At risk of being risky: The relationship between "brain age" under emotional states and risk preference.

Developmental differences regarding decision making are often reported in the absence of emotional stimuli and without context, failing to explain why some individuals are more likely to have a greater inclination toward risk. The current study (N=212; 10-25y) examined the influence of emotional context on underlying functional brain connectivity over development and its impact on risk preference. Using functional imaging data in a neutral brain-state we first identify the "brain age" of a given individual then validate it with an independent measure of cortical thickness. We then show, on average, that "brain age" across the group during the teen years has the propensity to look younger in emotional contexts. Further, we show this phenotype (i.e. a younger brain age in emotional contexts) relates to a group mean difference in risk perception - a pattern exemplified greatest in young-adults (ages 18-21). The results are suggestive of a specified functional brain phenotype that relates to being at "risk to be risky.

Tecnofuncionalidad de harinas integrales de maíces andinos (Zea Mays) nativas y extrudidas

Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de maíces andinos Capia, Bolita y Chulpi para obtener harinas que potencialmente mejoren la calidad de los panes sin gluten. Las harinas se extrudieron en un extrusor monotornillo, usando un diseño ortogonal incompleto con tres niveles de temperatura, humedad y velocidad de tornillo. Se determinó la composición proximal de las harinas integrales nativas. En las harinas nativas y extrudidas se midió el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA), la capacidad de retención de aceite (CRO), la capacidad de retención de agua (CRA) y el poder de hinchamiento (PH). Los maíces andinos presentaron diferencias significativas en su composición. La mayor parte de la variabilidad de datos se debió a la humedad y la temperatura de extrusión. En general, las muestras de maíz Capia y Bolita tuvieron un comportamiento similar, presentando mayores IAA, CRA y PH a altas humedades y temperaturas; el ISA fue mayor a bajas humedades. La CRO no presentó diferencias significativas entre tratamientos. Las harinas integrales extrudidas de maíz Capia y Bolita con altos IAA, CRA y PH, a 120 °C, 25 % H y 80 rpm, podrían mejorar la consistencia de las masas y la suavidad de panes sin gluten

Tecnofuncionalidade das farinhas integrais de milho andino extrusado e nativo (Zea Mays)

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads.Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de maíces andinos Capia, Bolita y Chulpi para obtener harinas que potencialmente mejoren la calidad de los panes sin gluten. Las harinas se extrudieron en un extrusor monotornillo, usando un diseño ortogonal incompleto con tres niveles de temperatura, humedad y velocidad de tornillo. Se determinó la composición proximal de las harinas integrales nativas. En las harinas nativas y extrudidas se midió el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA), la capacidad de retención de aceite (CRO), la capacidad de retención de agua (CRA) y el poder de hinchamiento (PH). Los maíces andinos presentaron diferencias significativas en su composición. La mayor parte de la variabilidad de datos se debió a la humedad y la temperatura de extrusión. En general, las muestras de maíz Capia y Bolita tuvieron un comportamiento similar, presentando mayores IAA, CRA y PH a altas humedades y temperaturas; el ISA fue mayor a bajas humedades. La CRO no presentó diferencias significativas entre tratamientos. Las harinas integrales extrudidas de maíz Capia y Bolita con altos IAA, CRA y PH, a 120 °C, 25 % H y 80 rpm, podrían mejorar la consistencia de las masas y la suavidad de panes sin gluten.Os granos andinos têm grande potencial de transformação em novos productos, mas em sua aprovação integral e um desafio tecnológico. O objetivo deste trabalho foi modificar as propriedades tecnofuncionais de farinhas integrais de milho andino Capia, Bolita e Chulpi por extrusão para obter farinhas que potencialmente melhoram a qualidade de pães sem glúten. As farinhas foram extrusadas em um extrusor mono-rosca, usando um desenho ortogonal incompleto com três níveis de temperatura, umidade e velocidade de rosca. Foi determinada a composição proximal das farinhas integrais nativas. Nas farinhas nativas e extrusadas, determinaram-se o índice de absorção da água (IAA), o índice de solubilidade em água (ISA), a capacidade de retenção de óleo (CRO), a capacidade de retenção de água (CRA) e poder de inchamento (PH). Os milhos andinos apresentaram diferenças significativas em suas composições. A maior parte da variabilidade dos dados foi devido à umidade e temperatura de extrusão. De maneira geral, as amostras de milho Capia e Bolita tiveram um comportamento semelhante, apresentando maiores IAA, CRA e PH em altas umidades e temperaturas; o ISA foi maior em baixas umidades. O CRO não mostrou diferenças significativas entre os tratamentos. As farinhas integrais extrusadas de milho Capia e Bolita com alto IAA, CRA e PH, como as obtidas na condição de extrusão de 120 °C, 25 % H y 80 rpm, poderiam melhorar a consistência das massas e a maciez dos pães sem glúten

