Attention deficit and hyperactivity disorder（ADHD） is a disorder characterized by behavioral symptoms including hyperactivity/impulsivity among children,adolescents,and adults.These ADHD related symptoms are influen...Attention deficit and hyperactivity disorder（ADHD） is a disorder characterized by behavioral symptoms including hyperactivity/impulsivity among children,adolescents,and adults.These ADHD related symptoms are influenced by the complex interaction of brain networks which were under explored.We explored age-related brain network differences between ADHD patients and typically developing（TD） subjects using resting state f MRI（rs-f MRI） for three age groups of children,adolescents,and adults.We collected rs-f MRI data from 184 individuals（27 ADHD children and 31 TD children;32 ADHD adolescents and 32 TD adolescents;and 31 ADHD adults and 31 TD adults）.The Brainnetome Atlas was used to define nodes in the network analysis.We compared three age groups of ADHD and TD subjects to identify the distinct regions that could explain age-related brain network differences based on degree centrality,a well-known measure of nodal centrality.The left middle temporal gyrus showed significant interaction effects between disease status（i.e.,ADHD or TD） and age（i.e.,child,adolescent,or adult）（P 0.001）.Additional regions were identified at a relaxed threshold（P 0.05）.Many of the identified regions（the left inferior frontal gyrus,the left middle temporal gyrus,and the left insular gyrus） were related to cognitive function.The results of our study suggest that aberrant development in cognitive brain regions might be associated with age-related brain network changes in ADHD patients.These findings contribute to better understand how brain function influences the symptoms of ADHD.展开更多
研究植物乳杆菌70810与米根霉在燕麦全谷物基质中共固态发酵特性及对燕麦营养价值的影响,利用平板计数法和高效液相色谱法分别测定乳酸菌的生长情况和真菌麦角固醇含量,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、考马斯亮蓝法和邻苯二甲...研究植物乳杆菌70810与米根霉在燕麦全谷物基质中共固态发酵特性及对燕麦营养价值的影响,利用平板计数法和高效液相色谱法分别测定乳酸菌的生长情况和真菌麦角固醇含量,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、考马斯亮蓝法和邻苯二甲醛法测定发酵过程中燕麦蛋白质的水解情况。结果表明:燕麦全谷物基质中,随着植物乳杆菌70810和米根霉共同发酵时间的延长,乳酸菌活菌数和麦角固醇含量逐渐增加,72 h分别达到(8.46±0.04)(lg(CFU/g))和(137.04±6.13)μg/g,其中活菌计数结果比植物乳杆菌70810单独发酵时提高了7.14%;pH值由5.34±0.12降低至3.74±0.04,总酸质量分数由(0.23±0.02)%增加至(1.08±0.08)%;蛋白质发生明显水解,发酵至72 h,可溶性蛋白(以牛血清白蛋白当量计)含量为(11.58±0.16)mg/g,分子质量小于10 k Da肽(以胰酪蛋白胨当量计)含量为(366.51±1.30)mg/g。发酵后的燕麦蛋白具有更高的营养价值,氨基酸组成更为合理,赖氨酸含量显著增加,必需氨基酸指数提高至75.63±0.10,蛋白质生物价提高至70.74±0.13。展开更多
基金supported by the Institute for Basic Science[grant No.IBS-R015-D1]the National Research Foundation of Korea(grant No.NRF-2016R1A2B4008545)
文摘Attention deficit and hyperactivity disorder（ADHD） is a disorder characterized by behavioral symptoms including hyperactivity/impulsivity among children,adolescents,and adults.These ADHD related symptoms are influenced by the complex interaction of brain networks which were under explored.We explored age-related brain network differences between ADHD patients and typically developing（TD） subjects using resting state f MRI（rs-f MRI） for three age groups of children,adolescents,and adults.We collected rs-f MRI data from 184 individuals（27 ADHD children and 31 TD children;32 ADHD adolescents and 32 TD adolescents;and 31 ADHD adults and 31 TD adults）.The Brainnetome Atlas was used to define nodes in the network analysis.We compared three age groups of ADHD and TD subjects to identify the distinct regions that could explain age-related brain network differences based on degree centrality,a well-known measure of nodal centrality.The left middle temporal gyrus showed significant interaction effects between disease status（i.e.,ADHD or TD） and age（i.e.,child,adolescent,or adult）（P 0.001）.Additional regions were identified at a relaxed threshold（P 0.05）.Many of the identified regions（the left inferior frontal gyrus,the left middle temporal gyrus,and the left insular gyrus） were related to cognitive function.The results of our study suggest that aberrant development in cognitive brain regions might be associated with age-related brain network changes in ADHD patients.These findings contribute to better understand how brain function influences the symptoms of ADHD.
文摘研究植物乳杆菌70810与米根霉在燕麦全谷物基质中共固态发酵特性及对燕麦营养价值的影响,利用平板计数法和高效液相色谱法分别测定乳酸菌的生长情况和真菌麦角固醇含量,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、考马斯亮蓝法和邻苯二甲醛法测定发酵过程中燕麦蛋白质的水解情况。结果表明:燕麦全谷物基质中,随着植物乳杆菌70810和米根霉共同发酵时间的延长,乳酸菌活菌数和麦角固醇含量逐渐增加,72 h分别达到(8.46±0.04)(lg(CFU/g))和(137.04±6.13)μg/g,其中活菌计数结果比植物乳杆菌70810单独发酵时提高了7.14%;pH值由5.34±0.12降低至3.74±0.04,总酸质量分数由(0.23±0.02)%增加至(1.08±0.08)%;蛋白质发生明显水解,发酵至72 h,可溶性蛋白(以牛血清白蛋白当量计)含量为(11.58±0.16)mg/g,分子质量小于10 k Da肽(以胰酪蛋白胨当量计)含量为(366.51±1.30)mg/g。发酵后的燕麦蛋白具有更高的营养价值,氨基酸组成更为合理,赖氨酸含量显著增加,必需氨基酸指数提高至75.63±0.10,蛋白质生物价提高至70.74±0.13。
