Examination of the influence of cedar fragrance on cognitive function and behavioral and psychological symptoms of dementia in Alzheimer type dementia.

We examined whether symptoms of dementia are improved by olfactory nerve stimulation in Alzheimer type dementia patients. First, a stick-type olfactory identification ability test was performed in patients with Alzheimer type dementia, to select patients without olfactory dysfunctions. Then, these patients were randomly assigned into the intervention (n = 19) and the control groups (n = 17). To evaluate the effects of olfactory nerve stimulation, we exposed the intervention group to a disinfecting ethanol with added aroma extracts from ceder and the control group to the ethanol without the added aroma extracts. Each group underwent the intervention for 8 weeks, cognitive and behavioral functions were evaluated before and after treatments using the Neuropsychiatric Inventory (NPI), the Japanese version of Zarit Caregiver Burden interview (J-ZBI), and the Alzheimer's Disease Assessment Scale-cognitive subscale (ADAS-cog). A significant improvement was observed in the NPI score and J-ZBI in the intervention group compared to the control group at 4 and 8 weeks. On the other hand, there was no significant difference in the score of ADAS-cog. Exposure to cedar fragrance improved behavioral and psychological symptoms of dementia (BPSD) in Alzheimer type dementia and may reduce the burden of nursing care. In addition to its effectiveness, the procedure is simple and minimally invasive and would be a valuable non-pharmaceutical treatment.

Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake.

Factors affecting ferulic acid, ethyl ferulate and taste-active pyroglutamyl (pGlu) peptides levels in sake were analyzed using small-scale sake brewing tests on eighteen rice samples with differing cultivar variety, cropped year and area, and polishing rate. Ferulic acid concentration in sake was highly positively correlated with its content in rice (r = 0.782**, double asterisk indicates 1% significance level), feruloylesterase (FE) activity (r = 0.804**) and feruloylated saccharide forming activity (FSFA) (r = 0.619**) in the rice koji. The results suggested that ferulic acid in rice induced FE activity and FSFA, and these two enzymes accelerated the formation of ferulic acid in sake mash. The concentration of bitter-tasting peptides in sake was highly positively correlated with crude protein content in rice (r = 0.786**), and negatively correlated with acid carboxypeptidase (ACP) activity to (pGlu)LFGPNVNPWH (r = -0.612**), fermentation length (r = -0.820**), and pyroglutamyl leucine ((pGlu)L) concentration in sake (r = -0.502*; 5% significance level). The observation suggested that bitter-tasting peptides are initially formed in sake mash in accordance with protein content in rice, and are then hydrolyzed to smaller peptides, such as (pGlu)L. An ACP specific to the hydrolysis of bitter-tasting peptides was suggested by the observation that ACP activity to (pGlu)LFGPNVNPWH was significantly correlated (-0.612**) to their formation whereas an ACP to Cbz-Glu-Tyr was not (r = 0.220). It was suggested that (pGlu) oligo-peptide ethyl esters were formed during the decomposition of bitter-tasting peptides to which the ACP to (pGlu)LFGPNVNPWH might contribute.

Quantum chemical molecular dynamics simulations of dynamic fullerene self-assembly in benzene combustion.

Using density-functional tight-binding (DFTB)-based quantum chemical molecular dynamics at 2500 and 3000 K, we have performed simulations of benzene combustion by gradually reducing the hydrogen to carbon (H/C) ratio. The accuracy of DFTB for these simulations was found to be on the order of 7-9 kcal/mol when compared to higher-level B3LYP and G3-like quantum chemical methods in extensive benchmark calculations. Ninety direct-dynamics trajectories were run for up to 225 ps simulation time, during which hydrocarbon cluster size, curvature, and C(x)H(y) composition, carbon hybridization type, and ring count statistics were recorded. Giant fullerene cage formation was observed only after hydrogen was completely eliminated from the reaction mixture, with yields of around 50% at 2500 K and 42% at 3000 K. Cage sizes are mostly in the range from 152 to 202 carbon atoms, with the distribution shifting toward larger cages at lower temperature. In contrast to previous simulations of dynamics fullerene assembly from ensembles of C(2) molecules, we find that the resulting cages show smaller number of attached carbon chains (antenna) surviving until cage closure. Again, no direct formation pathway for C(60) from smaller fragments was observed. Our results challenge the idealized picture of "ordered" growth of PAHs along a route involving only maximally condensed and fully hydrogenated graphene platelets, and favor instead fleeting open-chains with ring structures attached, featuring a large number of hydrogen defects, pentagons, and other nonhexagon ring species.