Brain structural investigation and hippocampal tractography in medication overuse headache: a native space analysis.

BACKGROUND: Spatial normalization of brain images, a prerequisite for voxel based morphometry analysis, may account for the large variability of the volumetric data in medication overuse headache (MOH); possibly because this disease concerns patients differing on both sex and age, and hence with different brain size and shape. METHODS: The present study aimed at providing a subject-based analysis of macrostructure using a native space volumes segmentation (Freesurfer), and microstructure using a region of interest (ROI: i.e. hippocampus) tractography approach in MOH patients. RESULTS: The results show that MOH patients had decreased volumes of left hemisphere temporal gyri (temporal superior, fusiform) and occipital middle gyrus, together with an increased volume of the left inferior (temporal) lateral ventricle. The left temporal volume was negatively correlated with depression score and medication dependence parameters. Seed-based tractography of the hippocampus revealed a decreased number of reconstructed fibers passing through the left hippocampus. CONCLUSION: To our knowledge, these alterations have not been described with methods involving brain normalization, and they indicate that left hemisphere temporal areas, including the hippocampus, may play a role in MOH pathophysiology. Trial registration number NCT00833209. Registered 29 January 2009.

Effects of high pressure on the myofibrillar proteins of cod and turkey muscle.

When turkey breast muscle and isolated myofibrillar protein and myosin of cod or turkey (pH approximately 7) were subjected to pressures up to 800 MPa for 20 min, DSC and electrophoresis (SDS-PAGE) indicated that high pressure-induced denaturation of myosin led to the formation of structures that contained hydrogen bonds and were additionally stabilized by disulfide bonds. Disulfide bonds were also important in heat-induced myosin gels. Hardness of whole cod muscle, estimated by texture profile analysis, showed pressure-treated samples (400 MPa) to be harder than cooked (50 degrees C) or cooked and then pressure-treated or pressure-treated and then cooked samples, supporting the suggestion that pressure induces the formation of heat labile hydrogen-bonded structures while heat treatment gives rise to structures that are primarily stabilized by disulfide bonds and hydrophobic interactions. As expected, turkey myosin is more stable than that of cod; however, it seems their pressure-induced gelation mechanisms are similar.