Efeito da extrusão alcalina nas propriedades físico-químicas e funcionais da farinha de milho inteira

The objective of this work was to study the techno-functional properties of alkalineextruded Cuzco corn flour (HMEA) obtained by Ca(OH)2 addition in the extrusion process and to compare it with those of corn flour obtained by a traditional extrusion process (HME). The native meal was conditioned at moistures of 30, 35, 40 and 45% (w/w) and extruded in a single-screw extruder at 80 °C. For alkaline extrusion, 0.25 g of Ca(OH)2 100 g of flour was added. The addition of Ca(OH)2 in the extrusion process significantly affected the techno-functional properties of HMEA by increasing the solubility index (WSI), decreasing the water absorption index (WAI) and oil retention capacity (ORC) withrespect to those of HME. The alkaline treatment decreased the degree of gelatinization with respect to HMEA, obtaining values between 31.80 and 57.90% and increasing the initial gelatinization temperature from 69 to 73 °C. The gel firmness of the treated flours ranged from 0.26 to 0.33 N and 0.50 to 0.77 N for HMEA and HME respectively. Alkaline extrusion modifies the techno-functional properties of cuzco corn flour by reducing itswater absorption and controlling the degree of gelatinization, obtaining flours with an intermediate cooking degree.El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca(OH)2 en el proceso de extrusión, y compararla con las de una harina de maíz obtenida por un proceso de extrusión tradicional (HME). La harina nativa se acondicionó a humedades de 30, 35, 40 y 45% (p/p) y fue extrudida en un extrusor monotornillo a 80 °C. Para la extrusión alcalinase adicionó 0,25 g de Ca(OH)2 /100 g de harina. El agregado de Ca(OH)2 en el proceso de extrusión afectó significativamente las propiedades tecnofuncionales de la HMEA, aumentando el índice de solubilidad (ISA), y disminuyendo el índice de absorción de agua (IAA) y la capacidad de retención de aceite (CRA) respecto a la HME. El tratamiento alcalino disminuyó el grado de gelatinización respecto a la HME, obteniendo valores entre 31,80 y 57.90% y aumentando la temperatura de gelatinización de 69 a 73 °C. La firmeza de los geles varió de 0,26 a 0,33 N para HMEA, y de 0,50 a 0,77 N para HME. La extrusión alcalina modificó las propiedades tecnofuncionales de la harina de maíz cuzco, disminuyendo la absorción de agua y controlando el grado de gelatinización, obteniéndose harinas con grado de cocción intermedio.O objetivo deste trabalho foi estudar o efeito da extrusão alcalina (com adição de Ca (OH) 2) nas propriedades tecno-funcionais da farinha de milho integral de Cuzco (HMEA) e compará-las com as de uma farinha de milho obtida por um processo de extrusão tradicional (HME). A farinha de milho integral com granulometria inferior a 250 µm foi extrusada em extrusora monorosca a 80 ° C e umidades de 30, 35, 40 e 45% (p / p). Para extrusão alcalina, 0,25 g / 100g de farinha de Ca (OH) 2 foi adicionado. A adição do agente alcalino no processo de extrusão afetou significativamente as propriedades tecno-funcionais da farinha de milho Cuzco, aumentando o índice de solubilidade (ISA) e diminuindo o índice de absorção de água (IAA) e capacidade de retenção de óleo (CRA). os da farinha HME. Na extrusão convencional, obteve-se um grau de gelatinização entre 61,40 e 68,38%. A adição de Ca (OH)2 diminuiu o grau de gelatinização em relação ao HME obtendo valores entre 31,80 e 57,90% e aumentando a temperatura de gelatinização de 69 para 73ºC aproximadamente. A firmeza do gel das farinhas tratadas variou de 0,26 a 0,33N e 0,50 a 0,77N para HMEA e HME, respectivamente. Os resultados mostram que a adição de Ca (OH) 2 no processo de extrusão da farinha de milho Cuzco modifica suas propriedades tecno-funcionais, reduzindo sua absorção de água e controlando o grau de gelatinização, permitindo obter farinhas com grau de cozimento intermediário

