Test-Retest Reliability and Reliable Change on the NIH Toolbox Cognition Battery.

OBJECTIVE: Researchers and practitioners can detect cognitive improvement or decline within a single examinee by applying a reliable change methodology. This study examined reliable change through test-retest data from the English-language National Institutes of Health Toolbox Cognition Battery (NIHTB-CB) normative sample. METHOD: Participants included adults (n = 138; age: M ± SD = 54.8 ± 20.0, range: 18-85; 51.4% men; 68.1% White) who completed test-retest assessments about a week apart on five fluid cognition tests, providing raw scores, age-adjusted standard scores (SS), and demographic-adjusted T-scores (T). RESULTS: The Fluid Cognition Composite (SS: ICC = 0.87; T-score: ICC = 0.84) and the five fluid cognition tests had good test-retest reliability (SS: ICC range = 0.66-0.85; T-score: ICC range = 0.64-0.86). The lower and upper bounds of 70%, 80%, and 90% confidence intervals (CIs) were calculated around change scores, which serve as cutoffs for determining reliable change. Using T-scores, 90% CI, and adjustment for practice effects, 32.3% declined on one or more tests, 9.7% declined on two or more tests, 36.6% improved on one or more tests, and 5.4% improved on two or more tests. CONCLUSIONS: It was common for participants to show reliable change on at least one test score, but not two or more test scores. Per an 80% CI, test-retest difference scores beyond these cutoffs would indicate reliable change: Dimensional Change Card Sort (SS ≥ 14/T ≥ 10), Flanker (SS ≥ 12/T ≥ 8), List Sorting (SS ≥ 14/T ≥ 10), Picture Sequence Memory (SS ≥ 19/T ≥ 13), Pattern Comparison (SS ≥ 11/T ≥ 8), and Fluid Cognition Composite (SS ≥ 10/T ≥ 7). The reliable change cutoffs could be applied in research or practice to detect within-person change in fluid cognition at the individual level.

Performance Validity Testing on the NIH Toolbox Cognition Battery: Base Rates of Failed Embedded Validity Indicators in the Adult Normative Sample.

OBJECTIVE: The goal of this study was to determine the base rates of failing proposed embedded validity indicators (EVIs) for the National Institutes of Health Toolbox Cognition Battery (NIHTB-CB) in the normative sample. METHOD: Participants included adults in the NIHTB-CB normative sample with data to calculate age-adjusted standard scores (n = 855; ages: M(SD) = 46.9(17.3), range: 18-85; 65.0% women; education: M(SD) = 14.1(2.5) years) or demographically adjusted T-scores (n = 803; ages: M(SD) = 47.3(17.3), range: 18-85; 65.3% women; education: M(SD) = 14.2(2.5) years) for all tests. The NIHTB-CB includes two tests of crystallized cognition and five tests of fluid cognition. Individual norm-referenced test performances were categorized as falling above or below liberal and conservative cutoffs based on proposed univariate EVIs. The number of univariate EVI failures was summed to compute multivariable EVIs. EVI failure rates above 10% were considered high false-positive rates, indicating specificity < .90. Using chi-square analyses, the frequencies of EVI failures were compared based on gender, race/ethnicity, education, and crystallized composite. RESULTS: The multivariable EVIs had predominantly low false-positive rates in the normative sample. EVI failure rates were most common among participants with low crystallized composites. Using age-adjusted standard scores, EVI failure rates varied by education, race/ethnicity, and estimated premorbid intelligence. These differences were mostly eliminated when using demographically adjusted T-scores. CONCLUSIONS: Multivariable EVIs requiring ≥ 4 failures using liberal cutoffs or ≥ 3 failures using conservative cutoffs had acceptable false-positive rates (i.e., < 10%) using both age-adjusted standard scores and demographically adjusted T-scores. These multivariable EVIs could be applied to large data sets with NIHTB-CB data to screen for potentially invalid test performances.

Detecting cognitive decline in high-functioning older adults: The relationship between subjective cognitive concerns, frequency of high neuropsychological test scores, and the frontoparietal control network.

