasingly demanding foods that maintain their natural appearance and flavour, while free of chemical preservatives. HPP offers the food industry the possibility of achieving these twin goals as this technology can lead to reduced microbial loads without detrimentally effecting the nutritional or sensory qualities of the product. The development of food ingredients with novel functional properties offers the dairy industry an opportunity to revitalise existing markets and develop new ones. HPP can lead to modifications in the structure of milk components, in particular protein, which may provide interesting possibilities for the development of high value nutritional and functional ingredients. Hence these projects set out to investigate the potential of HPP in the dairy industry and to identify products and processes to which it could be applied.Department of Agriculture, Food and the Marin

Differential mechanisms of posterior cingulate cortex downregulation and symptom decreases in posttraumatic stress disorder and healthy individuals using real-time fMRI neurofeedback

Background: Intrinsic connectivity networks, including the default mode network (DMN), are frequently disrupted in individuals with posttraumatic stress disorder (PTSD). The posterior cingulate cortex (PCC) is the main hub of the posterior DMN, where the therapeutic regulation of this region with real-time fMRI neurofeedback (NFB) has yet to be explored. Methods: We investigated PCC downregulation while processing trauma/stressful words over 3 NFB training runs and a transfer run without NFB (total n = 29, PTSD n = 14, healthy controls n = 15). We also examined the predictive accuracy of machine learning models in classifying PTSD versus healthy controls during NFB training. Results: Both the PTSD and healthy control groups demonstrated reduced reliving symptoms in response to trauma/stressful stimuli, where the PTSD group additionally showed reduced symptoms of distress. We found that both groups were able to downregulate the PCC with similar success over NFB training and in the transfer run, although downregulation was associated with unique within-group decreases in activation within the bilateral dmPFC, bilateral postcentral gyrus, right amygdala/hippocampus, cingulate cortex, and bilateral temporal pole/gyri. By contrast, downregulation was associated with increased activation in the right dlPFC among healthy controls as compared to PTSD. During PCC downregulation, right dlPFC activation was negatively correlated to PTSD symptom severity scores and difficulties in emotion regulation. Finally, machine learning algorithms were able to classify PTSD versus healthy participants based on brain activation during NFB training with 80% accuracy. Conclusions: This is the first study to investigate PCC downregulation with real-time fMRI NFB in both PTSD and healthy controls. Our results reveal acute decreases in symptoms over training and provide converging evidence for EEG-NFB targeting brain networks linked to the PCC