Efecto de la extrusión alcalina en las propiedades fisicoquímicas y funcionales de la harina integral de maíz andino

El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca(OH)2 en el proceso de extrusión, y compararla con las de una harina de maíz obtenida por un proceso de extrusión tradicional (HME). La harina nativa se acondicionó a humedades de 30, 35, 40 y 45% (p/p) y fue extrudida en un extrusor monotornillo a 80 °C. Para la extrusión alcalina se adicionó 0,25 g de Ca(OH)2 /100 g de harina. El agregado de Ca(OH)2 en el proceso de extrusión afectó significativamente las propiedades tecnofuncionales de la HMEA, aumentando el índice de solubilidad (ISA), y disminuyendo el índice de absorción de agua (IAA) y la capacidad de retención de aceite (CRA) respecto a la HME. El tratamiento alcalino disminuyó el grado de gelatinización respecto a la HME, obteniendo valores entre 31,80 y 57.90% y aumentando la temperatura de gelatinización de 69 a 73 °C. La firmeza de los geles varió de 0,26 a 0,33 N para HMEA, y de 0,50 a 0,77 N para HME. La extrusión alcalina modificó las propiedades tecnofuncionales de la harina de maíz cuzco, disminuyendo la absorción de agua y controlando el grado de gelatinización, obteniéndose harinas con grado de cocción intermedio

Circulating carotenoids are associated with favorable lipid and fatty acid profiles in an older population at high cardiovascular risk

Carotenoid intake has been reported to be associated with improved cardiovascular health, but there is little information on actual plasma concentrations of these compounds as biomarkers of cardiometabolic risk. The objective was to investigate the association between circulating plasma carotenoids and different cardiometabolic risk factors and the plasma fatty acid profile. This is a cross-sectional evaluation of baseline data conducted in a subcohort (106 women and 124 men) of an ongoing multi-factorial lifestyle trial for primary cardiovascular prevention. Plasma concentrations of carotenoids were quantified by liquid chromatography coupled to mass spectrometry. The associations between carotenoid concentrations and cardiometabolic risk factors were assessed using regression models adapted for interval-censored variables. Carotenoid concentrations were cross-sectionally inversely associated with serum triglyceride concentrations [-2.79 mg/dl (95% CI: -4.25, -1.34) and -5.15 mg/dl (95% CI: -7.38, -2.93), p-values = 0.0002 and <0.00001 in women and men, respectively], lower levels of plasma saturated fatty acids [-0.09% (95% CI: -0.14, -0.03) and -0.15 % (95% CI: -0.23, -0.08), p-values = 0.001 and 0.0001 in women and men, respectively], and higher levels of plasma polyunsaturated fatty acids [(0.12 % (95% CI: -0.01, 0.25) and 0.39 % (95% CI: 0.19, 0.59), p-values = 0.065 and 0.0001 in women and men, respectively] in the whole population. Plasma carotenoid concentrations were also associated with higher plasma HDL-cholesterol in women [0.47 mg/dl (95% CI: 0.23, 0.72), p-value: 0.0002], and lower fasting plasma glucose in men [-1.35 mg/dl (95% CI: -2.12, -0.59), p-value: 0.001]. Keywords: Mediterranean diet; PREDIMED-plus study; cardiovascular health; liquid chromatography; mass spectrometry; plasma carotenoids