OBJECTIVE: Neuropsychologists have difficulty detecting cognitive decline in high-functioning older adults because greater neurological change must occur before cognitive performances are low enough to indicate decline or impairment. For high-functioning older adults, early neurological changes may correspond with subjective cognitive concerns and an absence of high scores. This study compared high-functioning older adults with and without subjective cognitive concerns, hypothesizing those with cognitive concerns would have fewer high scores on neuropsychological testing and lower frontoparietal network volume, thickness, and connectivity. METHOD: Participants had high estimated premorbid functioning (e.g., estimated intelligence ≥75th percentile or college-educated) and were divided based on subjective cognitive concerns. Participants with cognitive concerns (n = 35; 74.0 ± 9.6 years old, 62.9% female, 94.3% White) and without cognitive concerns (n = 33; 71.2 ± 7.1 years old, 75.8% female, 100% White) completed a neuropsychological battery of memory and executive function tests and underwent structural and resting-state magnetic resonance imaging, calculating frontoparietal network volume, thickness, and connectivity. RESULTS: Participants with and without cognitive concerns had comparable numbers of low test scores (≤16th percentile), p = .103, d = .40. Participants with cognitive concerns had fewer high scores (≥75th percentile), p = .004, d = .71, and lower mean frontoparietal network volumes (left: p = .004, d = .74; right: p = .011, d = .66) and cortical thickness (left: p = .010, d = .66; right: p = .033, d = .54), but did not differ in network connectivity. CONCLUSIONS: Among high-functioning older adults, subjective cognitive decline may correspond with an absence of high scores on neuropsychological testing and underlying changes in the frontoparietal network that would not be detected by a traditional focus on low cognitive test scores.

Comparison of salivary proteome of children with different sensitivities for bitter and sweet tastes: association with body mass index.

BACKGROUND/OBJECTIVES: Oral sensorial perception is a key aspect in food choices and knowing the mechanisms modulating such perception is of major importance in the context of child obesity, which is reaching high rates in Mediterranean countries. Salivary proteome has been linked to taste sensitivity in adults. The aim of this study was to search for differences in salivary proteomes of children with different bitter or sweet taste sensitivities and to assess if these potential differences are associated with their body mass index percentile (BMI percentile). SUBJECTS/METHODS: 387 children aged 8-9 years old were assessed for BMI percentile and classified according to their sensitivity to bitter and sweet tastes, according to their caffeine and sucrose detection thresholds, respectively. Saliva protein composition was compared among taste sensitivity groups, taking into account BMI percentile and gender, using gel-based proteomics approaches, coupled to mass spectrometry for protein identification. RESULTS: Among the salivary proteins related to bitter taste sensitivity, higher levels of cystatins were observed in bitter-sensitive children, in the case of those of normal weight, and in bitter low-sensitive, in the case of overweight children. For sweetness, the relationship between saliva and taste perception was also dependent on BMI percentile, with several proteins (including salivary cystatins) differing between taste sensitivity groups, with disparities arising between normal-weight and overweight children. Cystatin isoforms A, B and SA were observed to be considerably increased in saliva from obese children. CONCLUSIONS: Salivary proteome is related with sensitivities to bitter and sweet tastes in children, but the association is dependent on BMI percentile and gender.

Cheese: Food Perception and Food Choice.

In light of the increasing interest in the economic and socio-political impact of the 'traditional food' trend, it is essential to understand the determinant factors that lead to traditional consumer choices. The standardization of sensory quality evaluation methods marks the pressing need for food product certification, particularly foods with specific sensory characteristics, such as those with a Protected Designation of Origin (PDO). Consumer perception of particular foods, especially for foods that are culturally and socially contingent, such as cheese, must be understood as both a psychophysical reflex and a learned social practice. Consumers create their own perceptions based on the overall intrinsic or extrinsic cheese characteristics, mainly sensory characteristics that reflect others' attributes. These characteristics are normally linked to the specific cheese manufacture process. Some patents propose the use of adapted cheesemaking equipment (EP1982582A2), suitable for the manufacture of small-scale cheeses, such as some PDO cheese. Thus, sensory evaluation of any kind of cheese is based, in the initial phase, on knowledge of the sensory methods for cheese evaluation and, in a second phase, on the familiarity of the cheese characteristics and verbalization of desirable and undesirable attributes. This paper presents a case study based on the traditional food product, Évora cheese, assembled with PDO cheeses, whose sensory and physicochemical quality attributes are essential in order to obtain this designation and ensure the genuine properties that characterize them, as well as ascertaining exactly how they are perceived and further accepted by the consumer.

Association between Salivary Leptin Levels and Taste Perception in Children.

The satiety inducing hormone leptin acts not only at central nervous system but also at peripheral level. Leptin receptors are found in several sense related organs, including the mouth. A role of leptin in sweet taste response has been suggested but, until now, studies have been based on in vitro experiments, or in assessing the levels of the hormone in circulation. The present study investigated whether the levels of leptin in saliva are related to taste perception in children and whether Body Mass Index (BMI) affects such relationship. Sweet and bitter taste sensitivity was assessed for 121 children aged 9-10 years and unstimulated whole saliva was collected for leptin quantification, using ELISA technique. Children females with lower sweet taste sensitivity presented higher salivary leptin levels, but this is only in the normal weight ones. For bitter taste, association between salivary leptin and caffeine threshold detection was observed only in preobese boys, with higher levels of salivary hormone in low sensitive individuals. This study is the first presenting evidences of a relationship between salivary leptin levels and taste perception, which is sex and BMI dependent. The mode of action of salivary leptin at taste receptor level should be elucidated in future studies.

