Bayesian reasoning with emotional material in patients with schizophrenia.

Delusions are one of the most classical symptoms described in schizophrenia. However, despite delusions are often emotionally charged, they have been investigated using tasks involving non-affective material, such as the Beads task. In this study we compared 30 patients with schizophrenia experiencing delusions with 32 matched controls in their pattern of responses to two versions of the Beads task within a Bayesian framework. The two versions of the Beads task consisted of one emotional and one neutral, both with ratios of beads of 60:40 and 80:20, considered, respectively, as the "difficult" and "easy" variants of the task. Results indicate that patients showed a greater deviation from the normative model, especially in the 60:40 ratio, suggesting that more inaccurate probability estimations are more likely to occur under uncertainty conditions. Additionally, both patients and controls showed a greater deviation in the emotional version of the task, providing evidence of a reasoning bias modulated by the content of the stimuli. Finally, a positive correlation between patients' deviation and delusional symptomatology was found. Impairments in the 60:40 ratio with emotional content was related to the amount of disruption in life caused by delusions. These results contribute to the understanding of how cognitive mechanisms interact with characteristics of the task (i.e., ambiguity and content) in the context of delusional thinking. These findings might be used to inform improved intervention programs in the domain of inferential reasoning.

Retrieval of germinal zone neural stem cells from the cerebrospinal fluid of premature infants with intraventricular hemorrhage.

Intraventricular hemorrhage is a common cause of morbidity and mortality in premature infants. The rupture of the germinal zone into the ventricles entails loss of neural stem cells and disturbs the normal cytoarchitecture of the region, compromising late neurogliogenesis. Here we demonstrate that neural stem cells can be easily and robustly isolated from the hemorrhagic cerebrospinal fluid obtained during therapeutic neuroendoscopic lavage in preterm infants with severe intraventricular hemorrhage. Our analyses demonstrate that these neural stem cells, although similar to human fetal cell lines, display distinctive hallmarks related to their regional and developmental origin in the germinal zone of the ventral forebrain, the ganglionic eminences that give rise to interneurons and oligodendrocytes. These cells can be expanded, cryopreserved, and differentiated in vitro and in vivo in the brain of nude mice and show no sign of tumoral transformation 6 months after transplantation. This novel class of neural stem cells poses no ethical concerns, as the fluid is usually discarded, and could be useful for the development of an autologous therapy for preterm infants, aiming to restore late neurogliogenesis and attenuate neurocognitive deficits. Furthermore, these cells represent a valuable tool for the study of the final stages of human brain development and germinal zone biology.

Subretinal Transplant of Induced Pluripotent Stem Cell-Derived Retinal Pigment Epithelium on Nanostructured Fibrin-Agarose.

IMPACT STATEMENT: In the promising field of cellular therapy for retinal degenerative diseases, a new biomaterial is proposed as a scaffold to grow and surgically introduce a monolayer of retinal pigment epithelial cells into the subretinal space, keeping the orientation of the cells for a proper functional integration of the transplant. The use of induced pluripotent stem cells as the starting material for retinal pigment epithelial cells is intended to advance toward a personalized medicine approach.

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception.