This Special Music Helped Preemie Babies’ Brains Develop
Move over, Baby Einstein: New research from Switzerland shows that listening to soothing music in the first weeks of life helps encourage brain development in preterm babies.
For the study, the scientists recruited a harpist and a new-age musician to compose three pieces of music.
The Lowdown
Children who are born prematurely, between 24 and 32 weeks of pregnancy, are far more likely to survive today than they used to be—but because their brains are less developed at birth, they're still at high risk for learning difficulties and emotional disorders later in life.
Researchers in Geneva thought that the unfamiliar and stressful noises in neonatal intensive care units might be partially responsible. After all, a hospital ward filled with alarms, other infants crying, and adults bustling in and out is far more disruptive than the quiet in-utero environment the babies are used to. They decided to test whether listening to pleasant music could have a positive, counterbalancing effect on the babies' brain development.
Led by Dr. Petra Hüppi at the University of Geneva, the scientists recruited Swiss harpist and new-age musician Andreas Vollenweider (who has collaborated with the likes of Carly Simon, Bryan Adams, and Bobby McFerrin). Vollenweider developed three pieces of music specifically for the NICU babies, which were played for them five times per week. Each track was used for specific purposes: To help the baby wake up; to stimulate a baby who was already awake; and to help the baby fall back asleep.
When they reached an age equivalent to a full-term baby, the infants underwent an MRI. The researchers focused on connections within the salience network, which determines how relevant information is, and then processes and acts on it—crucial components of healthy social behavior and emotional regulation. The neural networks of preemies who had listened to Vollenweider's pieces were stronger than preterm babies who had not received the intervention, and were instead much more similar to full-term babies.
Next Up
The first infants in the study are now 6 years old—the age when cognitive problems usually become diagnosable. Researchers plan to follow up with more cognitive and socio-emotional assessments, to determine whether the effects of the music intervention have lasted.
The first infants in the study are now 6 years old—the age when cognitive problems usually become diagnosable.
The scientists note in their paper that, while they saw strong results in the babies' primary auditory cortex and thalamus connections—suggesting that they had developed an ability to recognize and respond to familiar music—there was less reaction in the regions responsible for socioemotional processing. They hypothesize that more time spent listening to music during a NICU stay could improve those connections as well; but another study would be needed to know for sure.
Open Questions
Because this initial study had a fairly small sample size (only 20 preterm infants underwent the musical intervention, with another 19 studied as a control group), and they all listened to the same music for the same amount of time, it's still undetermined whether variations in the type and frequency of music would make a difference. Are Vollenweider's harps, bells, and punji the runaway favorite, or would other styles of music help, too? (Would "Baby Shark" help … or hurt?) There's also a chance that other types of repetitive sounds, like parents speaking or singing to their children, might have similar effects.
But the biggest question is still the one that the scientists plan to tackle next: Whether the intervention lasts as the children grow up. If it does, that's great news for any family with a preemie — and for the baby-sized headphone industry.
In different countries' national dietary guidelines, red meats (beef, pork, and lamb) are often confined to a very small corner. Swedish officials, for example, advise the population to "eat less red and processed meat". Experts in Greece recommend consuming no more than four servings of red meat — not per week, but per month.
"Humans 100% rely on the microbes to digest this food."
Yet somehow, the matter is far from settled. Quibbles over the scientific evidence emerge on a regular basis — as in a recent BMJ article titled, "No need to cut red meat, say new guidelines." News headlines lately have declared that limiting red meat may be "bad advice," while carnivore diet enthusiasts boast about the weight loss and good health they've achieved on an all-meat diet. The wildly successful plant-based burgers? To them, a gimmick. The burger wars are on.
Nutrition science would seem the best place to look for answers on the health effects of specific foods. And on one hand, the science is rather clear: in large populations, people who eat more red meat tend to have more health problems, including cardiovascular disease, colorectal cancer, and other conditions. But this sort of correlational evidence fails to settle the matter once and for all; many who look closely at these studies cite methodological shortcomings and a low certainty of evidence.
Some scientists, meanwhile, are trying to cut through the noise by increasing their focus on the mechanisms: exactly how red meat is digested and the step-by-step of how this affects human health. And curiously, as these lines of evidence emerge, several of them center around gut microbes as active participants in red meat's ultimate effects on human health.
Dr. Stanley Hazen, researcher and medical director of preventive cardiology at Cleveland Clinic, was one of the first to zero in on gut microorganisms as possible contributors to the health effects of red meat. In looking for chemical compounds in the blood that could predict the future development of cardiovascular disease, his lab identified a molecule called trimethylamine-N-oxide (TMAO). Little by little, he and his colleagues began to gather both human and animal evidence that TMAO played a role in causing heart disease.
Naturally, they tried to figure out where the TMAO came from. Hazen says, "We found that animal products, and especially red meat, were a dietary source that, [along with] gut microbes, would generate this product that leads to heart disease development." They observed that the gut microbes were essential for making TMAO out of dietary compounds (like red meat) that contained its precursor, trimethylamine (TMA).
So in linking red meat to cardiovascular disease through TMAO, the surprising conclusion, says Hazen, was that, "Without a doubt, [the microbes] are the most important aspect of the whole pathway."
"I think it's just a matter of time [before] we will have therapeutic interventions that actually target our gut microbes, just like the way we take drugs that lower cholesterol levels."
Other researchers have taken an interest in different red-meat-associated health problems, like colorectal cancer and the inflammation that accompanies it. This was the mechanistic link tackled by the lab of professor Karsten Zengler of the UC San Diego Departments of Pediatrics and Bioengineering—and it also led straight back to the gut microbes.
Zengler and colleagues recently published a paper in Nature Microbiology that focused on the effects of a red meat carbohydrate (or sugar) called Neu5Gc.
He explains, "If you eat animal proteins in your diet… the bound sugars in your diet are cleaved off in your gut and they get recycled. Your own cells will not recognize between the foreign sugars and your own sugars, because they look almost identical." The unsuspecting human cells then take up these foreign sugars — spurring antibody production and creating inflammation.
Zengler showed, however, that gut bacteria use enzymes to cleave off the sugar during digestion, stopping the inflammation and rendering the sugar harmless. "There's no enzyme in the human body that can cleave this [sugar] off. Humans 100% rely on the microbes to digest this food," he says.
Both researchers are quick to caution that the health effects of diet are complex. Other work indicates, for example, that while intake of red meat can affect TMAO levels, so can intake of fish and seafood. But these new lines of evidence could help explain why some people, ironically, seem to be in perfect health despite eating a lot of red meat: their ideal frequency of meat consumption may depend on their existing community of gut microbes.
"It helps explain what accounts for inter-person variability," Hazen says.
These emerging mechanisms reinforce overall why it's prudent to limit red meat, just as the nutritional guidelines advised in the first place. But both Hazen and Zengler predict that interventions to buffer the effects of too many ribeyes may be just around the corner.
Zengler says, "Our idea is that you basically can help your own digestive system detoxify these inflammatory compounds in meat, if you continue eating red meat or you want to eat a high amount of red meat." A possibly strategy, he says, is to use specific pre- or probiotics to cultivate an inflammation-reducing gut microbial community.
Hazen foresees the emergence of drugs that act not on the human, but on the human's gut microorganisms. "I think it's just a matter of time [before] we will have therapeutic interventions that actually target our gut microbes, just like the way we take drugs that lower cholesterol levels."
He adds, "It's a matter of 'stay tuned', I think."
New Device Can Detect Peanut Allergens on a Plate in 30 Seconds
People with life-threatening allergies live in constant fear of coming into contact with deadly allergens. Researchers estimate that about 32 million Americans have food allergies, with the most severe being milk, egg, peanut, tree nuts, wheat, soy, fish, and shellfish.
"It is important to understand that just several years ago, this would not have been possible."
Every three minutes, a food allergy reaction sends someone to the emergency room, and 200,000 people in the U.S. require emergency medical care each year for allergic reactions, according to Food Allergy Research and Education.
But what if there was a way you could easily detect if something you were about to eat contains any harmful allergens? Thanks to Israeli scientists, this will soon be the case — at least for peanuts. The team has been working to develop a handheld device called Allerguard, which analyzes the vapors in your meal and can detect allergens in 30 seconds.
Leapsmag spoke with the founder and CTO of Allerguard, Guy Ayal, about the groundbreaking technology, how it works, and when it will be available to purchase.
What prompted you to create this device? Do you have a personal connection with severe food allergies?
Guy Ayal: My eldest daughter's best friend suffers from a severe food allergy, and I experienced first-hand the effect it has on the person and their immediate surroundings. Most notable for me was the effect on the quality of life – the experience of living in constant fear. Everything we do at Allerguard is basically to alleviate some of that fear.
How exactly does the device work?
The device is built on two main pillars. The first is the nano-chemical stage, in which we developed specially attuned nanoparticles that selectively adhere only to the specific molecules that we are looking for. Those molecules, once bound to the nanoparticles, induce a change in their electrical behavior, which is measured and analyzed by the second main pillar -- highly advanced machine learning algorithms, which can surmise which molecules were collected, and thus whether or not peanuts (or in the future, other allergens) were detected.
It is important to understand that just several years ago, this would not have been possible, because both the nano-chemistry, and especially the entire world of machine learning, big data, and what is commonly known as AI only started to exist in the '90s, and reached applicability for handheld devices only in the past few years.
Where are you at in the development process and when will the device be available to consumers?
We have concluded the proof of concept and proof of capability phase, when we demonstrated successful detection of the minimal known clinical amount that may cause the slightest effect in the most severely allergic person – less than 1 mg of peanut (actually it is 0.7 mg). Over the next 18 months will be productization, qualification, and validation of our device, which should be ready to market in the latter half of 2021. The sensor will be available in the U.S., and after a year in Europe and Canada.
The Allerguard was made possible through recent advances in machine learning, big data, and AI.
(Courtesy)
How much will it cost?
Our target price is about $200 for the device, with a disposable SenseCard that will run for at least a full day and cost about $1. That card is for a specific allergen and will work for multiple scans in a day, not just one time.
[At a later stage, the company will have sensors for other allergens like tree nuts, eggs, and milk, and they'll develop a multi-SenseCard that works for a few allergens at once.]
Are there any other devices on the market that do something similar to Allerguard?
No other devices are even close to supplying the level of service that we promise. All known methods for allergen detection rely on sampling of the food, which is a viable solution for homogenous foodstuffs, such as a factory testing their raw ingredients, but not for something as heterogenous as an actual dish – especially not for solid allergens such as peanuts, treenuts, or sesame.
If there is a single peanut in your plate, and you sample from anywhere on that plate which is not where that peanut is located, you will find that your sample is perfectly clean – because it is. But the dish is not. That dish is a death trap for an allergic person. Allerguard is the only suggested solution that could indeed detect that peanut, no matter where in that plate it is hiding.
Anything else readers should know?
Our first-generation product will be for peanuts only. You have to understand, we are still a start-up company, and if we don't concentrate our limited resources to one specific goal, we will not be able to achieve anything at all. Once we are ready to market our first device, the peanut detector, we will be able to start the R&D for the 2nd product, which will be for another allergen – most likely tree nuts and/or sesame, but that will probably be in debate until we actually start it.