Detection of 70 kDa heat shock protein in the saliva of dairy cows.

This Research Communication describes, for the first time, the detection of HSP70 in saliva of dairy cows. Thermal stress is a major environmental stress that limits animal growth, metabolism, and productivity. The cellular response to heat stress involves the synthesis of heat shock proteins (HSPs), presumably to protect the functional stability of cells at increasing temperatures. HSP70 has been found to be present in cattle blood serum and may also be present in other secretory fluids, such as saliva, as already observed in humans. The aim of this study was to detect heat shock protein HSP70 in bovine saliva. Saliva samples were taken from higher- (n = 5) and lower milk producing (n = 5) Holstein-Friesian cows in summer and in winter for the detection of HSP70. HSP70 concentrations were assayed using the ELISA technique. Salivary HSP70 concentrations ranged from 0·524 to 12·174 ng/ml in cows. Higher salivary HSP70 concentrations were significantly associated with higher milk production and higher environmental temperature, but not with rectal temperature.

Colour, vision and ergonomics.

This paper is based on a research project - Visual Communication and Inclusive Design-Colour, Legibility and Aged Vision, developed at the Faculty of Architecture of Lisbon. The research has the aim of determining specific design principles to be applied to visual communication design (printed) objects, in order to be easily read and perceived by all. This study target group was composed by a selection of socially active individuals, between 55 and 80 years, and we used cultural events posters as objects of study and observation. The main objective is to overlap the study of areas such as colour, vision, older people's colour vision, ergonomics, chromatic contrasts, typography and legibility. In the end we will produce a manual with guidelines and information to apply scientific knowledge into the communication design projectual practice. Within the normal aging process, visual functions gradually decline; the quality of vision worsens, colour vision and contrast sensitivity are also affected. As people's needs change along with age, design should help people and communities, and improve life quality in the present. Applying principles of visually accessible design and ergonomics, the printed design objects, (or interior spaces, urban environments, products, signage and all kinds of visually information) will be effective, easier on everyone's eyes not only for visually impaired people but also for all of us as we age.

Phenolic compounds in external leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC).

Glycosylated kaempferol derivatives from the external leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC) characterized by reversed-phase HPLC-DAD-MS/MS-ESI were kaempferol 3-O-sophorotrioside-7-O-glucoside, kaempferol 3-O- (methoxycaffeoyl/caffeoyl)sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-sophorotrioside-7-O-sophoroside, kaempferol 3-O-sophoroside-7-O-sophoroside, kaempferol 3-O-tetraglucoside-7-O-sophoroside, kaempferol 3-O-(sinapoyl/caffeoyl)sophoroside-7-O-glucoside, kaempferol 3-O-(feruloyl/caffeoyl)sophoroside-7-O-glucoside, kaempferol 3-O-sophorotrioside, kaempferol 3-O-(sinapoyl)sophoroside, kaempferol 3-O-(feruloyl)sophorotrioside, kaempferol 3-O-(feruloyl)sophoroside, kaempferol 3-O-sophoroside, and kaempferol 3-O-glucoside. These acylated derivatives are reported for the first time in nature, with the exception of kaempferol 3-O-(sinapoyl)sophoroside. Quantification of the identified compounds was achieved by HPLC-DAD and carried out in samples cultivated under conventional or organic practices and collected at different times. In general, samples from organic production exhibited higher total phenolics content than those from conventional practices collected in the same period.

Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal.

In this study, phenolic compounds of hazelnut leaves of 10 different cultivars with the same cultural, geographical, geological and climatic conditions were analyzed by HPLC/DAD and HPLC/DAD/MS/MS - ESI. Eight phenolic compounds (3-caffeoylquinic acid, 5-caffeoylquinic acid, caffeoyltartaric acid, p-coumaroyltartaric acid, myricetin 3-rhamnoside, quercetin 3-glycoside, quercetin 3-rhamnoside and kaempferol 3-rhamnoside) were identified and quantified. All of the analyzed samples showed a similar phenolic profile, in which myricetin 3-rhamnoside and quercetin 3-rhamnoside were the major compounds and caffeoyltartaric and p-coumaroyltartaric acids were present in vestigial amounts.

