New Shocking Training Method Introduced by Johns Hopkins

A study by Johns Hopkins University has demonstrated that applying a gentle electric current to the cerebellum increases an individual’s ability to transfer skills from virtual reality to real-world environments, particularly in robotic surgery. The technology showed significant improvements in dexterity and skill application in participants, even without prior surgical or robotics training, and was used in training in a variety of high-tech industries, including medical and robotics. It could revolutionize the way we do things. Credit: SciTechDaily.com

Researchers at Johns Hopkins University have found that gentle electrical stimulation of the cerebellum significantly improves the transition from virtual reality training to real-world tasks in robotic surgery, and in medical and technical training. It shows potential advances in the method.

People who received a mild electrical current to the back of the head learned to operate a robotic surgical tool in virtual reality and subsequently operated the robotic surgical tool in a real environment much more easily than those who did not receive such stimulation. A new study shows that.

The study results provide the first glimpse of how stimulating a specific part of the brain, called the cerebellum, could help medical professionals apply what they learn in virtual reality to the real operating room. It’s a much-needed transition in a field that is increasingly reliant on digital simulation training. “It’s important to remember that this is the case,” said author Jeremy D. Brown, a robotics engineer at Johns Hopkins University.

“Training in virtual reality is not the same as training in a real environment. Previous research has shown that skills learned in simulation can be difficult to transfer to the real world.” , said Mr. Brown of John C. Kennedy. Malone Associate Professor of Mechanical Engineering. “Although it is very difficult to claim statistical accuracy, the participants in the study concluded that when they received this stimulation, they were able to more easily transfer skills from virtual reality to the real world. ”

This work was published today (December 20th). Nature scientific report.

Participants drove surgical needles through three small holes, first in a virtual simulation and then in a real-life scenario using the da Vinci Research Kit, an open-source research robot. Researchers say the exercise mimics the movements required during surgery on abdominal organs.

Participants received a subtle flow of electricity through electrodes or small pads placed on their scalp to stimulate the cerebellum of the brain. Half of the group received a steady flow of electricity throughout the test, while the remaining participants received only a short stimulation at the beginning and nothing at all for the rest of the test.

Those who received steady flow showed significant improvements in dexterity. None of them had prior training in surgery or robotics.

“The unstimulated group had a little more trouble applying the skills they learned in virtual reality to the real robot, especially the most complex movements that involve rapid movements,” said Johns Hopkins University roboticist and former robotics engineer. , said Guido Caccianiga, now of Max. Planck Institute for Intelligent Systems, which designed and led the experiment; “The group that received brain stimulation did better at those tasks.”

Non-invasive brain stimulation is a method of influencing specific parts of the brain from outside the body, and scientists say they have shown how it can aid motor learning in rehabilitation therapy. Ta. Co-author Gabriela Cantarello, a former assistant professor of physical therapy and rehabilitation, said the research team is looking at how surgeons can stimulate their brains to acquire skills they might need in real-world situations. He said he was taking research to a new level by testing whether it could help. at Johns Hopkins University.

“It’s really great to be able to use this setup to actually influence behavior and really quantify every little aspect of people’s movements, deviations, and errors,” Cantarello said.

Study participants undergoing non-invasive brain stimulation sit at the console of a surgical robot and use a virtual reality simulation of needle-stroke practice. Credit: Guido Caccianiga/Johns Hopkins University.

Robotic surgical systems offer significant benefits to clinicians by improving human skills. It helps surgeons minimize hand tremors and enhance vision for detailed and precise work.

In addition to impacting the way future surgeons learn new skills, this type of brain stimulation also holds promise for skill acquisition in other industries that rely on virtual reality training, particularly in the field of robotics.

Even outside of virtual reality, this stimulation is likely to help people learn more generally, the researchers said.

“What if we could prove that if you stimulate your brain, you can learn new skills in half the time?” Caccianiga said. “This will significantly reduce costs because we can train people more quickly. We will have more resources to train more surgeons and engineers who will be working frequently with these technologies in the future. You can save.”

Reference: “Anodal cerebellar t-DCS influences skill learning and transfer in robotic surgical training tasks” by Guido Caccianiga, Ronan A. Mooney, Pablo A. Celnik, Gabriela L. Cantarero, and Jeremy D. Brown, 2023 December 20th, scientific report.
DOI: 10.1038/s41598-023-47404-1

Other authors include Ronan A. Mooney of the Johns Hopkins University School of Medicine and Pablo A. Selnik of the Shirley Ryan Ability Lab.

Source: scitechdaily.com

Researchers discover new method for treating life-threatening liver condition

New research reveals the role of omega-3 fatty acids in the fight against non-alcoholic steatohepatitis (NASH)

Using innovative analytical techniques, researchers determined that omega-3 targets betacellulin, a protein that contributes to liver fibrosis. This discovery opens new avenues for NASH drug research and highlights the importance of omega-3s in the diet for liver health.

