Behavioral Activation for Comorbid Depression in People With Noncommunicable Disease in India: Protocol for a Randomized Controlled Feasibility Trial.

BACKGROUND: The increasing burden of depression and noncommunicable disease (NCD) is a global challenge, especially in low- and middle-income countries, considering the resource constraints and lack of trained human resources in these settings. Effective treatment of depression in people with NCDs has the potential to enhance both the mental and physical well-being of this population. It will also result in the effective use of the available health care resources. Brief psychological therapies, such as behavioral activation (BA), are effective for the treatment of depression. BA has not been adapted in the community health care services of India, and the feasibility of using BA as an intervention for depression in NCD and its effectiveness in these settings have not been systematically evaluated. OBJECTIVE: Our objective is to adapt BA for the Indian NCD context and test the acceptability, feasibility, and implementation of the adapted BA intervention (BEACON intervention package [BIP]). Additionally, we aim to test the feasibility of a randomized controlled trial evaluation of BIP for the treatment of depression compared with enhanced usual care. METHODS: Following well-established frameworks for intervention adaptation, we first adapted BA (to fit the linguistic, cultural, and resource context) for delivery in India. The intervention was also adapted for potential remote delivery by telephone. In a randomized controlled trial, we will be testing the acceptability, feasibility, and implementation of the adapted BA intervention (BIP). We shall also test if a randomized controlled feasibility trial can be delivered effectively and estimate important parameters (eg, recruitment and retention rates and completeness of follow-up) needed to design a future definitive trial. RESULTS: Following the receipt of approval from all the relevant agencies, the development of the BIP was started on November 28, 2020, and completed on August 18, 2021, and the quantitative data collection was started on August 23, 2021, and completed on December 10, 2021. Process evaluation (qualitative data) collection is ongoing. Both the qualitative and quantitative data analyses are ongoing. CONCLUSIONS: This study may offer insights that could help in closing the gap in the treatment of common mental illness, particularly in nations with limited resources, infrastructure, and systems such as India. To close this gap, BEACON tries to provide BA for depression in NCDs through qualified NCD (BA) counselors integrated within the state-run NCD clinics. The results of this study may aid in understanding whether BA as an intervention is acceptable for the population and how feasible it will be to deliver such interventions for depression in NCD in South Asian countries such as India. The BIP may also be used in the future by Indian community clinics as a brief intervention program. TRIAL REGISTRATION: Clinical Trials Registry of India CTRI/2020/05/025048; https://tinyurl.com/mpt33jv5. INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): DERR1-10.2196/41127.

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour.

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color 'L', 'a', and 'b' values of the native brown rice flour sample were found as 81.95, -0.97 and 17.36, respectively and were non-significantly (p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly (p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly (p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

Associations between posttraumatic stress symptoms and posttraumatic growth elements: A network analysis.

OBJECTIVE: The COVID-19 pandemic is a collective trauma causing profound psychological distress and, in some cases, positive psychological changes. The present study ascertained the most influential symptoms and strong connections between posttraumatic stress (PTS) symptoms and posttraumatic growth (PTG) elements. It also examined the symptoms/elements that acted as a bridge between the two, to elucidate how PTS and PTG co-exist. METHOD: The PTSD Checklist (PCL-5) and Posttraumatic Growth Inventory (PTGI) were used to assess PTS symptoms and PTG, respectively, in a sample of 509 adults from Kashmir, India. RESULTS: The network analysis revealed negative trauma-related emotions as the most influential symptom in the PTS network, and the ability to do better things with life as the most influential element in the PTG network. Eight bridge symptoms/elements emerged between the PTS and PTG, namely intrusive thoughts, nightmares, more compassion for others, sleep disturbances, trauma-related amnesia, hypervigilance, willingness to express emotions, and counting on others more. CONCLUSIONS: The study identified the most influential symptom in the PTS network and the bridge symptoms in the combined network of PTS symptoms and PTG elements in the context of the COVID-19 pandemic in the present sample. The bridge symptoms helped in understanding how PTS and PTG co-existed in adults exposed to disasters such as COVID-19. Identification of these symptoms can be highly significant for developing targeted interventions. These implications have been discussed further in the present study. (PsycInfo Database Record (c) 2022 APA, all rights reserved).

Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza Glabra) freeze dried extracts.