Avaliação de goma de mascar / Evaluation of chewing gums

Neste trabalho foram avaliadas três gomas de mascar (sacarose, xylitol e manitol) com relação à sua influência na fermentação salivar e no metabolismo da placa dentária in situ e in vitro. Os resultados obtidos demonstram que a goma convencional (açúcar) é fermentada pela saliva e pela placa dentária de forma semelhante. Ao contrário, tanto a goma xilitol quanto a teste não são fermentadas pela saliva e nem pela placa. As gomas convencionais promovem a formação de placa por estimularem a síntese de polissacarídeos extracelulares insolúveis. As gomas com xylitol e com manitol, além de não promoverem a formação de placa, estimulam a degradação de polissacarídeos já existentes na placa. Concluindo, podemos dizer que chicletes à base de polióis podem ser considerados como meios auxiliares de medidas preventivas da cárie dentária

Influência de bochechos com cepacol sobre a placa dentária: parte II - avaliação da fermentação e da síntese de polissacar insolúveis da placa dentária (in vitro) / Influence of mouth rinses with CEPACOL on dental plaque: part II - evaluation of the fermentation of the sinthesys of insoluble polysaccharides on dental plaque (in vitro)

Bochechos com solução contendo cloreto de cetilpiridínio foram feitos por jovens voluntários com o objetivo de avaliar o seu efeito sobre a fermentação e a síntese de polissacarídeos extracelulares insolúveis da placa in vitro. Ao grupo controle foi oferecido solução placebo contendo os mesmos ingredientes da solução teste com excessão do cloreto de cetilpiridínio. Os resultados obtidos in vitro demonstraram que ambas as soluções teste inibem significantemente a fermentação da placa, sendo que a solução teste foi muito mais eficaz (53,2 por cento) do que a solução placebo (34,2 por cento). Quanto à síntese de polissacarídeos extracelulares insolúveis, somente a solução teste apresentou uma inibição significante (23,1 por cento). Os autores concluem que o uso da solução antisséptica contendo cloreto de cetilpiridíneo três vezes ao dia reduz significantemente o metabolismo da placa dentária

Goma de mascar anticárie: ingredientes, avaliação e mecanismo de ação / Anti cavity chewing gum: ingredients, evaluation and action mechanism

Os autores fazem uma análise sobre a formulação, avaliação e o mecanismo de ação de uma goma anticárie. Quanto à formulação foram salientados dois pontos básicos: a substituição dos açúcares por polióis e a adição de substâncias ativas contra a atividade microbiana da placa dentária. Na avaliação de uma goma de mascar anticárie, o teste mais importante é o da avaliação clínica da incidência de cárie, embora os testes de laboratório sejam também úteis em seu conjunto. As substâncias ativas incluídas na formulação da goma de mascar anticárie podem atuar diretamente sobre a bactéria ou sobre seus produtos metabólicos. Estas substâncias podem ainda atuar no processo de formação de placa dentária; contudo, é importante salientar que as mesmas não devem apresentar nenhum efeito indesejável

Vernizes fluoretados / Fluoride varnishes

Neste trabalho temos a intenção de apresentar o desenvolvimento dos vernizes fluoretados, seu mecanismo de ação, técnica, desempenho clínico e eficiência na prevenção da cárie dental

Influência de bochechos com cepacol sobre a placa dentária. Parte I - Avaliação da quantidade de placa formada / Influence of the moutwashes with \"Cepacol\" on the dental plaque

Este estudo demonstrou que bochechos com solução antisséptica contendo cloreto de cetilpiridínio, realizados por adultos jovens, 3 vezes ao dia, proporcionou uma redução de 21,78//nos escores altos de placa e de 31,04//do peso úmido de placa em comparação aos bochechos realizados com uma solução contendo os mesmos ingredientes com exceção do cloreto de cetilpiridínio (placebo). Estes resultados permitem recomendar bochechos com solução antisséptica contendo cloreto de cetilpiridínio, como coadjuvante dos procedimentos mecânicos empregados no controle da placa dentária

Placa bacteriana - ortodontia: formaçäo e metabolismo da placa dentária de pacientes portadores de aparelho ortodôntico fixo / Dental plaque - orthodontics: growth and metabolism of dental plaque in fixed orthodontic appliances wearers

Tendo em vista a importância da placa bacteriana na incidência da cárie e das doenças periodontais e o possível aumento de sua patogenicidade quando da instalaçäo do aparelho ortodôntico fixo, planejamos este trabalho com o objetivo de avaliar a formaçäo e o metabolismo da placa dentária de pacientes portadores de aparelho ortodôntico fixo, na faixa etária de 12 a 19 anos. Os resultados obtidos permitem-nos concluir que houve um aumento na formaçäo da placa dentária em pacientes portadores de aparelho ortodôntico fixo sem, contudo, alterar o seu metabolismo no que se refere à fermentaçäo e a síntese de polissacarídeos extracelulares in vitro

A simplified method for the partial purification and enzyme assay of glucosyltransferase from human dental plaque

Um método simplificado para a purificaçäo parcial e o ensaio enzimático da glicosiltransferase da placa dentária humana é descrito. A enzima obtida possui uma razoável atividade específica para o ensaio da síintese de polissacarídeos solúveis e insolúveis. Este método pode ser de grande utilidade para pessoal näo ambientado com métodos enzimáticos e, também, na avaliaçäo ®in vitro¼ de substâncias antiplaca