Attention modulates facial expression processing in subsyndromal depression: A behavioral and ERP study.

Impaired facial expression perception is a core element in depression, but the underlying mechanism remains controversial. This event-related potential study investigated how attention modulates facial expression perception in depression using a nonclinical sample. A group of healthy controls (HC, N = 39) and a group of individuals with subsyndromal depression (SD, N = 39) categorized faces based on either facial expression (happy vs. sad) or gender (male vs. female). Behaviorally, the SD group was less sensitive to the emotional valence of facial expression than the HC group when their attention was directed to facial expression, as revealed by comparable subjective ratings and accuracy rates in response to facial expressions. When attention was directed towards facial gender, the SD group versus the HC group showed a negative bias, as revealed by a faster N170 for sad faces than happy faces. Together, our findings suggest that attention plays a role in understanding the relationship between depression and facial expression perception.

Speculation of Sphingolipids in Capsanthin by Ultra-Performance Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight Mass Spectrometry.

Sphingolipids are constituents of cellular membranes and play important roles in cells. As nutraceutical compounds in foods, sphingolipids have been proven to be critical for human health. Therefore, the sphingolipids content of capsanthin was established based on ultra-performance liquid chromatography coupled with electrospray ionization-quadrupole-time-of-flight mass spectrometry. A total number of 40 sphingolipids were successfully identified, including 20 Glucosylceramides and 20 Ceramides. The predominant GlcCers contain 4-hydroxy-8-sphingenine t18:1 (8) with different structures of α-OH fatty acids. For the Cers, the main long-chain bases are 4-hydroxy-8-sphingenine t18:1 (8) and 4-hydroxysphingenine (t18:0) with different structures of α-OH or α, ß-di (OH) fatty acids.