Measurement of the W gamma Production Cross Section in Proton-Proton Collisions at root s=13 TeV and Constraints on Effective Field Theory Coefficients

A fiducial cross section for W gamma production in proton-proton collisions is measured at a center-of-mass energy of 13 TeV in 137 fb(-1) of data collected using the CMS detector at the LHC. The W -> e nu and mu nu decay modes are used in a maximum-likelihood fit to the lepton-photon invariant mass distribution to extract the combined cross section. The measured cross section is compared with theoretical expectations at next-to-leading order in quantum chromodynamics. In addition, 95% confidence level intervals are reported for anomalous triple-gauge couplings within the framework of effective field theory.Peer reviewe

Performance of the CMS muon trigger system in proton-proton collisions at √s = 13 TeV

The muon trigger system of the CMS experiment uses a combination of hardware and software to identify events containing a muon. During Run 2 (covering 2015-2018) the LHC achieved instantaneous luminosities as high as 2 × 10 cm s while delivering proton-proton collisions at √s = 13 TeV. The challenge for the trigger system of the CMS experiment is to reduce the registered event rate from about 40 MHz to about 1 kHz. Significant improvements important for the success of the CMS physics program have been made to the muon trigger system via improved muon reconstruction and identification algorithms since the end of Run 1 and throughout the Run 2 data-taking period. The new algorithms maintain the acceptance of the muon triggers at the same or even lower rate throughout the data-taking period despite the increasing number of additional proton-proton interactions in each LHC bunch crossing. In this paper, the algorithms used in 2015 and 2016 and their improvements throughout 2017 and 2018 are described. Measurements of the CMS muon trigger performance for this data-taking period are presented, including efficiencies, transverse momentum resolution, trigger rates, and the purity of the selected muon sample. This paper focuses on the single- and double-muon triggers with the lowest sustainable transverse momentum thresholds used by CMS. The efficiency is measured in a transverse momentum range from 8 to several hundred GeV

Search for top squark production in fully hadronic final states in proton-proton collisions at root s=13 TeV

A search for production of the supersymmetric partners of the top quark, top squarks, is presented. The search is based on proton-proton collision events containing multiple jets, no leptons, and large transverse momentum imbalance. The data were collected with the CMS detector at the CERN LHC at a center-of-mass energy of 13 TeV, and correspond to an integrated luminosity of 137 fb(-1). The targeted signal production scenarios are direct and gluino-mediated top squark production, including scenarios in which the top squark and neutralino masses are nearly degenerate. The search utilizes novel algorithms based on deep neural networks that identify hadronically decaying top quarks and W bosons, which are expected in many of the targeted signal models. No statistically significant excess of events is observed relative to the expectation from the standard model, and limits on the top squark production cross section are obtained in the context of simplified supersymmetric models for various production and decay modes. Exclusion limits as high as 1310 GeVare established at the 95% confidence level on the mass of the top squark for direct top squark production models, and as high as 2260 GeV on the mass of the gluino for gluino-mediated top squark production models. These results represent a significant improvement over the results of previous searches for supersymmetry by CMS in the same final state.Peer reviewe

Search for long-lived particles decaying to jets with displaced vertices in proton-proton collisions at root s=13 Te V

A search is presented for long-lived particles produced in pairs in proton-proton collisions at the LHC operating at a center-of-mass energy of 13 TeV. The data were collected with the CMS detector during the period from 2015 through 2018, and correspond to a total integrated luminosity of 140 fb(-1). This search targets pairs of long-lived particles with mean proper decay lengths between 0.1 and 100 mm, each of which decays into at least two quarks that hadronize to jets, resulting in a final state with two displaced vertices. No significant excess of events with two displaced vertices is observed. In the context of R-parity violating supersymmetry models, the pair production of long-lived neutralinos, gluinos, and top squarks is excluded at 95% confidence level for cross sections larger than 0.08 fb, masses between 800 and 3000 GeV, and mean proper decay lengths between 1 and 25 mm.Peer reviewe