A recent study conducted by Oregon State University revealed new insights into how certain polyunsaturated fatty acids, particularly omega-3s, fight serious liver conditions. This discovery paves the way for research into new drugs for nonalcoholic steatohepatitis (NASH), for which there is currently no FDA-approved treatment.

Scientists including Natalia Shulzhenko, Andrei Morgan, and Donald Jump at Oregon State University used a technique known as multiomic network analysis to find that omega-3 supplements can be used to treat nonalcoholic steatohepatitis. This mechanism involves betacellulin, a protein growth factor that contributes to liver fibrosis and other serious liver conditions.

The results of this research have recently been published in EMBO molecular medicine. NASH is associated with a disease known as metabolic syndrome, and it is crucial to understand the role of omega-3s in the fight against NASH.

In this study, scientists used both a mouse model and human liver transcriptome data to determine that omega-3 PUFAs reduce, or downregulate, betacellulin in both mice and humans with NASH. This discovery not only significantly advances our understanding of how NASH begins and progresses, but also opens new doors for pharmaceutical research. Researchers say the discovery of betacellulin as a new drug target may help explore precision medicine approaches to NASH treatment and liver cancer prevention by using specific omega-3 PUFAs.

In addition to dietary supplements, omega-3 PUFAs can be found in cold-water fatty fish such as salmon and mackerel, as well as in some nuts, seeds, and vegetable oils. Omega-3 PUFAs are essential fatty acids that are not produced by the body but must be obtained from the diet.

Reference:

Jyothi Padiadpu, Manuel Garcia-Jaramillo, Nolan K Newman, Written by Jacob W Pederson, Richard Rodrigues, Zhipeng Lee, Sekhavir Singh, Philippe Monnier, Giorgio Trinchieri, Kevin Brown, Amiran K. Zutsev, Natalia Shulzhenko, Donald B. Jump, Andrei Morgan, 2023 October 20th, EMBO molecular medicine. DOI: 10.15252/emm.202318367

Jyoti Padyap, a postdoctoral fellow in the OSU College of Pharmacy, is the study’s lead author. Other Oregon State researchers who contributed to the paper were Nolan Newman, Richard Rodriguez, Sehajivir Singh, Manuel Garcia-Jaramillo, Jacob Pederson, Jipeng Li, Philip Monnier, and Kevin Brown.

This research was supported by a grant from the National Institute of Diabetes and Digestive and Kidney Diseases, part of the National Institutes of Health.

Source: scitechdaily.com

Researchers find natural method to enhance the meat-like qualities of plant-based meat

Recent research has revealed that fermenting alliums such as onions with fungi can naturally mimic the flavor of meat, offering a promising solution for enhancing plant-based meat substitutes without the use of synthetic additives. measures are provided.

Plant-based alternatives like tempeh and bean burgers offer protein-rich options for those looking to cut back on meat. However, it is difficult to imitate the taste and aroma of meat, and many companies use artificial additives for this purpose. Recent research in ACS Journal of Agricultural and Food Chemistry revealed a promising solution. Onions, chives, and leeks can produce natural compounds that resemble meat flavors when fermented with typical fungi.

An innovative approach to natural meat flavoring

When food manufacturers want their plant-based meat alternatives to taste more like meat, they often add precursor ingredients found in the meat that transform into flavorants during cooking. Alternatively, flavors are first prepared by heating flavor precursors or other chemical manipulations and then added to the product.

Because these flavors are created through a synthetic process, many countries do not allow food manufacturers to label them as “natural.” To utilize plant-based “natural” meat flavors, flavor chemicals must be physically extracted from plants or produced biochemically using enzymes, bacteria, and fungi. So YanYan Zhang and colleagues wanted to see if they could produce the same chemicals from vegetables and spices using fungi, which are known for producing meat-like tastes and smells from synthetic ingredients.

Allium releases the aroma of meat

The team fermented different fungi seed After experimenting with different foods, I found that meaty aromas only come from foods in the allium family, such as onions and leeks. The sample with the strongest aroma was one in which the fungus Polyporus umbellatus was used to ferment onions for 18 hours, producing a fatty and meaty aroma similar to liverwurst.

The researchers used gas chromatography-mass spectrometry to analyze onion ferments to identify flavor and odor chemicals, many of which are known to be responsible for various flavors in meat. discovered a chemical substance. One of the chemicals they identified was bis(2-methyl-3-furyl) disulfide, a strong odorant found in meat and savory foods.

The researchers say the high sulfur content of alliums contributes to their ability to produce meat-flavoring compounds, and these compounds often also contain sulfur. These onion ferments could one day be used as a natural flavoring agent in a variety of plant-based meat substitutes, the researchers say.

Reference: “Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce” Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Anastasia Farrenkopf, Andreas Dunkel, Timo Stark, Sonja Fröhlich, Veronika Somoza, Corinna Dawid, and Thomas Hofmann, 2022 May 20th Journal of Agricultural and Food Chemistry.
DOI: 10.1021/acs.jafc.2c01688

The authors acknowledge funding from Adalbert-Raps-Stiftung.

Source: scitechdaily.com