Ginger (Zingiber officinale) and Licorice (Glycyrrhiza glabra L.) are one of the most popular spices having a wide range of bioactive compounds that have varied biological and pharmacological properties. The study was aimed to extract polyphenols from Himalayan medicinal herbs ginger and licorice in different solvents using ultra-sonication technique. The extraction efficiency (EE) was determined, and the extracts were characterized for physical properties (particle size, colour values), total phenolics, flavonoids, antioxidant properties, and structural and morphological features. Ultra-sonicated ginger in aqueous phase had the highest EE of polyphenols (15.27%) as compared to other solvents. Similar trend was observed in licorice with EE of 30.52 % in aqueous phase followed by ethanol: water (50: 50), and methanol: water (50:50) with 28.52% and 26.39%, respectively. The preliminary screening showed the presence of tannins, phenolics, flavonoids, saponins and carbohydrates, steroids and alkaloids in all the extracts. The phenolic and flavonoid content of dried ginger was found higher in ethanolic extracts compared to fresh ones as revealed by HPLC. Similarly, for licorice, the ethanolic fractions had the highest polyphenolic content. The representative samples of ginger (ethanol: water 75:25 and ethylacetate: water 75:25) and licorice (ethanol: water 70:30 and methanol: water 50:50) were studied for FESEM and particle size. The results showed the agglomerated extract micro-particles with a diameter of 0.5-10 µm and increased particle size (ginger: 547 and 766 nm), and (licorice: 450 and 566 nm). The findings could be beneficial for the advancement of ginger and licorice processing, for the comprehension of these herbs as a source of natural antioxidants in different food formulations.

Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.

Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25-14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05267-2.

Adaptation and psychometric validation of Hindi version of the Behavioural Emotion Regulation Questionnaire.

BACKGROUND: The Behavioural Emotion Regulation Questionnaire (BERQ; Kraaij and Garnefski, 2019) is a recently developed tool which assesses behavioural strategies for emotion regulation. AIM: The present study aimed at validating the factor structure and psychometric properties of the Hindi version of the BERQ (BERQ-H) in a sample of Indian population. METHOD: A community sample of n = 358 individuals completed the Hindi version of the Behavioural Emotion Regulation Questionnaire, Patient Health Questionnaire-9, Generalized Anxiety Disorder Scale-7, and the Kessler Psychological Distress Scale (K-10). RESULTS: Exploratory factor analysis revealed that the original five factor structure of the BERQ was replicable. Confirmatory factor analysis favoured a modified five factor structure of the BERQ-H. The unidimensional and the second order factor models of the BERQ-H were not supported. The internal consistency reliability of the BERQ-H subscales was acceptable. Withdrawal, Actively approaching and Ignoring subscales showed inverse associations with depression, anxiety and psychological distress. Seeking distraction did not correlate significantly, whereas Seeking social support showed atypical associations with depression and psychological distress. CONCLUSION: The BERQ-H is a reliable and valid measure of behavioural emotion regulation strategies. It is advisable to mainly interpret subscale scores on the BERQ-H instead of the overall score.

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.

The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.

Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies.

The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40-6.21 and 33.20-33.40 respectively, and that of crude lycopene (CL) in the range of 5.18-5.24 and 32.50-34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54-0.72 mg GAE/g) and CL (0.46-0.59 mg GAE/g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.

Factor structure validation, psychometric evaluation and measurement invariance testing of the Brief Sensation Seeking Scale-Chinese (BSSS-C) in Indian adolescents.

BACKGROUND: Self-report measures of sensation seeking though commonly used in research have not undergone factor structure or psychometric validation in Indian adolescents. The Brief Sensation Seeking Scale - Chinese (BSSS-C; Chen et al., 2013) is a less culture specific tool with excellent psychometric properties and presents a suitable option for use with Indian adolescents. AIM: The present study aims to validate the factor structure, evaluate the psychometric properties, and examine the gender invariance of the BSSS-C in Indian adolescents. METHODS: A community sample of adolescent, n = 2079, with mean age 17 years (SD = 1.71) completed the BSSS-C, the BIS/BAS, and the Adolescent Risky Behaviour scales. RESULTS: The four factor structure of the BSSS-C exhibited good to excellent model fit, acceptable internal consistency reliability (α = 0.77) and, adequate construct as well as concurrent validity in Indian adolescents. Invariance testing revealed that the factor configuration and factor loadings of the BSSS-C were equivalent across the gender. Three of the four BSSS-C latent factors were amenable for mean comparisons across the gender. CONCLUSION: BSSS-C is a reliable measure of the four dimensional model of sensation seeking in Indian adolescents. The gender differences in the BSSS-C factors are attributable to real differences in sensation seeking construct between male and female adolescents.

Sources, structure, properties and health benefits of plant gums: A review.

This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Most studies reveal fair flow characteristics of plant gums. The X-ray diffraction studies and scanning electron micrographs confer their amorphous nature. General appearance of plant gums varies from yellow-cream to whitish in color. Water absorption and swelling are two essential physicochemical properties of the plant gums owing to their hydrophilic nature. In spite of hydrophilicity, plant gums exhibit significant interfacial properties like emulsifying and foaming. Aqueous plant gum dispersions are acidic in nature and show great variations in their rheological behaviour. Thermal properties (DSC) of the plant gums reveal endothermic as well as exothermic transitions. Many gums obtained from botanical sources have proven health promoting benefits.

Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour.

Nutritional quality of snacks prepared from cereals can be improved by the addition of crude lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high photochemical content. The study was undertaken to prepare extruded snacks from whole wheat flour enriched with CL, TP and SE. Effect of extrusion on physicochemical, antioxidant and sensory properties of snacks was also investigated. Hardness of snacks containing CL and TP was higher than the control. Pasting properties of the formulations were significantly (p < 0.05) reduced upon addition of CL and TP. Total phenolic content (TPC) of the formulations with added TP increased significantly (p < 0.05). Antioxidant properties of snacks enhanced after enrichment. Extrusion significantly (p < 0.05) reduced the TPC, DPPH scavenging activity and pasting properties of snacks while, reducing power and inhibition of lipid peroxidation increased. Storage period lowered the hardness and antioxidant properties of snacks.

Development of functional cookies using saffron extract.

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.

Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study.

In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33kHz for 45min) and a dual treatment in which sonication was followed by irradiation (5kGy). Apparent amylose content of the starch from two varieties varied significantly (p>0.05) from 31.08-27.58g/100g. Sonication and dual treatment decreased the amylose content of starches. Syneresis varied more or less insignificantly (p<0.05) upon sonication. However, upon dual treatment, syneresis decreased significantly (p>0.05) from 47.82-35.22g/100g (pea) and 46.36-26.98g/100g (vetch) during the storage period of 120h. A combined effect of sonication and irradiation treatment significantly (p>0.05) changed the functional properties and pasting characteristics of starches. The samples that received the sonication treatment alone varied non-significantly from native pea and vetch starch in their physicochemical, functional and pasting properties.

Prospective memory in obsessive compulsive disorder.

Studies on the nature and extent of prospective memory impairment in patients with obsessive-compulsive disorder are relatively scarce. The present study examined prospective memory in patients with obsessive-compulsive disorder in comparison to patients with schizophrenia and healthy controls. Prospective memory was assessed using Memory for Intentions Screening Test (MIST). Further, the participants were administered Delis-Kaplan Executive Function System Tower Test, Wisconsin Card Sorting Test, and Stroop Test for assessing their planning ability, mental flexibility and cognitive inhibition, respectively. Monitoring was assessed by frequency of clock checking. Results indicated that as compared to healthy controls, the patients with obsessive-compulsive disorder performed poorly on both time- and event-based prospective memory tasks, whereas, patients with schizophrenia performed poorly on time-based prospective memory task only. Further, both the patient groups had comparable performance across time- and event-based tasks. Results of error analysis indicated that patients with obsessive-compulsive disorder mainly committed no response and task substitution errors, whereas patients with schizophrenia committed no response errors. Except monitoring, none of the neurocognitive variables correlated with time or event-based prospective memory in any group. The findings are discussed in the light of their implications for retraining of prospective memory deficits in patients with obsessive-compulsive disorder and schizophrenia.

Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme.

This study was undertaken to analyze the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria. Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives. Conjugate was developed through Maillard reaction. Assays carried out included sugar estimation, SDS-PAGE, GPC, color, FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity. In addition, antimicrobial activity of the conjugate was determined against two gram positive (Staphyllococcus aureus and Enterococcus) and two gram negative pathogens (E. coli and Salmonella). Results showed higher functional properties of lysozyme-guar gum conjugate. The antioxidant properties increased from 2.02-35.80% (Inhibition of DPPH) and 1.65-4.93AAE/g (reducing power) upon guar gum conjugation. Conjugate significantly inhibited gram negative bacteria and the antibacterial activity also increased significantly against gram positive pathogens.

Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums.

The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e. redness and yellowness, increased. Irradiation reduced the final viscosity of gums at neutral and acidic pH. Increase in irradiation dose (0-5 kGy) increased the water absorption in the range of 11.75-14.61g/g and 20.04-23.99g/g in guar gum and locust bean gum, respectively. Rheological study of the gums revealed their gel behaviour with higher values of G' than G". G' in native guar gum was observed to increase in the range of 880.39-1332.29Pa while G" increased in the range of 194.21-239.77Pa as the test frequency was raised from 14.6-100s-1. In native locust bean gum, the G' and G" varied in the range of 476.50-1230.50Pa and 300.65-380.30Pa, respectively, under the applied frequency sweep. FT-IR revealed the presence of CH, COOH and CO groups in the guar as well as locust bean gum, in addition to the uronic acid and pyranose rings. The absorption of the functional groups declined upon irradiation.